The Big Red Vintage Floral Blanket and A recipe

An offhand conversation with my mother brought this memory back again.

“I’ve heard it’s trendy lately to go to Korea to buy bedding—I don’t really get it. Is Korean cotton supposed to be better?” I said.

She replied, “Oh—it used to be blankets. That big red floral one at home, the really thick one—your grandmother carried it back from Korea. People always said Korean blankets were very well made.”

So, it turns out the big red vintage floral blanket weren’t from Shandong after all—they were from Korea.

The big red floral blanket and my one years old foot.

Taiwan is hot and humid, yet in my memory the bed was always piled high with layer upon layer of thick blankets—so high it felt almost unstable, as if it might collapse at any moment. The bed was a Kang, and I never questioned the contradiction of using that word in Taiwan. It wasn’t until recent years, as I began observing my parents’ way of cooking, that I gradually became aware of where this came from.

A collection of patterns taken from quilts, blankets, pillowcases, shirts, and towels—drawn from our home in the 1980s.

In northern China, traditionally, food does not belong exclusively to the kitchen. Noodles, red date mantou, and Chinese cabbage enter the living space, occupying the area around the kang, alongside quilts and blankets. Kneading, fermenting, waiting—these actions require the participation of the body, and also a yielding of space. The warmth of the kang helps dough rise and provides heat; it is not merely a place for sleeping, but a site that carries daily life.

In Taiwan, by contrast, a bed does not serve such functions—it is simply a bed, sometimes covered with a bamboo mat, with a fan running nearby. Yet even so, dietary habits quietly shape how we use space. In the alleys of Yonghe, there are still shops that make Shandong-style red date mantou, opening only briefly before Lunar New Year, as if preserving traces of a way of life not yet entirely gone.

These paintings were dedicated to my grandma—the starting point of my memories of Jiaodong cuisine.

A set of acrylic paintings of Hanafuda Series, 45x25 cm.

As for the dragon- and snake-shaped mantou, to be honest, I’ve never seen them on my family’s dining table. However, they appear in certain photographs, and I found them intriguing enough to briefly document. Beyond regional legends from parts of Shandong—such as “the divine dragon calming the sea” and “the snake spirit guarding the grain”—these forms carry meanings of warding off evil and bringing blessings. There is also a seasonal aspect: in spring festivals, the snake awakens from hibernation, symbolizing the renewal of the earth and the beginning of agricultural activity; the dragon, associated with rain, reflects agrarian hopes for timely precipitation.

I have no idea who this boy(or girl) was. Let’s focus on the mantou on the table.

And there is a recipe to share:

Braised Ribbonfish with Shredded Radish (Yantai Style)

Ingredients:Ribbonfish segments, radish (green or white), scallions, ginger, garlic, dried chili peppers (optional), cooking wine, light soy sauce, vinegar, sugar, salt, white pepper, boiling water.

Steps:

1. Preparation: Clean and pat dry the ribbonfish. Cut the radish into thick shreds. Slice scallions, ginger, and garlic.

2. Pan-fry the fish: Heat oil in a pan and fry the ribbonfish until golden on both sides. Remove and set aside.

3. Aromatics: Using the remaining oil, sauté scallion whites, ginger slices, garlic, and dried chilies until fragrant.

4. Braising: Add the shredded radish and stir briefly. Place the fried ribbonfish on top of the radish.

5. Seasoning: Add 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of vinegar, and 1 teaspoon of sugar. Pour in enough boiling water to cover about half of the ingredients.

6. Simmering: Bring to a boil, then reduce to medium heat. Cover and simmer for 15–20 minutes, until the radish is soft and flavorful.

7. Reduce sauce: Taste and adjust with salt and a pinch of white pepper. Increase heat to slightly reduce the sauce. Garnish with chopped scallions before serving.

   
   

Key Tips:

• Pan-frying the ribbonfish enhances flavor and helps it hold its shape.

• Always use boiling water for a milky, rich broth.

• A small amount of vinegar removes fishiness and enhances aroma, while also softening the bones.