ChinaFood Tutorial: July 2025

Garlic Eggplant (Steamed Eggplant with Garlic Sauce)

Suànní Qiézi is a traditional Chinese cold appetizer made with tender steamed eggplant drizzled in a bold garlic-based dressing. It's light, flavorful, and incredibly refreshing — perfect as a side dish or a healthy snack in the summer.

Ingredients

Main:

2–3 Chinese eggplants (long, purple variety)
4–5 garlic cloves (minced or crushed)
1–2 scallions (finely chopped)
1 small fresh chili or chili oil (optional, for spice)

Sauce:

1 tablespoon light soy sauce
1 tablespoon Chinese black vinegar (or rice vinegar)
1/2 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon hot oil (to pour over garlic and release aroma)
Optional: 1/2 teaspoon oyster sauce or 1 tablespoon warm water to dilute

Preparation

Step 1: Prep the Eggplant

Wash and trim the eggplants, then cut them in half or into sections if too long.
Steam the eggplants in a steamer (or over boiling water) for 10–15 minutes, or until soft and fully cooked.

Tip: You can also microwave them in a covered bowl for 6–8 minutes if short on time.

Let them cool, then gently tear or slice the eggplant into strips or bite-sized chunks by hand or with a fork. Arrange on a serving plate.

Step 2: Make the Garlic Sauce

Combine the minced garlic in a heat-safe bowl.
Heat about 1 tablespoon of neutral oil (e.g., canola or peanut oil) until shimmering.
Carefully pour the hot oil over the garlic to bring out the aroma.
Add light soy sauce, vinegar, sugar, sesame oil, and a splash of water or oyster sauce. Stir well.
Adjust the taste if needed — balance salty, sour, and a touch of sweetness.

Step 3: Assemble the Dish

Pour the garlic sauce evenly over the cooled, shredded eggplants.
Garnish with chopped scallions, fresh chili slices, or a drizzle of chili oil for heat.
Let it rest for 5–10 minutes to absorb the flavors, or chill in the fridge if serving cold.

Serving Suggestion

Serve as a cold appetizer, side dish, or part of a larger Chinese meal.
Perfect with steamed rice, congee, or noodles.

Tips

Use Chinese or Japanese eggplants for the best texture — they’re less bitter and more tender.
Don’t skip the hot oil over garlic step — it elevates the aroma significantly.
For a stronger garlic punch, let the minced garlic sit for 5 minutes before adding oil.

Why You’ll Love It

Healthy & low-fat
Vegan-friendly
Bursting with garlic, umami, and sesame aroma
Simple ingredients, big flavor!

Style Stir-Fried Clams

Chinese-style stir-fried clams, is a popular seafood dish found in coastal Chinese cities and night markets. It's known for its rich aroma, savory-sweet flavor, and spicy garlicky kick. Quick to prepare and full of ocean freshness, this dish is best enjoyed with steamed rice or a cold beer.

Ingredients

Main:

500g (about 1 lb) fresh clams (preferably flower clams or Manila clams)
1 tablespoon vegetable oil
4 cloves garlic, minced
1 thumb-sized piece of ginger, sliced thinly
2–3 dried red chilies (optional, for spice)
1 fresh red chili, sliced (optional)
1 scallion, cut into sections

Seasoning:

1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce (for color)
1 tablespoon Shaoxing wine (or dry sherry)
1/2 teaspoon sugar
Salt to taste
1/4 cup water or clam soaking liquid (optional)

Preparation

Step 1: Clean the Clams

Soak the clams in salted water (add a bit of oil) for 1–2 hours to help them spit out sand.
Scrub the shells gently under running water.
Rinse and drain.

Step 2: Parboil (Optional but Recommended)

In boiling water, briefly blanch the clams until they just begin to open (about 30 seconds). Drain and set aside.
This step helps remove excess grit and makes the final stir-fry less watery.

Cooking Instructions

Step 3: Stir-Fry

Heat oil in a wok or large skillet over medium-high heat.
Add garlic, ginger, dried chilies, and scallions. Stir-fry until fragrant.
Add the clams and give them a quick stir.
Splash in Shaoxing wine to deglaze.
Add soy sauce, oyster sauce, dark soy sauce, and sugar. Stir well.
Add a bit of water or clam liquid if needed to create sauce.
Cover and cook for about 2–3 minutes until all clams open up.

