a culinary genealogy
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.
Chinese ribs with a sesame crust…one of my better inventions of late. Baby back pork ribs are always a treat, no matter how they’re prepared, but when coupled with savory Asian flavors, they make a delicious, winning dish to have with cold drink, or some stir-fried baby bok choy or garlicky broccoli as a side dish.
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Today, we’re going to shake up breakfast (And lunch. And dinner. The beauty of this dish is that you can pretty much eat it any time of day), with our bacon and egg fried rice. Whether it’s breakfast for dinner or dinner for breakfast, it’s just…really good. Me and bacon and egg fried rice go waayy
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For a long time now, pineapple buns, or bo lo bao, have been my unequivocal go-to choice whenever I walk into a Chinese bakery. I blow right past the char siu bao, the coconut buns, and the hot dog buns…and mosey right on over to these fluffy, delightfully quirky looking yellow half-domes of buttery, sugary joy. They.
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If all vegetable dishes were as easy and tasted as good as this Chinese cabbage stir-fry, we’d all be a lot healthier. (Just a quick note before we go on: there is some meat involved in this dish, but feel free to leave it out if you’re vegetarian!) Among Chinese cabbage recipes, this cabbage stir-fry is savory,
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Kung Pao chicken wings are an awesome, delicious alternative to the traditional hot wings or honey bbq wings you see all over the place. The spicy, tangy sauce, oven “fried” chicken wings (I have a fool-proof method that will get you really crispy wings in the oven!), and the easy preparation make for the ultimate fusion
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We’ve had a long succession of Chinese recipes on the blog lately, and I think it’s time for a little added variety. This weekend, I pulled one out of the archives. While this isn’t necessarily a recipe of the “old family” persuasion, it does happen to be something that we’ve been making for years now.
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This dish of “vegetable noodles” with shrimp involves three different kinds of noodles: zucchini noodles, carrot noodles, and broad bean noodles, which are a kind of wide glass noodle. Both broad bean noodles and mung bean noodles fall into the glass noodle category but there are definitely differences. Mung bean vermicelli which are much thinner and have
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Sticky rice with Chinese sausage is a staple on dim sum carts (you’ll usually see it in overturned glass bowls––as little sticky rice “domes”), and it’s actually very easy to make. This sticky rice recipe is similar to the sticky rice with chicken (lo mai gai) we already have on the blog, but less complex in
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There was a time when my fish-averse younger self had very few options at a Japanese restaurant. I would suffer through plates of teriyaki and bowls of plain udon, as I watched the rest of my family dig into their raw fish, which I considered extremely unappetizing. One day, I finally opted for a dish
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It’s hard to believe, but it’s been nearly three months since we brought Barley home. She’s made a lot of progress since then, the most obvious example of which is the fact that she is now completely house trained. (Cue music, confetti, fireworks, and exploding bottles of bubbly.) It took about 5 weeks for her
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This Shanghai Rice Cake Stir-fry with Shepherd’s Purse is another classic dish to add to your repertoire. We’ve talked about Shepherd’s Purse, or jicai, before––in our original dumpling post. Shepherd’s purse is a wild vegetable that’s kind of shaped a little like dandelion greens. They have a wonderful, delicate flavor, and they’re often used in this Shanghai-style stir-fried rice
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Something we’ve discovered since we started this blog is just how much we’ve under appreciated certain flavors, textures, and food combinations just because they often only show up in certain ways in Chinese cooking. I mean, soy sauce is soy sauce, yes, and you’d be hard-pressed to find it anywhere other than in the “ethnic
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Cantonese Roast Pork Belly, or siu yuk, is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window. After already posting recipes for Soy Sauce Chicken, “White Cut” Chicken, Roast Duck, and Char Siu Pork, we’ve saved the best for last. Now, understand that although I was practically
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Okay, board the crazy train with me for a second. This shiitake mushroom “tortellini” with soy cream sauce came out of a family conversation we had recently about using wonton skins for ravioli. This has kind of been a pseudo-trend in and around the internet and Food Network television, and my problem with it has
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The Chinese Hot Dog Bun. The Asian bakery classic, the food of my childhood, and the inevitable result of years of cultural assimilation. As I got older, I came to realize how…actually disappointing these Chinese hot dog buns often are. After a long car ride from Chinatown, a cold hot dog of questionable origin wrapped in
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Ants Climbing a Tree (ma yi shang shu – 蚂蚁上树) is a classic Sichuan dish consisting of glass noodles in a delicious sauce with ground pork. It has a weird and not-all-that-appetizing name, and the person who gave the dish that name was definitely an impressionist with a sense of humor. They saw the glass noodles as
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Oh, drunken chicken, how I love thee! Chinese drunken chicken, that is. If you’ve never heard of Drunken Chicken, it’s a dish of chicken that’s been soaked in Shaoxing wine—an ingredient that’s been used on this blog many, many times. It’s a contributing ingredient to so many Chinese dishes. Chinese drunken Chicken is usually and
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It’s been five months since we left Beijing, and while we’re so happy to be back in the States (and living with clean air), what we really miss is the food. To help ease the nostalgia and withdrawal symptoms, we have cooked and posted many of the favorite dishes we’d have all the time in
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