Steamed Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

🥢 Chinese Steamed Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

Mei Cai Kou Rou is a traditional Hakka dish and a beloved classic in Chinese cuisine. It combines succulent pork belly with the unique aroma and taste of preserved mustard greens . The pork belly is first fried for a golden, crispy skin, then braised with seasonings, and finally steamed until tender, allowing the flavors of the pork and the preserved vegetables to blend perfectly.

🛒 Ingredients

Pork belly: 600 g (about 1.3 lbs), skin-on
Preserved mustard greens (mei cai): 150 g (about 5 oz)
Ginger: 3–4 slices
Garlic: 3–4 cloves, chopped
Light soy sauce: 2 tbsp
Dark soy sauce: 1 tbsp
Shaoxing wine: 2 tbsp
Rock sugar (or regular sugar): 1 tbsp
Five-spice powder: ½ tsp
Salt: to taste
Vegetable oil: for frying

👩‍🍳 Instructions

Step 1. Prepare the Pork Belly

Bring a pot of water to a boil, add ginger slices and pork belly. Blanch for 5 minutes to remove impurities.
Take out the pork belly, rinse under cold water, and pat dry.
Heat some oil in a wok. Fry the pork belly (skin side down first) until the skin turns golden brown and slightly blistered. Remove and cool.
Slice the pork belly into about ½-inch thick slices.

Step 2. Prepare the Preserved Mustard Greens

Rinse the preserved mustard greens several times in water to remove excess salt and sand.
Soak for 15–20 minutes, then drain and squeeze dry.
Chop finely.
Heat a little oil in a pan, add garlic, then stir-fry the chopped mustard greens with a small amount of sugar, soy sauce, and Shaoxing wine until fragrant. Set aside.

Step 3. Assemble the Dish

In a large bowl, arrange the pork belly slices neatly at the bottom (skin side down).
Spread the stir-fried mustard greens evenly over the pork belly.
Mix light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, and a little water into a sauce. Pour evenly over the pork and vegetables.

Step 4. Steam the Dish

Place the bowl into a steamer. Steam over medium-high heat for 1.5–2 hours until the pork belly is very tender and infused with flavor.
Remove from the steamer. Carefully invert the bowl onto a serving plate so that the pork belly slices are displayed on top, with mustard greens underneath.

🍴 Serving Tips

Serve hot with steamed rice.
The dish is rich, savory, and slightly sweet, balanced perfectly by the preserved vegetables.
Best enjoyed as part of a family-style Chinese meal.

Chinese Peking Duck (Beijing Kao Ya)

🦆 Chinese Peking Duck (Beijing Kao Ya)

Peking Duck is one of the most iconic dishes in Chinese cuisine, originating from Beijing. It is famous for its crispy golden skin, tender juicy meat, and its elegant serving style with thin pancakes, sweet bean sauce, and fresh garnishes. Preparing authentic Peking Duck takes patience and skill, but the results are truly worth it.

🛒 Ingredients

For the Duck:

1 whole duck (about 2–2.5 kg / 4.5–5.5 lbs), cleaned and dried
2 tbsp honey (or maltose syrup)
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp Shaoxing wine (optional)
4 cups hot water

For the Pancakes (Mandarin Pancakes):

2 cups all-purpose flour
¾ cup boiling water
1 tbsp vegetable oil

For the Garnishes:

1 cucumber, cut into thin strips
1–2 scallions, cut into thin matchsticks
Sweet bean sauce (or hoisin sauce)

👩‍🍳 Instructions

Step 1. Prepare the Duck

Rinse and pat the duck completely dry with paper towels.
Bring a pot of water to a boil. Carefully pour the hot water all over the duck’s skin — this tightens the skin. Pat dry again.
Mix honey, soy sauce, rice vinegar, and Shaoxing wine. Brush this glaze evenly all over the duck.
Hang the duck in a cool, airy place (or place on a rack in the refrigerator) uncovered for at least 12 hours to dry. The skin must be completely dry for crispiness.

