Cookstr.com

Beyond the Great Wall: Recipes and Travels in the Other China

Sample recipes from Beyond the Great Wall: Recipes and Travels in the Other China

Pickled Red Chiles

Pickling is an age-old way of storing seasonally available ingredients; it’s also a way of lengthening the time you can keep any fresh in...

(1 Votes)

Pork With Napa Cabbage and Chiles

Jenny’s mother made this stir-fry, hot and beautiful with freshly minced red chiles, and pleasantly crunchy with barely cooked stem lettu...

(1 Votes)

Dai Chile-Fish Soup with Flavored Oil

Behind most Dai houses in the villages of southern Yunnan, there’s a small pond. Fish live there, and when the cook wants fresh fish, she...

(1 Votes)

Dai Flavored Oil

Flavored oils are the cook’s best friend. In Southeast Asia, these oils—others include scallion oil, chile oil, garlic oil, and combinati...

(1 Votes)

Tofu Batons with Hot Sesame...

We first tasted these tofu batons in the Jinghong market in southern Yunnan, sold by Dai women. There, as in nearby Thailand to the south...

(1 Votes)

Chicken Pulao with Pumpkin

The Uighurs share with their close cousins the Uzbeks a delicious pulao tradition. Pulao or pilaf is the name for a rice dish that is coo...

(1 Votes)

Onion and Pomegranate Salad

In this classic Central Asian salad, onions are salted briefly, then rinsed to wash away their sharpness. It’s like an instant pickling, ...

(1 Votes)

Cucumbers in Black Rice Vinegar

Cucumbers are one of the mainstays for people living in the oases of Xinjiang. They’re used as a cross between a salad and a condiment. T...

(1 Votes)

Napa and Red Onion Salad

The summers in Inner Mongolia are brief, and during the rest of the year, fresh green vegetables are in short supply. Like people in Tibe...

(1 Votes)

Uighur Pastries with Pea Tendrils

These deep-fried Uighur pastries are made in the Turpan oasis, in a little shop in the center of town. We haven’t seen them anywhere else...

(1 Votes)

Soy-Vinegar Dipping Sauce

This classic condiment is a must-have if you are serving jiaozi (boiled dumplings). It is also a great accompaniment for noodle soups. Ma...

(1 Votes)

Quick Tomato-Onion Chutney

One day a young Tibetan woman named Tsai and I went out for lunch in Labrang, to a small Tibetan café-restaurant up on the second floor, ...

(1 Votes)

Dai Grilled Chicken

Like their cousins the Lao, the Dai are brilliant at grilling. Here chicken on the bone is slowly grilled over low heat until succulent. ...

(1 Votes)

Sticky Rice

The Dong, like the Dai and many other Tai peoples, are traditionally sticky rice eaters. Even though sticky rice is now more often a fest...

(1 Votes)

Jasmine Rice

Most rice in the south of China is consumed very close to where it is grown. People have a strong feeling of attachment to the rice they ...

(1 Votes)

Dai Tart Green Salsa

Like their cousins the Lao and the Shan, the Dai people of southern Yunnan are brilliant grillers. They use fire not only to cook but als...

(1 Votes)

Dai Carrot Salad

There is so much good cooking in the small city of Jinghong  in southern Yunnan province that it would take a long time to feel well acqu...

(1 Votes)

Lisu Spice-Rubbed Roast Pork

The Lisu are one of many distinctive cultural groups who live in the mountains of southwestern Yunnan province, high above the valleys of...

(1 Votes)

Market Stall Fresh Tomato Salsa

This couldn’t be simpler. Like all simple dishes, it requires good basic ingredients; make it whenever you have access to ripe local toma...

(1 Votes)

Tenzin’s Quick-Pickled Radish Threads

We’ve been struck by how often there’s a little radish included in Tibetan dishes. The radishes in Tibet are large and mostly white, like...

(1 Votes)

Hani Soy Sprout Salad

My favorite parts of the Hani markets in southeastern Yunnan were the long aisles piled high with sprouts. There were chickpea sprouts, s...

(1 Votes)

Tashi’s Doughnut Twists

In Lhasa, and in smaller Tibetan towns in Sichuan, Gansu, and Qinghai, you’ll see stacks of these deep-fried treats for sale, especially ...

(1 Votes)

Tibetan Rice Pudding

This delicious version of rice pudding, known as de-sil in Tibetan, uses broken rice (the lowest grade of rice), which is ideal for the p...

(1 Votes)

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password