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Egg custard is a popular filing known for its bright yellow color and creamy and smooth texture. It’s used in many Chinese style pastries and dim sum dishes such as baked custard bun and...
I know it seems an eternity since I shared a recipe on this site and I do apologize for the lack of activity and I thank you for your patience. I hate to pull...
It just seems like yesterday when I wrote about my involvement in a noodle pop-up called Ra(Mein) back in April. Then here I am, four months later, writing a quick reflection of my pop-up...
I’ve been busy lately but I know you all want to know what’s going on at Yi Reservation so I am checking in to make a short but reallly exciting announcement.
This is Part IV of the Steamed Bun Series. Here are the other posts in this series: Part I: Mantou (Chinese Steamed Bun) 饅頭 Part II: Chinese Steamed Pork Meat Bun 包子 Part III:...
Happy Chinese New Year of the Monkey! I hope all of you got to celebrate the Chinese New Year 2016 in some way and if you got to cook something off the Chinese New...
Let’s get to the point. If you are looking for Chinese Cookbook specially for Chinese New Year, you are in the right place. Chinese New Year, a.k.a. Luna New Year or Spring Festival, is...
If there is one place that gets me excited about going to Chinatown, it would be Chinese BBQ shops. You know, the restaurants with endless amount of roasted pork, chickens, ducks covered in that...
Hello and Happy New Year! Nothing gets me more excited than kicking off the new year with a pepper head party dish like Chongqing Chicken (yes that’s a dish named after my hometown!).
This is Part III of the Steamed Bun Series. Here are the other posts in this series: Part I: Mantou (Chinese Steamed Bun) 饅頭 Part II: Chinese Steamed Pork Meat Bun 包子 Part IV:...
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