"I use canned lychees for Taiwanese jelly cakes, sorbets, martinis, and simple gelatin desserts, like the Fuzhou-style one in [my cookbook] All Under Heaven. These cans are always gorgeous no matter the brand, but I love the old-fashioned style of this Taiwanese one so much that I use it to hold pencils or spoons."
Carolyn Phillips, author/artist of At The Chinese Table: A Memoir with Recipes (Norton)
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