Hey Bud, Gruel is a dish that probably gets made every 1-2 months. It was first brought to a family Christmas Eve party sometime in the 90s. It was a huge hit and has been a family staple ever since. It’s essentially a corn casserole. It’s sweet and gooey. We started calling it gruel because […]
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The first time I had jiu niang, which transalates into “fermented glutinous rice”, was on my first trip to China in early 2016. We were staying at Popo (婆婆) and Gonggong’s (公公) house for most of the trip. They would make breakfast for your mom and me each morning. One morning there was this soupy […]