Monthly Archives: June 2010

Something About Shanghai

Posted on June 30, 2010 by Steve

As one of the four municipalities under the direct jurisdiction of the central government, Shanghai is China’s leading industrial and commercial city and major financial center, as well as a historical and cultural city. The policy of reform and opening … Continue reading →

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Fish in Chinese cooking

Posted on June 28, 2010 by Steve

Fish is a greater delicacy than meat and poultry in Chinese food. The cooking of fish is also a more delicate matter. A Chinese restaurant is often known by the chef’s skill in fish and a new Chinese cook is … Continue reading →

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Lamb and Beef in Chinese cooking

Posted on June 25, 2010 by Steve

Beef is by far a less common form of meat in Chinese food than pork. Hence when Chinese mention meat, they mean pork. Beef is more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to … Continue reading →

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Soup in Chinese cooking

Posted on June 25, 2010 by Steve

Soups in Chinese cooking are used very differently. At ordinary Chinese home meals, there is usually a common bowl of soup on the table of which you drink with your porcelain spoon any time of the meal, especially toward the … Continue reading →

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City of Smoke and Smiles

Posted on June 9, 2010 by Steve

First Impressions    Before I moved to Shijiazhuang for my first experience living and working in China, I looked the city up in a certain popular China guidebook, which told me the only things I had to look foward to … Continue reading →

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