Step 2. Roast the Duck

Preheat oven to 375°F (190°C).
Place the duck on a roasting rack, breast side up. Roast for 45 minutes.
Flip the duck and roast the other side for another 45 minutes.
Finally, flip breast side up again and increase heat to 425°F (220°C). Roast for 15–20 minutes until the skin is deep golden brown and crispy.
Remove from oven and let rest for 10 minutes before carving.

Step 3. Make the Pancakes

In a bowl, mix flour with boiling water and stir into a dough.
Knead until smooth, then cover and rest for 30 minutes.
Roll the dough into small balls. Flatten each ball into thin pancakes.
Cook pancakes on a dry skillet until lightly golden on each side. Keep warm.

Step 4. Serve Peking Duck

Slice the crispy duck skin and tender meat thinly with a sharp knife.
To eat, spread sweet bean sauce (or hoisin sauce) on a pancake.
Add a slice of duck, some cucumber, and scallion strips.
Roll up the pancake and enjoy!

🍴 Tips

The key to authentic Peking Duck is drying the skin before roasting.
Maltose syrup (if available) gives the skin a more authentic shine and crispness than honey.
Traditionally, the duck is roasted hanging in a wood-fired oven, but this home-friendly method gives similar results.

Sweet and Sour Meatballs (Tang Cu Wan Zi)

🍴 Chinese Sweet and Sour Meatballs (Tang Cu Wan Zi)

Sweet and sour meatballs, known in Chinese as , are a beloved home-style dish that combines juicy, tender pork meatballs with a glossy sweet-tangy sauce. The dish is flavorful, colorful, and perfect with steamed rice.

🛒 Ingredients

For the Meatballs:

500 g (about 1 lb) ground pork (can substitute chicken or beef)
1 egg
2 tbsp cornstarch (or potato starch)
1 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp grated ginger
1 tsp minced garlic
Salt and white pepper, to taste
Cooking oil, for frying

For the Sweet and Sour Sauce:

3 tbsp tomato ketchup
2 tbsp sugar
2 tbsp rice vinegar (or white vinegar)
1 tbsp light soy sauce
½ cup water
1 tsp cornstarch mixed with 2 tbsp water (slurry)

Optional Garnish:

Chopped scallions
Toasted sesame seeds

👩‍🍳 Instructions

1. Prepare the Meatballs

In a large mixing bowl, combine ground pork, egg, cornstarch, soy sauce, Shaoxing wine, ginger, garlic, salt, and white pepper.
Mix until the ingredients are sticky and well blended.
With damp hands, roll the mixture into small round balls, about the size of a ping-pong ball.

2. Fry the Meatballs

Heat enough oil in a deep pan or wok for shallow-frying.
Fry the meatballs in batches over medium heat until golden brown and cooked through, about 4–5 minutes.
Remove and drain on paper towels.

3. Make the Sweet and Sour Sauce

In a clean wok or skillet, mix together ketchup, sugar, vinegar, soy sauce, and water.
Bring to a simmer over medium heat until the sugar dissolves.
Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.

4. Combine and Serve

Add the fried meatballs into the sauce.
Gently stir until each meatball is evenly coated with the sweet and sour glaze.
Transfer to a serving plate and garnish with chopped scallions or sesame seeds.

🍚 Serving Suggestion

Sweet and sour meatballs are best enjoyed hot, paired with steamed white rice or fried rice. They also make a great centerpiece for family gatherings and festive meals.

Rou Jia Mo (Chinese Pork Sandwich, )

Rou Jia Mo (Chinese Pork Sandwich, )

Introduction
Rou Jia Mo , often called the “Chinese hamburger,” is a famous street food from Shaanxi Province. It consists of a crispy yet chewy flatbread stuffed with tender, braised pork that has been cooked in a rich, aromatic sauce. The bread is baked until golden and slightly crunchy on the outside, while the pork filling is juicy, savory, and fragrant with Chinese spices. This dish is hearty, satisfying, and one of the most beloved snacks in China.

