Made in Jiānádà: Lanzhou Lāmiàn (broth!)
This is part 2 in my noodle series. Part 1 (the hand pulled noodles) is here. This is quite possibly the best broth in the whole universe. Except, perhaps, for a fine Tom Yam with all the bark and twigs…
Made in Jiānádà: Garlic Shoots and Smoky Bacon
Welcome to Part 2 in my series of as yet undetermined length on cooking Chinese food in Canada! Part 1 is here. We’re still on safe, neutral territory here- no bear paw, no jellyfish, no shark fin soup in my…
Made in Jiānádà: Garlicky Chinese cucumber salad
Er, hello. It’s been a while. You may remember me as the person who used Xinjiang noodle dough to make pretty much everything. I’ve been, one might say, busy. I got a new job about two months ago. I can’t…
