Chinese Steamed Fish Head with Chopped Chili

🐟 Chinese Steamed Fish Head with Chopped Chili

Duo Jiao Yu Tou is a famous dish from Hunan Province, China. Known for its bold, spicy, and aromatic flavors, it features a fresh fish head topped with a generous amount of chopped red chili peppers, then steamed to perfection. The tender fish meat absorbs the heat and fragrance of the chilies, making it both flavorful and appetizing.

🛒 Ingredients

Fresh bighead carp or grass carp head: 1 (about 800 g–1 kg)
Chopped red chili (Hunan-style preserved chili): 3–4 tbsp
Fresh red chili peppers: 2–3, finely chopped
Ginger: 6–8 slices
Garlic: 4 cloves, minced
Green onions: 2 stalks, chopped
Soy sauce: 2 tbsp
Shaoxing wine (Chinese cooking wine): 2 tbsp
Salt: ½ tsp (adjust to taste)
Vegetable oil: 3 tbsp

👩‍🍳 Instructions

Step 1. Prepare the Fish Head

Clean the fish head thoroughly, removing gills and any blood clots.
Split the fish head in half from the middle, but do not cut all the way through—leave the back connected so it opens like a butterfly.
Place ginger slices underneath the fish head on a heatproof plate to reduce fishiness.
Drizzle Shaoxing wine and a little salt over the fish, rubbing gently to marinate for 10 minutes.

Step 2. Prepare the Chili Topping

Heat 3 tbsp oil in a wok.
Add minced garlic and stir-fry until fragrant.
Add chopped red chili and fresh chili, stir-frying for 1–2 minutes until aromatic.
Add 2 tbsp soy sauce and mix well.
Spoon this chili mixture evenly over the fish head.

Step 3. Steam the Fish Head

Bring water to a boil in a steamer.
Place the plate with the prepared fish head inside.
Steam over high heat for 8–10 minutes, depending on the size of the fish head.
Do not over-steam—fish meat should be tender and just cooked.

Step 4. Final Touch

Remove the fish head from the steamer.
Sprinkle chopped green onions on top.
Heat 2 tbsp oil until smoking hot, then carefully pour it over the fish head to release the aroma.

🍽️ Serving Suggestions

Serve hot with steamed rice—the spicy chili sauce pairs wonderfully with plain rice.
It can also be enjoyed with Chinese steamed buns (馒头) to soak up the sauce.

🌟 Tips

Use very fresh fish for the best flavor.
Hunan-style fermented chopped chili (剁椒) is essential—it gives the dish its authentic taste.
If you prefer extra spice, add a few fresh green chilies along with the red ones.

Chinese Braised Belt Fish

🐟 Chinese Braised Belt Fish

Hong Shao Dai Yu is a classic home-style Chinese dish. The fish is first lightly fried until golden, then braised in a savory-sweet soy sauce with ginger, garlic, and aromatics. The result is tender, flavorful fish coated in a rich, glossy sauce.

🛒 Ingredients

Belt fish (cut into 6–8 cm sections): 600 g
Ginger: 6 slices
Garlic: 4 cloves, smashed
Green onions: 3 stalks, cut into sections
Dried chili peppers: 2–3 (optional)
Cooking oil: 4–5 tbsp

Seasonings

Light soy sauce: 3 tbsp
Dark soy sauce: 1 tbsp
Shaoxing wine (Chinese cooking wine): 3 tbsp
Vinegar: 1 tbsp
Sugar: 1 tbsp (rock sugar preferred)
Salt: to taste
Water: about 300 ml

👩‍🍳 Instructions

Step 1. Prepare the Fish

Clean the belt fish thoroughly and cut into even sections (about 6–8 cm long).
Pat the fish dry with paper towels.
Optionally, lightly dust with flour or cornstarch—this prevents sticking and helps form a golden crust.

Step 2. Pan-Fry the Fish

Heat 4–5 tbsp oil in a wok or deep pan until hot.
Add the fish pieces, skin side down first.
Fry over medium heat until both sides are golden brown.
Remove the fish and set aside.

Step 3. Sauté Aromatics

Leave about 2 tbsp oil in the wok.
Add ginger slices, garlic, dried chili peppers, and green onion sections.
Stir-fry until fragrant.

Step 4. Make the Braising Sauce

Add light soy sauce, dark soy sauce, Shaoxing wine, sugar, and vinegar.
Stir well.
Pour in about 300 ml water (enough to almost cover the fish).

Step 5. Braise the Fish

Gently slide the fried belt fish back into the wok.
Bring the sauce to a boil, then reduce heat to low.
Cover and simmer for 12–15 minutes, allowing the flavors to soak into the fish.
Carefully turn the fish once during cooking.

