Spicy Marinated Quail Eggs

Chinese Spicy Marinated Quail Eggs

Chinese-style spicy marinated quail eggs are a refreshing cold dish featuring tender quail eggs tossed in a savory, slightly spicy, and aromatic sauce. It’s simple to prepare, full of flavor, and perfect as an appetizer, snack, or side dish.

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Ingredients

Main Ingredient

• 20–25 quail eggs

Seasoning Sauce

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon black vinegar (optional for extra fragrance)

• 1 teaspoon sugar

• 1–2 cloves garlic, minced

• 1 teaspoon ginger, minced

• 1–2 fresh red chilies, finely chopped (adjust to taste)

• 1 tablespoon chili oil (or Lao Gan Ma)

• 1 tablespoon sesame oil

• 1–2 stalks scallions, finely chopped

• A handful of fresh cilantro, chopped (optional)

• A pinch of toasted sesame seeds

Optional Add-ins

• 1 teaspoon Sichuan peppercorn oil for a numbing flavor

• 1 teaspoon oyster sauce for deeper umami

• 1 small spoon of fried shallots for extra aroma

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Instructions

Step 1: Boil the Quail Eggs

1. Place quail eggs in a pot of cold water and bring to a boil.

2. Once boiling, cook for about 5 minutes.

3. Transfer the eggs to cold water immediately.

4. Peel the shells completely and pat dry with a paper towel.

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Step 2: Prepare the Seasoning Sauce

1. In a mixing bowl, add:

   • light soy sauce

   • dark soy sauce

   • sugar

   • minced garlic and ginger

   • chopped chilies

   • chili oil

   • sesame oil

2. Stir until the sugar dissolves.

3. Add chopped scallions and cilantro.

4. If using, mix in Sichuan peppercorn oil or oyster sauce.

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Step 3: Mix the Eggs

1. Add the peeled quail eggs to the sauce.

2. Gently toss until all eggs are evenly coated.

3. Cover and let them marinate for at least 30 minutes in the refrigerator.

   • For stronger flavor, marinate 2–4 hours.

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Step 4: Serve

1. Transfer the marinated quail eggs to a serving plate.

2. Spoon the remaining sauce over the top.

3. Sprinkle with toasted sesame seeds or fried shallots.

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Tips

• For deeper flavor, lightly score each egg with a knife before marinating.

• Adjust chili oil and fresh chili quantity depending on your heat tolerance.

• These quail eggs can be stored in the fridge and enjoyed for 1–2 days.

Tossed Peanuts (Qincai Qiangban Huashengmi)

A Detailed Guide to Chinese Celery Tossed Peanuts (Qincai Qiangban Huashengmi)

Introduction
Celery Tossed Peanuts is a refreshing, crisp, and aromatic cold side dish that’s popular across Northern China. It combines the crunch of peanuts, the fragrance of celery, and the brightness of aromatics to create a simple but addictive appetizer. It’s perfect alongside noodles, congee, or as a snack with drinks.

This recipe captures the traditional “qiangban”  style—lightly seasoned, aromatic, and full of crisp textures.

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Ingredients

• 150 g raw peanuts (with skin)

• 2–3 stalks celery, chopped into small pieces

• 2 cloves garlic, minced

• 1 fresh red chili, sliced (optional)

• 1 tablespoon light soy sauce

• 1 tablespoon Chinese black vinegar

• ½ teaspoon sugar

• ¼ teaspoon salt (or to taste)

• 1 tablespoon hot oil (for “qiang”/sizzling aromatics)

• ½ teaspoon sesame oil

• Optional: chopped cilantro for garnish

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Instructions

Step 1: Cook the Peanuts

1. Rinse the raw peanuts and place them in a pot.

2. Add enough water to cover them completely.

3. Bring to a boil, then simmer for 20–25 minutes until the peanuts are cooked but still firm.

4. Drain the peanuts and let them cool completely.

   • Tip: Spread them out so they stay dry and crisp.

