All Posts
by date
Below, view all our posts in chronological order, starting with the most recent. To browse recipes by category, course, or collection, visit our Recipe Index. Also be sure to check out our How-To section and Chinese Ingredients Glossary.
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Pork and Celery Dumplings
Updated:View Post: Pork and Celery DumplingsThese Chinese pork and celery dumplings (with sweet carrots) are super delicious, and another dumpling recipe we’re adding to our permanent repertoire! While pork and celery dumplings may sound strange to American or Western ears, it’s actually a very popular…
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Tom Yum Soup (Tom Yum Goong)
Updated:View Post: Tom Yum Soup (Tom Yum Goong)This Tom Yum Soup with Shrimp, or tom yum goong, is surprisingly easy to make, as long as you can find a few key ingredients, like Thai chilies, lemongrass, lime leaves, and fish sauce. It’s tart and tangy, with an…
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Ground Ginger Powder
Updated:View Post: Ground Ginger PowderOne of the first spices traded along the Silk Road, ginger has a long history of use across cultures and continents. Fresh ginger is used more frequently in Chinese cooking and traditional Chinese medicine (TCM), but no spice cabinet would be…
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Green Cardamom
Updated:View Post: Green CardamomGreen cardamom isn’t used in Chinese cooking as much as black cardamom, but India’s “Queen of Spices” still has its place in our pantry. The third most expensive spice in the world (only after vanilla and saffron), green cardamom has…
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Chinese Braised Oxtail
Posted:View Post: Chinese Braised OxtailThis Chinese Braised Oxtail recipe was one of the very first recipes we posted on the site. At the time, however, our photo-taking skills weren’t so great. On the one hand, I felt like this post was sort of lost…
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Homemade Hunan Salted Chilies (Duo Jiao – 剁椒)
Posted:View Post: Homemade Hunan Salted Chilies (Duo Jiao – 剁椒)Hunan salted chilies or “duo jiao” is a signature Hunan ingredient. Salty, spicy, and slightly tangy from natural fermentation, Hunan chopped chili peppers are especially delicious in steamed dishes like our Duo Jiao Steamed Fish. We have a version using…
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Apple Cinnamon Coffee Cake
Posted:View Post: Apple Cinnamon Coffee CakeThis Apple Cinnamon Coffee Cake has all the moist, crumbly goodness of a coffee cake, with a sweet layer of soft, jammy apples that reminds me of apple pie. If you have a couple apples that have gone a little…
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Pad See Ew (Thai Rice Noodles)
Updated:View Post: Pad See Ew (Thai Rice Noodles)Pad See Ew is what I would consider Thai fast food, right up there with all of our favorite takeout noodle dishes like Pork Lo Mein, Singapore Noodles, Pad Thai, and Drunken Noodles. It comes together quickly as long as…
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Chili Garlic Sauce
Updated:View Post: Chili Garlic SauceChili garlic sauce is often served as a dipping sauce at dim sum houses, and is also great with pan-fried noodles and pho. In this article, we’ll talk more about this ingredient! What Is Chili Garlic Sauce? Chili garlic sauce…
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Crispy Tofu Without Deep-frying! (脆皮豆腐)
Updated:View Post: Crispy Tofu Without Deep-frying! (脆皮豆腐)This Crispy Tofu recipe is all about textural contrast: the crispy outer coating vs. the soft, tender interior of the soft tofu itself. I serve it drizzled with a quick sauce, reduced down until thick and syrupy, and fresh scallions.…
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Dried Bean Curd Sticks
Updated:View Post: Dried Bean Curd SticksChinese dried bean curd sticks, or bean threads, are relatively unknown to most non-Chinese cooks. If you didn’t grow up eating them, it’s likely you’ve never seen this ingredient before! It is one of our favorite types of bean curd,…
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Bean Curd Sheets (Fresh/Dried)
Updated:View Post: Bean Curd Sheets (Fresh/Dried)Bean Curd Sheets, or tofu skin (not to be confused with the type of tofu skin consisting of compressed sheets of tofu) have been used in Chinese and Japanese cuisine for centuries. It’s not completely obvious to the uninitiated how…
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Tofu Skin
Updated:View Post: Tofu SkinTofu Skin doesn’t sound particularly appetizing, but it’s a versatile ingredient with many uses. We’ll tell you everything you need to know in this quick article. What Is Tofu Skin? Tofu Skin (dòufu pí, 豆腐皮) is a type of tofu…
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Chinese Sausage Rice Cooker Rice (Lap Cheong Fan)
Posted:View Post: Chinese Sausage Rice Cooker Rice (Lap Cheong Fan)This Chinese Sausage Rice Cooker Rice is an emergency recipe for busy weeknights when you don’t have much in the fridge besides a few links of lap cheong. It’s so easy we feel a little silly even calling it a…
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Spicy Sichuan Okra Salad
Updated:View Post: Spicy Sichuan Okra SaladThis spicy Sichuan Okra Salad was inspired by a restaurant dish we tried at Sichuan Mountain House in Manhattan. You don’t necessarily think of okra when you think of Chinese cuisine, but this dish puts okra’s delicate flavor and unique…
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Beef with String Beans
Updated:View Post: Beef with String BeansBeef with string beans is a simple, delicious one pan dinner to serve with steamed rice. It’s also a great meal prep option—you can marinate the meat and mix the sauce in advance (either the night before or in the…
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Lotus Mooncakes with Salted Egg Yolks
Updated:View Post: Lotus Mooncakes with Salted Egg YolksIt’s mooncake time again: the Mid-Autumn Festival! Lotus Mooncakes with Salted Egg Yolks are so popular that many readers requested a recipe after seeing my Savory Mooncake post. To my understanding, this filling combination is the top choice for most Cantonese…
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White Cardamom
Updated:View Post: White CardamomWhite cardamom may be an unfamiliar spice in most Western kitchens, but it is a popular ingredient in Chinese and Southeast Asian cooking. It has also been used in traditional Chinese medicine (TCM) for many years, and given the considerable…
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We’re Sarah, Kaitlin, Judy, and Bill– a family of four cooks sharing our home-cooked and restaurant-style recipes.
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