Saying Goodbye to The Kitchen God

The day after Trump’s inauguration, I was in Tokyo doing some food ‘research’ on route back from my pop up dinner in Niseko. An American friend of mine Elizabeth, who had moved there a couple years back, invited me to join her and some others on a march at Hibiya Park, one of the 676 sister marches planned around the globe in alliance with the Women’s March on Washington. About 650 of us, mostly expats, traversed the city in a respectful, quiet and distinctly Japanese fashion, in a neat double file to the side of traffic on the road.  Later that night, I returned to my Airbnb in Shibuya and watched as Gloria Steinem declared that “God may…

Rabbit • Jing Theory Start by hand-shredding the smoked rabbit meat into thin pieces.
Wash and shred fresh green bamboo stalks. They add a light, crunchiness which is key to this salad.
Other additions can include soaked and sliced wood ears, chopped chilli peppers, and scallions. Another essential: home made chili sauce. Apply liberally. My aunt keeps her homemade sauces and pickles in these beautiful jars.
The tops of the jars have a small basin around them which are lined with water to keep air from entering. This is how the pickles maintain their crispiness and colour. Add soy sauce, Chunking vinegar, a pinch of salt and sugar. Put all the ingredients in a pot and toss until the flavour is evenly spread.

A Rabbit From Sichuan

Some of my favourite meals of last year were the home-cooked feasts in my grandparent’s Guanghan apartment. I really do need to start posting my recent meals in Spain and Singapore, but I keep coming back to this.) After trapaising across Asia looking for the perfect meal, I have to say it came pretty close in that tiny fluorescent-lit kitchen. It was the simplicity of ingredients- local and seasonal, flavours – all home-made and artisanal condiments, and skillfulness in execution- recipes passed down over generations. Among the bountiful feast, the most memorable dish had to be 麻辣兔丁, spicy shredded rabbit. In celebration of my birth year, I thought it’d be an auspicious post for the occasion.

First, a bit on the rabbit’s place in Sichuan cuisine. Rabbits have long been a staple food for Sichuanese, and is widely found in takeout form. I’m not sure why, I suppose there are bands of wild bunnies reproducing fervently in rural fields…

Jing | 08.02.11 at 01:00 AM |
1. Jia Jia Tang Bao (Huanghe Lu at Fengyang Lu) • Jing Theory The Essential Guide to Xiaolongbao in Shanghai 1. Jia Jia Tang Bao (Huanghe Lu at Fengyang Lu) • Jing Theory 1. Jia Jia Tang Bao (Huanghe Lu at Fengyang Lu) • Jing Theory 2. Xiao Yang Shen Jian (Across the street from Jia Jia Tang Bao) 2. Xiao Yang Shen Jian (Across the street from Jia Jia Tang Bao) 2. Xiao Yang Shen Jian (Across the street from Jia Jia Tang Bao)

The Essential Guide to Xiaolongbao in Shanghai

As a four year old in Sichuan, I loved waking up to xiaolongbaos on the breakfast table. These were a special treat picked up down the street from a man with bamboo baskets piled high on his cart, steam hissing from the lids every morning at the crack of dawn. The tiny buns wrapped around lean, seasoned pork meat were not the kind that oozed soup, and I was unaware that a whole other world of xiaolongbaos existed until my high school years at a restaurant on Canal Street in New York.

I had spent most of my formative years before that point moving with my parents across most of Europe, each country more hopeless than the last at offering the Chinese foods I missed. My father worked in Manhattan’s financial district, and we liked to go to a Shanghai noodle shop in nearby Chinatown. There I had my first taste of the now ubiquitous soup-filled xiaolongbao. It was not spectacular but enjoyable, and it stayed with me.

In College I was introduced to the fantastic foodcosms…

Chengdu, Sichuan Food • Jing Theory Chengdu, Sichuan Food • Jing Theory Chengdu, Sichuan Food • Jing Theory Chengdu, Sichuan Food • Jing Theory Chengdu, Sichuan Food • Jing Theory

The Greatest Bowl Of Noodles

cangyingguan 苍蝇馆 or ‘fly restaurants’ are the lifeblood of Chengdu cuisine. In ancient times, street peddlers selling dumplings and snacks eventually upgraded into tiny stalls, what are literally hole in the walls, and set up shop with rickety stools and tables you can rest on while devouring afternoon snacks or morning tea.

Click here to read the essay I wrote last year on dumpling nostalgia growing up in Guanghan, Sichuan. It can give you a glimpse into the soul of a cangyingguan.

The cangying or ‘fly’ does not refer to the establishments’ size, or cleanliness factor. It is said that the word actually refers to the constant buzz of patrons, bustling in and out with mission and purpose to fulfill their cravings.

Here I take you to one of my favorites in Chengdu city. Opposite Wensuyuan, 张老儿凉粉 Zhanglaoerliangfen (I won’t bother translating that one) is a mile apart from the other restaurants around, …


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