Ingredients (Serves 4–5 sandwiches)

For the bread (Mo, ):

All-purpose flour – 300 g (about 2 ½ cups)
Warm water – 160 ml (⅔ cup, adjust as needed)
Yeast – 1 teaspoon
Sugar – 1 teaspoon
Salt – ½ teaspoon
Vegetable oil – 1 teaspoon

For the pork filling:

Pork belly or pork shoulder – 600 g (cut into large chunks)
Ginger – 4 slices
Garlic – 5 cloves, smashed
Star anise – 2
Bay leaves – 2
Cinnamon stick – 1 small piece
Dried chili peppers – 2–3 (optional)
Light soy sauce – 3 tablespoons
Dark soy sauce – 1 tablespoon
Shaoxing wine – 3 tablespoons
Rock sugar (or regular sugar) – 1 tablespoon
Water – enough to cover the pork
Salt – to taste
Fresh cilantro – a handful, chopped (optional, for garnish)

Instructions

Step 1 – Make the bread (Mo)

In a bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
Add flour and salt, then knead into a smooth dough (about 8–10 minutes). Cover and let rise for 1 hour until doubled in size.
Punch down the dough and divide into 4–5 equal pieces. Roll each into a ball, then flatten into discs about 1 cm thick.
Heat a skillet or bake in a preheated oven at 200°C (400°F) until both sides are golden brown and the bread is cooked through (about 8–10 minutes). The bread should be crispy outside and soft inside.

Step 2 – Braise the pork

Blanch pork chunks in boiling water for 2–3 minutes to remove impurities, then drain.
Heat a pot with a little oil, add ginger, garlic, star anise, bay leaves, cinnamon, and chili peppers. Stir until fragrant.
Add the pork, soy sauces, Shaoxing wine, and sugar. Stir to coat evenly.
Pour in enough water to cover the pork, bring to a boil, then reduce heat to low. Cover and simmer for about 1.5–2 hours, until the pork is tender and easily shredded.
Remove pork from the sauce, shred into small pieces, then mix with some of the braising liquid for extra flavor.

Step 3 – Assemble Rou Jia Mo

Slice open each bread (do not cut all the way through).
Stuff generously with shredded braised pork.
Add chopped cilantro if desired for freshness.

Tips for Success

Pork belly provides a balance of lean and fatty meat, making the filling juicy. Pork shoulder works as a leaner option.
The bread can also be cooked in a cast-iron skillet for an extra crispy crust.
For authentic Shaanxi-style Rou Jia Mo, use lao mian bread (a denser, slightly chewy flatbread).

✨ With its crispy bread and flavorful pork filling, Rou Jia Mo is the perfect combination of texture and taste—savory, aromatic, and absolutely satisfying. No wonder it’s often called the “Chinese hamburger”!

Scallion-Braised Squid (Cong Shao You Yu, )

Scallion-Braised Squid (Cong Shao You Yu, )

Introduction
Cong Shao You Yu is a traditional Chinese seafood dish that highlights the tenderness of squid combined with the rich aroma of scallions. The squid is quickly blanched to keep it tender, then braised with soy sauce, Shaoxing wine, and plenty of scallions for a savory, fragrant, and slightly sweet flavor. This dish is popular in coastal regions of China and is often served as a centerpiece at family gatherings or festive meals.

Ingredients (Serves 3–4)

Fresh squid – 500 g (cleaned, with skin and innards removed)
Scallions – 4–5 stalks (cut into 5–6 cm/2-inch sections)
Ginger – 4 slices
Garlic – 3 cloves, minced
Light soy sauce – 2 tablespoons
Dark soy sauce – 1 tablespoon (for color)
Shaoxing wine – 2 tablespoons
Sugar – 1 teaspoon
Oyster sauce – 1 tablespoon (optional, for extra umami)
Water or stock – ½ cup
Cornstarch slurry – 1 tablespoon cornstarch mixed with 2 tablespoons water
Cooking oil – 2 tablespoons

Instructions

Step 1 – Prepare the squid

Clean the squid thoroughly and remove the head, innards, and cartilage.
Cut the squid body open and score the inside in a crisscross pattern. Then slice into bite-sized diamond-shaped pieces.
Cut the tentacles into smaller sections.

