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Taiwanese breakfast and savory soy milk
from George Lee's new cookbook, A-Gong's Table
 • 
Hannah Che
11
Lunching on rhododendrons, hairy tofu, and konjac jelly
The premise: go to the market in Dali, Yunnan, find what’s seasonal, and cook a few dishes.
 • 
Hannah Che
2
Eating notes: free-form tofu 豆花
Seven types of douhua from Chengdu to Kunming
 • 
Hannah Che
7
From the fruit files
Abacus berries (红果参 hongguoshen) are the new blueberry
 • 
Hannah Che
3
Pea porridge 稀豆粉 and pea tofu/curd 豌豆粉
transformations of the yellow split pea
 • 
Hannah Che
1
The duality of fava beans 蚕豆
Stir-fried fava beans + one-pot fava bean rice
 • 
Hannah Che
Uncommon vegetables from Kunming
spring wild edibles in the 篆新 farmers market
 • 
Hannah Che
9
Vegan barbecue in Dali and Jianshui
In my opinion the best time to go out for barbecue in Yunnan is right before dusk. The sun is low and slipping away but there’s still enough light to…
 • 
Hannah Che
Molten pocket tofu from the old town of Jianshui, Yunnan
Yunnan 包浆豆腐, made with water from a 700 year-old well
 • 
Hannah Che
2
Cooking on a cruise ship
+ a recipe for pandan sesame balls with miso caramel
 • 
Hannah Che
1
Black sesame baked niangao 年糕
Keeping this week’s missive short— I’m currently in Okinawa, Japan! I just boarded Holland America Line’s MS Zuiderdam in the Naha port, where I’ll be…
 • 
Hannah Che
6
A northerner's boiled dumplings
Northern-style shui jiao are unfussy and unphotogenic. There’s really no point to pinching pretty pleats and seashell folds and braided edges when the…
 • 
Hannah Che
1
Frozen pears, sorghum liquor, and dongbei salad
Eating and drinking in Harbin
buddha jumps over a wall 佛跳墙
old apartments and old dishes. plus, Lunar new year recipe no. 2
 • 
Hannah Che
Little Soybean
Little Soybean
Dispatches on regional Chinese food and vegetable-focused recipes. A newsletter by James Beard award-winning author Hannah Che.
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