ChinaFood Tutorial: September 2025

Spicy Stir-Fried Cabbage

🌶️ Chinese Spicy Stir-Fried Cabbage

Spicy Stir-Fried Cabbage is a classic Chinese homestyle dish that is simple, quick, and full of bold flavors. The crisp texture of cabbage combines beautifully with the smoky heat of dried chili peppers, garlic, and a touch of vinegar, creating a dish that is both appetizing and satisfying.

🛒 Ingredients

Green cabbage: 1 small head (about 500 g), cut into bite-sized pieces
Dried red chili peppers: 6–8, cut into halves
Garlic: 3 cloves, sliced
Green onions: 2 stalks, cut into 2-inch pieces
Light soy sauce: 1 tbsp
Dark soy sauce: ½ tbsp (for color, optional)
Chinese black vinegar (or rice vinegar): 1 tbsp
White sugar: ½ tsp
Salt: to taste
Cooking oil: 2 tbsp
Sichuan peppercorns (optional): ½ tsp for extra aroma

👩‍🍳 Instructions

Step 1. Prepare the Cabbage

Wash the cabbage leaves and tear or cut into medium-sized pieces.
Drain well to avoid excess water splattering during stir-frying.

Step 2. Heat the Wok

Heat the wok on high heat until hot.
Add cooking oil. Once the oil is hot, add Sichuan peppercorns (if using) and dried red chilies. Stir-fry until fragrant and slightly smoky.
Add garlic slices and stir quickly to release aroma.

Step 3. Stir-Fry the Cabbage

Add the cabbage pieces into the wok. Stir-fry on high heat for 2–3 minutes until the cabbage begins to soften but still keeps a crisp texture.
Add soy sauce, dark soy sauce (if using), sugar, and salt. Toss to coat evenly.

Step 4. Add Vinegar and Finish

Just before removing from the wok, drizzle in the vinegar along the side of the wok. Stir quickly for a tangy aroma.
Add green onions, toss briefly, then remove from heat.

Step 5. Serve

Plate the spicy stir-fried cabbage and serve immediately with steamed rice.

🌟 Tips

Cook over high heat to retain the cabbage’s crispness.
Adjust the number of dried chilies depending on your spice tolerance.
Vinegar should be added at the very end to keep its fresh tangy flavor.
For variation, you can add a little oyster sauce or chili bean paste (Doubanjiang) for deeper umami.

Stir-Fried Pork Tripe Slices

🍲 Chinese Stir-Fried Pork Tripe Slices

Liu Du Pian is a traditional Chinese dish made with pork tripe (stomach) that is blanched, sliced thin, and quickly stir-fried with ginger, garlic, and light seasonings. It highlights the chewy yet tender texture of pork tripe and delivers a savory, slightly aromatic flavor. This dish is especially popular in Northern Chinese cuisine.

🛒 Ingredients

Pork tripe (stomach): 1 piece (about 400–500 g)
Fresh ginger: 5–6 slices
Garlic: 3 cloves, sliced
Scallions: 2 stalks, cut into sections
Light soy sauce: 1 tbsp
Shaoxing wine (or cooking wine): 1 tbsp
White pepper powder: ½ tsp
Salt: to taste
Chicken bouillon powder (optional): ½ tsp
Sesame oil: ½ tsp
Cooking oil: 2 tbsp

👩‍🍳 Instructions

Step 1. Clean the Pork Tripe

Rinse the pork tripe thoroughly under cold running water.
Rub the tripe inside and out with salt and flour (or vinegar) several times to remove odors and mucus. Rinse again until clean.
Place the tripe in a pot with enough water to cover. Add ginger slices and a splash of Shaoxing wine.
Bring to a boil, then simmer for 40–50 minutes until the tripe is cooked but still firm.
Remove, cool slightly, and slice into thin bite-sized pieces.

Step 2. Stir-Fry the Aromatics

Heat a wok with cooking oil over medium-high heat.
Add ginger slices and garlic, stir-fry until fragrant.

