“Pao (爆)” is one of my favorite techniques in Chinese cooking. The word itself means “explosion”, and the cooking involves rapidly rolling marinated, usually sliced ingredients in extremely high heat for under a minute…
Gastronomic Deja Vu
02/25/2011 by
On a hot summer day, Sichuan folks gulp down Mala stew covered with red-hot oil with Zen, no sweat is shed. A foot away Southerners at the ice stall impatiently trying to cool down and think Sichuanian are ridiculous. Next stall…
夏布利品酒會
06/22/2010 by
夏布利白酒早在中古時期即為全巴黎、甚至全法國，最喜愛的白酒之一。夏布利的臨河北坡上躺著珍貴的啟莫里土質（Kimmeridge) — 牡蠣化石、黏土與石灰土混成的獨特地質。這種土質賦予夏朵內品種優雅的礦鐵石風味…
Daydream
03/30/2010 by
It feels noontime when we are picked up at the airport. The mass of sun remains grand beyond the grey clouds, leaves a subtle glow on the edge of everything. Slates, flower bushes, smaller cars. I don’t remember this mountainous road leading home, but the balmy wind that rides with us is familiar: 18°C, slightly […]