Sha Cha Sauce (沙茶奖) is really underrated, and I’m not sure why. Often labeled on its packaging as “Chinese BBQ Sauce” in English, sha cha sauce is a mixture of shallots, garlic, dried shrimp, fish, and chilies that may not exactly sound all that appetizing, but when combined together in whatever magical process they use […]
Red Curry Noodles with Chicken
The star of these red curry noodles? Thai red curry paste. These little cans of magic can single-handedly pack a flavor punch in any meat, vegetable, or noodle dish you can dream up. Which is great, because you can get that delightfully exotic red curry flavor without the trouble of finding all of the obscure […]
Chairman Mao’s Red Braised Pork Belly
Today, I’m sharing a recipe for Chairman Mao’s Red Braised Pork Belly. While the recipe for Shanghai Braised Pork Belly is admired by many, I think it’s time to expand upon it. Many of you have inquired about adding aromatics like scallions, ginger, garlic, and spices like star anise. I resisted a bit, because I […]
Our Top Picks for Quick and Easy Noodle Soups
Today we have a roundup of some of our favorite quick and easy noodle soup recipes from the blog. Growing up, my mom’s noodle soup repertoire covered just a couple of basic variations of noodle soup that would show up on the dinner table on busy days and for light lunches. If we craved anything […]
Taiwanese Beef Noodle Soup: In an Instant Pot or On the Stove
Today we have two really really exciting things to talk about. Thing #1: Taiwanese Beef Noodle Soup, a recipe that has long weighed on our minds. Thing #2: Instant Pot and the start of our journey with this beloved and much-hyped kitchen sensation. First, Taiwanese Beef Noodle Soup. It’s delicious–tender beef, a rich and slightly […]
Red Curry Tofu (A Vegan Recipe!)
This red curry tofu recipe was born of 1. conversations I have with people in my everyday life who tell me that when they look at our blog, they go directly to the “Quick and Easy” section and 2. the response to our recent roundup of Traditional Chinese Vegan Recipes, which told me that ya’ll definitely […]
Spam Fried Rice
Yes, today we are serving up Spam Fried Rice. It’s a rare turn of events on a blog where our most illicit pork products are lard, and maybe bacon. But, the day has come… Let’s! Talk! About! SPAM! Spam is a polarizing food for many out there. That pale pink cube of meat (is it […]
Hawaiian Mac Salad
Hawaiian Mac Salad is the cornerstone of a good “plate lunch,” i.e. a bed of rice, a scoop of mac salad, and a heaping serving of a meat dish like lau lau, kalua pork, or huli huli chicken. In other words, it’s a peak highlight of Hawaii’s food scene (with the exception, perhaps of the […]
Steamed Crystal Dumplings, a Dim Sum Classic
Crystal dumplings (水晶饺子, shuǐ jīng jiǎozi) got their name from the beautiful translucent look of the dumpling wrappers. Although not quite as common or popular as crowd favorite, har gow shrimp dumplings, you’ll see these beauties on carts in restaurants with a bigger selection of dim sum. Delightfully chewy and delicate in flavor, you’ll want […]
Beef Vegetable Stir-Fry
This Beef Vegetable Stir-Fry is one of those quick and easy dishes that you can throw together in minutes if you prepare properly ahead of time. Tender beef, crunchy vegetables, and that perfectly flavored sauce you expect from really solid Chinese food (the right amount and the right consistency!) make this stir-fry an ideal weeknight […]
Coconut Peanut Mochi (Nuo Mi Ci – 糯米糍)
Asians love glutinous rice desserts, and one of the most recognizable is mochi. Gluten-Free, Vegan and just plain tasty, it’s no wonder that this Peanut Mochi with Coconut, or Nuo Mi Ci (糯米糍) is so popular. Peanut Mochi, also called Luo Mai Chee in Cantonese, is just one of many ingenious mochi combinations out there. […]
Spicy Stir-fried Rice Cakes
As food bloggers, we’re constantly looking for new ideas for recipes. One of our best methods of gaining inspiration? Going out and trying new things to eat! That’s how I got the idea for today’s recipe––Spicy Stir-fried Rice Cakes. Rice cakes are one of my favorite ingredients. If you’ve never had them, they’re basically little […]
Chinese Watercress Soup with Pork Ribs (Sai Yeung Choy Tong)
Chinese Watercress Soup with Pork Ribs was a staple at our house growing up. For me, picking wild watercress with my mom was my first memory of enjoying sai yeung choy tong (this is the Cantonese transliteration––it’s xī yáng cài tang 西洋菜汤 in Mandarin). When I was a kid, we lived in a small […]
Chrysanthemum Tea Benefits (and How to Make It)
