Two-Sides-Brown: Pan-Fried Noodle Pancake

This recipe is not often found on the typical American Chinese restaurants, and that is a shame, because it is a delicious dish, filled with textural and flavor contrasts. I used to eat it at the Chinese restaurant where I worked, and I loved watching the chefs cook the pancakes; they used a large wok […]

Noodle Shop Secret for Springy Noodles: Pre-Steaming

If you have ever eaten good wheat-based soup noodles or pan-fried noodles at a Chinese restaurant or noodle shop, one thing that you cannot help but notice is the texture of them. In soup, they are always springy, flavorful and firm, never mushy or overcooked, and when they are pan fried, they are toothsome on […]

Chinese Noodle Cookbooks: A Handful of the Best Titles

There have been a strong handful of cookbooks written on the subject of Chinese and Asian noodles over the years; unfortunately, the best of them are out of print. But, luckily, they are reasonably easily found through Amazon as used books, or, if you have issues with Amazon, you can always try Bookfinder or ebay. […]

Weaning Kids From Junk Food: Start Before They’re Born

A study recently published in the British Journal of Nutrition infers that mothers who eat a great deal of junk food during pregnancy and lactation, may predispose their children to prefer junk food to healthy food when they are weaned. As reported by CBS News, the results of the study, conducted on rats, suggest that […]

Homemade Hunan Salted Chilies

Back when Fuchsia Dunlop’s Hunan cookbook, Revolutionary Chinese Cookbook came out, I wanted to make a jar of salted chilies as per her directions so that I could use them to get an authentic Hunanese flavor in my recipes. This condiment, which is easily made at home (a good thing, because it isn’t available in […]

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