I wonder if at some point you get used to life as an expat, jumping often between two Countries. Every time I come back to China after a period in Italy, it seems strange to find oriental ingredients and flavors familiar, to see that I’ve missed them. Wanting tofu bamboo, taro, dan dan mian, lotus...
When I go to the grocery store here in Shanghai I let myself go much more instinctively than I did in Italy. When I see an ingredient that smiles at me I grab it without thinking about it: maybe it was a lot that I didn’t see it or it’s likely to be there by...
As I have already told here, living in China I have rediscovered tofu and I am tasting it in all its forms. And in today’s dish we have the unfailing bok choy with tofu skin. What is it?
Today, for the chinese recipes section, i’ll show you the enoki mushrooms. Here in Asia are widely common and I cannot not to try them with some typical recipe! That as usual is very simple but rich in taste. “Enoki” is the Japanese name, here in China they’re called 金针菇, jin-zhen-gu. Enoki mushrooms are...
