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Suzhou’s Magical Flying Food

January 27, 2011 in LIFE by jen | 3 comments

Suzhou is famous for being one of the most beautiful towns in China. It’s been called the Venice of the East for it’s graceful canals and gentle lifestyle, and in China, there’s a saying that goes “Heaven above, Hangzhou and Suzhou below.” I did more than my fair share of wandering around this city, and thoroughly enjoyed myself despite freezing temperatures. But whilst most people focus on looking down, eager to take in the sight of the myriad of calm waterways criss-crossing the old town, I would venture that one should also look up.… READ MORE | 3 Comments

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Roast Pork (烧肉): Hong Kong at Home

August 24, 2010 in COOK by jen | 12 comments

I am obviously obsessed with pork. I never got why they called it “the other white meat” because people who prefer chicken seriously need to have their heads examined. In China, the pig is taken pretty seriously. Beef is niu rou (牛肉), or cow meat, chicken ji rou (鸡肉) or chicken meat, but pork? Usually just rou (肉) – as the default Meat (with a capital M) of choice. As I’ve previously documented (blog post here), the Shanghainese know how to fry up a fine piece of pig, but to me, nothing brings out the flavor and porky potential like Cantonese roast pork (烧肉 shao rou, or siu yuk in Cantonese).… READ MORE | 12 Comments

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Travels in Shanghai: Triple-fried Goodness – Porkchop with Niangao (排骨年糕)

June 10, 2010 in EAT, LIFE by jen | 8 comments

Shanghai. It’s a place most Beijingers love to hate. The antithesis of Beijing, with its European flavor, narrow sycamore-dotted lanes, and a population inexplicably always in a mad rush. This last trip however, I’ve decided to give in to its charms and give up the mockery to embrace Shanghai – well, at least for a long weekend. It was a gluttonous weekend, where I thoroughly indulged in French dinners (crusty baguettes! real butter! fresh-preshed olive oil!) and burritos (thus far the best I’ve had in China), but it was the first meal of this eating marathon that I count as the food discovery of this journey. Triple-fried porkchop with fried glutinous rice cake (排骨年糕).… READ MORE | 8 Comments

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