Chinese cooking is an underrated home-cooking option outside of its original home, and it’s not difficult for this Western-educated home cook to see why. With its different sensibilities about what kinds of cookware and tools are critical for a well-stocked kitchen, its reliance on ingredients that are likely unfamiliar to people used to food with other origins, and its characteristic sensibility about food pairings that can make it difficult to combine with food from other traditions, Chinese cooking often feels like a wholly separate discipline from other culinary affairs. It isn’t—all cooking is connected—but the feeling is hard to shake when every recipe calls for a wok and mentions spices that are rare in non-Chinese spice cabinets. Chinese-American cooking is what it is in part because of how Chinese foodways adapted to both American palates and American ingredients, creating a fusion cuisine as beautiful as any of its influences. It only takes a little ingenuity to make classic Chinese dishes work with the tools this Puerto Rican home cook has at her disposal in a kitchen that really doesn’t need one more pot or pan in it, and today’s success is the much-loved Sichuanese classic called mapo tofu.
China is home to a fish so rare that photographs of living specimens can be counted on two hands. Its lineage is so bizarre that it has only one close relative, found a continent away, and its skeleton straddles the anatomical cues that divide cartilaginous and bony fish. Even within its kin group, its habits and anatomy are unique.
The Chinese paddlefish or báixún, Psephurus gladius, is the only apparent preferential piscivore in the order Acipenseriformes. (The North American paddlefish is a planktivore, and sturgeons prefer shellfish.) Unlike its American sibling, its “paddle” is conical, and it is sometimes termed the “Chinese swordfish,” “white sturgeon,” or “elephant fish.” As an active, predatory schooling fish, it was once known for leaping across the surface of the Yangtze in large numbers. Rumor holds it can exceed seven meters in length and therefore rivals the beluga sturgeon for status as the largest freshwater or anadromous fish on our planet. However, the largest recorded specimen did not exceed a still-impressive four meters. Chances are, no Chinese paddlefish ever will.
CN veterinary imagery