food & things with Christy Wang
Mom’s jiu cai bing (garlic chive pancakes) are always elite. She’d typically make large ones and we’d all fight over the most toasty bits that were crispest and had a slightly char flavor. We’d just tear at these large pancakes with our hands, knives and …
My parents grew up eating these golden dumplings (traditionally filled with a pork-based filling) around lunar new year because the egg wrapper resembles a golden ingot, symbolizing wealth in the coming year. In Chinese culture, the celebration of the lunar new year lasts 15 days …
And the cabbage love continues. The first time I made these, I made them for my parents and when they loved them, I knew it was a winner! Tho the first time I made them as cabbage steaks and they were kinda annoying to eat, …
Soy-Scallion Fried Eggs 🍳 of all the breakfasts my dad used to make for me, this was definitely one of my faves (and yes, I felt that way even though I don’t even like scallions!!). This was probably one of the few dishes where I …
I’ve recently really enjoyed using Chinese ingredients in less-traditional ways, and this tobandjan marinade is the perfect example — it’s so yummy!! Tobandjan is the Cantonese version of Sichuan doubanjiang. Both are a fermented chili broad bean paste, but the Cantonese version is more mild. …
This tofu is coated in a flavorful, glossy sauce made of Chinese five-spice powder, white pepper powder, and soy sauces. Like the name suggests, five-spice powder is made of a blend of five spices (duh): star anise, fennel seeds, cinnamon, sichuan peppercorn, and cloves. I …