Step 6. Reduce and Serve

Remove the lid and turn up the heat.
Reduce the sauce until slightly thick and glossy.
Adjust seasoning with salt or sugar if needed.
Carefully transfer the fish to a serving plate.
Spoon the sauce over the top.

🍽️ Serving Suggestions

Serve hot with steamed rice for a balanced meal.
Garnish with fresh green onions or cilantro for color and aroma.

🌟 Tips

Handle the fish gently to prevent breaking during braising.
A bit of vinegar enhances flavor and reduces any fishy smell.
For extra flavor, you can add a few slices of fresh chili or a small piece of star anise while braising.

Chinese Braised Pork Knuckle

🥢 Chinese Braised Pork Knuckle

Hong Shao Zhou Zi is a classic Chinese dish, especially popular during family banquets and festive occasions. The pork knuckle is slowly braised in a rich soy-based sauce until the meat becomes tender, flavorful, and glistening.

🛒 Ingredients

Pork knuckle (front leg with skin on): 1 piece (about 1.5–2 kg)
Ginger: 6–8 slices
Green onions: 4–5 stalks, cut into sections
Star anise: 2 pieces
Bay leaves: 2–3
Cinnamon stick: 1 small piece
Dried chili peppers: 2–3 (optional)
Cooking oil: 2 tbsp

Seasonings

Light soy sauce: 4 tbsp
Dark soy sauce: 2 tbsp
Shaoxing wine (Chinese cooking wine): 4 tbsp
Rock sugar (or brown sugar): 30 g
Salt: to taste
Water (or stock): enough to cover the knuckle

👩‍🍳 Instructions

Step 1. Prepare the Pork Knuckle

Clean the pork knuckle thoroughly.
Place it into a pot of cold water with a few slices of ginger and a splash of Shaoxing wine.
Bring to a boil and blanch for 5–8 minutes to remove impurities.
Take out the knuckle, rinse under warm water, and pat dry.

Step 2. Caramelize the Sugar

Heat 2 tbsp oil in a large wok or pot.
Add rock sugar, stir over medium-low heat until it melts and turns a reddish caramel color.
Quickly add the pork knuckle and roll it around so it is evenly coated with the caramel.

Step 3. Add Aromatics and Seasonings

Add ginger slices, green onion sections, star anise, bay leaves, cinnamon, and dried chilies.
Stir-fry briefly until fragrant.
Pour in light soy sauce, dark soy sauce, and Shaoxing wine. Mix well.

Step 4. Braise the Pork Knuckle

Add enough hot water (or stock) to fully cover the knuckle.
Bring to a boil, then reduce to low heat.
Cover and simmer for 2–3 hours, until the meat becomes very tender and the skin is glossy and soft.
Halfway through, check the liquid level and add hot water if needed.

Step 5. Thicken the Sauce

Once the meat is tender, turn up the heat to medium-high.
Reduce the sauce until it becomes rich, glossy, and coats the knuckle.
Adjust with a little salt if necessary.

🍽️ Serving

Transfer the pork knuckle to a large serving plate.
Spoon the thickened sauce over the top.
Garnish with chopped scallions or blanched greens on the side.
Serve hot with steamed rice or buns (mantou).

🌟 Tips

Blanching the knuckle first is essential to remove excess blood and odor.
Caramelizing the sugar gives the dish its signature deep red-brown color and subtle sweetness.
Low and slow braising is the key to achieving melt-in-your-mouth tenderness.

Chinese Mu Shu Pork

🥢 Chinese Mu Shu Pork

Mu Shu Pork is a classic Northern Chinese stir-fry dish. It features tender strips of pork cooked with scrambled eggs, wood ear mushrooms, and crisp vegetables, all seasoned with savory sauce. In China, it is often served with rice, while in the West it’s sometimes wrapped in thin pancakes.

🛒 Ingredients

Pork tenderloin (or pork loin): 250 g
Dried wood ear mushrooms: 10 g (rehydrated in warm water)
Eggs: 2
Cucumber (or zucchini): 1 medium, julienned
Carrot: ½, julienned
Garlic chives or green onions: a handful, chopped
Ginger: a few slices, minced
Garlic: 2 cloves, minced
Cooking oil: 2–3 tbsp

Seasonings

Light soy sauce: 1 tbsp
Dark soy sauce: ½ tbsp (optional, for color)
Oyster sauce: 1 tbsp
Shaoxing wine (or cooking wine): 1 tbsp
White pepper: ¼ tsp
Salt: to taste
Sesame oil: ½ tsp

👩‍🍳 Instructions

Step 1. Prepare the Ingredients

Slice pork tenderloin into thin strips. Marinate with a little soy sauce, Shaoxing wine, and cornstarch. Let rest for 10–15 minutes.
Beat the eggs in a bowl, season with a pinch of salt.
Rehydrate dried wood ear mushrooms in warm water until soft, then slice into thin strips.
Cut cucumber (or zucchini), carrot, and green onions into thin strips.