Step 3. Add the Tripe

Increase to high heat, add the sliced pork tripe.
Stir-fry quickly for about 2–3 minutes.
Season with soy sauce, Shaoxing wine, white pepper, and salt.

Step 4. Finish and Serve

Add scallion sections, toss briefly until just fragrant.
Drizzle a little sesame oil before removing from the wok.
Plate and serve hot with steamed rice.

🌟 Tips

Do not overcook during stir-frying, or the tripe will become tough.
Proper cleaning and blanching are essential to remove odor and ensure a clean taste.
For variation, you can add vegetables like celery or bell peppers to balance texture and flavor.

Spicy Cold Preserved Eggs

🥗 Chinese Spicy Cold Preserved Eggs

Liangban Songhuadan is a traditional Chinese cold appetizer made with preserved eggs (century eggs). The unique creamy yolk and translucent egg white pair beautifully with garlic, chili, vinegar, and soy sauce. It’s refreshing, flavorful, and goes perfectly with rice, porridge, or as a beer snack.

🛒 Ingredients

Century eggs (preserved duck eggs): 3–4 pieces
Fresh red chili: 1, chopped
Garlic: 3 cloves, minced
Light soy sauce: 2 tbsp
Chinese black vinegar: 1 tbsp
Sesame oil: 1 tsp
Sugar: ½ tsp
Fresh cilantro: a small handful, chopped
Optional: roasted peanuts or sesame seeds for garnish

👩‍🍳 Instructions

Step 1. Prepare the Century Eggs

Carefully peel the preserved eggs and rinse lightly under running water.
Cut each egg into quarters or sixths, depending on your preference.
Arrange them neatly on a serving plate.

Step 2. Make the Dressing

In a small bowl, combine minced garlic, chopped red chili, soy sauce, black vinegar, sesame oil, and sugar.
Mix well until the sugar dissolves and the sauce is balanced with salty, tangy, and spicy notes.

Step 3. Assemble the Dish

Pour the dressing evenly over the cut century eggs.
Garnish with chopped cilantro on top.
For added crunch, sprinkle roasted peanuts or sesame seeds if desired.

Step 4. Serve

Serve immediately as a refreshing cold dish.
Best enjoyed with plain congee, steamed rice, or as a side dish with drinks.

🌟 Tips

Use a sharp knife dipped in hot water before cutting the eggs to keep the cuts clean and prevent sticking.
If you prefer a stronger flavor, let the eggs sit in the dressing for 10–15 minutes before serving.
For a Sichuan-style kick, add a spoonful of chili oil to the sauce.

Spicy Cold Dressed Pig Ears

🥗 Chinese Spicy Cold Dressed Pig Ears

Liangban Pig Ears is a famous Chinese cold dish often served as an appetizer or side dish. The pig ears are braised until tender yet crunchy, then thinly sliced and tossed with a flavorful chili-garlic sauce. It’s spicy, savory, and refreshing — a true Sichuan-style delicacy.

🛒 Ingredients

Pig ears: 2 pieces
Ginger: 4–5 slices
Green onion: 2 stalks
Star anise: 1 piece
Bay leaf: 1–2 pieces
Sichuan peppercorns: 1 tsp
Light soy sauce: 2 tbsp
Dark soy sauce: 1 tbsp
Shaoxing wine: 2 tbsp
Salt: to taste

For the dressing:

Garlic: 3 cloves, minced
Red chili oil: 2–3 tbsp (adjust to taste)
Light soy sauce: 2 tbsp
Black vinegar: 1 tbsp
Sugar: ½ tsp
Ground Sichuan peppercorn: ½ tsp
Fresh cilantro: a small handful, chopped
Optional: chopped peanuts or sesame seeds for garnish

👩‍🍳 Instructions

Step 1. Clean and Prepare Pig Ears

Wash pig ears thoroughly under running water.
Place them in a pot of cold water, add ginger slices and Shaoxing wine, bring to a boil for 5 minutes, then discard the water to remove impurities.

Step 2. Braise Pig Ears

In a clean pot, add fresh water, pig ears, ginger, green onion, star anise, bay leaf, Sichuan peppercorns, light soy sauce, dark soy sauce, and a pinch of salt.
Bring to a boil, then reduce to low heat and simmer for 40–50 minutes until the ears are tender but still have a slight crunch.
Remove and let them cool completely.

