Category Archives: Northern Chinese

I first discovered this dish in 2013 at one of my favourite food court stalls in Richmond Public Market, Xi’an. It is another Northern China style dish that is simple and easy to throw together with pantry ingredients. It’s stretched noodles with a savoury garlic chili oil. It is similar to a Aglio e Olio […]

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Uyghur food is characterized as a hearty, spicy and delicious cuisine that originates from Xinjiang China. It is a fusion of East Asian techniques. The cooking style and flavours reflects the many ethnic groups that occupy Xinjiang region. Xinjiang borders Russia, Mongolia, Kazakhstan, Kyrgyzstan, Tajikistan, Afghanistan, Pakistan, India, and Tibet. I was introduced to this […]

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Noodles are a essential ingredient and staple in Chinese cuisine. Knife-cut noodles are legendary in China, it is one of the many varieties of noodles. Dao Xiao Mian is relatively short and flat, peeled by knife from a firm slap of dough. The dough is relatively easy to make, but I found that the dough […]

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So why a smashed cucumber? The difference is apparent in the first bite. Sliced cucumbers are smooth and the surface does not absorb the flavour as much. Whereas, smashed cucumbers helps gives the pieces nice ragged edges, all the better for holding the garlic vinegar goodness. I make cucumber salad quite frequently, because it is […]

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I’ve never been to Lanzhou province but I have tasted a variation of this in Vancouver. Northern China restaurants are popping up all around Vancouver lately, and it has become one of my favourite style of food. This is a re-creation of the dish I’ve tried in the restaurants. I found that many of the […]

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