Food & Cooking
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How a popular vegetarian Chinese restaurant in SLC survived a yearlong closure

Bertie A. Kinser

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When Long Life Vegi House reopened its doors in January after a nearly yearlong hiatus, a lot had changed. The popular Chinese restaurant had moved, for one thing. Originally located in an unassuming building in Millcreek, Long Life Vegi House is now tucked into a small spot in South Salt Lake. But the most unexpected change was on the menu: Known for decades for vegetarian and vegan cuisine, Long Life Vegi House now serves real meat.

“We put something together so everyone could come by and do one-stop,” says manager Melissa Lin. But if you aren’t an omnivore, rest assured: Everything is cooked separately. Adding chicken, beef and pork to the menu was necessary, she says, after losing customers who weren’t satisfied with Long Life’s imitation meat options made with tofu and seitan.

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Food & Cooking
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This hot mustard sauce passes the zest test

Bertie A. Kinser

Of all the American-Chinese sauces I’ve made to jazz up a meal, hot mustard was by far the easiest — and most fascinating. Four simple ingredients, and you’re done.

You know how tasteless those little mustard packets are — the kind you get with your Chinese dinner? Most taste like cardboard. Seriously. They have no heat or flavor to speak of, unless you like cardboard, that is.

This recipe for mustard sauce carries some heat, but it’s not overpowering.

So how does this happen? I’m no food scientist, but in fairly simple terms: Mustard has an enzyme called myrosinase, which smashes organic compounds called glucosinolates into chemical compounds called isothiocyanates when combined with cold liquid, in this case, white vinegar. Together, the reaction produces the characteristic heat of hot mustard. The amount of heat produced is dependent on the type of mustard seeds, some being hotter than others.

My preference

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Food & Cooking
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Finest Eating places Near Me

Bertie A. Kinser

It is our purpose to offer the finest, most healthful Chinese dining experience in Richmond and we uarantee it! Stir-fried mushrooms with minced rooster, water chestnut and radish along with a bunch of veggies and sauces like date puree, fish sauce and the Chinese classic soya sauce. This earthy recipe is perfect for a holiday feast. Dishes for the tasting menu have included every thing from black cod served with Brussels sprouts in a vinegar reduction, to a pumpkin purée with chocolate crémeux. The tasting menu costs $235 per person, with a further $198 for a wine pairing.

There may be Chinese language Mongolian scorching pot from Northern China , which regularly comes with clear soup and focuses on delicate, thin-sliced lamb and beef; from the south, there may be Cantonese and Macanese hot pot that incorporates a vast collection of seafood. The actual competition, although, happens between two sorts … Read More

Food & Cooking
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Vegan fake-meat takes China by storm

Bertie A. Kinser

The country that currently consumes about half of the world’s pork is rapidly moving toward a vegan revolution. 

China has an $86 billion meat market and is responsible for eating 28% of the global supply, with the average Chinese person devouring 11 pounds of meat annually. But that may soon change, The Guardian reports. 

This change is apparently due to a cultural and market shift toward more environmentally aware middle-class consumers, who are beginning to prioritize saving the planet over eating pork daily as a sign of affluence and success. 

Increasingly, there is a domestic market for Chinese individuals and institutions that are “willing to pay more” for meat alternatives because “they know they’re getting a healthier product that’s helping ensure the future of the planet their children are inheriting,” Franklin Yao, CEO of a plant-based mince producer in Shanghai, told the Guardian. “That’s priceless.”

Beyond financial status concerns,

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