🚫 Discard any clams that remain closed after cooking.

Final Touch

Give it a final toss to coat all clams in the sauce.
Taste and adjust salt or chili level if needed.
Optionally, garnish with more fresh chili or chopped scallions.

Serving Suggestion

Serve hot with:

Steamed jasmine rice
Cold beer
Or as a side dish in a Chinese meal spread

Tips

Fresh clams are key—don’t use any that smell off or remain shut after cooking.
Add a handful of Thai basil or a splash of chili oil for flavor variations.
For extra umami, add a few fermented black beans during stir-frying.

Why You’ll Love This Dish

Fast & easy – done in under 15 minutes!
Full of bold flavors – spicy, garlicky, umami-packed.
A taste of the sea – simple yet irresistibly fresh.

This dish captures the essence of Chinese home-style seafood and is perfect for family dinners or parties.

Chinese Cold Dressed Okra (Liang Ban Qiu Kui)

Liang Ban Qiu Kui is a refreshing and healthy cold dish made with tender okra (lady’s fingers). It’s lightly blanched, then dressed with a savory, aromatic sauce that's common in Chinese home-style cold appetizers. This simple, fast, and nutritious dish is perfect for summer or as a light side dish.

Ingredients

Main:

200g (about 7 oz) fresh okra
1 teaspoon salt (for blanching)

Sauce (Dressing):

2 cloves garlic, minced
1 tablespoon light soy sauce
1 tablespoon vinegar (preferably Chinese black vinegar or rice vinegar)
1 teaspoon sesame oil
1/2 teaspoon sugar
Optional: 1–2 teaspoons chili oil (for spice)
Optional garnish: sesame seeds or chopped scallions

Instructions

Step 1: Prepare the Okra

Wash the okra thoroughly and cut off the tough stems.
Bring a pot of water to a boil. Add a pinch of salt.
Blanch the okra for about 1–2 minutes until just tender but still vibrant green.
Remove and immediately plunge into ice water or rinse under cold water to stop the cooking and retain color.
Drain and cut the okra into bite-sized pieces (usually diagonally or in half lengthwise).

Step 2: Make the Sauce

In a small bowl, combine:
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1/2 teaspoon sugar
- Minced garlic
- Sesame oil
- (Optional) Chili oil for a spicy kick
Stir well to mix.

Step 3: Assemble the Dish

Place the cut okra neatly in a shallow serving dish.
Pour the sauce evenly over the top.
Optionally, sprinkle with toasted sesame seeds or chopped scallions for garnish.

Step 4: Serve

Serve chilled or at room temperature. It pairs well with rice or as part of a multi-dish meal.

Tips:

Blanching too long can make okra slimy—keep it short and sharp.
For a bolder flavor, you can fry minced garlic in a bit of oil and then add to the sauce.
You can also keep okra whole and arrange vertically or slice it into star-shaped rounds for presentation.

Why You’ll Love It

This dish is:

Light and nutritious – full of fiber and antioxidants.
Simple and quick – ready in under 10 minutes.
Flavorful – tangy, garlicky, with a hint of umami and spice.

Whether you’re looking for a quick appetizer or a refreshing side dish, Chinese Cold Dressed Okra is an easy way to enjoy this underappreciated vegetable!

Northeastern Chinese Dipping Sauce Vegetables (Dongbei Zhan Jiang Cai)

Zhan Jiang Cai is a beloved cold dish from Northeast China (Dongbei), often served in the summer or as an appetizer. The name literally means "vegetables dipped in sauce." It features a colorful assortment of fresh, crisp raw or lightly blanched vegetables served with a rich, umami-packed fermented soybean dipping sauce. It’s refreshing, satisfying, and surprisingly addictive.

