I love watercress. Whenever I see them at the market, I buy them. They have a refined fresh grassy taste that’s reminiscent of spring – not as fibery as nettles nor as dull as spinach.
Continue reading “Recipe: Watercress Dumpling”
This 3-step recipe for making salt cured duck egg is provided by my friend Vivian, who has perfected the simplest method of making this Chinese delicacy.
There are two dishes I miss from growing up in Beijing: one is Peking Duck – Trust me, they don’t make it the same anywhere else. You must try this dish in Beijing!
The other is Tianfu Braised Pork Hocks.