Step 2. Cook the Eggs

Heat 1 tbsp oil in a wok over medium heat.
Pour in beaten eggs, scramble until just set but still soft.
Remove and set aside.

Step 3. Stir-Fry the Pork

Heat another spoon of oil in the wok over high heat.
Add minced ginger and garlic, stir-fry until fragrant.
Add pork strips, stir-fry quickly until the meat turns white and just cooked.
Remove and set aside with the eggs.

Step 4. Cook the Vegetables

Add a little oil to the wok again.
Stir-fry carrot and cucumber strips for about 1–2 minutes.
Add the sliced wood ear mushrooms, continue stir-frying.

Step 5. Combine Everything

Return pork and scrambled eggs to the wok.
Add soy sauce, oyster sauce, white pepper, and sesame oil.
Toss quickly to mix all ingredients evenly.
Taste and adjust seasoning with salt if needed.

🍽️ Serving

Serve hot with steamed rice as a main dish.
For a Western twist, wrap the stir-fry in thin Mandarin-style pancakes with a bit of hoisin sauce.

🌟 Tips

Use pork tenderloin for tenderness, but chicken or beef can be substituted.
Don’t overcook the eggs—they should stay soft and fluffy.
Wood ear mushrooms add a signature crunchy texture, but you can replace them with shiitake mushrooms if needed.

✨ Mu Shu Pork is flavorful, colorful, and balanced with protein and vegetables—making it a true representation of home-style Chinese cooking.

Chinese Guo You Rou

🍖 Chinese Guo You Rou

Guo You Rou is a classic dish from Northeast China (Dongbei cuisine). It features tender slices of pork coated in a light batter, deep-fried until golden, then quickly stir-fried in a sweet and sour sauce. The result is crispy on the outside, juicy inside, with a glossy sauce coating every piece.

🛒 Ingredients

For the Pork:

Pork tenderloin (or pork loin): 300 g
Egg: 1
Cornstarch: 3–4 tbsp
Salt: ½ tsp
Cooking oil: for deep frying

For the Sauce:

Light soy sauce: 1 tbsp
Vinegar (rice vinegar or white vinegar): 2 tbsp
Sugar: 2 tbsp
Ketchup or tomato paste: 1½ tbsp
Water: 3 tbsp
Cornstarch slurry (1 tsp cornstarch + 2 tsp water)

Aromatics (optional):

Garlic: 2 cloves, minced
Ginger: a few slices

👩‍🍳 Instructions

Step 1. Prepare the Pork

Slice the pork tenderloin into thin strips or slices (about 0.5 cm thick).
Marinate with salt, beaten egg, and 1–2 tbsp of cornstarch. Coat evenly so the pork slices form a light batter.

Step 2. Deep Fry the Pork

Heat enough oil in a wok or deep pan until about 170–180°C (340–355°F).
Drop in the pork slices one by one, frying in batches to avoid sticking.
Fry until light golden and just cooked through, then remove and drain.
For extra crispiness, refry them once more for 30 seconds, then set aside.

Step 3. Prepare the Sauce

In a small bowl, mix soy sauce, vinegar, sugar, ketchup, and water. Stir well.
Heat a little oil in the wok, add garlic and ginger, and stir-fry until fragrant.
Pour in the sauce mixture and bring to a simmer.
Stir in the cornstarch slurry to thicken, making the sauce glossy.

Step 4. Combine and Serve

Add the fried pork slices into the wok with the sauce.
Stir quickly to coat every piece evenly with the sauce.
Serve hot on a plate, preferably with steamed rice.

🍴 Tips

The pork batter should be light—egg plus cornstarch is enough for a crisp coating.
Double frying makes the pork crunchier, which is the authentic Dongbei style.
Adjust the sweet and sour balance by changing the ratio of sugar and vinegar according to your taste.

✨ Guo You Rou is one of the most beloved Dongbei comfort foods—crispy, tangy, and absolutely satisfying. Perfect for family dinners or when you crave a bold Northern Chinese flavor.

Chinese Dongpo Pork ( Dōngpō Ròu)

🍖 Chinese Dongpo Pork ( Dōngpō Ròu)

Dongpo Pork is one of the most famous traditional dishes from Hangzhou, China. Named after the Song dynasty poet Su Dongpo, this dish is renowned for its glossy red color, melt-in-the-mouth texture, and rich aroma. The pork belly is braised slowly with soy sauce, Shaoxing wine, and aromatics until tender and flavorful.

