你找到了我们！我们是四口之家（比尔和朱迪和女儿萨拉＆凯特林），The Woks of Life是我们与彼此和世界共享食谱和旅行的方式。金宝搏曲棍球
2013年开始是通过食品记录家庭历史的追求，已成为一个强大的在线社区。从那时起，我们的博客被认为是中国烹饪的在线权威。188jinbaobo
Whether you’re:
- 一个对超越奶油芝士馄饨和芝麻鸡感兴趣的食物爱好者......
- A college student with a drawer full of wrinkled take-out menus and only rudimentary knowledge of how to boil an egg…
- Or just someone looking to make weeknight dinners a little more interesting…
You’ve come to the right place!
Allow us to quickly introduce ourselves:
- Judy（家庭Matriarch）定期打破中国烹饪书籍以获得新的想法，并希望保持传统食谱188jinbaobo，为新一代的家庭厨师活着。金宝搏曲棍球
- Bill（Patriarch）在餐馆工作和烹饪，包括在他自己的父母的中国外卖联合的多年经验，这就是为什么你可以确信我们的美国中文外卖食谱是合法的！金宝搏曲棍球188jinbaobo
- Sarah and Kaitlin千禧一代，从年轻时开始做饭，从祖父母，他们非常酷的父母那里学习，当然是食物电视。
Judy
Bill
Sarah
Kaitlin
The fact that we all cook can admittedly lead to the odd kitchen squabble. But we bond over and overanalyze our food, think about what to make for dinner before lunch is over, and are relentless about perfecting our favorite dishes.
The Beginnings ofThe Woks of Life
The Woks of Lifewas born in 2013, when half of our group (the parental half) relocated to Beijing. Kaitlin was in college stateside, and Sarah began moving between both China and the U.S. whilst figuring out the meaning of post-college life.
Between all the plane rides and intermittent Skype conversations, it became difficult to stay up-to-date on all our day-to-day comings and goings, let alone what we were each preparing for dinner.
We also realized that the kid-parent separation led to said kids eating a lot less of the Chinese food normally served up by said parents.
Because let’s face it…though the two daughters of this family could make restaurant-quality thin crust pizza like nobody’s business, they hadn’t exactly been studying up on dishes usually left to the older generation.
我们的解决方案？本网站和博客，我们可以分享食谱，厨房利用和旅行。金宝搏曲棍球
We’ve kept it going ever since, even now that we’re all back in the U.S. Our recipes represent our own culinary genealogy, from the simple to complex, the traditional to the reinvented.
所以四处看看。倒入饮料并找到今晚的用餐。拿起一些travel tips,wok shopping advice, or an explanation of what the heckChinese black vinegaris.
(It’s the nectar of the gods, is what it is.)
Happy Wokking!
Want to know more? Check out our bios here:
The Woks of Life Family Bios
Bill: Dad/Husband
Grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family’s Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things Cantonese and American Chinese takeout.
朱迪：妈妈/妻子
Born in Shanghai, and arrived in the U.S. at age 16. Pretty much a boss when it comes to languages, being fluent in both English and three separate Chinese dialects. And boy, can she fold a spring roll (the rest of ours tend to just fall apart. It’s sad). Plus, she’s the only one in the family who’s actually good at reading Chinese, so she’s our professional menu-translator when we’re eating our way through China.
Sarah: Daughter/Older Sister
Born and raised in the Garden State, growing up on episodes ofReady Set Cook和Iron Chef。作家，摄影师，营销专业和白天救助者，有一个偏爱188188188b.com金宝博 that take less than 20 minutes to make. Like the rest of the family, she loves the outdoors and writing delightfully detailed posts about theArt of Cooking Outside。
Kaitlin: Daughter/Younger Sister
Notoriously unable to follow a recipe (usually preferring to freestyle it), Kaitlin’s the family artist, chunky-sweater-obsessed knitter, and keeper of an unreasonably detailed knowledge bank of Korean pop music. The master of all things sauces and condiments on the blog (herchili oilis legendary) and steward of our drool-worthyInstagram帐户。
Photo credit:Sarah Yeoman
Thank you for this website. Really helped my brother and I connect through our mutual love of home-cooked food. For my brother (diagnosed with schizophrenia) it’s really inspired him to take on cooking again. It’s been 12 years. He’s printed off about 40 of your recipes and cooks for the family every weekend!! Thank you Bill, Judy, Sarah & Kaitlin.
