Sitemap - 2024 - Little Soybean
Guide to Yunnan's edible wild mushrooms, summer 2024
Things I ate & cooked this week (summer edition)
Foraging for Yunnan boletus 牛肝菌
How a chef in Yunnan cooks mushrooms
100% rye sourdough baozi & bing
Things I ate & cooked this week
A foraged vegan dinner in a 130-year old house
Eggy tofu skin with garlic scapes
Taiwanese breakfast and savory soy milk
Lunching on rhododendrons, hairy tofu, and konjac jelly
Eating notes: free-form tofu 豆花
Pea porridge 稀豆粉 and pea tofu/curd 豌豆粉
Uncommon vegetables from Kunming
Vegan barbecue in Dali and Jianshui
Molten pocket tofu from the old town of Jianshui, Yunnan
A northerner's boiled dumplings
Frozen pears, sorghum liquor, and dongbei salad
On restlessness, Chinese honesty, and the comfort of hot tofu