Chinese New Year is coming up and Hot Pot is one of the dishes we usually eat during our family gatherings. In this beginners video to Taiwanese Style Hot Pot ...
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via South China Morning Post]
A Japanese hot pot you can enjoy all year round Most people think of hot pot as a winter dish, but because this recipe (or guideline) uses dashi broth instead of a heavier soup, it's light enough to eat throughout the year. For the broth, I cheat and use a dashi bag (it looks like a tea bag), rather [...]
Little Sheep Mongolian Hot Pot | Warming up to Chinese hot pot at ... The hot-pot secret? "Don't be an amateur. Putting all the meat in at once is a big no-no." - Craig LaBan, Philadelphia Inquirer and Daily News. [...]
via Seattle Times]
Cook for a crowd with hot pot at Morfire If you've never had hot pot before or been a bit hesitant to give this Asian, DIY-style of communal eating a try, consider making your initial plunge at Morfire, where a cotton- candy machine parked just inside the front door is your first clue that [...]
Meat Dress Barbie at Niu Pot is a feminist's conundrum The broth in our cauldron begins to boil menacingly (or invitingly, depending on the way you look at it). It's time we begin peeling away at our mannequin's clothes. The delicate fabric, short rib, is a cut from a cow's belly, laced with fat and [...]
A few years ago, gai bo (“chicken pot”) was all the rage at Hong Kong hotpot restaurants. It starts life as one dish – chopped up, bone-in chicken pieces with a thick, complex sauce seasoned with lots of spices that you might not normally associate with Chinese food, but it ends up as something else. After most of the meat has been eaten, hot broth is stirred into the sauce that’s left in the pot, which is then used to poach raw ingredients. The dish is often attributed to areas of Sichuan...
It was past midnight in a residential area in Cheung Sha Wan, and only Tai Po King Restaurant and a few other local eateries were still open on the quiet street. As I walked inside, loud chatter filled the small but bright dining area, and workers who’d just got off their night shifts were huddled around the tables clinking small glasses of beer and smoking cigarettes. Fresh chilli and spices were being fried in the kitchen, and the fumes started spreading out into the dining area. You could...
Taste Tomorrow's Favorite Flavors with the release of the McCormick® Flavor Forecast® 2018Discover the Flavors of 2018 1. Handheld Flavor Fusion – Take to the streets for the latest fusing of global cuisines. Carts, trucks and food halls are merging high-flavor fillings with unique crepes, buns and breads for loaded street fare you eat with your hands.Sizzling Egg Crepes: Called jianbing in China and dan bing in Taiwan, these thin pancakes are griddled, filled and rolled up like a burrito....
This holiday season we're cooking up a storm, and looking for all the little ways we can make our life in the kitchen just a bit easier. We've partnered with Imagine® Broths to bring you table-ready recipes that are made richer and more flavorful with stock and broth.I needn't extol the virtues of dried beans. We know, we know: Dried beans are more wallet-friendly than their canned cousins; they're also customizable, better-textured, and "far more delicious."Advertisement Get ready,...