Here’s the final recipe in this first “Cooking with Grandma” series. We’re going out with a bang with this red cooked pork – hong shao rou. Today, we come to you with Hong Shao Rou, our grandma’s version. She makes it with tofu and hard-boiled eggs, which she explains is the “real Shanghai style.” (Update
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Life & Travel
Okay, so if you’ve seen Crouching Tiger, Hidden Dragon… (as in, swordfights/intrigue/flying through bamboo forests/repressed female ambition) then you’ve actually seen this place—an ancient Chinese village in Anhui Province called Hongcun. I mean, come on. Can’t you see ALL of this: …happening up in HERE? It’s like you walk into each building or courtyard and
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Another easy-to-follow yet delicious recipe from Grandma coming atcha! This pan-fried tofu is a really easy way to make tofu. By pan-frying it, you get a nice, slightly crispy texture on it and then dip it in this awesome sauce. We also add chili sauce to give it some spiciness, but if you prefer your sauce
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The peach festival has come and gone. If you haven’t already read a little about it in our Peach Pie post, it’s an annual church sale in our area where people donate all their unwanted housewares, kitchen items, Christmas decorations, furniture, wall hangings, luggage, books, etc. etc. in the month leading up to the main event,
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Heyyy ya’lllllllll (I like to pretend to be southern when making, talking about, and/or eating peach pie. It’s the whole Georgia peach thing, I think). I’m weird. Told you we’d have a peach pie recipe up on the blog before long. We made this pie in honor of the amazing local peaches that we have
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In a contest between peaches from NJ and peaches from Beijing, there is no contest. Jersey peaches are the best. I say this of course, without having ever tried Georgia peaches. But every summer, the peaches we get around our hometown are great. This week, Sarah and Kaitlin attended the local Peach Festival, the highlight
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Ah, the beach. The sun! the sand! The beach umbrellas dotting the horizon! After a particularly rainy June and a scorching July, the weather has finally been cooperating around here. It was a sunny, breezy 80 degrees when a couple of my college roommates (the lovely Sirina and Feng, as seen in the photo below)
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Chinese Braised Beef Shank is a traditional cold sliced beef dish that’s often found as an appetizer at Chinese banquet-style dinners. It’s great on its own or garnished with some sesame seeds and chopped scallion. Oh yeah, and this is also one of our “Cooking with Grandma” recipes, so it’s totally coming from a reputable
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