Braised cabbage and mushrooms (doong qwoo mun wong gna bock)
Napa cabbage, wong gna bock, varies in its water content depending on how old [...]
Articles by Grace Young
About Grace Young
Braised mushrooms (mun doong qwoo)
Chinese dried mushrooms, also called black, winter mushrooms, or shiitake, as [...]
Shrimp with spinach and tofu (leung boon ho mai baw choy dul foo)
San Francisco has an Indian summer for at least one week every year, when the [...]
Remember China, Nan Chung
Growing up in America, my older brother Douglas and I behaved more like American children than Chinese. It is only now, after nearly fifty years, that I have begun to heed our grandfather's instruction to "Remember China." [...]
The wisdom of the Chinese kitchen
In Chinese cooking, every ingredient and dish is imbued with its own brilliance and lore. Passed on through a lifetime of meals, conversations, celebrations, and rituals, every food we ate in our home had a story. [...]
Going to market with Mama
To my mother and my father and, indeed, most Chinese people, selecting farm-fresh produce brings them pure delight and satisfaction. They literally glow, and beam, to bring home choice, blemish-free produce. [...]
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