Step 3. Slice Pig Ears

Once cooled, slice the pig ears thinly into strips.
Arrange them in a mixing bowl.

Step 4. Prepare the Dressing

In a small bowl, combine minced garlic, chili oil, soy sauce, black vinegar, sugar, and ground Sichuan peppercorn.
Stir well until the sauce is balanced in flavor — spicy, tangy, and aromatic.

Step 5. Mix and Serve

Pour the dressing over the sliced pig ears.
Toss gently to coat evenly.
Garnish with chopped cilantro and, if desired, sprinkle with crushed peanuts or sesame seeds.
Serve chilled as an appetizer or side dish with rice or noodles.

🌟 Tips

For extra tenderness, you can braise pig ears in advance and chill overnight before slicing.
Adjust chili oil according to your spice tolerance.
A splash of sesame oil can be added for extra aroma.

Chinese Stir-Fried Green Beans with Cured Pork

🥘 Chinese Stir-Fried Green Beans with Cured Pork

Stir-Fried Green Beans with Cured Pork is a classic home-style Sichuan dish that combines smoky, savory Chinese cured pork ( làròu) with crisp-tender green beans (sìjìdòu). The cured pork adds rich umami flavor, while the green beans bring freshness and balance, making this dish both hearty and delicious.

🛒 Ingredients

Chinese cured pork belly (腊肉): 150 g
Green beans (四季豆): 300 g
Garlic: 3 cloves, sliced
Fresh ginger: 1 small piece, sliced
Red chili (optional, for color and spice): 1–2, sliced
Cooking oil: 2 tbsp
Light soy sauce: 1 tbsp
Shaoxing wine (optional): 1 tsp
Salt: to taste

👩‍🍳 Instructions

Step 1. Prepare the Cured Pork

Rinse the cured pork quickly with warm water to remove excess salt on the surface.
Steam the cured pork belly for 10–15 minutes until slightly softened.
Let it cool, then slice thinly into bite-sized pieces.

Step 2. Prepare the Green Beans

Wash and trim the ends of the green beans.
Break them into 2–3 inch pieces.
Bring a pot of water to boil, add a pinch of salt, and blanch the beans for 1–2 minutes until bright green.
Drain and set aside.

Step 3. Stir-Fry

Heat a wok over medium heat (no oil at first). Add the sliced cured pork and stir-fry until it releases its oil and becomes slightly golden.
Push the pork to the side, then add cooking oil if needed.
Add garlic, ginger, and red chili. Stir-fry until fragrant.
Add the blanched green beans and stir-fry together.
Season with light soy sauce, a splash of Shaoxing wine, and stir well.
Taste and adjust with a pinch of salt if necessary (be careful, as cured pork is already salty).

Step 4. Serve

Transfer to a plate and serve hot with steamed rice.
Enjoy the smoky cured pork flavor combined with crisp, juicy green beans.

🌟 Tips

Steaming the cured pork first softens the meat and removes excess saltiness.
Blanching the beans before stir-frying keeps them tender yet crisp.
You can add a few dried chilies or Sichuan peppercorns for an authentic Sichuan kick.

Chinese Grilled Gluten Skewers

🍢 Chinese Grilled Gluten Skewers

(Kǎo Miàn Jīn) is a classic street food from China, especially popular at night markets and barbecue stalls. It features skewered wheat gluten grilled over charcoal or an open flame, brushed with a savory-spicy sauce, and finished with fragrant spices. Its chewy texture and smoky flavor make it irresistible.

