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Buddha’s Hand Citron

One of the oldest members of the citrus family, this large lemon like fruit is segmented into finger like sections. Although it has the fragrance of a lemon it has no juicy pulp beneath its rind. It is grown for its fragrant rind and non bitter pulp. The origin of Buddha’s hand...[read more]
Posted by: | Posted on: Dec 16, 2012 | Comments (0)
Categories : Blog, North End Blog
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Rice Bran Oil

The oil extracted from the germ and inner husk of rice, known as rice bran oil, has traditionally been used for cooking in many Asian countries, particularly China and Japan. Unknown here in the States until recently, it is notable for its high smoke point (415°F) and its mild, ...[read more]
Posted by: | Posted on: Dec 16, 2012 | Comments (2)

The Chinese Paradox

- Green tea accounts for 70% of all tea production in China. There are three main categories of Chinese tea: green, oolong and black. The differences depend on the amount of oxidation the tea leaves are subjected to. Oxidation is a process that destroys the natural antioxidants ...[read more]
Posted by: | Posted on: Nov 20, 2012 | Comments (0)
Categories : 2012, Blog, Chinatown Blog

Persimmons, my favorite fall fruit.

My most favorite fall fruit is the persimmon. One of the most stunning sites while traveling in Italy in the fall is to see a persimmon tree which has lost all of its leaves while the glossy red-orange fruit hangs on to the branches long into winter. Although there are hundreds ...[read more]
Posted by: | Posted on: Nov 20, 2012 | Comments (0)

New Eateries in Chinatown

Fans of the original King Fung Garden on Kneeland Street will be excited to hear that the owners have reclaimed their stake in Chinatown. China King, located at 60 Beach Street opened in late February in the space formerly occupied by Rainbow Café. The owners, who are the ...[read more]
Posted by: | Posted on: May 03, 2012 | Comments (0)