Wuhan

In my experience, Wuhan (and its province, Hubei) is often looked upon even in China as something of a culinary and cultural backwater. Among many circles, it is known for somewhat coarse or aggressive residents, brutally hot weather in the summer months, and a chaotic approach to economic development. Some of my friends from Wuhan…

Wuhan Hot Dry Noodles

Just give me the recipe instead:Wuhan Hot Dry Noodles Intro | Breakfast Breakfast in Wuhan is a chaotic affair. Breakfast street foods are cheap, and almost everyone takes public transport of some kind to get to work. So between 6am and 9am on any given weekday, there is a crush of people around every bus…

Hubei Style Century Egg With Cold Tofu

Just give me the recipe instead: Hubei Style Century Egg With Tofu Intro | Devil’s Eggs Century eggs have kind of a bad rap outside Asia. I’m not saying that this is without merit — the appearance, texture, and aroma can be off-putting — but these greenish-black, gelatinous preserved eggs form the base of a…

Tonkotsu Ramen Broth: Bliss From a Pressure Cooker in 1.5 Hours

No matter if you call it ramen or la mian; pulled noodles — the literal translation from both the Chinese and Japanese — are one of the great staple foods of many Asian cultures. I’ve always enjoyed the challenge of trying to recreate my favorite incarnations, whether it’s a Japanese version in a light dashi, China’s LanZhou specialty with a pho-like beef broth and an angry slick of chili oil curling through it, or Taiwan’s famous braised beef noodle soup studded with chunks of beef tendon.