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This is a deliciously simple preparation of fresh clams, stir-fried in a deep brown sauce of soy sauce and rice wine. The wine steams the clams open while the soy sauce bubbles, thickening and coating the clams with its savory goodness. Some thinly [...]  Print Post
Chinese desserts are quite different from Western ones. They tend to be based on fruit and/or beans (red or green, generally), and often use glutinous rice, tapioca or sago. Unlike Western desserts, that often use lots of cream and dairy products, Chinese desserts [...] Print Post
 It’s that time of the year again…the time we all anticipate…Red Pocket Day! Okay, okay, Chinese New Year isn’t ALL about getting money – it’s also about spending time with your family on the one holiday every year that people can travel home. In Chinese [...] Print Post
Yesterday we celebrated the 60th anniversary of the People’s Republic of China – the anniversary of the day Communist forces took over, vanquishing the Kuomintang forces that subsequently fled to Taiwan. Xiamen, being a more laid back and less political city than others, [...] Print Post
Chris and I regularly eat out at Sichuan restaurants – it is one of China’s best cuisines and the bold flavours especially appeal to a Western palate (as long as you don’t mind spiciness). One of our favourite dishes is ma po doufu, [...] Print Post
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