Pinyin: dòu bàn jūn gū chǒu xiā rén We started eating fava beans around 6000 B.C. and over time they spread around the world and most cultures use them in one fashion or another. The beans don’t climb like most other beans and they can stay in the ground over winter. Fava beans are thought [...]
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: Liáng Bàn Jīn Zhēn Gū So many of the fruits, vegetables, and mushrooms available and used in China are in short supply throughout most of North America and Europe. Enoki mushrooms, while in short supply at the average supermarket, can be grown at home under the right conditions, and it’s possible with little more [...]
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 [...]
Pinyin: sān gū hóng shāo dòu fu Recycled cooking oil has been a hot topic in the news the last several weeks. The China Daily published an article on just how bad recycled cooking oil is to eat and how much cooking oil is recycled in Chinese restaurants. About one tenth of the cooking oil [...]
Pinyin: chá shù gū suàn miáo chǎo là ròu Rapeseed oil has been used by humans for hundreds of years. In the 1960’s scientists in Canada created a genetically modified rapeseed, now known as Canola oil, to be a more healthy form of oil. but rapeseed oil still rules the kitchen in China. Global rapeseed [...]
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