Chinese Egg Fried Rice (Dan Chao Fan)

Egg fried rice, or 蛋炒饭, is one of the most common Chinese dishes. You can use almost any ingredients to make this dish, but the main ingredients are usually egg and rice. A simple and comforting dish, and a fantastic way to use up any leftover rice in the fridge.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

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

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

Return to Top ▲Return to Top ▲