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Step 2: Blanch the Celery

1. Bring a pot of water to a boil.

2. Add the celery pieces and blanch for 10–15 seconds until bright green.

3. Remove immediately and place in cold water to keep them crisp.

4. Drain well.

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Step 3: Prepare the Aromatics

Place the following into a large mixing bowl:

• Minced garlic

• Sliced chili (optional)

• Salt

You will pour hot oil over these to release their fragrance.

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Step 4: “Qiang” the Aromatics (Sizzling Step)

1. Heat 1 tablespoon of oil in a small pan until it begins to shimmer.

2. Pour the hot oil directly onto the garlic and chili in the bowl.

   • This step enhances aroma and reduces raw garlic harshness.

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Step 5: Mix the Dressing

Add into the same bowl:

• Light soy sauce

• Chinese black vinegar

• Sugar

• Sesame oil

Mix well to form a balanced dressing.

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Step 6: Combine Everything

1. Add the cooled peanuts and blanched celery to the bowl.

2. Toss gently until everything is evenly coated.

3. Taste and adjust seasoning if needed (more salt or vinegar).

4. Let it sit for 5–10 minutes for flavors to meld.

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Step 7: Serve

Transfer to a plate and sprinkle with chopped cilantro if desired.
Serve chilled or at room temperature.

It pairs especially well with hot rice, porridge, noodles, or as a refreshing appetizer during summer.

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Tips

• Crunchy peanuts: Do not overcook them; they should stay firm, not mushy.

• Celery substitution: If preferred, Chinese celery (thin and fragrant) gives a more authentic taste.

• Adjust flavor: Add more vinegar for extra brightness or a touch more sugar for balance.

• Make ahead: This dish tastes even better after chilling for 30 minutes.

Cold Sesame Spinach (Liangban Bocai)

 Chinese Cold Sesame Spinach (Liangban Bocai)

 Ingredients (Serves 2–4 as a side dish)

- 500g (1 lb) fresh spinach (preferably with tender stems, the type with pinkish roots is best)

- 1–2 tsp salt (for blanching water)

- 1 tsp sesame oil

- 1 tsp light soy sauce

- ½–1 tsp Chinese black vinegar (Chinkiang vinegar)

- ½ tsp sugar

- 1 clove garlic, finely minced or grated

- 1–2 tsp toasted sesame seeds

- 1 tbsp high-quality Chinese toasted sesame paste ( zhīma jiàng) – this is essential for authentic flavor

- 1–2 tsp warm water (to thin the sesame paste)

- Optional: a pinch of MSG or chicken powder (traditional in many restaurants)

- Optional: ½ tsp chili oil or a few drops of Lao Gan Ma chili crisp for a spicy version

#### Step-by-Step Instructions

1. Prepare the spinach  

   - Wash the spinach thoroughly under running water, especially around the roots if they are attached.  

   - Trim off any tough or discolored parts, but keep tender stems – they are delicious.

2. Blanch the spinach  

   - Bring a large pot of water to a rolling boil.  

   - Add 1–2 teaspoons of salt and a few drops of vegetable oil (the oil helps keep the color vibrant).  

   - Add the spinach and blanch for 10–20 seconds only (until just wilted and bright green). Do NOT overcook – the stems should still have a crisp bite.  

   - Immediately remove with tongs or a strainer and plunge into ice water (or run under very cold water) for 30 seconds to stop cooking and lock in the bright green color.

3. Drain and squeeze  

   - Drain well, then gently squeeze out excess water by hand. The goal is to remove water without crushing the leaves too much.  

   - Arrange the spinach neatly in a bundle and cut into 5–6 cm (2–3 inch) sections for easy eating.

4. Make the sesame dressing  

   - In a small bowl, add 1 heaping tablespoon of Chinese toasted sesame paste.  

