Category Archives: Chinese food

food from Southwest (Yunnan, Sichuan) and Northwest (Gansu, Qinghai, Ningxia, Inner Mongolia)

Fragrant and crispy peppers, for snacking on

In recent years an interesting snack seems to be trending all around China: fried “fragrant and crispy” peppers (香脆椒, aka 香辣酥, sometimes translated into English as “fried chile crisp”, or “magic chili”. I don’t recall seeing these in the 90s … Continue reading

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Dough covered meals of the Uyghurs, Kazakhs, and Mongols

Greetings after a long hiatus! Even though I haven’t been reporting here as much as I’d have liked, since my last post I have been continuing on my journey through culinary traditions on the frontiers of Turkic, Mongolian, and Tibetan … Continue reading

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Some reflections on a recent food trip to Xinjiang, China

Great laghman (لەغمەن) is well worth obsessing over. Hand-pulled and perfectly chewy wheat noodles are boiled, drained, and then topped with a hot stir fry of fatty mutton, garlic, tomato, and peppers with any seasonal vegetables. Check out my 2015 … 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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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

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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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