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The True National Dish of China: 北京烤鴨
Although Chop Suey was listed in the 1939 edition of The Joy of Cooking as “the national dish of China”, the real honor should have gone to Beijing Kao Ya, better known here as Peking Duck. The first reference to the dish we know and love today is from 1330, and the first ...[read more]
Posted by: | Posted on: Apr 22, 2013 | Comments (0)Spring Cleaning
April 4th marks the day of one of the most important celebrations for Chinese communities around the world. Qing Ming, sometimes spelled Ching Ming, is also known as Ancestor's Day. It occurs every year on the 104th day after the winter solstice. Falling on the first day of the ...[read more]
Posted by: | Posted on: Apr 01, 2013 | Comments (0)Century Eggs 皮蛋
Century eggs or Pidan are also known as thousand year old eggs, hundred year old eggs, or simply as preserved eggs, are made by preserving duck eggs in a mixture of clay, wood ash, quick lime, salt and rice hulls for several weeks to several months. During this process, the yolk ...[read more]
Posted by: | Posted on: Mar 07, 2013 | Comments (0)New study supports what we’ve always shared on the North End Market Tour
When is the last time you remember a scientific study being cut short because the results were so clear it would have been unethical to continue the research? That's exactly what happened with a recent large-scale, randomized trial in Spain. Dr. Ramon Estuch, a Professor of ...[read more]
Posted by: | Posted on: Mar 06, 2013 | Comments (0)Year of the Snake
This is the year of the Water Snake. The last time this occurred was the year I was born! (Sorry, you'll have to do some research to figure that one out). Perhaps it will be my lucky year, starting with all the Press Boston Food Tour's Chinatown Tour has been getting. We were ...[read more]
Posted by: | Posted on: Feb 06, 2013 | Comments (0)
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