ChinaFood Tutorial: June 2025

Cold Pork Liver for Drinking

Another old saying in China:

Good wine goes with good food, and good food goes with good wine!

To some extent, you can also improve your drinking capacity by making a good wine dish!

Today I'd like to share with you a Chinese Golden Classical Drinking Dish: Pork Liver in Cold Sauce!

Ingredients to prepare:

1 pork liver

5-6 small onions

6-7 slices of ginger

2-3 star anise

1-2 tablespoons of cooking wine

1 tablespoon of scallions

1 tablespoon of garlic

1 tablespoon of white sesame

2 tablespoons of chili pepper

2 tablespoons of soy sauce

1 tablespoon of vinegar

Salt, as appropriate

1 tablespoon of oyster sauce

½ tablespoon of sugar

½ tablespoon of pepper

1 tablespoon of peppercorn oil

1 tablespoon of sesame oil

1 tablespoon of red oil chillies

Practice:

1: Put small onions, ginger, cooking wine, star anise, pork liver in cold water and cook until the liver is just cooked. About ten minutes.

2: Put the cooked pork liver in cool water to cool down.

3: Cut into thin slices as in the picture.

4: In a bowl, put millet chilli, garlic, white sesame seeds, pepper powder and drizzle with hot oil.

5: Season with soy sauce, vinegar, oyster sauce, salt, sugar, pepper oil, sesame oil and red oil chilli.

6: Mix the seasoning and pork liver well.

Warm tips: you can according to their own preferences, to decide to put what kind of seasoning.

And then send brothers an old Chinese saying:

The dish must be hard enough, the wine must be good!

A particularly simple Chinese cold dish

Some people say that Chinese people are not of high quality, this I admit.

But some people say that Chinese food is not good, this I disagree.

Chinese people still have their own way of doing things when it comes to food.

We can use very simple ingredients to make very tasty food.

For example, you can make a simple but very tasty cold dish with spring onions and tofu.

Ingredients for tofu with spring onions:

Tofu 1 piece of small onion moderate amount

Salt moderate amount Sesame sesame oil moderate amount (about 5g)

Method:

1: Wash the tofu; small onions, wash and drain;

2: tofu into a bowl, crushed with a spoon, there are small cubes does not matter, eat better texture;

3: small onion minced, about 5 mm wide;

4: small onions into the tofu, according to taste sprinkle a little salt;

5: and then drizzle a little sesame sesame oil, sesame sesame sesame oil is the finishing touch to this dish, do not add on the bland and tasteless; mix well.

Warm tips: this dish for the wine dishes. With beer is more delicious.

The Divine Way to Eat Instant Noodles

Instant noodles a kind of instant food product is popular all over the world.

Generally speaking, we eat instant noodles like this:

And in China, we eat instant noodles like this:

Here's a tutorial to share this Instant Noodle Divine Eating:

Ingredients:

Fatty and lean pork 100g

Bean curd 300g

Instant noodles 2 packets

Onion, ginger, garlic moderate

Soya sauce, salt, moderate

Octagon, peppercorns moderate

Practice:

1: pork shredded, (do not cut too fine),

shallots, cut into segments, garlic cut into cloves, ginger sliced.

2: Bean curd, broken into small sections of about 3cm.

3: start a pot of oil, add onion, ginger, garlic, star anise, pepper, stir fry,

and then put the meat to stir fry.

4: Then add the beans and stir-fry until the beans change colour, add soy sauce and salt,

then stir-fry and add the right amount of boiling water, as shown in the picture.

5: After 15 minutes, add the instant noodles and close the lid.

6: After 10 minutes, when the noodles are soft, stir well.

“Buddha Jumps Over the Wall,” also known as “Buddha’s Temptation”

Buddha jumps over the wall, a traditional Chinese dish.

It originated during the Daoguang period of the Qing Dynasty in China, which is equivalent to the period of President Monroe in the United States.

Legend has it that in Fuzhou during the Daoguang period of China's Qing Dynasty, some people had to go begging every day in order to make a living.

One day, a few beggars had a sudden idea, will be begging from the hands of the rich abalone, sea cucumber, and other ingredients, and so on, all mixed together into a wine jar.

All of them were mixed together and put into the wine altar, sealed with lotus leaves, and then slowly stewed for 5 to 6 hours with low fire.