Step 2 – Blanch the squid

Bring a pot of water to a boil.
Add the squid pieces and blanch for about 20–30 seconds until they curl and turn opaque.
Immediately remove and drain to prevent overcooking. Set aside.

Step 3 – Stir-fry aromatics

Heat 2 tablespoons of oil in a wok over medium heat.
Add ginger slices and garlic, stir-frying until fragrant.
Add scallion sections and stir-fry for 1–2 minutes until they release their aroma.

Step 4 – Braise with sauce

Add light soy sauce, dark soy sauce, Shaoxing wine, sugar, and oyster sauce. Stir well.
Pour in about ½ cup of water or stock. Bring the sauce to a gentle simmer.

Step 5 – Add squid and finish

Return the blanched squid to the wok. Stir quickly so the squid absorbs the sauce.
Thicken the sauce with the cornstarch slurry, stirring gently until glossy and slightly thickened.
Taste and adjust seasoning if necessary.

Step 6 – Serve

Transfer to a plate and serve hot.
Garnish with extra chopped scallions if desired.

Tips for Success

Do not overcook the squid; it should be tender and slightly springy, not rubbery.
Use plenty of scallions for the authentic “cong shao” flavor.
You can add chili peppers for a spicy version.

✨ Cong Shao You Yu is a perfect balance of tender seafood and rich scallion aroma, bringing the taste of the ocean and wok-fired flavors straight to your table.

Braised Noodles with Green Beans (Dou Jiao Men Mian, )

Braised Noodles with Green Beans (Dou Jiao Men Mian, )

Introduction
Dou Jiao Men Mian is a classic northern Chinese dish that combines chewy hand-cut or dried noodles with tender braised green beans, pork, and savory aromatics. Unlike stir-fried noodles, the noodles here are braised directly with the vegetables and sauce, absorbing all the rich flavors. It is hearty, aromatic, and deeply satisfying—perfect as a one-pot family meal.

Ingredients (Serves 3–4)

Main Ingredients:

Green beans (string beans) – 300 g
Pork belly or pork shoulder – 150 g, cut into thin strips
Dried noodles (medium thickness) – 250 g (can substitute with fresh hand-cut noodles)

Aromatics & Sauce:

Garlic – 4 cloves, sliced
Ginger – 1 small piece, sliced
Scallions – 2 stalks, cut into sections
Light soy sauce – 2 tablespoons
Dark soy sauce – 1 tablespoon
Shaoxing wine – 1 tablespoon
Salt – to taste
White pepper – ½ teaspoon
Sugar – ½ teaspoon
Cooking oil – 2 tablespoons

Liquid:

Water or chicken stock – 2½ cups

Instructions

Step 1 – Prepare the ingredients

Rinse and trim the green beans, then cut them into 5–6 cm (2-inch) sections.
Slice pork into thin strips and marinate briefly with a splash of soy sauce and Shaoxing wine.
Prepare noodles according to package instructions if using dried noodles (cook until just underdone, about 70% cooked). Drain and set aside.

Step 2 – Stir-fry the base

Heat 2 tablespoons of oil in a wok or deep pan.
Add pork strips and stir-fry until the meat turns light golden.
Add garlic, ginger, and scallions. Stir-fry until fragrant.
Add green beans, cooking for 3–4 minutes until slightly blistered.

Step 3 – Build the braising sauce

Add light soy sauce, dark soy sauce, sugar, and Shaoxing wine. Stir well.
Pour in about 2½ cups of water or chicken stock. Bring to a boil.
Taste and adjust seasoning with salt and white pepper.

Step 4 – Add noodles and braise

Spread the par-cooked noodles evenly over the beans and pork mixture.
Cover the pot with a lid and reduce heat to medium-low. Let everything braise for about 8–10 minutes.
During this process, the noodles will absorb the savory broth while steaming from above. Stir once or twice gently to prevent sticking.

Step 5 – Finish and serve

When the liquid has mostly absorbed and the noodles are tender but still chewy, turn off the heat.
Toss gently to combine noodles, beans, and pork evenly.
Garnish with chopped scallions if desired.

