Author Archives: David Dettmann

About David Dettmann

Food obsessed and frequently nostalgic.

Some reflections on a recent food trip to Xinjiang, China

One of my favorite things in the world. Home-style laghman from a small restaurant Teweruk ta’amliri (“Legacy foods”) on Nobishi Road in Kasghar Great laghman (لەغمەن) is well worth obsessing over. Hand-pulled and perfectly chewy wheat noodles are boiled, drained, … Continue reading

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Garlic scapes, fried as a vegetable

  We are deep into the season of garlic scapes. Fortunately for those of us in Philly, we are able to find these strong-flavored beauties with fair regularity through springtime in Chinatown and even at area farmer’s markets. These are … Continue reading

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Savory Uyghur flatbread at the base of a stew

Travelers to Uyghur cultural zones of Xinjiang will be familiar with the Uyghur staple flatbread (aka nan) and its many uses at the table. It is served alongside tea, dried fruits and nuts for breakfast and afternoon tea. At kawap … Continue reading

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Xi’an’s famous foods in the instant noodle section

In 2014 I wrote a post on the growing popularity of “Xi’an” and “Northwestern Chinese” foods in Philadelphia and beyond. Since then we’ve seen even more restaurants open as Philly’s Xi’an Sizzling Woks added another location in University City and … Continue reading

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Delicious greens: yuchoy

Long leaf vegetables are a key component of most meals at our house, and yuchoy is a vegetable that comes fresh to Philadelphia markets regularly. That is to say it is usually in our fridge. It keeps pretty well for … Continue reading

Posted in - Featured Food Discoveries, - Recipes, Chinese food, Thai/Lao food | Tagged , , , , , , , , , | 2 Comments

Young tamarind leaves and an Isaan-inspired sour chicken soup

Green tamarind and tamarind leaves are back at my go-to Cambodian market, providing an opportunity to explore cooking with these rare Southeast Asian sour treats. Dried tamarind fruit is of course a standard souring agent for cuisines ranging from Persia … Continue reading

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Lanzhou beef noodles, Lanzhou-style

Three years ago I published my first post on this blog, focusing on a topic that has fascinated me for more than twenty years–Lanzhou hand pulled noodles and “secret” ingredients. Over the past three years that post has been far … Continue reading

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