A New Yuan Shipwreck

A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in 2010, and has been under study since that time. The ship itself was of wooden construction and measured over 21 meters long (over … Read more

Spring on the Silk Road Means: Black Locust Blossoms

Spring has finally come to the Central Atlantic and all the leaves have opened out into a sea of green. In our area, dairy cows graze and suckle their young in fields of buttercups and the first cascades of wild roses are blooming on the edge of the woods. This time of year also means that the fleeting blooming of tree flowers is also upon … Read more

Spicy Asian – Authentic Szechuan in Ithaca

Wherever I go, for work or for personal travel, I like to hit a good restaurant during my trip. If that restaurant can be a Silk Road restaurant, all the better. I had the chance this past weekend to find a little gem of a Chinese restaurant in downtown Ithaca, New York. Spicy Asian restaurant is a small place on Elmira Road, that delivers a … Read more

Silk Money from the Silk Road

From cowrie shells; and iron, copper and silver coins; to various kinds of paper, many different materials have been used by merchants and customers as credit or legal tender. Bolts of silk measuring roughly 22 inches wide and 41 feet long were also used as a form of currency by the Chinese, especially in foreign trade or as gifts to foreign lands. The silk used … Read more

Salted Eggs Revealed

Its been a few months since I put up my salted eggs, and over the holidays I noticed that the water they were in had turned a rusty brown from the spices used in preservation. This meant that it was time to harvest them. I carefully removed a few raw (but preserved) eggs from the jar. A gentle shake of the egg allowed me to … Read more

Sweet and Savory Eel – Feast of Seven Fishes

I grew up in a very closely knit Italian-American community in the suburbs of New York City. Nearly everyone I knew as a child was related to me by blood or marriage. It was a world of cousins. There was an Italian-American club where old men played bocce, crazy car-horns that played the tarantella, and there was the great, carnival-like Summer Festa, that seemed to … Read more

Uyghur Five-Spice Blend

This five-spice mix forms the backbone of Uyghur cuisine – at least that part of it that deals with roast meats. Variations of this mix are used to flavor many Uyghur dishes, with other ingredients – salt, garlic, onions, etc., added to the mix as needed. The flavor of the Uyghur five-spice blend is robust and smoky with light spicy bites from the Sichuan pepeprcorns, … Read more

Uyghur Big Plate Chicken

This is a quintessential Uyghur Dish. Stir-fried chicken, potatoes and bell peppers in a rich, savory sauce redolent with star anise and cinnamon. Roasted cumin flavors the base of the sauce, with black cardamom lending a smoky taste, and Sichuan pepper offering up a few bright, spicy lights. Interestingly, the heat of this dish is extremely variable and ranges from mild to four-alarm hot. As … Read more

Spinach Soup with Century Eggs

We’ve come to the end of our current exploration of Century Eggs – from making them from scratch, to mixing them with other ingredients and preparing dishes with them. This is recipe number ten of ten, and what a nice way to end a series it is. This is a soup – a homestyle recipe – that is enjoyed across China as well as in … Read more

Thai Pork with 1000-Year Eggs

This next to last recipe for 1000-Year Eggs might be my favorite way to prepare them. It is savory, spicy, and hot, and the Thai basil lends a wonderful lightness to both the pork and the eggs for a winning dish. This recipe also lightly fries half of the Thai basil for a delicious, crunchy herbal topping that one encounters in lots of dishes from … Read more

Fried Rice with Thousand-year Eggs

We are nearing the end of our exploration of Thousand-Year Eggs (for now). There was just something congruous (perhaps logarithmic?) about offering 10 recipes for 1000-Year Eggs that really floated my boat. This is number eight, and it is a really delicious way to cook pidan. It is so good that we had it for breakfast this morning along with some steamed spicy Chinese sausage. … Read more

Stir-Fried Beef with Century Eggs

This interesting dish combines century eggs with sliced beef in a stir fry that is perfectly suitable as a main dish, or as one of many dishes in a multicourse Chinese meal. Most of the flavor in the dish comes from a brief marinade of the beef in mushroom-flavored soy sauce, sesame oil and Shaoxing – a type of rice wine. This is accented by … Read more

1000-Year Eggs with Bitter Melon

This recipe takes two strange-flavored foods and combines them in a chilled salad or light dish in a way that makes them better together.  For those of you not familiar with bitter melon, it is very well named and packs a wallop of natural bitterness.  It is so bitter as to make your mouth pucker and to wonder why humans began eating this food in … Read more

Eggs with Shrimp and Pidan

One of the agreeable and delicious ways to enjoy pidan is with eggs. Some recipes use pidan along with salted eggs or salted egg yolks with or without fresh chicken or duck eggs to make custards or other egg dishes. This recipe, however, couples pidan with regular chicken or duck eggs and a bit of shrimp and spring onions for a tasty and mild dish. … Read more