Shanghai Bai Cai
Shanghai bai cai or bak choy is one of the most popular Chinese vegetable today. In the DC area, you can buy it in almost every supermarket. I use it…
Browsing Category Ingredients
Ginger
We all know what ginger is. In Cantonese cuisine, ginger is one of the most commonly used aromatics, even preferred to garlic. Their favorite aromatic combination is ginger with green…
Thai basil
I use it in Thai cooking and for San Bei Chicken. We don’t use Thai basil as often in Singapore. If you have a yard, this is one of the…
Choy sum, cai xin
Choy sum is the Cantonese name of this popular Cantonese vegetable. In Mandarin it’s cai xin. A member of the mustard family, choy sum has tiny yellow flowers.…
Red date or jujube
We call it red date, hong zao, but it isn’t date. It’s jujube fruit. While on the tree, the fruit is green and as it ripens it turns red and…
Gailan
Gailan, known as Chinese broccoli, is from the broccoli family. It has white flowers but the favored part of the vegetable is its stalk. Young tender gailan (pictured first) is…
Chinese sausage
This particular Chinese sausage is Cantonese lap cheung, which is one of the most popular cured meats. This one is made of pork, but there are also liver sausages. Lap…