Regional cuisines are so underrated, just like this recipe shared by a friend recently. It is so delicious and soothing I feel everyone should know more about it 🙂 Will update steps and measurements later. Instructions:Get a big bunch of beet leaves (usually comes with 3-4 beetroots). Separate the leaves from the stems. Wash each…

I love Sichuan cuisine but sadly San Diego does not have good Sichuan cuisine restaurants. So when you crave for it, you gotta make some at home. Today’s lunch was Mapo tofu. Mapo tofu is traditionally made with tofu and ground pork/beef, liberally seasoned with garlic, Sichuan spices such as fermented broad bean paste called…