Adventures in a Chinese- American Kitchen
Category: Chinese
Hi!!! It's been WAYYY too long since I've done a recipe post. Well, that ends today! The next few posts will all feature delicious recipes. Well, let's get started ! Snakehead Fish Soup Snakehead fish is a predatory freshwater fish native to Africa and Asia. At 50 million years old, it's one of the oldest … Continue reading Recipe Post: Snakehead Fish Soup
As promised, I'm back to report on my amazing celebratory dinner! IT WAS AMAZING!!!!! Here's the scoop! Before heading out to dinner, we decided to explore the bund I mean, how could we just sit around with weather like this! Shanghai has really stepped up and I'll be really sad to leave 😦 Canton Table … Continue reading Celebration at Canton Table
Hi!!! I'm back today with a very special review. I've literally been waiting months for an "excuse" to eat at Canton 8 and just couldn't wait any longer. Actually, I lied, there's one very exciting update. I finished the first draft of my research project- TWO WEEKS ahead of schedule!! This project has literally been … Continue reading Restaurant Review: Canton 8
Hi!!! I know I missed the usual weekend post, but there's a good reason: Happy Lantern Festival!!!! But.... before getting into the cultural stuff, I'm dying to share my CNY trip experience! Last post, I mentioned how I would take a quick trip to Providence and NYC to visit my brother, experience the East Coast … Continue reading It’s Lantern Festival!
HAPPY CHINESE NEW YEAR!!!!! It's the year of the Pig! While every new year's is special, the year of the pig is especially important. It's the last animal on the zodiac rotation, so we'll really get a fresh start after a very tumultuous 11 years. Why is the pig last? Well, according to legend, the … Continue reading Happy Year of the Pig!!!
Hi!!! I'm back this week with a new recipe for one of my favorite delicacies- Tea Eggs! While tea eggs are ubiquitous and seemingly simple, finding a good, flavorful tea egg is like searching for a needle in the haystack. But... before getting into the recipe- I went to Tsukiji for the third time last … Continue reading Recipe Post: Tea Eggs
As promised, I'm back with a very special restaurant review. My parents made reservations at Tang Court to celebrate the new opportunities I've been given. Tang Court Tang Court is a fine dining Cantonese restaurant on the 5th floor of the Langman hotel in Xintiandi. What makes it so special? This. For two years, it's … Continue reading Celebratory Lunch at Tang Court
Hi!!! I hope everyone enjoyed the pickled radish last week. This week we continue the pickling journey with something a bit more exotic: Chinese Lettuce Stems. Pickling lettuce stems aren't any more complicated than the Daikon, but there are a few tips to keep in mind: Choose stems that feel heavy for their size. … Continue reading Recipe Post: Pickled Chinese Lettuce Stems
Hi!!! Temperatures are finally dropping here in Shanghai. Honestly, it worries me that temperatures still go above 20C mid- November, but I'm not complaining. Traditionally, dropping temperatures mean the pickling jars come out. Greenhouse tech pretty much eliminates the need; however, pickles are delicious no matter what time of year. In the spirit of the … Continue reading Recipe Post: Sweet Pickled Daikon
Hi!! I've switched to posting every two weeks, but this week's special. First, I've "completed" supplements for my three target schools- FINALLY! More importantly, it's National Day! I get the ENTIRE week off. So, this week, I'm stepping away from schoolwork into Shanghai- Starting today. Let's get going! K11 Shanghai has an amazing art scene, … Continue reading Happy National Day!