Ingredients

For the Vegetables (customizable):

Cucumbers (sliced into sticks)
Carrots (peeled and sliced)
Celery (cut into sticks)
Green beans (blanched)
Lettuce or cabbage leaves
Radishes
Boiled potatoes or sweet potatoes (optional)
Fresh garlic leaves or chives (optional)

For the Dipping Sauce:

2 tablespoons fermented soybean paste ( Korean doenjang is a decent substitute)
1 tablespoon sweet bean paste (optional for balance)
1–2 cloves garlic (finely minced or grated)
1 tablespoon cooking oil (preferably soybean or vegetable oil)
1 teaspoon sugar (to balance the saltiness)
1/2 teaspoon sesame oil (for aroma)
A few tablespoons of water (to adjust thickness)
Optional: Chopped scallions, chili oil, or crushed peanuts for garnish

Instructions

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly.
Peel and slice cucumbers, carrots, and radishes into finger-sized sticks.
Blanch tougher vegetables like green beans and celery briefly in boiling water, then cool them in cold water to retain crispness.
Arrange the vegetables neatly on a large platter.

Step 2: Make the Dipping Sauce

In a small pan, heat the cooking oil over medium heat.
Add the fermented soybean paste (and sweet bean paste if using). Stir-fry until the sauce becomes fragrant, about 1–2 minutes.
Add garlic and stir for another 30 seconds.
Add sugar and a few tablespoons of water to create a smooth, dip-like consistency.
Turn off the heat. Drizzle in a little sesame oil and stir.
Pour into a dipping bowl. Optionally top with scallions, chili oil, or crushed peanuts.

Step 3: Serve

Place the dipping sauce in the center of the vegetable platter.
Dip and enjoy! Each vegetable delivers a different texture and flavor, perfectly matched by the savory, umami-laden sauce.

Tips:

The sauce can be made in advance and stored in the fridge for a few days.
Adjust the saltiness with sugar and water to suit your taste.
Some households in Dongbei even add a little vinegar or garlic water to thin the sauce.

Why It’s Loved

Zhan Jiang Cai represents the rustic charm and practical ingenuity of Northeastern Chinese home cooking. It’s healthy, easy to make, and full of traditional flavor—bringing a bite of Chinese countryside to any table.

Braised Beef Brisket with White Radish

This comforting Chinese stew features tender chunks of beef brisket slowly braised with daikon radish in a fragrant, soy-based broth. It's hearty, rich, and perfect for cold days or as a family-style main dish served with steamed rice or noodles.

📝 Ingredients

Main:

500g (1.1 lbs) beef brisket, cut into large chunks
1 medium daikon radish (white radish), peeled and cut into thick wedges
3 slices of ginger
2 scallions (cut into sections)
2–3 cloves of garlic (smashed)
1 piece of star anise
1 bay leaf
1 small piece of cinnamon stick (optional)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine (or Chinese cooking wine)
Salt, to taste
1/2 tsp sugar
Water or beef stock
Cooking oil

👩‍🍳 Instructions

1. Blanch the Beef

Place beef brisket in a pot with enough cold water to cover.
Add a few slices of ginger and bring to a boil.
Boil for 3–5 minutes to remove impurities. Drain and rinse the beef with warm water. Set aside.

2. Sauté Aromatics

Heat a bit of oil in a pot or wok over medium heat.
Add ginger slices, garlic, scallion sections, star anise, bay leaf, and cinnamon stick. Sauté until fragrant (about 30 seconds).

3. Add Beef and Sauces

Add the blanched beef brisket into the pot.
Stir in light soy sauce, dark soy sauce, Shaoxing wine, and sugar.
Stir-fry for 2–3 minutes to coat the beef evenly with the sauce.

4. Simmer the Beef

Pour in enough water (or beef stock) to completely cover the beef.
Bring to a boil, then lower the heat to a gentle simmer.
Cover and cook for 60–90 minutes, until the beef becomes tender. Skim off any foam that surfaces.

5. Add Radish

Add the daikon radish chunks to the pot.
Continue simmering for another 20–30 minutes, until the radish becomes tender and absorbs the flavor of the broth.

6. Season and Serve

Taste and adjust salt if needed.
Remove bay leaf, cinnamon, and star anise before serving.
Serve hot with steamed rice or noodles.

🔥 Tips

Beef brisket is ideal for long braising—it becomes tender while retaining a pleasant chew.
Daikon radish should be added later to avoid overcooking and disintegration.
The dish often tastes better the next day as the flavors meld overnight.
For extra depth, some versions add fermented bean paste or tomato.