🛒 Ingredients

Pork belly (with skin): 800 g – 1 kg (cut into large 5–6 cm cubes)
Shaoxing wine: 200 ml
Light soy sauce: 2–3 tbsp
Dark soy sauce: 1–2 tbsp (for color)
Rock sugar (or regular sugar): 30–40 g
Ginger: 6–8 slices
Scallions: 3–4 stalks (cut into long sections)
Star anise: 2
Water: enough to cover the pork
Optional: a small piece of cinnamon or bay leaf for extra aroma

👩‍🍳 Instructions

Step 1. Prepare the Pork Belly

Rinse the pork belly and cut it into large cubes (about 5–6 cm each).
Place the pork cubes in a pot of boiling water, blanch for 3–5 minutes to remove impurities.
Drain and rinse the pork clean.

Step 2. Arrange the Aromatics

In a clay pot or heavy-bottomed casserole, lay a bed of scallion sections and ginger slices at the bottom.
Place the blanched pork cubes on top, skin side down first.

Step 3. Add Seasonings

Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and enough water to just cover the pork.
Add star anise and rock sugar.

Step 4. Braise the Pork

Bring the pot to a boil over medium heat.
Reduce to low heat, cover, and braise for about 2 hours.
Halfway through cooking, carefully turn the pork cubes so that the skin side is facing up.
Continue simmering until the pork is tender, the fat is gelatinous, and the sauce has thickened to a glossy glaze.

Step 5. Serve

Carefully transfer the pork cubes to a serving plate, keeping them intact.
Spoon the thickened sauce over the top.
Serve hot with steamed rice or buns (mantou).

🍴 Tips

The key to Dongpo Pork is slow braising—don’t rush it, or the texture won’t be soft enough.
Traditionally, Dongpo Pork is cooked with equal parts Shaoxing wine and water for a richer aroma.
It tastes even better if left overnight and reheated, as the flavors deepen.

Chinese Soybean and Bitter Melon Soup (Huáng Dòu Kǔ Guā Tāng,)

🍵 Chinese Soybean and Bitter Melon Soup (Huáng Dòu Kǔ Guā Tāng, )

This traditional Chinese soup is light, nutritious, and slightly bitter in taste. It is especially popular in southern China, where bitter melon is valued for its cooling properties and believed to help reduce heat, clear toxins, and aid digestion. The combination of soybeans and bitter melon creates a refreshing broth with a unique balance of bitterness and nutty sweetness.

🛒 Ingredients

Dried soybeans: 100 g (about ½ cup)
Bitter melon: 1 large (about 300–400 g)
Pork ribs or lean pork: 300 g (optional, for richer flavor)
Dried dates (红枣, hóng zǎo): 3–4 (optional, for natural sweetness)
Dried tangerine peel (陈皮, chén pí): 1 small piece (optional, for fragrance)
Ginger: 3 slices
Salt: to taste
Water: about 2 liters

👩‍🍳 Instructions

Step 1. Prepare the Soybeans

Rinse the dried soybeans thoroughly.
Soak them in water for 4–6 hours or overnight until softened.
Drain and set aside.

Step 2. Prepare the Bitter Melon

Wash the bitter melon and cut it lengthwise.
Use a spoon to scrape out the seeds and white pith.
Slice into half-moon shapes, about 0.5 cm thick.
- (Tip: To reduce bitterness, you can sprinkle a little salt over the slices, let them sit for 10 minutes, then rinse before cooking.)

Step 3. Prepare the Meat (Optional)

Rinse the pork ribs or lean pork.
Blanch in boiling water for 3–5 minutes to remove impurities.
Drain and set aside.

Step 4. Start the Soup

In a large soup pot, add about 2 liters of water.
Add the soaked soybeans, blanched pork ribs (if using), ginger slices, red dates, and tangerine peel.
Bring to a boil over high heat.
Skim off any foam on the surface.

Step 5. Simmer the Soup

Lower the heat to a gentle simmer.
Cover and cook for 1 hour.
Add the sliced bitter melon and continue simmering for another 30 minutes.

Step 6. Season and Serve

Add salt to taste.
Serve hot, with both the soup and the tender soybeans/bitter melon enjoyed together.

🍴 Tips

For a vegetarian version, omit the pork ribs and use only soybeans and bitter melon. The soup will still be flavorful.
Adding red dates balances the bitterness with a touch of sweetness.
Bitter melon should not be overcooked; it tastes best when slightly firm and not mushy.

Spicy Eggplant Shreds Omelette (Xiāng Là Qié Sī Jiān Dàn Bǐng, )

🍳 Chinese Spicy Eggplant Shreds Omelette (Xiāng Là Qié Sī Jiān Dàn Bǐng)

This dish is a creative home-style recipe that combines tender shredded eggplant with beaten eggs, pan-fried into a golden, fragrant omelette. The addition of chili brings a spicy kick, making it flavorful, filling, and perfect with steamed rice.

