ShaCha Sauce | 沙茶醬
It’s always fun to see how food’s change from its origin and become a different kind of classic in another region. ShaCha is an adaptation of
Rice Wine Starter | 白酒麴
There are two main kinds of rice wine starter– white and red. This is the white kind. This starter is used to ferment 米酒(MǐJiǔ), rice
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Preserved Radish Omelette | 菜脯蛋 (CàiPǔDàn / CàiBòNēng)
A Taiwanese/ Hakka classic. Preserved radish omelette is a fast, simple dish that goes SO well with rice. It’s salty, flavorful, eggy, fluffy, juicy, it’s
MEIGAN BRAISED PORK | 梅乾菜燒肉
Meigan braised pork is a dish made with “Mei Gan Cai” (梅乾菜 MéiGānCài), mustard green that’s salted, fermented, and sundried. MeiGan braised pork is a
Tea Farming
I don’t know of any tea grown in the USA (but I’d love to hear about it). Here in Minnesota it’s cold, and the plants
Tea Basics
Tea seems somewhat mystical to the American world, so maybe I can help clear it up. Types of Tea There are many types of tea,
