Chinese Wheat Noodles 101

Italy and China have been metaphorically duking it out over which country is the birthplace to the ubiquitous noodle. Archaeologists can confidently say that noodles as a foodstuff originated in China; recently a noodle excavated inside an overturned pot near the Yellow River was carbon-dated to approximately 4,000 years ago. That is an old noodle, […]

An Introduction To Chinese Noodles

There is nothing more delicious, comforting, appetizing and filling than a bowl of well-prepared noodles, whether one is dining in the East or the West. Noodles are a favorite food among people of all ages, and nearly every culture where grain is consumed has created some sort of noodle to beguile the senses and fill […]

The Intermediate Chinese Pantry

Six months ago, I wrote a post entitled “Staple Ingredients of the Chinese Pantry” where I listed the basic must have goodies for a budding Chinese cook. And the post was a great success, and it helped a lot of folks out and almost immediately, readers were asking for a follow-up on what to buy […]

The Secret’s In The Sauce: Sichuan Shredded Chicken With Garlic Sauce

The actual name of this dish translates to “Chicken in Fish-Fragrant Sauce,” but you will likely never see it on an American Chinese restaurant menu as such, for obvious reasons. That just doesn’t sound appetizing to the American imagination. The sauce does not smell of fish–and there is no fish in it–it is simply a […]

Morganna’s Simple Vegetable Stir Fry Using Barbara’s Rules of Three

To test my theories on making simple Chinese stir fries, Morganna set out to follow my Rules of Three, and concoct a vegetarian dish to accompany another stir fry I was making that included meat. Morganna is generally no better at following formulas and recipes than I am, but she stuck to the premise of […]

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