Serving Suggestions

Serve hot as a main dish, ideally with a small side of pickles or a light soup.
For a vegetarian version, omit the pork and replace it with mushrooms or tofu strips.
Adjust noodle-to-bean ratio according to your preference—more beans make it lighter, more noodles make it heartier.

Tips for Success

Do not overcook noodles before braising; they should be slightly firm so they finish cooking in the broth.
Keep an eye on the liquid level—add a splash of water if it evaporates too quickly.
The dish should end up relatively dry, with noodles fully coated in the sauce, not soupy.

✨ Dou Jiao Men Mian captures the essence of rustic northern Chinese cooking: simple ingredients transformed into a flavorful, comforting meal through slow braising.

Mao Xue Wang (Spicy Sichuan Hot Pot Dish)

Introduction
Mao Xue Wang is a famous Sichuan dish, beloved for its bold, numbing, and spicy flavors. The name roughly translates to "boiled blood and tripe," but the dish is much more than that—it’s a feast of mixed meats, offal, vegetables, and tofu, all cooked in a fiery red chili broth loaded with Sichuan peppercorns and dried chilies. It’s one of the most iconic dishes representing the intense and complex flavors of Sichuan cuisine.

Ingredients (Serves 4–6)

For the broth and base:

Dried red chilies – 15–20 (adjust to spice level)
Sichuan peppercorns – 2 tablespoons
Doubanjiang (Sichuan broad bean chili paste) – 3 tablespoons
Garlic – 6 cloves, sliced
Ginger – 1 thumb-sized piece, sliced
Scallions – 3 stalks, cut into 2-inch pieces
Star anise – 2 pieces
Bay leaves – 2
Chicken stock or water – 6 cups
Vegetable oil – ½ cup

Meats and protein:

Duck blood curd (or pork blood curd, optional) – 200 g, cubed
Beef tripe – 150 g, cleaned and sliced thinly
Beef slices (sirloin or flank) – 200 g
Luncheon meat (canned meat, optional) – 100 g, sliced
Fish fillet or shrimp – 150 g (optional for seafood lovers)

Vegetables and tofu:

Bean sprouts – 200 g
Napa cabbage – 200 g, chopped
Enoki mushrooms – 150 g
Firm tofu or tofu skin – 150 g
Wood ear mushrooms – 50 g, soaked and sliced

Seasonings:

Soy sauce – 2 tablespoons
Shaoxing wine – 1 tablespoon
Salt – to taste
White pepper – ½ teaspoon

Garnish:

Cilantro – a handful, chopped
Scallion greens – 2 tablespoons, chopped

Instructions

Step 1 – Prepare the meats and vegetables

Rinse and slice beef, tripe, and fish fillets thinly. Marinate with a pinch of salt, soy sauce, Shaoxing wine, and white pepper for 15 minutes.
Wash and cut all vegetables, tofu, and mushrooms into bite-sized pieces.
Cut blood curd into cubes and blanch in boiling water for 2 minutes to remove any impurities.

Step 2 – Make the spicy broth

Heat ½ cup vegetable oil in a large wok over medium heat.
Add dried chilies and Sichuan peppercorns. Stir-fry gently until fragrant (be careful not to burn them).
Add garlic, ginger, scallions, star anise, and bay leaves, stir-frying until aromatic.
Add doubanjiang (chili bean paste) and stir-fry until red oil comes out.
Pour in 6 cups of chicken stock or water and bring to a boil.

Step 3 – Cook the ingredients

Add the tofu, vegetables, mushrooms, and blood curd to the broth. Simmer for 5–6 minutes until half-cooked.
Add tripe, beef slices, fish, and luncheon meat. Cook briefly (about 2–3 minutes) until just cooked through.

Step 4 – Assemble and garnish

Transfer everything to a large serving bowl along with the broth.
Heat 2–3 tablespoons of oil in a small pan until smoking hot, then pour it over the dish to release the aroma.
Garnish with chopped scallions and cilantro.