🛒 Ingredients

Eggplant: 1 medium (about 200 g)
Eggs: 3 large
Green chili peppers: 1–2 (sliced, adjust to heat level)
Garlic: 2 cloves (minced)
Light soy sauce: 1 tbsp
Salt: ½ tsp (adjust to taste)
White pepper: a pinch
Chili flakes or chili paste: ½ tsp (optional, for extra spice)
Cooking oil: 2 tbsp
Scallions: 1 stalk (finely chopped, for garnish)

👩‍🍳 Instructions

Step 1. Prepare the Eggplant

Wash the eggplant and cut it into thin shreds (like matchsticks).
Soak the shredded eggplant in salted water for 5–10 minutes to remove bitterness and excess moisture.
Drain well and pat dry with a kitchen towel.

Step 2. Beat the Eggs

Crack the eggs into a mixing bowl.
Add soy sauce, white pepper, and a pinch of salt.
Whisk until smooth and slightly frothy.

Step 3. Stir-Fry the Eggplant

Heat 1 tbsp of oil in a pan or wok over medium heat.
Add minced garlic and sliced green chili peppers, stir-fry until fragrant.
Add shredded eggplant and stir-fry for about 3–4 minutes until softened.
Sprinkle in a little salt and chili flakes (if using), mix well.
Remove from heat and let the eggplant cool slightly.

Step 4. Mix Eggplant with Egg Batter

Add the stir-fried eggplant mixture into the beaten eggs.
Stir until evenly combined.

Step 5. Pan-Fry the Omelette

Heat 1 tbsp of oil in a nonstick pan over medium-low heat.
Pour in the eggplant-egg mixture, spreading it evenly.
Cook gently for 3–4 minutes until the bottom is set and golden.
Carefully flip the omelette (you can cut it in half first for easier flipping).
Cook the other side for another 2–3 minutes until golden brown and fully cooked.

Step 6. Serve

Slide the omelette onto a plate.
Garnish with chopped scallions.
Slice into wedges and serve hot with steamed rice.

🍴 Tips

Use long, thin Asian eggplants for the best texture.
If you like smoky flavor, char the eggplant lightly before shredding.
Add a drizzle of chili oil on top before serving for extra heat.

Chinese Seafood Mushrooms Mixed with Okra (Hǎixiān Gū Bàn Qiūkuí, )

🥗 Chinese Seafood Mushrooms Mixed with Okra (Hǎixiān Gū Bàn Qiūkuí, )

This refreshing cold dish combines tender seafood mushrooms (seafood-flavored shimeji mushrooms) with crisp okra. Lightly blanched and then dressed with a savory garlic-soy sauce, it’s simple, healthy, and packed with umami.

🛒 Ingredients

Seafood mushrooms (shimeji mushrooms): 200 g (about 7 oz)
Okra: 200 g (about 7 oz)
Garlic: 3 cloves, finely minced
Light soy sauce: 2 tbsp
Oyster sauce: 1 tbsp
Sesame oil: 1 tsp
Rice vinegar: 1 tsp (optional, for brightness)
Sugar: ½ tsp
Salt: a pinch
Cooking oil: 1 tbsp (for garlic sauce)

👩‍🍳 Instructions

Step 1. Prepare the Ingredients

Wash the seafood mushrooms, trim the root, and separate them into smaller clusters.
Wash the okra thoroughly, cut off the stems, and keep them whole for blanching.
Mince the garlic and set aside.

Step 2. Blanch the Okra and Mushrooms

Bring a pot of water to a boil with a pinch of salt and a few drops of oil (to keep the vegetables bright).
Add the okra, blanch for about 1–2 minutes, then remove and place in ice water to cool quickly.
Add the seafood mushrooms to the same boiling water, blanch for 1 minute, then also transfer to ice water.
Drain both well. Slice the okra into halves or bite-sized pieces.

Step 3. Make the Dressing

Heat 1 tbsp of oil in a small pan.
Add minced garlic and stir-fry until fragrant but not burnt.
Turn off the heat, then add light soy sauce, oyster sauce, sesame oil, sugar, and rice vinegar. Mix into a smooth sauce.

Step 4. Combine and Mix

Place the okra and seafood mushrooms in a large mixing bowl.
Pour the dressing over them.
Toss gently until everything is evenly coated.

Step 5. Serve

Transfer to a plate or serving dish.
Serve cold or at room temperature as a refreshing side dish.

🍴 Tips

If you like a little spice, add some chili oil or chopped fresh chili to the dressing.
Blanching time is important: overcooked okra becomes slimy, and mushrooms lose their texture.
For extra freshness, garnish with sesame seeds or chopped scallions before serving.

Chinese Stir-Fried Pork Belly with Garlic Scapes (Wu Hua Rou Chao Suan Tai, )

🥢 Chinese Stir-Fried Pork Belly with Garlic Scapes (Wu Hua Rou Chao Suan Tai, )

This classic home-style dish from northern China combines rich and savory pork belly with the fresh, slightly spicy crunch of garlic scapes (garlic shoots). The balance of flavors makes it both hearty and refreshing, perfect with a bowl of steamed rice.