   - Gradually add 1–2 teaspoons of warm water while stirring vigorously with chopsticks or a small whisk until it becomes smooth and pourable (like tahini consistency).  

   - Add sesame oil, light soy sauce, black vinegar, sugar, minced garlic, and a tiny pinch of salt (or MSG if using). Stir well. Taste and adjust – it should be nutty, slightly tangy, savory, and fragrant.

5. Assemble  

   - Place the cut spinach on a serving plate.  

   - Pour the sesame dressing evenly over the top.  

   - Sprinkle generously with toasted sesame seeds.  

   - For spicy version: drizzle chili oil or spoon some chili crisp on top.

6. Serve  

   - Gently toss everything together right before eating (or let diners mix it themselves at the table).  

   - Best served chilled or at room temperature.

#### Tips for Perfection

- Use real Chinese toasted sesame paste (not Middle Eastern tahini – the flavor is different). Brands like Wangzhihe or Lao Beijing are excellent.

- The blanching time is critical: 15 seconds is usually perfect for tender spinach.

- Some restaurants add a tiny bit of chicken bouillon powder to enhance umami – this is the “secret” ingredient in many versions.

- This dish is naturally vegan if you skip MSG/chicken powder.

Century Egg Tofu (Pi Dan Dou Fu) — Detailed Recipe

Chinese Century Egg Tofu (Pi Dan Dou Fu) — Detailed Recipe

Century Egg Tofu is a classic Chinese cold dish known for its silky texture, refreshing taste, and rich umami flavor. Soft tofu pairs perfectly with diced century eggs, aromatic soy-based dressing, and fresh herbs. It’s extremely easy, requires no cooking, and is ready in minutes.

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Ingredients (2–3 servings)

Main Ingredients

• 1 block soft/silken tofu

• 2 century eggs (皮蛋), diced

• 1 tablespoon scallions, finely chopped

• 1 tablespoon cilantro, chopped (optional)

• 1 small red chili, finely sliced (optional)

Seasoning Sauce

• 1 tablespoon light soy sauce

• 1 teaspoon oyster sauce (optional for richer flavor)

• 1 teaspoon sesame oil

• 1 teaspoon black vinegar (or rice vinegar)

• ½ teaspoon sugar

• 1 tablespoon hot oil or chili oil (optional)

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Instructions

1. Prepare the Tofu

1. Carefully open the silken tofu package.

2. Drain any excess water.

3. Gently transfer the tofu to a serving plate.

4. You can leave it whole or cut it into bite-sized cubes.

Tip: Handle tofu gently to keep it smooth and intact.

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2. Prepare the Century Eggs

1. Peel the century eggs.

2. Rinse briefly under water if needed.

3. Dice into small cubes.

4. Arrange the century egg pieces evenly on top of the tofu.

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3. Make the Dressing

In a small bowl, mix together:

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon black vinegar

• ½ teaspoon sugar

• 1 teaspoon oyster sauce (optional)

Stir until the sugar dissolves.

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4. Add Aromatics

Sprinkle these over the tofu and eggs:

• Chopped scallions

• Cilantro (optional)

• Sliced fresh red chili (for color and heat)

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5. Drizzle with Hot Oil (Optional but Recommended)

Heat 1 tablespoon oil until hot, then drizzle over scallions and chilies to release aroma.

Or simply use chili oil for convenience.

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6. Pour the Sauce

Pour the prepared dressing evenly over the tofu and century eggs.

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7. Serve

Serve immediately as a refreshing cold appetizer, or chill the tofu in the fridge before assembling for extra coolness.

Pairs perfectly with:

• Rice

• Noodles

• Congee

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Tips

• Use fresh silken tofu for the smoothest texture.

• Choose high-quality century eggs with a creamy yolk.

• Adjust chili oil amount based on your spice preference.

• Add a small spoon of fried garlic for extra fragrance.

