Chinese Dumplings (Jiao Zi)

Chinese Dumplings, or 饺子, are nearly as ubiquitous as rice in Chinese cuisine. One of the major foods eaten during the Chinese Spring Festival, they look like the golden ingots (Yuánbǎo) used during the Ming Dynasty for money. Coupled with the fact that the name sounds like the word for the earliest paper money, serving them is …Read More

Fish-fragrant Eggplant (Yu Xiang Qie Zi)

Fish-fragrant eggplant or 鱼香茄子, is a signature dish in Sichuan cuisine. Don’t get confused by the name, there is no fish in this dish, not even fish sauce. The vegetarian dish* is a combination of salty, sweet, sour, and spicy tastes together in a deliciously garlicky sauce. * See tips below for meatier version.Read More

Fish-flavored shredded pork (Yu Xiang Rou Si)

Fish flavored shredded pork, 鱼香肉丝, is another classic Sichuan dish. Like its vegetarian cousin, Fish-fragrant Eggplant, there is no fish in the dish. Instead, both dishes get their names from the pungent vinegary sauce that coats it. This popular stir fry dish uses pork tenderloin, bamboo shoots, black “wood ear” fungus all cooked in a sauce that melds …Read More

Red-braised Pork (Hongshao Rou)

Red-braised pork, or 红烧肉, is about as scandalously sinful as a dish comes. There are many local twists to this dish, but the general method for making it — slow-braising caramelized cubes of pork belly — is largely the same the country over. It’s little wonder it was the Great Helmsman’s favourite dish.Read More

Sweet and Sour Pork (Gu Lao Rou)

Sweet and Sour Pork, or 咕咾肉, hails originally from Guangdong province. There are different versions of this dish, but the most common ingredients are pork tenderloin, pineapple and bell pepper. As might be guessed, this dish combines sweet and sour flavours with a hard to resist morsels of deep-fried pork.Read More

Kung Pao Chicken (Gong Bao Ji Ding)

Kung Pao Chicken (宫保鸡丁) is a traditional Sichuan dish made with chicken breast, peanuts, and chilly pepper. There are many stories about this dish, but they all related with a man called Ding Baozhen (丁宝桢), a governor of Sichuan province during the Qing dynasty. His official title was Gong Bao (Kung Pao), which translates as palace guardian.Read More

Stir-fried Eggs and Tomato (Xihongshi Chao Ji Dan)

Stir-fried eggs and tomato, or 西红柿炒鸡蛋, is a humble Chinese home-style dish. It’s such a quick and easy dish to prepare, but most importantly it tastes great.Read More

Moo Shu Pork (Muxu Rou)

Muxu Pork or 木须肉 is a typical Northern dish in China. It made with pork, black “wood ear” fungus, eggs, daylily, and cucumber. It’s light, healthy, and very delicious.Read More

Char Siu (Cantonese roast/BBQ pork)

If you love Cantonese food, you’re probably familiar with this dish. 叉烧肉, which literally translates to “fork roast meat”, is such a signature dish you’ll see in every Cantonese restaurant. It’s rich, savory, sweet and very tasty. It’s also easier to make at home than you’d think. Note: Prep time doesn’t include 24/48-hours for marinading.Read More

Mapo Tofu

Mapo Tofu or 麻婆豆腐 is a humble and tasty Sichuan dish made with tofu and ground beef (or pork). The spicy dish is simple and easy to prepare, and oh so delicious!Read More

Di San Xian – Potatoes, Eggplant and Peppers

A Dongbei home-style dish, 地三鲜 is popular with vegetarians but tasty enough to keep the omnivores in the crowd happy as well. Unlike your typical stir-fry, the deep frying of the eggplant and potato gives the dish a unique taste and texture. It is rightfully a staple on menus across northeastern China.Read More

Twice Cooked Pork (Hui Guo Rou)

Twice cooked pork or 回鍋肉 is a common Sichuan dish, which like many Chinese dishes obtains its name in a very literal way. The meat is first slowly simmered in water loaded up with aromatics. Once the meat is tender, it is left to cool and then sliced thinly and shallow fried with various bean …Read More

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