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I eat rice multiple days a week — and used to exclusively make it in a pot on the stove. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than half an hour ...

During the trip, I only ate steamed rice once—the heavenly “lu rou fan” or the Taiwanese braised pork rice—the rest were noodles of various kinds. The first beef noodle soup I tried ...

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