Hi Xiao, you’re very welcome—so happy the blog has inspired your brother to cook—and share the love with the family. :)
I love that you include dishes from other Asian countries, as well, since I love all Asian food and want to learn a lot of different recipes.
I’ve only made your chicken corn soup, so far, but was very pleased. Thank you!
Happy cooking, Mary! Thank you so much for your comment!
我做到了，请密切关注你的食谱和我的家人喜欢它，再次。金宝搏曲棍球老实说，我还没有煮这个童年的菜很长一段时间！爱它..xx.
How great is that, Wai Lin. A msg like yours is the energy that we need to plow ahead! :-)
我将您的网站保存到我的联系人列表中以保存食谱，例程并找到名称Sarah，附加到它，以便我必须进一步阅读。金宝搏曲棍球现在！我完全失去了所有的时间，我要感谢你这样的好网站，谢谢!!我不敢继续你的Instagram！因为我必须赶到杂货店。
Haha you’re very welcome Maria! So happy you found us!
我希望用餐具买碳钢。
Can you help? I wish to purchase through you but don’t see a shopping link on your website
Hi Gregg, we don’t sell woks or have a preferred brand, but check out our guide on choosing a wok here://m.inbjornor.com/best-wok-to-buy/
I am happy to have found your site. My parents never made Egg Foo Young, but my wife loves it! I found your site looking for an “authentic”, recipe. I feel I have hit the jack pot! One of my parents favorites was egg rolls and fried wantons. They also did variations of Stir Fry of some sorts… Sorry, cant remember all of it, been a few decades. His favorite recipe and story was the Sweet & Sour sauce, which I have memorized. That was the one thing people would ask for in particular, and if they could get the recipe. He received it from one of his scouts, whose parents worked a restaurant. After about three months, and inquiring a couple of times, he acquired it. His scout explained that he would watch his mom make it and then would write down ingredients/instructions, so thats why it took a while… It was a family secret recipe… And my favorite! as a side note… Our kids are adopted from Cambodia, a melting pot for sure… but our facilitator, Man, took us to lunch to a local place. I ordered sweetsour chicken since that sounded the most familar, etc. It had the same flavor as my dads! if it wasn’t the same recipe, you would have had a hard time telling which one was which. We were so lucky to bring our 3 home in July and August, before Sept. 11th happened. Being Asian, our kids like a local restaurant in our city, but I still prefer my sauce, (My wife and I are as honky as you get… :). I look forward to seeing if I can learn to expand by skills in Chinese takeout, because they love the noodle dishes, fried rice, crab ragoon, and things I don’t really have skills at. I’m still learning how to use and season a real wok… My parents had an electric wok, non stick, that they used till it probably died… happy from all the meals it cooked.
我期待着探索你的网站，希望学习正确的方式来做鸡蛋foo年轻人。爱你的网站！谢谢！
Hi Russell—we’re happy you’ve found us as well! And that you’ve found an egg foo young recipe to make for your wife. :) Sounds like you’re on your way to being able to cook many of your family’s favorites. :) Let us know in the comments sections of any of our recipes if you ever have cooking questions!
天啊。我很高兴我找到了你们的人 - 我刚刚通过电子邮件向自己发送了10个食谱，不得不停下来，因为我正在延期工作。金宝搏曲棍球今晚要制作其中一个素食主义者/蔬菜食谱！金宝搏曲棍球
Thank you for all that you do!
We are so glad that you found us too :-)
喜欢这里的所有食物和故事。让我想起许多心爱的饭菜和成长的回忆。
你有一个红薯/糯米炒“饺子”的食金宝搏曲棍球谱吗？在新的一年，我的妈妈和祖母制作了新月形的猪肉填充（HOM Teh？）甜蜜球形的甜蜜球膏或花生酱馅料。
嗨迈克尔，我们还没有这个配方，但我们会备注备注来研究它！
通过幸福的意外发现您的网站，在过去几分钟之后，更多地了解中国烹饪的更多信息，比阅读六个如何绘制账簿。188jinbaobo188金宝搏下你们很棒！我可能会在周末结束时访问您网站的每页。太酷了…
Thank you so much for your high praise! We are so glad you found us.
I can confirm the above sentiment, great blog with a wealth of information to inspire!
Thank you so much, Matt!