🛒 Ingredients

Pork belly: 250 g (about ½ lb), thinly sliced
Garlic scapes (garlic shoots): 200 g (about 7 oz), cut into 2-inch pieces
Light soy sauce: 1 tbsp
Dark soy sauce: ½ tbsp (for color)
Shaoxing wine (or cooking wine): 1 tbsp
Sugar: ½ tsp
Salt: to taste
Cooking oil: 2 tbsp
Fresh ginger: 2–3 slices
Dried chili peppers (optional): 2–3, cut into halves
Sichuan peppercorns (optional): ½ tsp, for aroma

👩‍🍳 Instructions

Step 1. Prepare the Ingredients

Rinse the pork belly and slice it thinly (easier if slightly frozen).
Wash garlic scapes and cut into 2-inch (5 cm) segments.
Prepare ginger slices, and optional dried chili and peppercorns if you prefer a spicy version.

Step 2. Render the Pork Belly

Heat a wok over medium heat (no oil needed at first if the pork belly is fatty).
Add sliced pork belly and stir-fry slowly until the fat begins to render and the edges turn golden.
Remove some excess oil if there is too much.

Step 3. Add Aromatics

Push the pork belly to one side of the wok.
Add 1–2 tbsp oil if needed, then toss in ginger slices, dried chili, and peppercorns.
Stir-fry until fragrant.

Step 4. Stir-Fry the Garlic Scapes

Add the garlic scapes into the wok.
Stir-fry over medium-high heat for about 2–3 minutes until bright green and slightly tender.

Step 5. Season the Dish

Add Shaoxing wine, light soy sauce, dark soy sauce, and sugar.
Mix well so the flavors coat the pork belly and garlic scapes evenly.
Adjust salt to taste and stir-fry for another 1–2 minutes.

Step 6. Serve

Transfer everything to a serving plate.
Serve hot with steamed rice for a satisfying and flavorful meal.

🍴 Tips

For a leaner version, you can replace pork belly with pork shoulder or loin, but pork belly gives the best flavor.
Don’t overcook the garlic scapes—they should stay crisp and vibrant green.
For extra aroma, a splash of oyster sauce can be added at the end.

Chinese Stir-Fried Bitter Melon with Eggs (Ku Gua Chao Ji Dan, )

🍳 Chinese Stir-Fried Bitter Melon with Eggs (Ku Gua Chao Ji Dan, )

Bitter melon stir-fried with eggs is a classic Chinese homestyle dish that balances the slightly bitter flavor of the melon with the richness of scrambled eggs. This dish is simple, nutritious, and refreshing—perfect for summer meals.

🛒 Ingredients

Bitter melon (Ku Gua): 1 large (about 300 g / 10 oz)
Eggs: 3–4 large
Garlic: 2 cloves, sliced
Salt: ½ tsp (divided)
Light soy sauce: 1 tsp
White pepper: a pinch (optional)
Cooking oil: 2–3 tbsp

👩‍🍳 Instructions

Step 1. Prepare the Bitter Melon

Wash the bitter melon thoroughly.
Slice it in half lengthwise and scoop out the seeds and white pith with a spoon.
Slice the melon into thin half-moons.
To reduce bitterness, sprinkle ¼ tsp salt over the slices, rub gently, and let sit for 10 minutes. Rinse and drain.

Step 2. Beat the Eggs

Crack the eggs into a bowl.
Add a pinch of salt and a splash of water (or milk) for fluffier texture.
Beat well until smooth.

Step 3. Stir-Fry the Eggs

Heat 1 tbsp oil in a wok or frying pan over medium-high heat.
Pour in the beaten eggs, let them set slightly, then scramble gently until just cooked.
Remove the eggs from the pan and set aside.

Step 4. Cook the Bitter Melon

Add 1–2 tbsp oil into the same wok.
Toss in garlic slices and stir-fry until fragrant.
Add the bitter melon slices and stir-fry for 2–3 minutes, until they turn bright green and slightly tender.

Step 5. Combine and Season

Return the scrambled eggs to the wok.
Add light soy sauce and a pinch of white pepper.
Stir-fry everything together for another 30–60 seconds, mixing well.

Step 6. Serve

Transfer to a plate and serve hot with steamed rice.
Enjoy the refreshing bitterness balanced with the soft richness of the eggs.

🍴 Tips

If you like a stronger flavor, you can add a splash of oyster sauce.
To reduce bitterness further, blanch the melon slices briefly in boiling water before stir-frying.
This dish tastes best when the eggs stay fluffy and the melon remains slightly crisp.

