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Omnivore's Cookbook

Omnivore's Cookbook

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Northern Cuisine

Northern Chinese cuisine includes Beijing, Northern provinces (Dong Bei area), and Shang Dong food.

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Dou Fu Nao (豆腐脑, Beijing-Style Tofu Pudding with Gravy)

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Chinese Egg Cake (鸡蛋糕)

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The Ultimate Guide to Making Douhua (Tofu Pudding)

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Winter Melon Stir Fry (虾皮炒冬瓜)

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Beijing Hot Pot Dipping Sauce (京式火锅蘸料)

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How to Make Congee (Plain Congee, 白粥)

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Chinese Mid-Autumn Festival Menu

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Chinese Scallion Pancakes (葱油饼)

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Chinese Steamed Eggs (鸡蛋羹)

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Cumin Lamb Noodles

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Easy Hand-Pulled Noodles

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Chinese Fried Pork Chops

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Celtuce Stir Fry with Eggs (莴笋炒鸡蛋)

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Pineapple Chicken

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Black Sesame Soup (黑芝麻糊)

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Soy Sauce Eggs

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Bean Sprout Stir Fry

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Napa Cabbage Stir Fry with Vinegar Sauce (醋溜白菜)

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Chinese Napa Cabbage with Glass Noodles

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You Tiao (Chinese Donuts) 油条

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Moo Shu Chicken

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Salt and Pepper Shrimp (椒盐虾)

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Eight Treasure Rice (八宝饭, Chinese Rice Pudding)

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Sweet and Sour Fish (糖醋鱼)

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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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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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