What on earth are . . . dumplings?

What do Chinese eat, when they have something to celebrate: dumplings! Dumplings are small round sheets of dough (flour + water) filled with minced meat + condiments + vegetables. After a piece of filling has been placed in the centre … Continue reading

I Love You – what Chinese do with oats

The first three words of the title of this post refer to a campaign of Xibei Youmian, a restaurant chain specialised in oat noodles. You(mian) is the Chinese word for ‘oats (noodles)’                        Naked oat has more than 2100 year … Continue reading

Enzyme applications in the Chinese food and beverage industry

I have a weak spot for enzymes, as this was one of the first type of food ingredients I worked with, when I started to get involved in the Chinese food industry. That was in 1985. China is a huge … Continue reading

Sour is the new sweet in China – young Chinese food scientists play with vinegar

Vinegar, i.e. the Chinese cereals-based vinegar, has been an important ingredient in Chinese cuisine for ages. A famous application is vinegar-based dipping for dumplings. Vinegar is a growth product in China, although only 30% of the output is branded vinegar … Continue reading

Eggs – Chinese like them salty

Eggs are one of the oldest ingredients of food in China, witness the 2800-year old eggs on exhibition in Nanjing. Chinese cuisine includes many dishes with eggs as the main ingredient; fried tomatoes with eggs probably being the simplest as … Continue reading