Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York kitchen. When it comes to cooking, getting the best taste is always my priority, but I try to take a less labor-intensive approach. Originally from Beijing, now I live in the US and travel around the world. Start browsing recipes and subscribe my weekly newsletter!
Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…
Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…
Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…
The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It is…