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Recent Posts
- Replicating a Uyghur tonur baking experience in an American oven
- This year’s new Asian markets and closed markets that will be missed
- Breakfast tsuivan submerged in hot milk tea
- The East Falls Farmers’ Market
- Delicious grains: millets of China, Mongolia, and Central Asia
- Central Asia-focused market in NE Philadelphia
- Fragrant and crispy peppers, for snacking on
- Dough covered meals of the Uyghurs, Kazakhs, and Mongols
- Gundruk: an essential food staple and flavor in Nepali cooking
- Some reflections on a recent food trip to Xinjiang, China
- Garlic scapes, fried as a vegetable
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Monthly Archives: November 2016
Sour times: the instant noodle-fueled rise of “old crock” sour vegetables
In a 2014 post I tried to argue that the Kang Shifu 康師傅 (aka Chef Kang, or Master Kong) “happy chef” and his style of the popular beef stew noodles have influenced not only other instant noodle brands in Taiwan … Continue reading
Posted in - Featured Food Discoveries, Chinese food
Tagged 老坛, 酸菜, instant noodles, Kang Shifu, 康师傅, 康師傅
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Asian Markets of Philadelphia 