This unique way of cooking allows the flavours of the various foods to permeate each other and taste great!

It so happened that the place where these beggars made this food was in the corner of a temple.

And a monk in the temple, smelling the aroma of this dish through the wall.

As much as possible can not help but jump out of the wall with the beggars to fight for the food.

Thus: this dish by the beggar cooking nonsense food named: Buddha jumped over the wall. (That is, the temptation of Buddha)

In fact, in China, there are several versions of the origin of Buddha jumped over the wall.

The ingredients used also vary. There is an all seafood version, an all vegetarian version, and a meat and vegetable version.

But no matter which version is used, all of them show that Buddha jumps over the wall has a great flavour.

Here's how to make this dish:

Prepare the ingredients and seasonings:

Pig's trotters 2 Straw chicken 1

Chicken claws 5 Abalone 5

Sea cucumber 10 Asparagus 1

Pigeon egg 5 Shrimp 10

Ginger 1 piece of green onion Moderate

Carrot 1 Wine 50ml

Salt Moderate Pumpkin 500g

Beef trotters 1 Starch 1 tablespoon

And most importantly: a big enough pot ready.

Directions:

In fact, do not imagine that it is very difficult to make Chinese food, in fact, it is very simple.

Prepare the above ingredients, all meat and seafood.

Wash them all, and pass them through boiling water, not too long.

Do this, then throw all the ingredients into the pot.

Add water so that the water can submerge all the ingredients, cover with a lid.

Turn the heat up to high, and then turn it down to low, and slowly simmer for 5 to 6 hours, and then you can enjoy the flavour.

Then you can enjoy the flavour.

How is it? Isn't it very simple? Of course, you can add or reduce the ingredients according to your preference.

you can add or reduce the ingredients according to your preference.

A Unique Taste: Beijing Lu Zhu Stew

Legend has it that many years ago in China, due to poverty, ordinary people could not afford to eat pork, and had to buy pig's jellied meat at a low price, which the rich people could not afford to eat, in order to fill their stomachs.

After a long time of cooking experience, the pig's jowl, which was once a thing that the rich people could not afford to eat, turned into a superb Chinese speciality ------ Beijing Lo Mein.

Beijing Marinated Cooking Practice:

A payload of pig intestines, remove the mucus with vinegar and flour, rubbing and cleaning constantly

Flour the intestines over, clean excess fat, fat according to their own taste to leave some.

Do authentic old Beijing brine cooking, you can omit this step.

Pork lungs a payment, cleaning blood foam, it is best to use a hose against the windpipe cleaning, washed until the white

Cut the pig lungs into large pieces, like pig lungs chewy leave the trachea, etc. with boiling water

add: cooking wine, onion and ginger, etc. to the intestine and lungs of pork boiled to five or six maturity

Remove the foam, remove the odour.

Homemade ingredients into the package, hot water soaked

Accessories ginger, spring onion, garlic, tempeh

Edamame can be chopped or soaked in hot water for a while

A bowl of yellow sauce, Roppiku's soy bean curd, a bowl of sauce.

Heat the oil in a pan:

Heat the oil and cook the onion, ginger and garlic. Stir in the edamame, then add the soy sauce to bring out the flavour of the sauce.

In a separate pan:

Add the sauce, water, pork intestines and lungs.

Add the pork, pork lungs and pork sausage into the sauce and simmer over low heat.

While the sausage is simmering, fry the tofu and cut it into rectangular slices.

Heat the oil in a pan:

Fry the tofu until the surface of the tofu is golden, then remove from the oil and set aside.

Mix the flour and water together to form a floury dough, then knead into a smooth dough.

Let rise for 15 minutes, divide the dough and knead into a smooth round.

Let rise for 5 minutes, then roll out with a rolling pin.

Heat a pan with dry water, without anything else.

Dry cook on the surface of the pan until the crust turns golden and smells like flour.

See if the sausage is ready, just insert chopsticks and it'll go through.

You can put fried tofu noodle cake, low heat micro-cooking, the fire cooked through.

Prepare some seasoning:

Chopped coriander, chopped garlic, soaked chilli oil.

There are fried and then with soy sauce tofu, leek flowers cut vinegar

Marinated cake cut into pieces, tofu can be cut or not cut

small intestine lung head cut into pieces, cut two pieces of pork

Pour the marinade on top. The pancake should be hot.