🇨🇳 Twice-Cooked Pork (Huí Guō Ròu ）

Twice-Cooked Pork is a classic Sichuan dish featuring tender slices of pork belly first simmered, then stir-fried with fermented bean paste and crisp vegetables. It's savory, slightly spicy, and packed with umami—one of the most beloved dishes in Sichuan cuisine.

📝 Ingredients

Main:

400g (14 oz) pork belly (with skin)
1 green bell pepper (or green garlic sprouts, if available)
1 leek or 1/2 onion (optional, sliced)
2 tbsp cooking oil

Seasoning:

1 tbsp Doubanjiang (Sichuan chili bean paste)
1 tsp Douchi (fermented black beans), roughly chopped – optional
1 tbsp light soy sauce
1 tsp dark soy sauce (for color)
1/2 tsp sugar
1 tbsp Shaoxing wine (or cooking wine)

👩‍🍳 Instructions

1. Boil the Pork (First Cook)

Place the pork belly in a pot of cold water. Add a few slices of ginger and a splash of cooking wine.
Bring to a boil and simmer for 20–30 minutes, until just cooked but still firm.
Remove and let cool. Once cool, slice thinly (around 2–3 mm thick). Slicing is easier when the pork is slightly warm or refrigerated briefly.

2. Prepare the Vegetables

Wash and cut the green bell pepper (or green garlic sprouts) into bite-sized pieces.
Slice the leek or onion if using.

3. Stir-Fry (Second Cook)

Heat a wok or pan over medium heat. Add oil and stir-fry the sliced pork belly until the edges start to turn golden and release oil.
Push the pork to one side. Add Doubanjiang and Douchi, and stir-fry the paste for 10–20 seconds to release aroma.
Mix with the pork slices. Add soy sauce, dark soy sauce, sugar, and Shaoxing wine. Stir well.

4. Add Vegetables

Add the green pepper (or garlic sprouts) and leeks/onion to the wok.
Stir-fry for another 1–2 minutes until the vegetables are just cooked but still crisp.

5. Serve

Transfer to a plate and serve hot with steamed white rice.

🔥 Tips

Pork belly with skin is essential for authentic texture.
Don’t skip the twice-cooked step: the initial simmer ensures tenderness, while stir-frying adds flavor and crispness.
Doubanjiang is key to the flavor. Look for Pixian brand for authenticity.
Adjust spice level by adding dried chilies or chili oil if desired.

Sichuan Boiled Pork Slices (Shuǐzhǔ Ròupiàn）

A fiery and flavorful Sichuan dish featuring tender pork slices steeped in a bold, numbing chili broth, layered with vegetables and topped with sizzling aromatics.

📋 Ingredients

For the pork:

300g (10 oz) pork loin or pork tenderloin
1 tbsp light soy sauce
1 tbsp cooking wine (Shaoxing wine)
1 egg white
1.5 tbsp cornstarch
Pinch of salt

For the broth:

3 cups chicken stock or water
2 tbsp doubanjiang (Sichuan chili bean paste)
1 tbsp douchi (fermented black beans) – optional
2 tsp chili flakes (adjust to taste)
1 tbsp Sichuan peppercorns (whole or crushed)
4 cloves garlic (minced)
1 tsp ginger (minced)
2 scallions (white and green parts separated)
Salt to taste

For the base vegetables:

1/2 head Napa cabbage or a handful of bean sprouts
A few leaves of spinach or celery (optional)

For garnish:

3 tbsp cooking oil
Extra dried chili or chili powder (for extra heat)
Extra Sichuan peppercorns (for more numbing sensation)

🔪 Instructions

1. Slice and Marinate the Pork

Slice the pork thinly across the grain.
In a bowl, mix the pork with soy sauce, wine, egg white, salt, and cornstarch. Let it marinate for 20–30 minutes to tenderize and flavor.

2. Prepare the Vegetables

Blanch the vegetables briefly in boiling water.
Drain and place them at the bottom of a deep serving bowl or plate.

3. Make the Spicy Broth

Heat a wok with a bit of oil over medium heat.
Add doubanjiang and stir-fry until the oil turns red and aromatic.
Add minced garlic, ginger, the white parts of scallions, douchi (if using), and chili flakes. Stir briefly.
Pour in chicken stock or water and bring to a boil. Simmer for a few minutes.
Season with salt to taste.

