{"id":772,"date":"2018-07-03T22:31:29","date_gmt":"2018-07-03T22:31:29","guid":{"rendered":"http:\/\/trialbyfryer.com\/?p=772"},"modified":"2018-07-27T21:43:18","modified_gmt":"2018-07-27T21:43:18","slug":"beef-chow-fun","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/07\/beef-chow-fun\/","title":{"rendered":"Beef Chow Fun"},"content":{"rendered":"

\"\"<\/p>\n

My dad’s family is originally from Northern China, where wheat is the staple crop and reigns supreme. The food there is dominated by wheat-flour products such as noodles, dumplings, and steamed buns stuffed with salty pork and cabbage or sweet red bean paste. My mom’s family is from the south of China, in Guandong, where rice production is much more prevalent. When I was growing up, my\u00a0family liked to tease me that I could never decide between noodles or rice, wanting and loving them both, due to my diverse family tree. This is as true now as it was then – there will always, always be carbohydrates in my future.<\/p>\n