“Everyone loves this recipe, which they know from Chinese restaurants as ma po tofu. It’s a versatile dish, which here is served over crispy rice. You could also serve it over noodles. For a change, I sometimes like to fry cooked rice until it’s crispy and sprinkle it on top instead.” – Masaharu Morimoto in… Read More A Little Chinese
“And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven’t yet worked out that a pair of knitting needles is no way to capture… Read More Chopsticks
My time as President is fast coming to a close. For me, it has been a rare opportunity to make a difference and is the completion of one stage in my life’s mission. For Taiwan, these past eight years, though just a small stretch in the endless stream of history, have been an important stage… Read More Happy Rat!
I am the emperor, and I want dumplings.” – Emperor Ferdinand I, 16th Century Austrian monarch New York – Okay, everyone talks about Joe’s Shanghai when it comes to soup dumplings in New York. No question they’re good, but I find them just a bit too… soupy. For me, I like the restraint shown in… Read More Not Joe’s Eats
If it looks like a duck, and quacks like a duck, we have at least to consider the possibility that we have a small aquatic bird of the family anatidae on our hands.” – Douglas Adams, British Comic Writer New York City – Here’s the thing. It was about the duck. The Peking Duck to… Read More Duck and Cover
A general overview of culinary history and trends reveals that, for the most part, areas that tended to spice heavily were areas in which the fresh food supply was not as reliable as in places that traditionally used a lighter hand in their use of spices. The climate of Sichuan is conducive to faster food… Read More Bamboo… Mountain… River…?