Yu Xiang (yu hsiang) Eggplant (or Yu Xiang Qie Zi in Chinese), is a traditional Sichuan specialty and the most typical of the fish-fragrant specialties of Chinese cuisine. The fish aroma in this recipe does not actually come from fish. Yu Xiang in Chinese means fish-fragrant. When I ate a Yu Xiang Eggplant for the first time, I thought that there must be fish in the recipe! … Read more
Hot and crispy potato stir-fry is one of the most common home cooked meals on the Chinese family table. Potatoes are rich in nutrients, as well as improving gastrointestinal function and preventing hypertension. Potatoes are also the most commonly found items in every home. A dish of hot and crispy potatoes and a bowl of … Read more
Di san xuan (in fact, it should be Chinese Mix Vegetable) is a traditional dish of Northeastern China. It is made of three fresh ingredients: eggplant, potatoes, and green peppers. It not only consists of fresh and natural ingredients, but also is a very easy dish to make! I have always been a fan of foods … Read more
In China, cabbage is a very common vegetable. I remember eating cabbage for the first time in a restaurant. It was fragrant and crisp. It was so tasty, I wanted seconds. Before long, I had cleaned my plate. I bought some cabbage and wanted to recreate that delicious flavor, but it was difficult to do, … Read more
Japanese eggplant (called Nasu Dengaku in Japan) is a very popular dish. Whether it is a high-end restaurant, or sizzling street food, it is a delicious vegetable you can enjoy in many forms just about anywhere! A miso sauce is one of the most commonly used and most basic seasonings in Japanese cuisine. It is … Read more