As you may know, we’ve undertaken the task of documenting recipes for Shanghai’s most beloved breakfast items––fondly known as The Four Warriors: Da Bing, or Sesame Pancakes (大饼), You Tiao (油条), Dou Jiang (豆浆), and Ci Fan (粢饭). I’m glad to say that this Shanghai Sesame Pancake recipe (上海大饼) concludes that mission. If this is
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Category Archive: ‘Breakfast & Brunch’
Thanksgiving has come and gone, and by now all the leaves have fallen. As we gear up for the long winter ahead, our bodies are craving carbs. Its nature’s way of preparing ourselves for the cold and the dreary. So why not take this opportunity to eat something outrageous. Enter Chinese breakfast items, i.e., carbs
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Chinese tea eggs are a savory snack that you might find sold by street vendors across China (often in the morning, though you can also find them any time of day). First, you hard-boil the egg. Then, you crack the shells to allow a briny tea and spice mixture to seep in to the egg
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When it comes to Chinese breakfast choices, there’s the all-star team: your dumplings, your buns, your you tiao. Then there’s the very very important, not at all lesser, but perhaps less well-known second string—the warm soy milk, the less commonly found fried dough variants, etc. Ji Dan Bing is one such breakfast item. It’s a
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It’s blueberry season, and we’re always looking for ways to eat seasonally, especially when it comes to summer fruit. Eating blueberries right out of the carton or straight off of a blueberry bush will never go out of style, but a stack of blueberry pancakes makes for a pretty perfect breakfast or brunch! Family Pancake
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On the day before the BIG day, i.e. Thanksgiving, the most gluttonous holiday of the year, we’re sliding in at the last minute with another Thanksgiving leftovers recipe! While our other Thanksgiving leftover recipes (i.e. this Turkey Congee and this Turkey Ramen) focused on ways to make the most of a good turkey carcass, this
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When it comes to pumpkin scones, this isn’t our first rodeo (as evidenced by this recipe we posted way back in 2013). So…why are we coming back to you two years later with yet another pumpkin scone recipe? One word: glaze. There happens to be a large chain of coffee shops (rhymes with “tar ducks”) that
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As a child stepping up to any Chinese bakery case––be it in Chinatown or, more typically, an Asian grocery store in a non-descript New Jersey strip mall––there was one item that I always overlooked: the ham and cheese bun. There was something about those ham and cheese buns that never sat well with me. Perhaps it
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