4. Cook the Pork in the Broth

Bring the broth to a gentle boil.
Add the marinated pork slices one by one to prevent sticking.
Cook until the pork just turns white (about 1–2 minutes). Do not overcook.

5. Assemble the Dish

Pour the entire contents (pork and broth) over the prepared vegetables in the serving bowl.

6. Sizzle the Aromatics

Sprinkle the top with minced garlic, green scallion parts, extra chili flakes, and Sichuan peppercorns.
In a small pan, heat 3 tablespoons of oil until it’s shimmering hot.
Carefully pour the hot oil over the garlic and spices on top of the dish to create a dramatic sizzling effect and unlock all the aroma.

7. Serve

Serve hot with steamed rice to balance the spice.
Be warned—this dish is intensely spicy and addictive!

📝 Tips

Use pork tenderloin for a super soft texture.
You can substitute pork with beef (Shuizhu Niurou) using the same method.
Adjust the amount of chili and Sichuan pepper to your spice tolerance.

Steamed Fish Head with Chopped Chili (Duòjiāo Yútóu)

A bold, spicy dish from Hunan province, featuring a tender split fish head smothered in fermented chopped chili, steamed to perfection.

Ingredients

Main:

1 large freshwater fish head (typically carp or bighead carp), around 800g–1kg
3 tablespoons duojiao (fermented chopped red chili, available at Asian markets)
2 tablespoons minced garlic
1 tablespoon minced ginger
2 stalks green onion (separate white and green parts)
2 tablespoons light soy sauce
1 tablespoon cooking wine (Shaoxing wine)
1 tablespoon vegetable oil

Garnish:

Chopped green onion (green part)
Fresh red chili slices (optional)
Hot oil (for finishing drizzle)

🔪 Preparation

1. Prepare the Fish Head

Clean the fish head thoroughly, remove gills and any blood clots.
Split the fish head down the middle from the mouth, keeping the back connected.
Pat dry and rub both sides with a little salt and cooking wine. Let marinate for 10–15 minutes.

2. Prepare the Chili Mixture

In a small bowl, mix chopped chili (duojiao), minced garlic, minced ginger, and the white part of green onions.
Add a splash of soy sauce and stir well to create the topping.

3. Assemble in Steamer Plate

Place the fish head open-side down (butterflied) on a heatproof plate.
Spread the chili mixture evenly over the fish head, covering it completely.
Pour a small amount of light soy sauce around the plate (not over the chili).

4. Steam

Bring water in a steamer to a boil.
Place the plate into the steamer and steam over high heat for 8–12 minutes, depending on the size of the fish head.
Do not over-steam to avoid drying out the fish.

5. Finish with Hot Oil

Remove the plate from the steamer.
Sprinkle chopped green onion and optional chili slices on top.
Heat a spoonful of oil in a small pan until smoking hot, then carefully drizzle over the fish to release aroma and sizzle.

6. Serve

Serve hot with steamed rice or plain noodles. The spicy, savory sauce is perfect for soaking into rice!

🔥 Tips

Duojiao (fermented chopped chili) is essential for authenticity; Lao Gan Ma brand or homemade can be used.
You can also add a few slices of tofu underneath the fish head to steam together.
This dish pairs best with mild sides, as it's very bold and spicy.

Stir-Fried Braised Pork Intestines (Liū Féicháng ）

A traditional Chinese comfort dish featuring tender, braised pork intestines stir-fried in a savory, tangy sauce.

📋 Ingredients

For cleaning and braising:

500g (1.1 lbs) pork intestines
2 tablespoons flour
2 tablespoons white vinegar
2 tablespoons cooking wine
2 slices ginger
1 green onion (cut into large pieces)
2–3 star anise
1 small piece of Chinese cinnamon stick (optional)
1 bay leaf

For stir-fry:

2 tablespoons vegetable oil
3 cloves garlic (sliced)
1 thumb ginger (sliced)
1 green chili (sliced)
1 red chili (sliced)
2 scallions (cut into 2-inch pieces)

Sauce:

1.5 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar (Chinkiang vinegar)
1/2 tablespoon sugar
1 tablespoon cooking wine
1/2 tablespoon oyster sauce (optional)
100ml water (adjust as needed)
1 teaspoon cornstarch (mixed with a bit of water to thicken)

🍳 Instructions

1. Clean the Pork Intestines

Rinse the pork intestines under cold water.
Rub thoroughly with flour and vinegar to remove odor and sliminess.
Rinse again multiple times until clean and odor-free.

