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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Green Sichuan Peppercorns
Updated:View Post: Green Sichuan PeppercornsGreen Sichuan peppercorns (qīng huājiāo, 青花椒) are cousins of the more popular red Sichuan peppercorns. Like their red kin, green Sichuan peppercorns are not spicy-hot. Instead, they taste citrus-like and produce numbing micro-vibrations in the mouth when eaten, setting the…
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Hoisin Sauce
Updated:View Post: Hoisin SauceHoisin sauce, though not included in our list of 10 Essential Chinese Pantry Ingredients, is a well-known Chinese condiment. It can sometimes be confused with sweet bean sauce (tián miàn jiàng, 甜面酱) and sweet bean paste (dòubàn jiàng, 豆瓣酱), but…
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White Sugar Sponge Cake (Bai Tang Gao – 白糖糕)
Updated:View Post: White Sugar Sponge Cake (Bai Tang Gao – 白糖糕)This white sugar sponge cake recipe (白糖糕 – báitáng gāo in Mandarin or baak tong gou in Cantonese) has been a long time coming. We’ve received many requests for bai tang gao over the years! I apologize for making you…
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Fuqi Feipian (夫妻肺片)
Updated:View Post: Fuqi Feipian (夫妻肺片)Today’s recipe is for every diehard Sichuan food fan out there. Fuqi feipian (夫妻肺片; fūqī fèipiàn) is about as Sichuan as it gets. It’s a dish of sliced beef and tripe, swimming in chili oil with that signature combination of…
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Vegan Garlic Aioli
Updated:View Post: Vegan Garlic AioliMake this garlicky vegan aioli recipe in 5 minutes, with just 6 ingredients. It’s delicious on everything, from salads, to roasted vegetables, to falafel. It’s a delicious creamy condiment for vegans and meat-eaters alike! Just a versatile, delicious sauce One…
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Thai Grilled Chicken (Gai Yang)
Updated:View Post: Thai Grilled Chicken (Gai Yang)Thai grilled chicken, or gai yang, is one of the most flavorful grilled chicken recipes you’ll ever make. Traveling to Thailand (or Laos, where the dish is called ping gai) and having this chicken hot off the grill from a…
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How to Make Chili Oil
Updated:View Post: How to Make Chili OilThis chili oil recipe has become one of the most popular on the blog, and for good reason. It is as much a foundational ingredient for many of our recipes as it is a delicious condiment. Also, learning how to…
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Chinese Seaweed Salad (凉拌海带丝)
Updated:View Post: Chinese Seaweed Salad (凉拌海带丝)This Chinese Seaweed Salad is a light and healthy summer recipe that’s easy to prepare. It makes a great side or appetizer, keeps in the fridge for a few days, and gets more flavorful each day. That’s why this recipe…
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Tamarind Iced Tea
Updated:View Post: Tamarind Iced TeaI will confess that tamarind has long been one of those ingredients I’ve overlooked. Sure, it’s a mainstay in our Shrimp Pad Thai recipe, but what else can one do with it? Well, that mystery has been solved, because this…
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Taiwanese Pork Chop Plate
Updated:View Post: Taiwanese Pork Chop PlateA Taiwanese pork chop plate is a thing of beauty. The full monty version usually consists of: Which one do you eat first?! How do you approach all the elements of this heaping plate of goodness? The answer is simultaneously.…
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The Woks of Life Family’s Favorite Chicken Recipes
Updated:View Post: The Woks of Life Family’s Favorite Chicken RecipesOver the years, we’ve found that our readers can’t get enough chicken recipes! In fact, even if we post recipes involving pork, lamb, or beef, we often get questions about whether or not chicken can be substituted. We understand—we also…
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How to Make Liangpi (& Kaofu/Wheat Gluten)
Updated:View Post: How to Make Liangpi (& Kaofu/Wheat Gluten)Liangpi, which translates to “cold skin” noodles, is a street food dish originally from Shaanxi Province. It has become popular throughout China and even abroad for good reason. Liangpi dishes are delicious, especially during the summertime. Liangpi’s springy, elastic, and…
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Spicy Cold Skin Noodles (Liangpi)
Updated:View Post: Spicy Cold Skin Noodles (Liangpi)Spicy cold skin noodles, or liangpi, is a cold noodle dish practically made for hot summer weather. It’s spicy, refreshing on the palate, and most of all…VERY tasty. Note: if you can’t find ready-made liangpi noodles at your local Chinese…
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Mango Sago
Updated:View Post: Mango SagoMango Sago is a refreshing and satisfying summer dessert, with juicy chunks of mango and a mango/coconut milk tapioca pudding. The glug of heavenly condensed milk doesn’t hurt either! Since posting this recipe back in 2020, this has become one…
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Chinese Cold “Salad” Dressing (凉拌汁)
Updated:View Post: Chinese Cold “Salad” Dressing (凉拌汁)This all-purpose Chinese Cold “salad” dressing is ready to add flavor to blanched or steamed vegetables, tofu, seaweed, noodles, etc. With this sauce, you can make a variety of refreshing, cooling dishes during the warmer months, and use it for…
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How to Velvet Pork for Stir-fry
Updated:View Post: How to Velvet Pork for Stir-fryVelveting is a common Chinese cooking technique. Meat or seafood is marinated and then pre-cooked in oil or water before stir-frying with other ingredients. Today, we’re talking about how to velvet pork for stir-fry. Velveting Different Meats The velveting process…
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Peanut Noodles
Updated:View Post: Peanut NoodlesThere’s many a peanut noodle recipe out there, but this one is so packed with flavor, it’s the best version I’ve tried! Sometimes peanut noodles can be a bit one-note or a bit claggy. Not so here! I humbly submit…
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How to Steam Rice Perfectly Every Time!
Updated:View Post: How to Steam Rice Perfectly Every Time!Tired of burnt rice? Mushy rice? Undercooked rice? Cooking rice seems simple enough, but a lot can go wrong! That may sound like the prelude to an infomercial, but it’s true! While Sarah’s already published her method for cooking rice…
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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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