Pinyin: qīn jiāo dòu fǔ gān
Dried tofu is pretty amazing in it’s resemblance to meat. The drying process gives the tofu a tougher even chewy texture, very similar to rubber. Rubbery food isn’t always desired, but in the case of tofu it’s a nice change. Dried tofu is still fresh, the drying [...]
Pinyin: suān là huáng guā
Cucumbers are part of the squash family and have been cultivated by man for at least 3,000 years. Botanically speaking a cucumber is a fruit just like a tomato, but basically everyone considers them a vegetable. Many varieties are grown throughout the world and the vast majority of them [...]
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 [...]
Pinyin: sù bā xiān
Snow peas have been cultivated for over 12,000 years, originating first in near Thailand and now found worldwide. They are an early spring vegetable that signifies the end of winter. Legumes, snow peas included, release nitrogen into the soil by hosting beneficial bacteria. This excess nitrogen is great for [...]
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 [...]
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 [...]
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