Hey guys, hope you are doing well! This week, let's use some of the custard filling we made last week and turn it into a sort of old-school dim sum, steamed crystal cake (水晶饼).
Let's ge...
2019-04-30 17:21:19 +0000 UTC View PostSups guys, let's continue the dim sum route and do some basics this week.
I want to show you how to make the Cantonese curdstard filling and then we'll use it to make buns and cakes~
This...
2019-04-25 11:21:42 +0000 UTC View Post
Sup guys. Hope you had a great week.
So rignt, this week I want to share a recipe of a ol...
Sup guys. Hope you had a great week. So in this recipe, I want to share one of my fav way of...
2019-04-08 16:14:59 +0000 UTC View Post
Sup guys~ Hope you're doing great. This week's been a bit busy and only get to write the stu...
2019-03-31 16:28:55 +0000 UTC View PostHey Guys, happy weekend.
This week, I want to post two recipes to complement our Baozi video. So in the north, bao zi shops are more of a eatery than a grab & go. Besides baozi, they'll h...
2019-03-23 09:55:22 +0000 UTC View Post
Sup guys. This week, Yunnan dish again. Man, how I LOVE Southwest China~
Alright, the dish I'm do...
2019-03-16 13:41:27 +0000 UTC View Post
Sup guys, hope you are doing great. This week, I wanna share my recent breakfast fav "flower...
2019-03-09 12:17:24 +0000 UTC View Post 
Hey guys, happy weekend! Sorry, this week’s written recipe is a bit late, been...
2019-03-01 16:19:02 +0000 UTC View PostHey guys, how’re you doing?
This is Steph writing here. First of all, Happy Year of Pig!
Now with Yuanxiao Festival (a.k.a. Lantern Festival) celebrated, that means t...
2019-02-20 14:51:56 +0000 UTC View PostSo just wanted to let all of you know in advance so you're not surprised or anything.
A couple months back I contacted the company 2019-01-11 03:47:20 +0000 UTC View Post
Thank you all so much, and I'm sorry that we can't give something to everyone. Regardless, the results were:
1. Cecily K Jansen
2. Eric Paslick
3. Chris Biagini
I'll get in contact...
2018-12-02 06:20:52 +0000 UTC View PostSo with my trip back to the USA coming up, we'll be doing our little Chinese ingredient gift-box (we were originally planning on doing it CNY, but this trip was a bit spur of the moment). As I said, w...
2018-11-29 02:13:22 +0000 UTC View PostHopefully this doesn't come across as overly negative, I'm wondering if this might be a fine place to scribble a rant or two :)
[Rant]
As most of you might gather, we like to take a more activ...
2018-09-07 04:15:13 +0000 UTC View Post
So if you know anything about China, you might know that the central government has certain ‘tiers’ of cities. Basically, cities are divided into groups based on a combination of GD...
2018-08-06 09:34:19 +0000 UTC View Post
Steph told me a few months back, after the nth failed attempt at Char Siu Bao, "if I ever nail this, I think I might actually cry".
Char Siu Bao's been really tough. Steph started learning and testi...
2018-08-02 04:10:46 +0000 UTC View Post
There’s this idea that I’ve heard people repeat that kinda irks me. When talking about great food cities, there’s this line that “of course Hong Kong/New York/Tokyo/[in...
2018-05-18 04:24:25 +0000 UTC View Post
Short answer: Kind of, but I wouldn't go out of my way for it.
Long answer: I know that when we cook Sichuan food... our insistence on using Caiziyou, a virgin cold...
2018-05-04 06:30:18 +0000 UTC View PostSo there's something that I kinda wanted to get off my chest about MSG.
And no, it's not about the so-called 'health concerns' - I think the controversy surrounding those are well documented. ...
2018-04-25 07:29:30 +0000 UTC View PostSo while I know you guys're primarily interested in supporting the project, we're still looking at extra content and such we could give ya here in this feed.
Know that this is all a bit new at this ...
2018-04-25 04:20:42 +0000 UTC View Post