Cold Mixed Tofu Skin (Liangban Doufu Pi)

 Chinese Cold Mixed Tofu Skin (Liangban Doufu Pi)

Liangban Doufu Pi, or cold mixed tofu skin, is a popular Chinese appetizer known for its refreshing, savory, and slightly spicy flavors. Tofu skin, made from soybeans, has a chewy texture that absorbs dressings well. This dish is quick to prepare, vegan-friendly, and perfect as a side or light meal. It typically serves 4 people as an appetizer and takes about 20-30 minutes, including prep time.

Ingredients

• Tofu skin (dried or fresh sheets): 200g (about 4-5 sheets). If using dried, soak them first.
• Cucumber: 1 medium, julienned into thin strips.
• Carrot: 1 medium, julienned into thin strips.
• Green onions (scallions): 2-3 stalks, finely chopped.
• Fresh cilantro: A small handful, roughly chopped (optional, for garnish).
• Garlic: 3-4 cloves, minced.
• Fresh ginger: 1-inch piece, minced (optional, for extra aroma).
• Red chili peppers: 1-2, thinly sliced (adjust for spice level; or use chili flakes).
• Sesame seeds: 1 tablespoon, toasted (for garnish).

For the dressing:

• Soy sauce: 2 tablespoons (light soy sauce preferred for milder flavor).
• Black vinegar (or rice vinegar): 1 tablespoon.
• Sesame oil: 1 tablespoon.
• Sugar: 1 teaspoon (to balance flavors).
• Chili oil: 1-2 teaspoons (optional, for heat).
• Salt: To taste (about 1/2 teaspoon).
• Ground white pepper: A pinch.

Instructions

1. Prepare the tofu skin: If using dried tofu skin sheets, soak them in warm water for 10-15 minutes until they soften and become pliable. Drain and pat dry with a clean towel. Cut the sheets into thin strips or shreds (about 1/4-inch wide and 2-3 inches long). If using fresh tofu skin, simply rinse and cut into strips—no soaking needed.
2. Blanch the tofu skin: Bring a pot of water to a boil. Add the tofu skin strips and blanch for 1-2 minutes to remove any beany taste and soften them further. Drain immediately and rinse under cold water to stop the cooking process. This keeps the texture crisp. Squeeze out excess water gently and set aside in a mixing bowl.
3. Prepare the vegetables: While the tofu skin is soaking or blanching, julienne the cucumber and carrot into thin matchstick strips. This adds crunch and freshness. Finely chop the green onions and cilantro. Mince the garlic and ginger, and slice the red chili peppers.
4. Make the dressing: In a small bowl, whisk together the soy sauce, black vinegar, sesame oil, sugar, chili oil (if using), salt, and white pepper. Taste and adjust seasoning— it should be a balanced mix of salty, tangy, sweet, and spicy. Add the minced garlic, ginger, and sliced chilies to the dressing for infusion.
5. Mix everything: Add the julienned cucumber, carrot, and half of the chopped green onions to the bowl with the tofu skin strips. Pour the dressing over the mixture. Toss gently but thoroughly to ensure everything is coated evenly. Let it sit for 5-10 minutes at room temperature to allow the flavors to meld. This marinating step is key for the best taste.
6. Garnish and serve: Transfer to a serving plate. Sprinkle with the remaining green onions, cilantro, toasted sesame seeds, and extra chili slices if desired. Serve chilled or at room temperature for the best texture.

Tips

• Variations: For a nutty twist, add crushed peanuts or a dash of peanut butter to the dressing. You can also include other veggies like bell peppers or bean sprouts for more color and nutrition.
• Storage: This dish is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. The vegetables may soften slightly.
• Spice level: If you're sensitive to heat, omit the chili oil and use mild peppers. Conversely, for more kick, add Sichuan peppercorn oil.
• Authenticity note: In China, this is often made with regional variations—e.g., more vinegar in northern styles or extra spice in Sichuan versions. Feel free to experiment!