Serving Suggestions

Serve immediately with steamed rice to balance the heat.
This dish is best enjoyed family-style, with everyone sharing from one big bowl.
You can adjust spice and numbing levels by increasing or decreasing chilies and Sichuan peppercorns.

Tips for Success

Use high-quality doubanjiang for the most authentic flavor—it is the soul of Sichuan cuisine.
Do not overcook the meats; they should remain tender.
If duck/pork blood is unavailable, you can skip it and still enjoy a rich, authentic Mao Xue Wang.

✨ With its fiery red broth, bold aromas, and layers of textures, Mao Xue Wang is the perfect dish for spice lovers who want to experience the essence of Sichuan cuisine.

Stuffed Green Peppers (Qingjiao Niang Rou)

Chinese Stuffed Green Peppers (Qingjiao Niang Rou)

Introduction
Stuffed green peppers, or Qingjiao Niang Rou , is a popular home-style Chinese dish. It features fresh green peppers filled with a juicy, savory pork mixture, pan-fried until golden and then simmered in a flavorful sauce. This dish combines the natural sweetness and slight spiciness of peppers with the umami of pork, making it a favorite comfort food in many Chinese households.

Ingredients (Serves 3–4)

Green peppers – 6–8 medium-sized (mild long green peppers or bell peppers)
Ground pork – 250 g (can substitute with chicken or beef)
Ginger – 1 small piece, minced
Garlic – 2 cloves, minced
Scallions – 2 stalks (finely chopped, green and white parts separated)
Soy sauce – 1 tablespoon
Oyster sauce – 1 tablespoon
Shaoxing wine (Chinese cooking wine) – 1 tablespoon
Salt – ½ teaspoon
White pepper – ¼ teaspoon
Cornstarch – 1 tablespoon (mixed with 2 tablespoons water, for slurry)
Egg – 1 (to bind the filling)
Sesame oil – ½ teaspoon
Vegetable oil – for frying

Instructions

Step 1 – Prepare the peppers

Wash the green peppers and pat dry.
Slice them lengthwise, removing seeds and membranes to create hollow “boats.”
Set aside for stuffing.

Step 2 – Make the pork filling

In a mixing bowl, combine ground pork, minced ginger, garlic, scallion whites, soy sauce, oyster sauce, Shaoxing wine, salt, white pepper, egg, and a drizzle of sesame oil.
Stir well in one direction until the mixture becomes sticky and smooth. This helps the filling hold together.

Step 3 – Stuff the peppers

Use a spoon to fill each pepper with the pork mixture, pressing firmly to ensure the filling stays inside.
Lightly dust the stuffed side with cornstarch (optional) to help seal the meat when pan-frying.

Step 4 – Pan-fry the stuffed peppers

Heat a frying pan with 2 tablespoons of oil over medium heat.
Place peppers meat-side down and pan-fry until golden brown (about 3–4 minutes).
Flip and cook the other side for another 2 minutes.

Step 5 – Make the sauce and finish cooking

Add ½ cup of water or light chicken stock to the pan.
Cover with a lid and simmer for 5–6 minutes until the pork is cooked through.
Thicken the sauce with the cornstarch slurry and adjust seasoning with a dash of soy sauce or salt if needed.

Step 6 – Garnish and serve

Sprinkle chopped scallion greens on top.
Serve hot with steamed rice.

Serving Suggestions

Best enjoyed with plain white rice, as the peppers and sauce pair perfectly with it.
For extra flavor, you can add chopped shiitake mushrooms into the pork filling.
If you prefer spicy food, choose mildly hot peppers instead of bell peppers.

Tips for Best Results

Make sure to press the filling firmly into the peppers to prevent it from falling out during cooking.
Frying the meat side first locks in the flavor and gives a nice golden crust.
Do not overcook the peppers, or they may become too soft.

✨ This dish showcases the balance of freshness and savoriness in Chinese cooking—crispy, tender peppers combined with juicy pork filling, finished in a flavorful sauce.