The roasted pork should be cooked through, not overcooked intestines, lungs absolutely rotten.

And then you can add as many toppings as you like.

It's fantastic.

A Chinese Hot Pot with Flavour ---- Beef Bean Hot Pot

Legend has it that a long time ago,

a Chinese man in Guizhou often diarrhoea, stomach pain, around for medicine to eat a lot but not effective, he saw the cattle and sheep to eat all kinds of strong body, they try to eat the cattle, eat a few times, diarrhoea on the good. Things spread, we began to follow suit, and gradually improve the production process, and constantly add spices.

From then on, this dietary habit has been passed down from generation to generation, and every New Year's Eve, we kill cows and sheep to eat yakiniku, and as a delicacy to entertain our guests.

Specialities：

Before the hot pot base is cooked, it smells faintly of rotting grass, and then the beef and beef mince is poured into the hot pot, just like Chongqing people eat soup pot, but there is a little bit of cow dung flavour when it is cooked.

It tasted like medicine and was a little bitter.

Although you can make your own dipping saucer, you still can't overpower that flavour, and with spices like calamus and patchouli and chuanxiong added to the soup base, it will get more and more aromatic the more you eat it!

material used：

Beef offal or beef 1500g

Radish 500g

Undigested cow dung from the stomach and intestines 1500g

Bok choy 1000g

Ginger 50g

Garlic 50g

A few drops of mok choy

A little sesame oil

Soya sauce 150g

Dried chillies 200g

Chopped oil seeds 20g

Salt in moderation

Chinese five spice leaves 100g

practice：

1: Beef, beef offal, wash and chop fine, in a pot.

2: Wash and chop ginger and garlic finely.

3: Add ginger oil, sesame oil, soya sauce and salt to the finely chopped beef and mix well.

4: Wash and shred radish and greens, set aside.

5: red chilli with charcoal burnt [not burnt], cut into pieces to be used.

6: Take the cow's stomach and intestines not fully digested cow dung and add water to boil in a pot and scoop it out, filter it through a gauze bag.

7: Pour the strained soup into the pot, add the roasted chillies, salt, flogging oil seeds, five spices and continue to boil.

8:Serve the boiled soup in another pot on a stovetop fitted with charcoal and add a portion of the beef.

You can add the beef and radish and greens as you eat.

Warm Tip:

Internationals, please don't be tempted to try this dish as it is exceptionally flavourful!

Delicious Garlic Fried Spare Ribs

Chinese Deep Fried Series

Garlic Fried Spare Ribs is a home-style dish made from pork spare ribs, marinated in garlic and deep-fried twice, featuring a crispy exterior and tender interior, with a strong garlic flavour.

Time: about 20-25 minutes

Difficulty: zero cookery

Ingredients ：

Marinated Spare Ribs

Spare Ribs 400g

Soy Sauce 10g

Wine 10g

Pepper Salt 10g

Black Pepper 1g

Salt 1g

Garlic Batter

Plain Flour (Medium Gluten) 50g

Eggs 2

Garlic 30g

Salt 1g

Fresh Water 30g

Ingredients ：

Cooking Oil (for deep frying) Moderate

Pepper Salt Add to taste

Fried Spare Ribs with Garlic：

1：Marinate the ribs with ginger, soy sauce, cooking wine, pepper, pepper and salt for 15 minutes.

2：Garlic Batter: mix flour, eggs, garlic, salt, and water.

3：Pour the batter into the marinated ribs and scrunch to combine.

4：Coat with another layer of flour before placing in the frying pan.

5：Heat oil in a frying pan until it reaches 70%, put a wooden chopstick into the frying pan, there are many small bubbles around the chopstick, indicating that the oil temperature is reached.

Add the ribs and fry over medium heat for 7 to 8 minutes until the surface is browned.

6：You can sprinkle down a little more pretzel salt and enjoy it beautifully.

Warm tips:

garlic fried ribs, with a beer will be more delicious!

Detailed recipe of Mapo Tofu

"Chinese people, when they have free time, just love to eat. Every meal is a brain workout deciding what to eat, or what tastes the best. Today, we bring you a spicy classic from Sichuan cuisine — Mapo Tofu!"

Main Ingredient:

Tofu – Traditionally soft tofu is used. It should be blanched to remove any beany odor.

