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Asian Ingredient

Lotus Leaf, Aroma in Late Summer

If a lotus plant (water lily) were given to the Chinese, they would eat the whole thing—leaves for flavoring, seeds in dessert, roots in soup, dried flowers in meat, stems in salad and embryos and stamens for medicine.

Taro, a Savory Root

There has been a long tradition for the Chinese to feature taro – a starchy root herb – in its cuisine with marvelous creations. Chinese cooking taro is accepted and enjoyed because of their nutrition and taste values.

Mung Beans for a Refreshing Summer

Originally cultivated in India and migrated to China where they have been used for thousands of years, Mung beans are small, cylindrical beans with a bright green skin. It comes from an Asian plant Vigna Radyata in the pea family and has been used in a variety of ways.

Tofu, Stir up a Healthy Meal

The use of tofu in cooking has become more and more popular in recent years, not just for vegetarians...

Soy, the Miraculous Bean

Soy foods play a prevalent role in today's health community. But unless you've been actively eating healthy...

Taste Of Winter

The crisp and tender shoots of bamboo plant, native to Asia, is a popular item in Chinese cuisine, which give a sweetness and crunch to many dishes, especially stir fries. Edible bamboo shoots fall into two broad categories, winter and spring shoots. Though spring shoots are fatter, winter bamboo sh

Inspired By a Bitter Taste

Bitter melon is perhaps the most bitter of vegetables...

Lotus Roots for A Flavorful Winter

The use of lotus root as food has a history of three to five thousand years in Chinese cookery...

Get the Best of Autumn

Throughout Chinese history, healthcare was not the responsibility of the state but rather the responsibility of every ordinary citizen...

Trick or Treat?

It is trick-or-treat time again. Still prepare candies and jack-o-lanterns for your kids? Why not try something different this time...