food & things with Christy Wang
Everybody was kung pao fighting.. ok, I’ll stop. My sister and I debated over how much vinegar was the right amount. I felt like 1 tbsp was a little too vinegar-y, she thought it was perfect and has requested that I *only* make it for …
I have memories of my mom making this in our old house in our trusty rice cooker, usually during the winter. She would tell me things like “winter bok choy is the tastiest” and “Canadian sausage is the best”. While I didn’t manage to find …
As a kid, whenever we went to a Chinese restaurant, especially a Shanghainese restaurant, we would always order stir-fried rice cakes (chao nian gao, 炒年糕) of some sort — sometimes with cabbage and other times with shepherd’s purse. Since being in New York, I haven’t …