Chinese Fresh Shrimp, Mushroom, and Tofu Soup

Introduction
This light yet nourishing soup combines the sweetness of fresh shrimp, the earthiness of mushrooms, and the delicate smoothness of tofu. Popular in many Chinese households, it’s a comforting dish that is both healthy and flavorful. The soup is often served as part of a family meal, offering a balance of protein, vegetables, and umami-rich broth.

Ingredients (Serves 3–4)

Fresh shrimp – 200 g (peeled and deveined, reserve shells for broth if desired)
Silken tofu (soft tofu) – 250 g (cut into cubes)
Mushrooms – 150 g (shiitake, enoki, or oyster mushrooms, cleaned and sliced)
Ginger – 3 slices
Garlic – 2 cloves, minced
Scallions – 2 stalks (white part for soup, green part for garnish)
Chicken or shrimp stock – 800 ml (can use water with chicken bouillon as substitute)
Shaoxing wine (Chinese cooking wine) – 1 tablespoon
Light soy sauce – 1 tablespoon
Salt – to taste
White pepper – ¼ teaspoon
Sesame oil – ½ teaspoon
Vegetable oil – 1 tablespoon

Instructions

Step 1 – Prepare the shrimp

Rinse shrimp under cold water.
Pat dry and marinate lightly with a pinch of salt, white pepper, and a few drops of Shaoxing wine.
Set aside while preparing the other ingredients.

Step 2 – Prepare the broth

Heat a pot with 1 tablespoon of oil.
Add ginger slices, minced garlic, and the white parts of scallions; stir-fry until fragrant.
Pour in chicken or shrimp stock (or water if using bouillon).
Bring to a gentle boil.

Step 3 – Add mushrooms and tofu

Add mushrooms into the boiling broth and cook for 3–4 minutes until softened.
Gently slide in the tofu cubes.
Simmer for another 3–4 minutes.

Step 4 – Add the shrimp

Add the marinated shrimp into the soup.
Cook just until they turn pink and firm (about 2–3 minutes). Do not overcook, or the shrimp will become tough.

Step 5 – Season and finish

Add light soy sauce, a pinch of salt (if needed), and white pepper.
Drizzle in sesame oil for extra fragrance.
Garnish with chopped green parts of scallions.

Serving Suggestions

Serve the soup hot as a starter or light main dish with steamed rice.
For extra nutrition, you can add vegetables like spinach, napa cabbage, or baby bok choy during the last few minutes of cooking.
If you like a richer flavor, simmer the shrimp shells in the broth before straining them out.

Tips for Best Results

Use very fresh shrimp for the best sweetness and texture.
Silken tofu is delicate; handle it gently to avoid breaking.
This soup is naturally light but you can add a dash of chicken bouillon or dried scallops for deeper umami.

Chinese Dry Fried Ribbonfish

Ingredients:

1 whole ribbonfish (about 600-800g), cleaned and cut into 4-5 pieces
1 tablespoon soy sauce
1 tablespoon cooking wine (Shaoxing wine preferred)
1/2 teaspoon salt
1/2 teaspoon white pepper powder
1/2 teaspoon five-spice powder (optional, for extra flavor)
1 egg
2 tablespoons cornstarch
1 tablespoon all-purpose flour
Vegetable oil for frying
Fresh cilantro or spring onions (optional, for garnish)

Instructions:

Prepare the Fish:

Clean the ribbonfish thoroughly, removing the innards and scales if necessary. Cut the fish into sections (about 4-5 pieces depending on the size of the fish). Rinse and pat the pieces dry with paper towels to remove excess moisture.

Marinate the Fish:

In a medium bowl, mix the soy sauce, cooking wine, salt, white pepper, and five-spice powder (if using).
Add the fish pieces into the marinade, ensuring each piece is evenly coated. Allow the fish to marinate for 15-20 minutes. This will enhance the flavor of the fish.

Prepare the Coating:

In a separate bowl, whisk the egg.
In another bowl, combine the cornstarch and all-purpose flour. Mix well to create the coating mixture.

Coat the Fish:

Dip each piece of marinated fish into the egg wash, making sure it’s fully coated.
Then, dredge the fish in the cornstarch-flour mixture, ensuring the fish is evenly covered. Shake off any excess coating.