2. Blanch and Braise

Bring a pot of water to a boil. Add pork intestines, ginger slices, green onion, cooking wine, star anise, cinnamon, and bay leaf.
Simmer on medium heat for 40–50 minutes until the intestines are soft and tender.
Remove and let cool, then cut into 2-inch pieces.

3. Prepare the Sauce

In a bowl, mix all sauce ingredients (light soy, dark soy, vinegar, sugar, wine, oyster sauce, water, and cornstarch slurry). Set aside.

4. Stir-Fry

Heat a wok with oil. Add ginger and garlic, and stir-fry until fragrant.
Add red and green chilies and stir briefly.
Add braised pork intestines and stir-fry on high heat for 2–3 minutes until slightly crispy at the edges.

5. Add the Sauce

Pour in the sauce mixture and stir quickly until everything is evenly coated.
Let it simmer for another 1–2 minutes to allow the sauce to thicken and cling to the intestines.
Toss in chopped scallions and stir briefly before removing from heat.

6. Serve

Plate it hot and serve with steamed rice or as part of a larger Chinese meal.

🔥 Tips

Proper cleaning is essential — vinegar and flour help remove odors.
Braising before stir-frying makes the intestines tender and flavorful.
Adjust vinegar and chili level to your taste — more for tanginess, less for mild flavor.

Kung Pao Chicken (Gong Bao Ji Ding)

A classic Sichuan dish featuring tender chicken cubes, crunchy peanuts, and a bold, spicy-sweet sauce.

📋 Ingredients

Chicken & Marinade:

300g (10 oz) boneless chicken breast or thigh (cut into 1.5 cm cubes)
1 tablespoon light soy sauce
1 teaspoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
1/2 teaspoon sesame oil

Sauce:

1.5 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar (or rice vinegar)
1 tablespoon sugar
2 tablespoons water
1 teaspoon cornstarch

Stir-fry:

2 tablespoons vegetable oil
3–4 dried red chili peppers (cut into sections, deseeded if preferred)
1 teaspoon Sichuan peppercorns (optional, for numbing aroma)
2–3 garlic cloves (minced)
1 small piece of ginger (minced)
2 spring onions (white parts chopped into 1-inch sections)

Other:

50g (about 1/3 cup) roasted or fried unsalted peanuts

🍳 Instructions

1. Marinate the Chicken

In a bowl, combine the diced chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let it marinate for at least 15–20 minutes.

2. Mix the Sauce

In a small bowl, mix all sauce ingredients: light soy, dark soy, vinegar, sugar, water, and cornstarch. Stir until smooth and set aside.

3. Prepare the Aromatics

Cut dried chilies into sections. (Tip: remove some seeds to reduce spiciness.) Mince the garlic and ginger, and cut spring onions into 1-inch segments.

4. Stir-Fry

Heat a wok or pan over medium-high heat. Add the oil.
Add Sichuan peppercorns (if using) and dried chilies. Stir-fry quickly until aromatic (about 10 seconds).
Add minced garlic and ginger. Stir a few seconds.
Add marinated chicken and cook until it turns golden and is fully cooked through (about 3–5 minutes).

5. Add the Sauce

Pour in the prepared sauce and stir well. It will begin to thicken and coat the chicken.
Toss in the chopped spring onion and roasted peanuts.
Stir-fry for another 30 seconds until everything is evenly glazed.

6. Serve

Transfer to a plate and serve immediately with steamed rice.

🔥 Tips

Adjust the number of chilies and peppercorns depending on your spice tolerance.
Thigh meat is juicier than breast and recommended for authentic texture.
Use freshly roasted peanuts for maximum crunch.

Chinese Braised Pork with Vermicelli (Zhūròu dùn fěntiáo）

A savory northern classic that brings rich pork flavor and silky vermicelli together in a single pot.