Chinese Stir-Fried Romaine Lettuce with Fermented Black Beans and Fish (Dou Chi Yu You Mai Cai)

🥬 Chinese Romaine Lettuce with Fermented Black Beans and Fish Sauce (Dou Chi Yu You Mai Cai, )

This is a simple yet flavorful Chinese homestyle dish, where crisp romaine lettuce (油麦菜, You Mai Cai) is quickly stir-fried with the bold umami flavors of fermented black beans (Dou Chi) and fish sauce. The result is a fragrant, savory, and slightly smoky dish that pairs perfectly with steamed rice.

🛒 Ingredients

Romaine lettuce (You Mai Cai): 300 g (about 10 oz), washed and cut into 5 cm (2-inch) sections
Fermented black beans (Dou Chi): 1 tbsp, rinsed and lightly crushed
Fish sauce: 1 tbsp
Garlic: 3 cloves, sliced
Red chili (optional): 1, sliced for heat and color
Cooking oil: 2 tbsp
Salt: a small pinch (taste before adding, since fish sauce and Dou Chi are salty)
A splash of water or stock: 2–3 tbsp

👩‍🍳 Instructions

Step 1. Prepare the Ingredients

Wash and drain the romaine lettuce thoroughly, then cut into large bite-sized pieces.
Rinse the fermented black beans under water to reduce excess saltiness, then gently crush them with the back of a spoon to release aroma.
Slice garlic and chili (if using).

Step 2. Heat the Wok

Heat a wok or large pan over high heat.
Add cooking oil, then toss in garlic and chili. Stir-fry quickly until fragrant.

Step 3. Add Fermented Black Beans

Add the Dou Chi (fermented black beans) to the wok.
Stir-fry for 20–30 seconds until the beans release their aroma.

Step 4. Stir-Fry the Lettuce

Add the romaine lettuce into the wok.
Stir-fry quickly on high heat.
Add fish sauce and a splash of water or stock to help the lettuce cook evenly.
Toss until the lettuce wilts slightly but still remains crisp and green (about 1–2 minutes).

Step 5. Adjust Seasoning & Serve

Taste the dish. Add a tiny pinch of salt only if needed, as Dou Chi and fish sauce are already salty.
Transfer to a serving plate and enjoy hot.

🍴 Serving Tips

Best served immediately with steamed rice.
Can be paired with other light stir-fries or a meat dish for a balanced meal.
For extra flavor, drizzle a touch of sesame oil before serving.

Chinese Braised Prawns in Oil (You Men Da Xia, )

🦐 Chinese Braised Prawns in Oil (You Men Da Xia, )

You Men Da Xiais a famous Chinese seafood dish that originated in Shandong and later became popular nationwide. It features large prawns braised in oil with soy sauce, sugar, and aromatics. The result is bright red prawns with a glossy finish, tender meat, and a rich, savory-sweet flavor.

🛒 Ingredients

Large fresh prawns: 500 g (about 1 lb)
Cooking oil: 3–4 tbsp
Cooking wine (Shaoxing wine): 2 tbsp
Light soy sauce: 2 tbsp
Dark soy sauce: 1 tbsp (for color)
White sugar (or rock sugar): 1 tbsp
Salt: ½ tsp (adjust to taste)
Ginger: 4–5 slices
Garlic: 3 cloves, lightly smashed
Scallions: 2, cut into sections
Water: ½ cup (or enough to partially cover prawns)

👩‍🍳 Instructions

Step 1. Prepare the Prawns

Wash the prawns and trim the whiskers, sharp rostrum, and legs.
Use a toothpick to remove the black vein along the back (optional but recommended).
Pat dry with paper towels.

Step 2. Pan-Fry the Prawns

Heat a wok with 3–4 tablespoons of oil over medium heat.
Add prawns in a single layer and pan-fry each side until the shells turn bright red and slightly crispy.
Remove prawns and set aside.

Step 3. Fry Aromatics

In the same wok, add ginger, garlic, and scallion sections.
Stir-fry until fragrant.

Step 4. Braise the Prawns

Return the prawns to the wok.
Add cooking wine, light soy sauce, dark soy sauce, sugar, and salt.
Stir to coat the prawns evenly.
Pour in ½ cup water, bring to a boil, then reduce to medium heat.
Cover and braise for about 5–8 minutes, allowing the flavors to infuse.

Step 5. Reduce the Sauce

Uncover and turn the heat to high.
Continue cooking until the sauce reduces and thickens, coating the prawns in a shiny glaze.

🍴 Serving Tips

Serve immediately while hot, garnished with fresh scallions if desired.
Best enjoyed with steamed rice to balance the rich, savory-sweet sauce.
Pairs well with a light vegetable stir-fry or soup on the side.

