The fall weather is slowly descending upon our subtropical city of Yichang. However, there’s one summer dish we’re not yet ready to stop eating: Tomato and Corn Pie. We discovered this bright dish during the middle of the corn harvest. It has a wonderfully refreshing flavor thanks to the lemon-mayo dressing.

In order to enjoy the

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What can we do with so many blackberries? Make BBQ sauce of course!

INGREDIENTS

1/2 cup blackberry preserves
1 1/2 cups ketchup
1/8 cup brown sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon mustard powder
2 tablespoons red wine vinegar

DIRECTIONS

In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or

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I’m a big fan of noodles and in China – they do noodles right.

INGREDIENTS

2 lb. green beans, chopped in 1/2 inch pieces
1 lb bean sprouts
2 lbs. fresh noodles
1/2 lb bacon
1 1/2 lbs lean pork, sliced
1 tablespoon finely chopped ginger
1 tablespoon broken cinnamon sticks
2 whole pieces of star-spice, broken up
1 teaspoon red pepper
1/2 teaspoon soy sauce
1/2

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Jiaozi, or Chinese dumplings, are famous during the Chinese New Year. We like them year round!

INGREDIENTS

1.2 lbs. lean pork, finely ground (1.2 lbs = 1.2 jin)
1 lb. green onion, chopped
1 lb. tofu, chopped
.5 lb. mushrooms, chopped
1 egg
1/2 teaspoon salt
1 teaspoon oil
1 teaspoon chicken bouillon
1 teaspoon light soy sauce
Jiaozi skin (aka wanton wrappers – 3″ round

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INGREDIENTS

1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas (Whatever is fresh in the market. We used mushrooms, soybeans and corn.)
1/2 cup sliced celery
1/3 cup butter (2/3 cup)
1/3 cup chopped onion (2/3 cup)
1/3 cup all-purpose flour (2/3 cup)
1/2 teaspoon salt (1 tsp)
1/4 teaspoon black pepper (1/2 tsp)
1/4 teaspoon

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