Meat (optional):

Ground beef (classic pairing) or ground pork. Some recipes may omit the meat.

Key Seasonings:

Pixian Doubanjiang (fermented broad bean paste) – Adds color and rich umami flavor.
Sichuan pepper powder and chili powder – Provide the signature numbing and spicy profile.
Fermented black beans (Douchi) – Enhances depth with a fermented, savory note.

Aromatic & Supporting Ingredients:

Minced ginger and garlic – For base aroma and flavor.
Garlic sprouts (or scallions) – Added at the end for freshness and color.
Cornstarch – Used for triple starch slurry thickening, to create a rich, glossy sauce.
Salt and sugar – To balance the flavors.

Optional Enhancers:

Broth or chicken bouillon – Use in place of water to deepen the umami taste.
Chili oil or Lao Gan Ma (spicy chili crisp) – For added spice and aroma.
Baking soda – Helps keep tofu smooth and tender when blanching, especially for firmer tofu types.

Sure! Here's the English translation of your Mapo Tofu step-by-step recipe:

Once all your ingredients are ready, follow these steps:

Wash the tofu and cut it into small cubes.
Bring water to a boil with a bit of salt, then gently add the tofu cubes and cook for 2 minutes. (This step helps remove the beany smell and can be skipped if desired.)
After boiling, remove the tofu and set aside.
Mince the beef until finely ground and set aside.
Finely chop garlic and ginger, and set aside.
Chop the scallions and set aside.
Heat oil in a wok over high heat. Once hot, lower to medium heat, add the minced garlic and ginger, and stir-fry until fragrant.
Heat oil in a wok over high heat. Once hot, lower to medium heat, add the minced garlic and ginger, and stir-fry until fragrant.
Add one tablespoon of Pixian Doubanjiang and continue to stir-fry until red oil emerges.
Add the ground beef and stir-fry until fragrant. Then, add a splash of cooking wine, light soy sauce, and a bit of dark soy sauce (for color, optional).
Pour in enough water to just cover the tofu cubes.
Gently spread out the tofu in the wok and bring to a boil over high heat.
Once the liquid reduces to about one-third, add one tablespoon of chili powder and one tablespoon of Sichuan pepper powder. Stir gently to combine. (Adjust the spice level to your taste. One word: Aroma!)
Thicken the sauce with a cornstarch slurry. Add a pinch of salt if needed, then mix in the chopped scallions.

Congratulations! You’ve just made authentic and delicious Mapo Tofu!

“China’s No.1 Hearty Dish: Hong Shao Rou (Braised Pork Belly)”

In China, one of the most common and beloved dishes on the family dining table is braised pork belly (hong shao rou).
However, the preparation of this dish varies between the northern and southern regions of China.
Today, we’re sharing the Southern-style method of making braised pork belly.
Here’s what it looks like when it’s done:

🍲 Ingredients:

Pork belly (three parts lean to three parts fat, preferably with skin)

Light soy sauce – to taste

Dark soy sauce – to taste

Yellow or aged rock sugar – a small handful

Huangjiu (Chinese cooking wine) – to taste

Salt – to taste

Chicken bouillon powder – to taste (optional)

Beer – one can

Spring onion segments, star anise (1 piece) – to taste

Ginger slices, bay leaves (3–4 leaves) – to taste

👨‍🍳 Instructions:

Blanch the pork:
Cut pork belly into evenly sized small cubes. Blanch in boiling water for 10 minutes to remove impurities and some excess fat. Drain and set aside.

Render and caramelize:
Place pork pieces in a dry pan and fry them to render the fat and brown the surface. Once golden and some oil has been released, remove excess oil.
Add rock sugar to the pan and stir until it melts and caramelizes. Then add a little dark soy sauce to enhance the color.

Simmer with beer and spices:
Pour in one can of beer (make sure it covers the pork). Add ginger slices, scallion segments, 1 star anise, and 3–4 bay leaves.

Slow braise:
Simmer on low heat for 40–60 minutes until the pork is tender. If the liquid evaporates too quickly, you can add a little water.
Finally, reduce the sauce to a glaze, then plate and serve.

🔥 Tip:

The secret to this recipe lies in the beer. Using beer instead of water not only adds more aroma but also helps tenderize the pork.
There’s no need to worry about the alcohol—long cooking evaporates the alcohol content completely.