Chinese Stir-Fried Pork Kidney (Bao Chao Yao Hua,)

🥢 Chinese Stir-Fried Pork Kidney (Bao Chao Yao Hua, )

Bao Chao Yao Hua is a classic Chinese stir-fry dish, famous for its tender texture, nutritious value, and savory aroma. The word “Yao Hua” refers to the unique cross-cut flower pattern made on the pork kidney before cooking, which allows the flavors to penetrate deeply and gives the dish its signature look. Quick stir-frying over high heat ensures the kidney remains tender, not tough.

🛒 Ingredients

Pork kidneys: 2 (about 300 g / 10 oz)
Cooking wine (Shaoxing wine): 1 tbsp
Light soy sauce: 1 tbsp
Dark soy sauce: ½ tbsp (for color, optional)
Salt: ½ tsp (adjust to taste)
White pepper powder: ¼ tsp
Garlic: 2 cloves, sliced
Ginger: 4–5 slices
Scallion: 1 stalk, cut into sections
Dried red chili peppers: 4–5 (optional, for heat)
Green bell pepper or celery: 1 (cut into strips, optional)
Starch slurry (1 tsp cornstarch mixed with 2 tbsp water)
Oil: 2–3 tbsp

👩‍🍳 Instructions

Step 1. Prepare the Pork Kidneys

Split the kidneys lengthwise and remove the white core (which has a strong odor).
Rinse thoroughly under running water, then soak in a bowl with a spoonful of cooking wine and sliced ginger for 10 minutes to remove any gamey smell.
Slice the kidneys into thin pieces and make shallow crisscross cuts on the surface to create the “flower” pattern. Rinse again and drain.

Step 2. Marinate

In a bowl, combine the sliced kidneys with a little salt, white pepper, and half a tablespoon of cooking wine.
Mix gently and let sit for 10 minutes.

Step 3. Stir-Fry Aromatics

Heat a wok over high heat, add oil.
Stir-fry ginger, garlic, scallion, and dried red chilies until fragrant.

Step 4. Cook the Kidneys

Add the marinated kidneys to the wok and stir-fry quickly over high heat.
When they curl and turn slightly pink, splash in light soy sauce, dark soy sauce, and cooking wine.
Stir well and add green pepper strips (if using).

Step 5. Finish the Dish

Add starch slurry to thicken the sauce slightly, tossing the kidneys to coat evenly.
Taste and adjust with salt or white pepper if needed.
Remove immediately once the kidneys are just cooked through—overcooking will make them tough.

🍴 Serving Tips

Serve hot with steamed rice to soak up the savory sauce.
For extra fragrance, sprinkle with sesame oil before serving.
This dish is best enjoyed fresh, right out of the wok.

Chinese Crispy Fried Pork (Xiao Su Rou, )

🥢 Chinese Crispy Fried Pork (Xiao Su Rou）

Xiao Su Rou is a popular Chinese snack and side dish, especially loved in northern China. It features tender strips of pork coated in a light batter, deep-fried until golden and crispy. The outside is crunchy, while the inside stays juicy and flavorful. Often served with dipping sauces or as part of a hotpot meal, it’s a true comfort food.

🛒 Ingredients

Pork (pork belly or pork shoulder): 500 g (about 1.1 lbs)
Egg: 1
Light soy sauce: 1 tbsp
Shaoxing wine (or cooking wine): 1 tbsp
Garlic: 2 cloves, minced
Salt: ½ tsp
Ground white pepper: ¼ tsp
Five-spice powder: ½ tsp
All-purpose flour: 4 tbsp
Cornstarch: 3 tbsp
Baking powder: ½ tsp (optional, for extra crispiness)
Cold water: about 100 ml (⅓ cup, adjust as needed)
Oil: for deep-frying

👩‍🍳 Instructions

Step 1. Marinate the Pork

Cut the pork into thin strips, about the size of your finger.
In a bowl, mix pork with soy sauce, Shaoxing wine, garlic, salt, white pepper, and five-spice powder.
Let it marinate for 20–30 minutes to absorb the flavors.

Step 2. Make the Batter

In a separate bowl, beat the egg.
Add flour, cornstarch, baking powder, and cold water. Mix until smooth and slightly thick (not too runny).
Add the marinated pork into the batter and coat evenly.

Step 3. Deep-Fry the Pork

Heat oil in a wok or deep pan to about 160–170°C (320–340°F).
Drop the battered pork strips into the oil one by one to avoid sticking.
Fry until lightly golden, then remove and drain on paper towels.

Step 4. Double-Fry for Crispiness

Increase the oil temperature to 180–190°C (355–375°F).
Fry the pork strips again for 1–2 minutes until they turn a deep golden brown and very crispy.
Remove and drain well.

🍴 Serving Tips

Serve hot with chili powder, cumin powder, or a dipping sauce like garlic soy sauce.
Xiao Su Rou can also be added to a hotpot or soup for extra flavor.
Best enjoyed fresh for maximum crispiness.

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.