Peter Chang’s Culinary Magic: Preserving Tradition With Amish Ingredients Masterful Cooking
Imagine the spicy smell of Sichuan spices, the sound of crispy skin of roasted duck, and, last but not least, the feeling of earthy shiitake mushrooms – all sourced right up from the Amish farm. Well, let’s face it: it is not the most conventional combination, but it has been done so seamlessly that it […]
Peter Chang’s Diary: The Taste of Early Spring
Seizing the opportunity while my younger siblings returned to our rural hometown for the New Year, I asked them to take some photos of the cabbages and radishes still stored in the fields—preserved in a special way. These images bring back the most vivid and flavorful memories of winter-stored vegetables, a taste deeply engraved in […]