https://www.scmp.com/rss/501627/feed Tiffany Ran is a line cook in Seattle, where she hosts monthly Taiwanese dinners through Babalio (BB6) Taiwanese Pop-Up. She has previously written for Vice Munchies, Seattle Weekly, and Northwest Asian Weekly. en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com If you’ve heard of Wuhan as of late, you probably know it as ground zero of the coronavirus outbreak that has sickened thousands and killed hundreds. But before all this came to pass, food lovers would count their blessings to wake up in Wuhan. Flanked by China’s two great rivers—the Han and Yangtze—the city is the capital of Hubei Province. The region’s food is one of the 10 primary schools of Chinese cuisine, and among Wuhan’s greatest contributions is its breakfast. If the Chinese saying for... https://www.scmp.com/food/wuhan-coronavirus-hot-dry-noodles/article/3050657?utm_source=rss_feed https://www.scmp.com/food/wuhan-coronavirus-hot-dry-noodles/article/3050657?utm_source=rss_feed Fri, 14 Feb 2020 10:14:40 +0000 Cured mullet roe, or bottarga, has been an international luxury for centuries. In the West, it’s commonly used as a seasoning to add a hint of ocean brine to a fine pasta or soft scrambled eggs. But in Taiwan, where it’s known as 乌鱼子 wuyuzi, bottarga is the entire dish—and can run up to $30 an ounce, though prices can fluctuate widely depending on the quality and grade. Rather than grated, a cured slab of mullet roe is soaked in Kaoliang, a liquor made from fermented sorghum, before it’s... https://www.scmp.com/food/taiwan-bottarga-luxury/article/3020241?utm_source=rss_feed https://www.scmp.com/food/taiwan-bottarga-luxury/article/3020241?utm_source=rss_feed Fri, 26 Jul 2019 09:12:55 +0000