🛒 Ingredients

For the Skewers

Fresh wheat gluten : 400 g (or store-bought gluten balls/rolls)
Bamboo skewers (soaked in water for 30 minutes): 6–8

For the Marinade

Light soy sauce: 3 tbsp
Dark soy sauce: 1 tbsp
Oyster sauce: 1 tbsp
Chili paste or chili sauce: 1 tbsp (adjust to taste)
Garlic: 3 cloves, minced
Cumin powder: 1 tsp
Chili powder (or paprika): 1 tsp
Sugar: ½ tsp
Sesame oil: 1 tsp

For Sprinkling

Ground cumin: ½ tsp
Chili flakes: ½ tsp
White sesame seeds: 1 tsp
Fresh cilantro (optional, chopped): for garnish

👩‍🍳 Instructions

Step 1. Prepare the Gluten

If using fresh wheat gluten, cut it into bite-sized chunks or roll into long strips.
If using pre-shaped gluten balls/rolls, leave them whole or slice slightly to help absorb flavor.
Thread the gluten pieces tightly onto soaked bamboo skewers.

Step 2. Make the Marinade

In a bowl, mix soy sauces, oyster sauce, chili paste, garlic, cumin powder, chili powder, sugar, and sesame oil.
Brush the marinade evenly over the skewered gluten, making sure all sides are coated.
Let them rest for 15–20 minutes to absorb the flavors.

Step 3. Grill the Skewers

Preheat a charcoal grill, stovetop grill pan, or oven broiler.
Place the skewers over medium heat. Grill while continuously turning to prevent burning.
Brush with extra marinade during grilling to keep them juicy and flavorful.
Grill until golden brown, slightly charred, and fragrant (8–10 minutes).

Step 4. Season and Serve

Once cooked, sprinkle skewers generously with ground cumin, chili flakes, and sesame seeds.
Garnish with fresh cilantro if desired.
Serve hot as a snack or side dish — chewy, smoky, and packed with flavor.

🌟 Tips

For authentic street food flavor, charcoal grilling works best.
Adjust chili and cumin levels to suit your spice tolerance.
You can also prepare gluten skewers in advance and reheat quickly on the grill for gatherings.

Chinese Donkey Meat Sandwich

🥙 Chinese Donkey Meat Sandwich

(Lǘ Ròu Huǒ Shāo) is a traditional street food from Baoding, Hebei Province, China. It features slow-braised donkey meat stuffed into a crispy baked flatbread. The meat is tender and aromatic, while the bread is flaky and slightly chewy — together, they make an unforgettable snack.

🛒 Ingredients

For the Braised Donkey Meat

Donkey meat (lean cuts such as leg or shoulder): 500 g
Ginger: 4 slices
Green onion: 2 stalks
Garlic: 4 cloves, crushed
Star anise: 2
Cinnamon stick: 1 small piece
Bay leaves: 2
Sichuan peppercorns: 1 tsp
Light soy sauce: 3 tbsp
Dark soy sauce: 1 tbsp
Shaoxing wine (Chinese cooking wine): 2 tbsp
Rock sugar (or regular sugar): 1 tbsp
Water or broth: enough to cover
Salt: to taste

For the Fire-Baked Bread (Huǒ Shāo)

All-purpose flour: 300 g
Warm water: 150 ml (approx.)
Yeast: 1 tsp
Sugar: 1 tsp
Salt: ½ tsp
Oil: 1 tbsp

👩‍🍳 Instructions

Step 1. Braise the Donkey Meat

Rinse the donkey meat, then blanch in boiling water for 2–3 minutes to remove impurities. Drain and set aside.
In a pot, heat a little oil. Add ginger, garlic, green onion, star anise, cinnamon, bay leaves, and Sichuan peppercorns. Stir until fragrant.
Add the donkey meat and sear lightly.
Pour in light soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir to coat.
Add enough water or broth to cover the meat. Bring to a boil, then reduce to low heat.
Simmer for 1.5–2 hours until the meat is tender and infused with flavor.
Remove the meat, let it cool slightly, then shred or thinly slice it. Keep the braising liquid warm.

Step 2. Make the Fire-Baked Bread

In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
Add flour and salt. Knead into a smooth dough, about 8–10 minutes.
Cover and let it rise for 1 hour until doubled in size.
Punch down the dough and divide into 6 equal portions.
Roll each portion into a round, then flatten into a disc (about 1 cm thick).
Heat a flat pan or bake in an oven at 200°C (400°F) until golden brown and crispy on both sides (about 3–5 minutes per side in a pan, or 12–15 minutes in an oven).

