Pinyin: jiǔ cài chǎo yā dàn Chinese chives are just one of the over 700 species of Alium. They are also commonly referred to as Chinese leek, garlic chives, or Oriental garlic chives while biologists typically refer to them as Allium Ramosum. They have been common throughout Chinese kitchens for over 2,000 years but only [...]
Pinyin: xiāng xī tǔ fěi yā Anethol is the main chemical compound found in anise and Chinese star anise that give the two spices their distinct flavor even though the two spices are biologically unrelated. Star anise comes from an evergreen tree found in southwest China that is a member of the Mangolia family while [...]
Pinyin: sǔn gān lǎo yā bāo Bamboo is such a very Chinese thing, from pandas to chopsticks it seems as though everything can be made from bamboo. There are a thousand different ways to eat bamboo, but this slow cooked bamboo with duck is one of the best I’ve discovered. The aroma is full flavored [...]
© 2012 Kung Fu Eats, All Rights Reserved.
