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Omnivore's Cookbook

Omnivore's Cookbook

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Dessert

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The Ultimate Guide to Traditional Mooncake (传统广式月饼)

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Homemade Golden Syrup (转化糖浆, Inverted Sugar Syrup)

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Zongzi with Red Bean Paste (Sticky Rice Dumplings)

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Apple Pie Cookies

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Black Rice with Coconut Milk and Fruits

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Sticky Rice Cake with Red Bean Paste

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How to Make Red Bean Paste (红豆沙馅)

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Family Favorite Fruitcake

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Japanese Strawberry Shortcake for Christmas

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Hi, I’m Maggie!

2017 New Profile Small Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Start browsing recipes right away or you could learn more about me here.

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Saveur award 2019
My Chinese Pantry
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Maltose (麦芽糖, Mài Yá Táng)

Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…

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Papery Dried Shrimps (虾皮, Xiā Pí)

Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…

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Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens)

Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…

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Century Egg (皮蛋, Pí Dàn)

The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It is…

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Modern Chinese Cooking

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