Make authentic Chinese foods in US
Spring is beckoning to us, while Philadelphia is back to freezing days again. The diverse vegetable baskets above are my sunshine. Yesterday, my husband brought home four types of fresh Asian leafy greens home, 12 pounds in total. Unlike uniform leafy greens in supermarkets, these greens vary in different sizes and lengths, dotted with a... Continue Reading →
Eggplants are a seasonal vegetable in Summer and early Autumn in China. For shapes, there are round ones, almost cylinder-shaped ones, and long and thin ones (See the picture above . ) For colors, there are purple ones, dark purple ones, green ones and white ones. In North China, round purple eggplants are very... Continue Reading →
Xue li hong (雪里红) is a green vegetable in season from early winter to early spring all around China. Their leaves have a serrated edge. Both stalks and leaves are edible. (See the picture above). I do not know how to describe its special aroma. You can not feel it unless you eat them. Mostly Chinese... Continue Reading →
Mapo tofu is a well-known Chinese dish even in the Western world. Besides, there is one more stereotyped tofu dish-- deep-fried tofu drowned in thick sweet and sour sauces in many Chinese restaurants in the US. Do native Chinese cook tofu in this way? The answer is absolutely no! Chinese have numerous ways to cook... Continue Reading →
Usually a plate of fried rice in a Chinese restaurant in Philadelphia what we can choose is white rice sauteed with soy sauce, some meat (pork, beef, shrimp or chicken), some onions, corns, carrots, peas, etc. Are there any more creative version of fried rice than this? The answer is absolutely yes! One day when... Continue Reading →
I happened to see this kind of cucumber at H Mart this Saturday, which is not usually available at local supermarket or farmer's market in Philadelphia. It‘s tagged as Korean cucumber. Actually it's also a common cucumber in South China. Unlike most of the dark green and dry cucumbers locally, it's succulent, a little sweet... Continue Reading →
Napa cabbage is a national vegetable in China. When its harvest season arrives in winter, pickling is one of the ways to preserve in a large quantity. In my native village, almost every household has a huge earthware jar for pickling them. Fully-pickled Napa cabbages taste sour, sweet and succulent. Simple stir-frying and making a... Continue Reading →
I have started to love all the tofu dishes since I was a child. It is around this time, when the Chinese New year is approaching. Like many other villagers, my mom brought 10 kilos of self-grown soy beans to the only family-owned tofu workshop in our village. In one to two days, two full... Continue Reading →
Juling's Family Kitchen 