Chinese food:Stewed pork liver
Chao gan, or stewed liver, evolved from ao gan (stewed pork liver) and ao gei (stir-fried pork lung), both folk foods from the Song Dynasty (960-1279). The cleaned chitterlings are cut into pieces after being boiled in water. They…
Chinese food: Wheaten cake boiled in meat broth
This traditional Beijing snack dates back 100 years to the Qing Dynasty (1644-1911). Baked wheaten bread, tofu, pork chop, chitterlings and pork lung are cut into pieces and then boiled…
Chinese food: Sweet ears 糖耳朵
Sweet ears, or tang er duo, is a fried sugar cake of Islamic origins that gets its name from its shape. Made of flour and sugar, it is served…
Chinese food: Mung bean milk
Mung bean milk is a by-product of cellophane noodle production and is similar to soy milk, exceot it is made from mung beans. It is a gray-green color and…
Chinese food: Filled sausage 灌肠
Guan chang, or filled sausage, has been a popular snack in Beijing since the Ming Dynasty (1368-1644). Traditionally, the sausage, a prepared pork intestine, is stuffed with a paste…
The Recipes in Autumn Equinox
Since the Autumn Equinox, the rainfall gradually decreases and the air humidity becomes low. The dryness has become a major climate in middle and late autumn. In autumn, the lungs…
