Autumn • 秋(qiū), Five Ingredients, Flour • 面(miàn), Fusion Flavor, Seasonal Dishes, Winter • 冬(dōng)

Braised Noodles with Green Beans (豆角焖面)

Every year in early Autumn, once I see there are green beans displayed on the stalls, I would immediately think of this dish: braised noodles with green beans. I remember my grandma used to cook this dish to me, so that I got to eat some green vegetables. And now I also cook this dish… Continue reading Braised Noodles with Green Beans (豆角焖面)

Seasonal Dishes, Soup • 汤(tāng), Winter • 冬(dōng)

Daikon Beef Soup (白萝卜牛肉汤)

In China, we have a famous saying: Eat radish/ daikon in winter, ginger in summer (冬吃萝卜夏吃姜). In our tradition, we believe in the Yin (阴) and Yang (阳) balance of the universe, so as in our body. In Summer because we sweat a lot, the heat inside our body, aka Yang (阳), runs out leaving… Continue reading Daikon Beef Soup (白萝卜牛肉汤)

Fusion Flavor, Sweets • 点心(diǎnxin)

Sweet Potato Muffins (番薯松饼)

Golden-orange has been the color of the season here in Tuscany ever since October. Once the Autumn arrives here, you easily find you are surrounded by the golden orange colored leaves on the ground, trees on the mountains, ingredients in the market, and dishes on the table.   I remember my favorite food of this… Continue reading Sweet Potato Muffins (番薯松饼)

Five Ingredients, Rice • 米(mǐ)

Millet Congee (小米粥)

I can't remember since when I stopped eating congee. Growing up, congee had played an important role in my daily meals. From time to time, grandma prepared me congee for breakfast or dinner. My childhood congee was mainly made of rice, sometimes with green beans or millet added. It was a simple, yet warm and… Continue reading Millet Congee (小米粥)