Stuffed Cabbage (Because it’s Cabbage Season)

The wind is just howling out there. Last night, I was kept up until the uncivilized hours by the noise of it just whipping around the building, slamming against the balcony that juts out, catching on the corner. Being on the 16th floor is loud. I had no idea before we moved here. I’d always…

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 still nestled at the bottom of the bowl. This one has its own mighty collection…

Made in Jiānádà: Lanzhou Lāmiàn (noodles!)

This is Part 1 in a series on Lanzhou noodles. Part 2 (the broth) is here. This one has been a long time coming. Seriously. This dish is quite possibly the one thing we have eaten the most of in China. At 6rmb a bowl (like, 80 cents, maybe) and incredibly delicious, it’s hard to…

Caldo Xochitl Tom Ka Gai (the Chicken Soup Remix)

This one started out as just a sauce, intended to use up the tin of coconut milk that had been hanging out in our cupboard for at least the past six months.  The recipe had promised me a multitude of uses- drizzled in soup, swirled into eggs, spooned into spring rolls. It was going to…

Chicken Soup Cure for Sino Black Lung

This was originally going to be my ode to caldo xochitl, the soup I first had in a tiny little cafe in San Cristobal de las Casas about 3 years ago. I should note that thereafter, I had it again in a few dozen more cafes in Mexico and then again in Nicaragua. It revolutionized…

The Hundred Beans Campaign: Red Chili For China

Shanghai’s frigid and grim season has landed with a cold, heavy thump. Last night in bed, my hands went kind of numb as I tried to read a book under my two thick duvets, with just my head and fingers poking out. Right now, I can hear the wind howling outside the flat, a rather…

Spicy 卡罗来纳州 Style Crock-Pot Pulled Pork

I should preface this one by noting that I’m sick today. Part cold, part sore throat, part achy dopiness. Which is why I kind of screwed up some key parts of this recipe. If you look below at the recipe, you’ll see it calls for 5lbs of pork shoulder. On Monday afternoon, when I bought…

شىنجاڭ‎ Uyghur Irish Stew

Now this one…this one’s going to be a search engine disaster in the making. It may also be the one that gets me pushed over the proverbial edge of the Great Firewall. Sorry. This stew is technically a basic Irish stew, though lacking in lamb and Guinness. I did, however, have some leathery supermarket Chinese…

Autumn’ish Roasted Garlic and Pumpkin Soup

This one is technically a two-parter, as I made the soup at the same time as I threw together the Xinjiang Irish stew. The stew will come later. I don’t want to confuse everyone with too many different things under one heading.  The pumpkin should suffice. Today, Shanghai surprised me on two fronts: first, it’s…

Niúròu Biryani in a Wok, 中国烹饪风格

So I’m cheating a bit on this one. I have a secret weapon. A secret Canadian weapon. A secret, um, Surrey, BC, weapon. Which is also, technically, an Indian weapon. Or Pakistani, depending on which one I use.  My aunt gave it to me, so you can speak to her sternly about my lack of…

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