Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns.
Continue reading “Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic”
This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy.
Continue reading “Spicy Sichuan Fish – Lucky Dragon’s Speciality”
These Chinese shrimp noodles are tossed with fragrant scallion oil, lightly caramelized shrimp, and chewy noodles for a simple dish that’s packed with flavor.
Continue reading “Chinese Shrimp Scallion Oil Noodles”
This is an amazing oil. Ginger and scallion oil is very common in Asia, but there are so many different recipes. I’ve tried quite a few, but I really like this one, and I’ve yet to find anything it doesn’t improve. It’s delicate and subtle, but still packed with flavor.
Continue reading “Flavorful Ginger and Scallion Oil Recipe”
When I was traveling in China, I was told to visit a very special restaurant in Shanghai. They said this restaurant specialized in “revolutionary dishes“. The place was called Mao Jia Cai or Mao’s Family Restaurant.
Continue reading “Red Braised Pork, Mao’s Favorite Dish”
The secret is a classic Chinese technique called velveting. Once you learn it, you’ll understand why restaurant chicken is so tender and silky.
Continue reading “Sichuan Chicken: Velveting-The Chinese Trick to Perfectly Tender Chicken”
My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.
Continue reading “Quick Singapore-style Stir-fried Noodles”
Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.
Continue reading “Kung Pao Chicken- Authentic Sichuan Recipe”This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness.
Continue reading “Quick Pork Belly and Chicken Stir-Fry with Garlic Chives”
This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.
Continue reading “Chicken with Black Bean: Chinese Takeout Favorite”