hancheng

This versatile and quintessential Chinese pickle is a delicious and easy way to eat your greens. Stir-fry it simply with...

Most vegetables lose their bright color when dunked in brine for a few days, but shallots buck that trend beautifully....

This pickle is a staple—and one of the most frequent preserved vegetables found at your local Chinese grocery store. When...

I hate to compare congee (or jook, as it’s also known) to mere porridge, gruel, or Cream of Wheat, as...

These eggs are in salt water for several weeks, making them an infusion and not a fermented pickle, though they...

Our first thought about preserved lemon is that it’s a Moroccan flavor, but it is prevalent in Chinese cooking as...

This pickle is much less salty than the store-bought version, and has incredible sour flavor. You begin with what appears...

It’s a snack food, it’s a condiment, it’s an ingredient, it’s a floor wax. Okay, one of these statements is...

Black Sesame Oil This is the same as “toasted” sesame oil, meaning it is dark brown in color; light-colored sesame...

If your insatiable lust for all things brined is equal to mine, then you know that there is no bad...

Introduction  China is a country with a long history of taking its pickles and condiments very seriously. And yet here in...