Category Archives: COOK

Recipes, techniques, and home cooking in Beijing

Smack that Cuke Up: Smashed Cucumbers with Garlic (Pai Huang Gua 派黄瓜)

Posted on May 3, 2012 by jen

The two scant weeks of Beijing’s Spring flew by in a wink and though we are barely into May, its 30 degrees outside and I think I can safely say it’s summer in the ‘Jing. Summer means stifling heat, sweaty … Continue reading →

Posted in COOK | Tagged , , | 3 Comments

Crack Dumplings: Recipe for Crispy Rice (Guoba 锅巴) Jiaozi

Posted on June 30, 2011 by the ladies

Ah yes, unabashed dumpling porn. But seriously folks, this dumpling (jiaozi 饺子) is nothing short of awesome – our instant addiction made clear why a friend dubbed it nothing less than “crack jiaozi.” Not only does this little nugget taste … Continue reading →

Posted in COOK | Tagged , , , , | 2 Comments

Deep-Fry Your Chili: Stir-Fried Cabbage (炒卷心菜)

Posted on June 7, 2011 by jen

Is there an easier dish to cook that’s this ridiculously addictive? I’d say…no. And will have words with anyone who dare say otherwise.  I had a craving for this simple fare one day, bought two heads of cabbage and ate … Continue reading →

Posted in COOK | Tagged , , | 10 Comments

Chinese Lemons (国产柠檬): A 23 Word Recipe for Meyer Lemon Curd

Posted on June 1, 2011 by jen

One of the surprising wonders of living here is discovering some things you coveted back home are actually easy to find  in China. I’m not talking about Sichuan peppercorns, or a big bottle of beer for 3 kuai (40ish cents). … Continue reading →

Posted in COOK, LIFE | Tagged , , , | 10 Comments

Toaster Oven Part III: Beijing Bagels

Posted on April 27, 2011 by the ladies

Just when you thought I was done waxing poetic about the joyous versatility of a toaster oven, we embarked on a bagel adventure. Probably due to the sudden at-home bagel craze evident throughout the blogosphere, a number of our Beijing … Continue reading →

Posted in COOK | Tagged , , , | 15 Comments

The Genius of a French Fry Salad: Recipe for Xiang La Tudousi (香辣土豆丝)

Posted on March 29, 2011 by the ladies

The genius of this dish is undeniable. Let’s call it a salad. But a salad made mostly from shoestring fries, tossed with leeks, ginger, green onion, cilantro and chilies, laced with the unmistakable zing of Sichuan peppercorns. The best version … Continue reading →

Posted in COOK | Tagged , , , , | 4 Comments

Shaanxi(esque) Carrot Salad: Orange on Orange Action

Posted on March 19, 2011 by the ladies

Sometimes, you just get the urge to shred something. Particularly as it (almost) feels like spring, and the markets around Beijing are finally filling back up with a loads of fresh vegetables, a sight for sore eyes after a winter … Continue reading →

Posted in COOK, PREP | Tagged , , , , | 4 Comments

Toast from a Toaster Oven: Making sourdough

Posted on January 16, 2011 by jen

So it’s not Chinese food, but baking a (relatively tasty) loaf of sourdough in the confines of a tiny Beijing kitchen with an even tinier toaster oven is surely worthy of a blog post. In my neighborhood, it’s nigh impossible … Continue reading →

Posted in COOK | Tagged , , , , | 5 Comments

The Magic of Chuanbeimu (川貝母): Asian Pear Soup for the Winter of my Discontent

Posted on November 10, 2010 by jen

Rumor has it that this winter in Beijing will be even colder than the last. Considering last winter was one of the coldest in Beijing history and necessitated my purchasing not one, but TWO down jackets to make it through … Continue reading →

Posted in COOK | Tagged , , , , | 7 Comments

Fig Compote: Who knew they had figs in China?

Posted on November 1, 2010 by jen

I love love love figs. Love them fresh or dried, in a lovely red wine reduction, on my toast, stirred into yogurt, laced with honey… you get the point. Living in California, getting my hands on these fleshy little creatures … Continue reading →

Posted in COOK | Tagged , , , | 9 Comments