Step 3. Assemble the Sandwich

Slice open each fire-baked bread pocket.
Stuff generously with sliced or shredded braised donkey meat.
Spoon a little warm braising liquid inside to keep it juicy.
Optional: add fresh cilantro, chili paste, or pickled vegetables for extra flavor.

🌟 Tips

If donkey meat is unavailable, beef or lamb can be used as substitutes, though the flavor will differ.
The key to authenticity is slow braising with Chinese spices and ensuring the bread is crispy outside but fluffy inside.
Serve hot for the best taste — the crispy bread and tender meat balance beautifully.

Deep-Fried Ice Cream

🍨 Deep-Fried Ice Cream

Deep-fried ice cream is a creative dessert popular in many Chinese restaurants. It combines a crispy, golden outer shell with cold, creamy ice cream inside. The hot-and-cold contrast makes it a fun and unforgettable treat.

🛒 Ingredients

Vanilla ice cream (or your favorite flavor): 4 scoops
Bread slices (or sponge cake): 8 pieces
Egg: 2, beaten
Cornstarch: 2 tbsp
Breadcrumbs (panko preferred): 1 cup
Oil: for deep-frying
Honey, chocolate syrup, or fruit jam: for garnish
Fresh fruit or mint leaves: optional, for serving

👩‍🍳 Instructions

Step 1. Shape the Ice Cream Balls

Use an ice cream scoop to make round scoops of ice cream.
Place them on a tray lined with parchment paper.
Freeze for at least 2–3 hours until very firm. (The harder, the better.)

Step 2. Wrap the Ice Cream

Option 1: Bread Method

Trim the crust off the bread slices.
Place a scoop of frozen ice cream in the center of 2 slices.
Press and mold the bread around the ice cream to form a sealed ball.

Option 2: Cake Method

Wrap the ice cream ball in a thin layer of sponge cake.
Seal tightly and refreeze for 1 hour.

Step 3. Coat the Balls

Roll the wrapped ice cream ball in cornstarch.
Dip it in beaten egg.
Roll it in breadcrumbs to form a thick, even coating.
Repeat the egg and breadcrumb step twice for extra crunch.
Freeze again for 1–2 hours to firm up.

Step 4. Deep-Fry

Heat oil in a deep pot to 180°C / 350°F.
Carefully drop in the coated ice cream ball.
Fry for 10–15 seconds until golden brown.
Remove quickly and drain on paper towels.

Step 5. Serve

Place the deep-fried ice cream on a plate.
Drizzle with honey, chocolate syrup, or fruit jam.
Garnish with fresh fruit or mint leaves.
Serve immediately while hot on the outside and cold inside.

🌟 Tips

Make sure the ice cream balls are very hard before frying, or they will melt too quickly.
Double-coating with egg and breadcrumbs ensures a crunchy shell.
Fry only one or two balls at a time to keep the oil temperature stable.

Chinese Teriyaki Chicken Thighs

🍗 Chinese Teriyaki Chicken Thighs

Teriyaki chicken thighs are a popular dish in China inspired by Japanese flavors but adapted with local cooking methods. The chicken is pan-seared until golden and juicy, then coated in a glossy, savory-sweet teriyaki sauce. It’s simple, delicious, and perfect with a bowl of steamed rice.

🛒 Ingredients

Chicken thighs (boneless, skin-on preferred): 4–6 pieces (about 600 g)
Light soy sauce: 3 tbsp
Dark soy sauce: 1 tbsp (adds color, optional)
Mirin or Chinese rice wine: 2 tbsp
Honey or sugar: 2 tbsp
Garlic: 2 cloves, minced
Ginger: 1 small piece, minced
Cornstarch slurry: 1 tsp cornstarch + 2 tsp water (optional, to thicken sauce)
Sesame seeds: 1 tsp, toasted (for garnish)
Scallions: 1 stalk, chopped (for garnish)
Oil: 2 tbsp

👩‍🍳 Instructions

Step 1. Prepare the Chicken

Rinse chicken thighs and pat them dry with paper towels.
If they are thick, score the flesh lightly for even cooking.
Season lightly with a pinch of salt (optional).