Main:

500g (about 1 lb) pork belly (with skin)
100g dried sweet potato vermicelli (or mung bean noodles)

Aromatics:

4–5 slices of ginger
4 cloves garlic (smashed)
2 green onions (cut into sections)

Seasonings:

1 tablespoon cooking wine
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar (rock sugar preferred)
Salt to taste
Optional: a small piece of star anise or a bay leaf for added aroma

Oil:

1 tablespoon vegetable oil

practice：

1. Prepare the Pork

Cut pork belly into bite-sized cubes.
Blanch in boiling water for 2–3 minutes to remove impurities.
Rinse with warm water and set aside.

2. Soak the Vermicelli

Soak dried vermicelli in warm water for 20–30 minutes until soft. Drain and set aside.

3. Sauté Aromatics

Heat oil in a wok or large pot.
Add ginger, garlic, and green onion. Stir-fry until fragrant.

4. Brown the Pork

Add pork belly to the pot.
Stir-fry until the meat is lightly golden and fat is starting to render.

5. Add Seasonings

Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, and sugar.
Stir to coat the meat evenly.
Pour in enough hot water to cover the pork (about 3–4 cups).
Optional: Add star anise or bay leaf.
Bring to a boil, then reduce heat to low and simmer for 40–50 minutes, until pork is tender.

6. Add Vermicelli

Once the pork is tender and broth has reduced slightly, add soaked vermicelli.
Simmer together for another 5–10 minutes, stirring occasionally to prevent sticking.
Season with salt to taste.

7. Serve

Garnish with chopped green onion or cilantro if desired.
Serve hot, ideally with steamed rice or a side of stir-fried greens.

Stir Fried Fish Bladder with Pickled Pepper

Everywhere in the world has its own food culture.

Chinese food, however, stands out from the rest.

What others don't eat, the Chinese eat.

What others don't think of, the Chinese eat.

This magical country can always bring to the table foods that you would never think of.

For example, fish bladder.

I'm sure many people don't know that swim bladder can be eaten.

Today, I am going to share with you a traditional Chinese dish: Fried Fish Bladder with Pickled Peppers.

To make this dish, you need to prepare:

Fresh swim bladder, suitable amount.

Soy sauce, oyster sauce, salt, chicken essence, pepper, white wine, green onion, ginger, garlic, millet chilli, pickled pepper, moderate amount.

Practice:

1, first prepare some fresh fish bubbles, and then put into the water to clean, and then use a toothpick or knife to all give it a puncture, the inside of the gas release.

2, handle the fish bubble cold water in a pot, add onion and ginger white wine or cooking wine blanch for 2 minutes, cooked fish bubble fish out of the water control dry standby.

3, hot oil in the pan pour ginger, garlic and millet chilli burst incense, want to fish bubble delicious and not fishy must put some more and sour and spicy green and red pickled peppers, the spicy taste of pickled peppers fried out.

Stir fry out the spicy flavour of the pepper after pouring into the cooked fish foam, and then add soy sauce, oyster sauce.

Then add soy sauce, oyster sauce, salt, chicken essence, pepper seasoning, stir-fry evenly and then drizzle some high white wine to fishy and fragrant, and then add some high white wine to fishy and fragrant, and then add some high white wine to fishy and fragrant.

Stir fry evenly again and pour in half a bowl of water to give it a minute or so to simmer more flavour. Sprinkle some green onions before serving.

Warm tips: fish swim bladder practice has a lot, this is in fact only one of them, you can braise, spicy, and tofu stew together.

chili pepper with tiger skin

Everyone thinks meat is delicious.

But eating meat every day makes anyone feel tired.

This time we need to change the taste, eat some vegetarian dishes.

Today we bring this dish: tiger skin sharp pepper.

Ingredients to be prepared:

Peppers, 5

Soya sauce, moderate

Salt, according to their own taste moderate add

Sugar, 2g

Vinegar, 2 spoons

Minced garlic, moderate

Cooking oil, a little.

Practice:

1: Wash the sharp peppers and cut off the root. Use a small knife to scoop out the seeds and tendons from the inside of the sharp peppers.

2: Cut the sharp pepper in half. Dry the water.

3: Put a moderate amount of oil in a pan over medium-low heat, place the peppers in the pan, and press and turn them over with a spatula from time to time.

Make both sides of the sharp pepper evenly heated, fry the tiger skin. Then set aside.