Chinese Soul Food | Blog
212
page-template,page-template-blog-masonry,page-template-blog-masonry-php,page,page-id-212,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.12,vc_responsive
 

Blog

The other day, I simmered some leftover rice in water to make a quick congee for my mother. I served the congee with some century eggs (preserved duck eggs), pickled radish,...

NOV. 5, POTSTICKER LOVE! For this class, students will learn the traditional pork and cabbage potstickers and two other fillings, vegetarian and lamb and leek, which will spoil you for store-bought...

If you’ve ever seen other diners enjoying a hot pot at a Chinese restaurant and wondered how and what to order, this is the class for you! Sitting around a steaming,...

This dish is a popular one in Chinese restaurants. It's often deep fried and drenched in a goopy sauce. It doesn't have to be. I use fresh orange peel instead, which...

New Class Announced: Saturday, October 8, 2016, 10:00am 12:00pm, Hot Stove Society. Soup dumplings, delicate and filled with pork and piping hot broth, inspire superfandom. Who hasn’t waited an hour in line...

I didn't like green onions and let my grandmother know it. But she assured me that the green onions gave the rice another dimension. It would be many many more years...

I made this for an everyday family dinner tonight. But I also make this for Chinese New Year. At New Year's the giant meatballs are symbolic of the family reunion. The...

Recently, my friend posted a photo of fen zheng pai gu – steamed marinated pork ribs coated with rice powder – that his visiting mother had cooked. My immediate reaction was...