Step 2. Make the Teriyaki Sauce

In a small bowl, mix soy sauce, mirin (or rice wine), honey (or sugar), garlic, and ginger.
Stir until well combined. This will be your teriyaki sauce.

Step 3. Pan-Sear the Chicken

Heat oil in a non-stick skillet over medium heat.
Place chicken thighs skin-side down.
Cook for 5–6 minutes until the skin turns golden and crispy.
Flip the chicken and cook the other side for another 5 minutes.

Step 4. Add the Sauce

Pour the prepared teriyaki sauce into the pan with the chicken.
Reduce heat to low and let the chicken simmer, basting it with sauce occasionally.
Cook for 6–8 minutes, until chicken is fully cooked and sauce becomes thick and glossy.
(Optional) Add a little cornstarch slurry if you prefer a thicker glaze.

Step 5. Serve

Slice the chicken into strips and arrange neatly on a plate.
Drizzle the remaining sauce from the pan over the chicken.
Garnish with toasted sesame seeds and chopped scallions.

🌟 Tips

Keep the chicken skin on for extra flavor and juiciness.
If you prefer grilling, you can also cook the chicken on a grill and brush it with the sauce as it cooks.
Pairs perfectly with steamed rice, noodles, or even a fresh salad.

Chinese Braised Beef Tongue

🥩 Chinese Braised Beef Tongue

Braised Beef Tongue is a classic Chinese banquet dish, often served in traditional feasts. The beef tongue is first simmered until tender, then braised with a savory sauce, resulting in rich flavor and a melt-in-your-mouth texture.

🛒 Ingredients

Beef tongue: 1 whole (about 1–1.5 kg)
Ginger: 4–5 slices
Scallions: 2 stalks
Star anise: 2 pieces
Bay leaves: 2 pieces
Cooking wine (Shaoxing wine): 3 tbsp
Light soy sauce: 4 tbsp
Dark soy sauce: 2 tbsp (for color)
Rock sugar (or brown sugar): 20 g
Salt: to taste
Chicken stock or water: enough to cover the tongue
Optional garnish: cilantro, blanched green vegetables

👩‍🍳 Instructions

Step 1. Clean and Pre-boil the Tongue

Rinse the beef tongue under cold water, scrubbing off any residue.
Place it in a pot of water with ginger and scallions.
Add 2 tbsp cooking wine, bring to a boil, and simmer for 10 minutes to remove impurities.
Remove the tongue, rinse with clean water, and scrape off the outer skin while warm.

Step 2. Simmer Until Tender

Put the cleaned tongue back into a clean pot.
Add fresh water (or stock), ginger, scallions, star anise, bay leaves, 1 tbsp cooking wine, and rock sugar.
Bring to a boil, then reduce to low heat and simmer for 1.5–2 hours, until the tongue is soft but not falling apart.
Remove and let it cool slightly before slicing.

Step 3. Prepare the Braising Sauce

In a wok, heat a little oil.
Add ginger slices and sugar, stir until caramelized.
Pour in light soy sauce, dark soy sauce, and about 1 cup of stock from boiling the tongue.
Bring to a boil to form a glossy braising sauce.

Step 4. Slice and Braise

Slice the beef tongue into thick slices (0.5–1 cm).
Arrange the slices neatly in a shallow pot or pan.
Pour the braising sauce over the slices, cover, and simmer gently for 10–15 minutes until the flavors absorb.

Step 5. Serve

Arrange the beef tongue slices on a serving plate.
Pour the sauce over the top.
Garnish with cilantro or serve with blanched vegetables on the side.

🌟 Tips

Removing the skin while the tongue is still warm makes peeling easier.
Using stock instead of water adds depth to the flavor.
This dish pairs well with steamed rice or can be part of a banquet spread.

