Almost every Sichuan family will have a few Pao Cai jars in their kitchen or on their balcony. What used to be a method to preserve a bountiful harvest has become a daily enjoyment: to many Sichuanese, no meal is complete without some crunchy pickled vegetables. […]
No doubt about it, we are definitely getting cornier. Pressed tofu is made by pressing tofu in a dark, savory marinade, and it can be found in most Asian and health-food markets. Originally a Western import, corn has found a place at the Chinese dining table, like other New World veggies, such as tomatoes and eggplants. These days, corn is cultivated and consumed regularly in many parts of China and complements pressed tofu.
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.