As much as I’d like to remain objective on Chinese food, it’s hard to hide my favoritism towards Cantonese fish. In Beijing, Shanghai, or Sichuan province, fish is most likely pan-fried, heavily sauced, or buried in a broth of chilies. That’s all nice, but nothing beats the clear flavor of steamed fish, with nothing to [...]
Tag Archives | Fish
Tangerine Salsa, Two Ways
Wherever I am these days – whether it’s Beijing, San Francisco, or Tampa – I am surrounded by tangerines and clementines. (The latter is possibly better known in California as Cuties®.) These in-season cousins of the orange make excellent snacks, especially when you’re trying to fight off the seasonal cold. And they’re CHEAP. At a [...]