Chinese Scallion Pancake Wrap

🥞 Chinese Scallion Pancake Wrap

Shou Zhua Bing is a popular Chinese street food known for its crispy, flaky layers and savory flavor. Literally meaning “hand-grabbed pancake,” it can be eaten plain, layered with scallions, or wrapped with fillings like eggs, ham, or vegetables. It’s crunchy outside and soft inside—perfect for breakfast or a snack.

🛒 Ingredients

All-purpose flour: 300 g (about 2 cups)
Warm water: 160–180 ml
Salt: 1/2 tsp
Scallions (green onions), finely chopped: 3–4 stalks
Oil (vegetable or lard): 3–4 tbsp
Optional fillings: egg, ham, lettuce, cheese, or sauces

👩‍🍳 Instructions

Step 1. Make the Dough

In a large bowl, add flour and salt.
Slowly pour in warm water while stirring with chopsticks or a spatula until a shaggy dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Cover with a damp cloth and let it rest for 30 minutes.

Step 2. Prepare the Oil Paste

In a small bowl, mix 2 tbsp flour with 2–3 tbsp oil and a pinch of salt to make a smooth paste.
This paste will help create flaky layers inside the pancake.

Step 3. Roll and Layer the Pancake

Divide the dough into 4 equal portions.
Roll one portion into a thin rectangle or circle.
Brush a thin layer of oil paste over the dough, then sprinkle chopped scallions evenly.
Roll the dough into a log, then coil it into a round spiral (like a cinnamon roll).
Flatten the spiral gently with a rolling pin into a round pancake, about 0.5 cm thick.
Repeat with the remaining dough portions.

Step 4. Cook the Pancake

Heat a skillet or pan over medium heat and add a thin layer of oil.
Place the pancake in the pan and cook for 2–3 minutes per side, pressing gently with a spatula until both sides are golden brown and crispy.
Remove and keep warm.

Step 5. Optional Filling (Street Style)

Crack an egg in the pan, spread it thin, and place the pancake on top to cook together.
Add ham slices, lettuce, cheese, or sauces like chili paste or hoisin before folding it like a wrap.

🌟 Tips

Resting the dough is key for easier rolling and softer pancakes.
Don’t skip the oil paste—it’s what makes the pancake flaky.
Tear the pancake with your hands to enjoy its layers (true to the name “hand-grabbed pancake”).

Chinese Liangpi (Cold Skin Noodles) Recipe

Overview: Liangpi is a refreshing Chinese dish featuring cold, chewy wheat starch noodles served with a spicy, tangy sauce. This homemade version includes making the noodles from scratch, a process called “washing the dough” to extract starch, though you can use store-bought liangpi noodles for convenience. Serves 4.

Ingredients:For the Noodles:

500g all-purpose flour (high-gluten preferred)
250ml water (adjust as needed)
1/2 tsp salt
Optional: 1 tbsp wheat starch (for smoother texture, if not washing dough)

For the Sauce:

3 tbsp soy sauce
2 tbsp black rice vinegar
1 tbsp sesame oil
1–2 tsp chili oil (adjust for spice preference)
1 tsp sugar
2 cloves garlic, minced
1 tsp toasted sesame seeds
1/2 tsp ground Sichuan peppercorn (optional, for numbing flavor)

Toppings:

1 cucumber, julienned
1 cup mung bean sprouts, blanched
2 tbsp chopped green onions
2 tbsp chopped cilantro
Optional: shredded carrots or seitan (wheat gluten) from dough washing

Equipment:

Large mixing bowl
Fine mesh strainer or cheesecloth
Steamer or large pan with a lid
Flat, heatproof trays (for steaming starch)
Small saucepan

Instructions:

Make the Dough (for Washed Starch Noodles):
- In a large bowl, mix flour and salt. Gradually add water, stirring until a shaggy dough forms. Knead for 8–10 minutes until smooth.
- Cover the dough with water and let it rest for 30 minutes.
- Knead the dough in the water, rinsing repeatedly to release starch. The water will turn milky. Collect this starchy water in a separate bowl. Continue rinsing until the water runs mostly clear, leaving gluten (use this for seitan if desired).
- Let the starchy water sit for 4–6 hours or overnight in the fridge. The starch will settle at the bottom. Carefully pour off the clear water, leaving...