The China Daily just published another column I wrote titled Homemade festival foods are treasures. Here’s an excerpt from the column:
It was during Chinese New Year several years ago when I discovered just how ambrosial tofu really could be.
As a longtime vegan, I’ve purchased and consumed hundreds, if not thousands, of packages of bean curd to grant me a certain expertise in the food. But nothing could have prepared me for the moment when I bit into that homemade fried tofu fresh from the wok. The crisp, golden surface gave way to a surprisingly rich, buttery flavor that elevated this humble food to the highlight of the evening’s dinner.
But that moment was the culmination of days of work by my mother-in-law from rural Hangzhou, who also prepared the tofu she had fried from scratch.
The article was shared on the China Daily WeChat account and has received over 4,000 views as I write this! Here are some of the lovely comments readers have left in response in WeChat:
Many foreigners will enjoy the chinese foods so much as to forget leaving.Chinese food even the same name has dozens of recipies in different areas. Some of them taste sweat in the north,but some of them spicy or salty in the south on tbe contrary. In some places,the recipies are secrets and they are handed down only by families. The author is so lucky to have tried a lot of chinese holiday foods during every year,for nomal people would not get them in the street except special days.By the way,I dont like tofu whatever way it is made of.
Really a good narrative article which combine west culture and east culture into the one that is the love for our great mother and theirs masterpiece homemade food which is not only the treasures for us but also the intangible heritage for our respective families. I also remember the culmination of our spring festival eve is the moment of our feast dinner come into our table l have prepared the tableware for a longtime to enjoy those ambrosial and palatable food really delicious and unforgettable.
You can read the full piece here, which also includes a recording of me reading the article. And if you love it, share it!