daikon seafood soup
when making seafood soup (or any meat-based soup), the bulk of the flavor comes from the bones and shells. and that’s why whenever we eat seafood, we always try find […]
when making seafood soup (or any meat-based soup), the bulk of the flavor comes from the bones and shells. and that’s why whenever we eat seafood, we always try find […]
priscilla’s family is crazy for hotpot, especially when it comes to hot and spicy. their favorite is sichuan-style, which is both spicy and numbing. it hurts your mouth and tongue […]
there are different varieties of winter melon, and they come in all sorts of sizes. the ones we used in this recipe are the small ones, called 節瓜. they are […]
yup that’s right, chicken feet! sure it may sound disgusting, but chicken feet is awesome when it comes to making a flavorful chicken soup. it’s full of collagen, so it […]
hong kong loves hotpot. we’ve even written an article explaining why. if you want to try it for yourself at home, here’s a very simple soup base to get you […]
don’t be fooled by it’s hard exterior, the delicate meat of a pumpkin actually cooks down relatively fast. it’s natural sweetness and starchiness makes it an ideal ingredient for a […]
the key to a robust bowl of soup lies in the bones. the deep rich flavors are hidden in the cartilage, tendon, and bone marrow. to extract all that goodness, […]
if you’ve already made the tomato sauce from our blog, then you are pretty much done. but if you haven’t, don’t despair, follow the simple instructions here. make sure to […]
chinese people love soup. unlike western style soups, they prefer theirs to be clean and light in taste…. definitely no cream or butter, or any dairy product for that matter. […]