Pinyin: tāi mó zhēn jūn huì dòu huā Tofu has been present in many of the dishes here on Kung Fu Eats and nary a day goes by that I don’t eat at least a little tofu. Tofu can be fresh, fried, frozen, sweetened, pickled, dried, and the list goes on and on. In the end [...]
Pinyin: XO jiàng cǎo xiā The 1980’s brought us some unfortunate music and interesting hair styles, but also brought us XO sauce. XO sauce was developed in Hong Kong using a mixture of dried seafood and a variety of spices including a supple supply of spicy peppers. Originally it XO sauce was only available at [...]
Pinyin: kǔ guā ròu piàn One of my lesser liked vegetables is bitter melon, I think it will grow on me eventually, but for now it’s not my thing. The fruit is a lot like a cucumber, but just much more bitter, in fact it’s one of the most bitter fruits we know. As the [...]
Pinyin: shā chá niú ròu Over the weekend, my dinner included some beef, which is actually pretty rare, pork is the meat of choice in China. While eating my dinner I remembered why I avoid beef, it’s tenderized to an almost comical point. The powdered meat tenderizer that you buy in a supermarket is made [...]
Pinyin: sōng rén yù mǐ Pine nuts aren’t something I’d want to have every day. I don’t think I had them before coming to China, but that’s not terribly surprising since they aren’t found in American cuisine too often. Different geography’s harvest different pine nuts since several varieties are edible, in China and Asia it’s [...]
Pinyin: jiān jiāo xiāng gū chǎo qiān zhāng The bell pepper has become a common ingredient added to all sorts of traditional Chinese dishes since it was first introduced into the old world by the Spanish in 1493. Bell peppers are a mutant form of a chili pepper that doesn’t produce capsaicin. Bell peppers come [...]
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