Thank you for stopping by at Omnivore’s Cookbook!
You are welcome to drop a message to contact me by sending an email to {maggie at omnivorescookbook dot com}. I read every reader’s message and I will try my best to get back to you as soon as possible!
Unfortunately, sometimes the email ended up in my spam inbox or never delivered. If you didn’t get reply from me in a week, you could try resend the message again.
Thank you for visiting my blog and happy cooking!
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…
Lots of Chinese recipes uses alcohol to enhance flavor. When a recipe calls for cooking wine, it usually mean Shaoxing…
Although Chinese cooking uses both Chinkiang vinegar (also called Chinese black vinegar) and rice vinegar, the former is used more…