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To give myself a break from this winter diet (which mainly includes stews, soups, and stuff that’s generally hot and saucy) that I‘ve been having, I decided to make some comfort food , something...
For many busy New Yorkers, Valentine’s Day means buying perfect gifts, finding beautiful roses, and going on a romantic dinner. For me I always prefer to make a thoughtful dinner out of my own...
Looking for more Chinese New Year recipes? Check out my FREE Chinese New Year Cookbook. For every Chinese family around the world, February 3rd 2011 is the most celebrated day of the year as...
Following the huge success of that famous Asian dessert appeared on Yi Reservation sometime ago, my guest pastry chef Alice C is coming back again with some more promising sweets. This time, she is...
Maybe it’s a natural biological response or a well taken picture from a food blog, I found myself having this crave for seafood that just can’t be satisfied by other substitutes. So I went...
The weather is getting colder here in New York City and the latest round of snow storm has trapped many people home in this depressing weather. My way to keep me warm and cheer...
As far as the type of vegetable goes, nothing is more culturally characterized as Chinese than bok choy, a kind of green leafed vegetable that’s also known as Chinese cabbage. There are many bok...
I have never been a big fan of sweets throughout my life. Partially it is because I just love the “real cooked” food so much that I never end up having room for any...
To start my last post of year 2010 (or the 10th post of Yi Reservation), I’d first like to wish you all a Happy New Year. I also sincerely thank everyone for visiting and...
Cantonese food is one of the most important and versatile cuisines in China. The cuisine encompasses many ingredients and flavors from other regions of China Its long history in oversea Chinese communities has long...
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