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!
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…
Chinese bamboo shoots (竹笋, zhú sǔn), also known as bamboo sprouts, are conical, creamy-coloured tender shoots cut from the bamboo…
Fermented beans (豆豉, dòu chǐ), also known as fermented black beans or Chinese fermented beans, are such a staple to…