Death of a Chinese Restaurant.

This is a common phenomena in India since many years that one after another Chinese owned eateries are dwindling day by day. I can give you a long list of closed down Chinese owned eateries. Yun Chen , Great wall,  Kim faa, Norling in Shillong, Golden Dragon in Guwahati, Ruby,s in Dibrugarh. Chong Hay, HauContinue reading “Death of a Chinese Restaurant.”

Cantonese pork belly Zongzi, in the name of a dead poet.

Sticky rice, bamboo leaves, dried Shiitake mushrooms, fatty pork, hulled mung beans, salted duck eggs — Key ingredients for Cantonese pork belly Zongzi. Every year, 5th of May on the Chinese calendar, we eat Zongzi and race dragon boats, in memory of the ancient poet Qu Yuan. There would be fairs, lion dances, lanterns, specialityContinue reading “Cantonese pork belly Zongzi, in the name of a dead poet.”

Mongolian Beef – Vegan Edition

Welcome back to my little corner of the internet! I’ve recently come across seitan and, as everything new, I wanted to try it. Mostly, because it is a traditional Chinese ingredient made from wheat gluten that appears to be commonly used in South East Asia. I was intrigued. So, I went to the supermarket andContinue reading “Mongolian Beef – Vegan Edition”

The malatang restaurant trend hit the Bay Area. Then came the coronavirus — San Francisco Chronicle

Read more at the San Francisco Chronicle — by Momo Chang: Imagine arriving at Tang Bar, the newest restaurant in Stonestown Galleria, and being met with a crowd of customers opening clear doors to refrigerated cases to help themselves to wads of noodles, buckets of fresh vegetables, and containers of fish balls, raw beef, porkContinue reading “The malatang restaurant trend hit the Bay Area. Then came the coronavirus — San Francisco Chronicle”

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