Suan Cai Yu is a classic dish from Sichuan and Chongqing. The fish fillets are silky and tender, the pickled mustard greens are crisp, and the broth is tangy, spicy, and savory—it instantly opens up your appetite. The key lies in marinating the fish fillets and stir-frying the pickled greens. Master this, and it will […]
Stir-fried Beef with Chili Peppers is a classic Hunan dish. The beef is silky and tender, with an intense, appetizing spicy kick. The key is “speed”—stir-fry over high heat and remove the beef as soon as it changes color. Combined with bird’s eye chilies, green chilies, and garlic sprouts, the spicy aroma hits you right […]
Hot and Sour Soup is a classic home-style soup. The tofu is silky, the wood ear mushrooms are crunchy, and the egg ribbons are beautiful. It’s tangy and spicy, incredibly appetizing, and warms you up from the inside out. It’s perfect with dumplings or fried rice. Prep time: 15 minutes | Cook time: 15 minutes […]
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork) is a classic Sichuan dish. Despite the name, there is no fish in it—the “fish-fragrant” flavor comes from the brilliant combination of pickled chilies, sugar, vinegar, and garlic. (Don’t worry—there’s absolutely no fishy smell, just a perfect balance of sweet, sour, and savory!) The pork shreds are silky […]
Abalone with Scallion Salt Sauce is a delicate and quick seafood dish. The abalone is sliced thin, blanched until perfectly tender, and paired with a fragrant scallion salt sauce. It’s rich in scallion aroma and full of umami. The method is simple—ready in minutes—and makes a perfect dish for entertaining guests. Prep time: 25 minutes […]
Guo Bao Rou is a classic dish from Northeast China. It’s crispy on the outside, tender on the inside, and packed with a sweet and sour flavor. Every bite comes with a satisfying “crunch”—loved by both kids and adults. The pork is coated in a crispy batter, deep-fried to golden perfection, and tossed in a […]
Sichuan Style Pig Trotter Soup is a classic braised soup from Sichuan and Chongqing. The pig trotters are stewed until snowy white and fall-off-the-bone tender, and the broth is milky white, rich, and savory. Serve it with a dipping sauce—soft, sticky, and spicy, it’s never greasy. It looks hard, but there are really only two […]
Cold Tossed Wood Ear Mushrooms is a classic, quick cold appetizer. The mushrooms are crunchy and bouncy, tossed in a tangy and spicy dressing. It’s incredibly refreshing and cuts through rich dishes perfectly. The method is so simple you barely need to turn on the stove—ready in minutes, it’s the perfect side for porridge, rice, […]
Mei Cai Kou Rou is a classic Hakka dish. The pork belly is deep-fried and then steamed until the meat is fall-off-the-bone tender—rich but not greasy. The preserved mustard greens soak up all the meat juices, making it incredibly savory and fragrant. Every bite with rice is pure bliss. It looks complicated, but it’s actually […]
Spicy Braised Ribbonfish is a classic home-style dish. The fish is pan-fried until golden on both sides, then braised in a spicy broth until it absorbs all the sauce. It’s savory with a hint of spice, and the meat is so tender it falls off the bone. It pairs perfectly with rice or steamed buns, […]