Heat the Oil:

In a large pan or wok, heat a generous amount of vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking. You can test this by dropping a small amount of the coating mixture into the oil — if it sizzles immediately, the oil is ready.

Fry the Fish:

Carefully place the coated fish pieces into the hot oil, one at a time. Fry the fish in batches to avoid overcrowding the pan. Fry for about 3-5 minutes on each side until the coating turns golden brown and crispy, and the fish is cooked through.
Remove the fish from the oil and place it on a plate lined with paper towels to drain excess oil.

Serving:

Garnish the fried ribbonfish with fresh cilantro or chopped spring onions, if desired.
Serve hot with steamed rice or as part of a larger meal.

Tips:

The key to the perfect dry-fried ribbonfish is to ensure the oil is hot enough to create a crispy exterior without overcooking the fish inside.
You can adjust the seasoning to your preference, adding more soy sauce or pepper if desired.
If you prefer a spicier version, feel free to add some chili flakes or chopped fresh chili to the marinade.

Chinese-style home-cooked tofu

Ingredients:

Firm tofu – 1 block (about 400g)
Vegetable oil – 2 tbsp (for frying tofu)
Garlic – 2 cloves (minced)
Ginger – 1-inch piece (finely sliced)
Green onion (scallions) – 2 stalks (chopped, for garnish)
Bell pepper – 1 (sliced, optional)
Carrot – 1 small (julienned, optional)
Soy sauce – 3 tbsp
Dark soy sauce – 1 tbsp
Oyster sauce – 1 tbsp (or vegetarian oyster sauce)
Rice vinegar – 1 tbsp
Sugar – 1 tsp
Water or vegetable broth – 1/2 cup
Cornstarch – 1 tsp (optional, to thicken sauce)
Sesame oil – 1 tsp
Chili paste or fresh chilies – to taste (optional)

Instructions:

Prepare the Tofu:

Drain the tofu and cut it into bite-sized cubes (around 1-inch pieces).
To remove excess moisture, gently press the tofu between paper towels or a clean kitchen cloth for about 10 minutes. This will help the tofu crisp up when frying.

Fry the Tofu:

Heat 2 tablespoons of vegetable oil in a non-stick skillet or wok over medium-high heat.
Once the oil is hot, carefully add the tofu cubes. Fry them for about 3-5 minutes on each side until golden and crispy.
Once cooked, remove the tofu from the skillet and set it aside on a paper towel-lined plate to drain any excess oil.

Prepare the Sauce:

In a small bowl, combine the soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, and water (or vegetable broth). Stir well to mix. If you’d like a thicker sauce, you can add the cornstarch here and mix until smooth.
Optionally, add a small amount of chili paste or chopped fresh chilies if you like your dish spicy.

Cook the Vegetables:

In the same skillet or wok, add a little more oil if needed. Heat over medium heat.
Add the minced garlic, ginger, and chopped bell peppers (if using). Stir-fry for 1-2 minutes until fragrant and softened.
Add the julienned carrots (if using) and stir-fry for another 2 minutes until slightly tender but still crisp.

Combine the Tofu and Sauce:

Return the fried tofu cubes to the skillet with the vegetables.
Pour the prepared sauce over the tofu and vegetables. Stir gently to coat everything in the sauce. Let it simmer for another 2-3 minutes until the sauce thickens and everything is well combined.
Add sesame oil for extra flavor, and give it one final stir.

Garnish and Serve:

Garnish with chopped green onions and a drizzle of sesame oil for added fragrance.
Serve the dish hot with steamed rice, or alongside other stir-fried dishes for a complete meal.

Tips:

Tofu texture: You can also use silken tofu for a softer texture, but firm tofu holds up better in stir-fries and absorbs the sauce more effectively.
Vegetarian/Vegan version: The dish is already vegetarian, but to make it vegan, just ensure you use plant-based oyster sauce.
Adjust seasoning: Feel free to adjust the soy sauce, vinegar, or sugar to balance the saltiness and sweetness according to your preference.