Fish-fragrant eggplant (yu heung ke zi in Cantonese and yu xiang qie zi in Mandarin) is a dish that originated in Sichuan province, where, despite its name, it is made without fish. In Hong Kong, though, the version served at most Cantonese restaurants – from upmarket places to dai pai dong – contains dried salted fish.
Many restaurants serve this bubbling in a clay pot (in which case, the dish is called yu heung ke zi bo), which is rustic and keeps the contents hot. Read More...
Even the name of the architecture firm they founded in 1997 draws from their rebel-with-a-cause ethos. “We called it Amateur Architecture Studio because, in China, we have a lot of professional architects, but almost no good architects,” Wang says, chuckling softly. “Secondly, our Chinese tradition lies not in professional architects but the history of craftsmanship, which is quite different.” That’s why he prefers the title “artisan” to “architect”.
Wang also calls for the safeguarding of China’s threatened countryside against what he describes as the sweeping destruction of history and culture in the rush towards urbanisation. Read More...
“My beans have a fruity, flowery smell, and they taste strong – but in a gentle way,” Ngoc says at her farm close to the city of Pleiku, in the heart of the Vietnamese robusta region. “Vietnamese farmers need to know it is possible to make these beans taste good.”
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Vietnamese farmers champion robusta coffee beans as climate change threatens arabica supply
Vietnamese farmers champion robusta coffee beans as climate change threatens arabica supply Read More...