Ginger Milk Custard (薑汁撞奶) is a Cantonese dessert that brings back memories of my travels to Shunde, a district nestled in China’s Pearl River delta and the place where I first tasted this dessert. Shunde is known for its pioneering of Cantonese cuisine, as well as its use of Daliang cow’s milk in sweet and savory creations. … Continue reading
Today marks the Winter Solstice Festival (“Dongzhi” 冬至), which is an important festival in Chinese culture and typically celebrated on/around December 22nd. This tradition dates back to the Han Dynasty (206 BC-220 AD) when both government officials and commoners would have a day to reunite with their families. In the southern parts of China, especially Hong … Continue reading
Jingle bell, jingle bell, jingle bell rock… The “Yes to Cooking” kitchen is very much ready for the holiday season. And what better way to break into the festivities than having some Almond Chocolate Biscotti while writing cards to family and friends? Biscotti are twice-baked biscuits that are oblong-shaped and have a dry, crunchy texture. … Continue reading