This is less of a recipe and more of a PSA about some of the health benefits of Chinese chrysanthemum tea. I’m no expert or in any way technicallyyy qualified to give health advice, but I was once a very very grumpy chrysanthemum tea drinker and have since become a pretty strong and zen believer […]
Chinese Braised Lamb Casserole, Hong-Kong Style
Hong Kong Style Chinese Braised Lamb Casserole (zhi zhu yangrou bao, 枝竹羊肉煲 or foo jook yeung yuk bo in Cantonese), is a popular Cantonese dish perfect for the last few winter months. The subtle flavor of the casserole really lets the individual ingredients shine through––a telltale sign of a good, traditional Cantonese dish (unlike Shanghainese […]
Hong Kong Style Shrimp Chow Mein Noodles
Hong Kong-style Shrimp Chow Mein Noodles are a classic Chinatown favorite. Slightly crispy and chewy pan-fried noodles combine with umami flavors of shrimp, Shiitake mushrooms, fresh mung bean sprouts, and scallions––everything gets tossed into a hot wok, to get the true MVP ingredient: that wok hay flavor. Here on the blog, we make a concerted […]
Our Top 19 Traditional Chinese Vegan Recipes
Here on the blog we try to cater to a broad range of tastes and diets, but of course, there’s no denying that our family is solidly omnivorous with a carnivorous bent. Over the years, however, like many people, we’ve started to eat much more veggies and are actively trying to eat less meat. That […]
Shandong Pork and Fish Dumplings (Jiaozi)
In the Northern provinces of China, dumplings or Jiaozi are THE star of every family’s Chinese New Year’s Eve dinner. The most commonly seen dumplings for this special occasion are San Xian dumplings, Pork with Sour Cabbage dumplings, ground lamb with scallion dumplings, and these Shandong Pork & Fish Dumplings, often made with mackerel (ba […]
Chinese Fried Pigeon (Squab), A Hong Kong Favorite
Chinese Fried Pigeon (Zha Ge Zi, 炸鸽子) or Chinese Fried Squab (Zha Ru Ge, 炸乳鸽) is an incredibly special dish and a Hong Kong classic. In the Cantonese dialect, we commonly call it Zha Bok Gop, and it used to be a favorite served up in 10-course Chinese banquets for weddings, birthdays, and, of course, […]
Shanghai Smoked Fish, Xun Yu (上海熏鱼)
To start, let me clarify that this Shanghai Smoked Fish (aka, Shanghai Xun Yu, 上海熏鱼) is not actually smoked in the usual sense, the “smoking” process takes place in the sauce. In Shanghai, this Smoked Fish is a cold appetizer loved by locals and visitors alike. The dark sweet soy sauce is a very Shanghainese […]
Crispy Fried Flounder, Chinese-Style
Crispy fried flounder is a whole fish dish that I grew up with–mostly eating it at Chinese restaurants. The Cantonese pronunciation of this dry fried flounder dish is “gaun jeen loong li” or, in Mandarin, “gan jian long li” (干煎龙利). “Dry fried” is the name, but the flounder is actually shallow-fried to the perfect crispiness. […]
A Big “Fat” Chinese New Year Menu for All Skill Levels
It’s almost Chinese New Year! As the big day draws closer, it’s time to figure out what to plan for your Chinese New year menu and the big Chinese New Year’s dinner festivities. A big draw of Chinese New Year, aside from the delicious food, is of course, the dollar billz. Anyone married is traditionally […]
Chinese Pearl Meatballs with Sticky Rice (珍珠丸子)
It’s almost Chinese New Year, which means that it’s time to celebrate with the most delicious and impressive Chinese dishes. This year, we’re making Pearl Meatballs with Sticky Rice or zhēn zhū wán zi (珍珠丸子). These Pearl Meatballs originated in China’s Hunan/Hubei region, where they’re considered a holiday or special occasion dish. They appear often at […]
Egg Dumplings, A Chinese New Year Must Have (蛋饺)
Our family has been making egg dumplings, 蛋饺 (dan jiao) every Chinese New Year for as long as I can remember. The shape and color of these egg dumplings resembles the gold coin or gold nuggets of old China. It’s a symbolic food that you must have to be prosperous in the New Year––a tradition […]
Chinese Deep Fried Oysters with Dipping Sauce
Deep fried oysters is a dish that I always associate with and serve during Chinese New Year. For as far back as I can remember, my parents made this dish every Chinese New Year holiday. Or maybe it’s just that I love these deep fried oysters so much that I only remember the celebrations where […]
Sweet Fermented Rice (酒酿, Jiu Niang)
Sweet Fermented Rice, or jiu niang (酒酿), also called Sweet Rice Wine, 甜米酒 (tian mi jiu) has numerous other Chinese names depending on what part of China you are from: 醪糟 (lao zao) ,米酒 (mi jiu), 甜酒 (tian jiu), 糯米酒 (nuo mi jiu), 江米酒 (jiang mi jiu), and 酒糟 (jiu zao). It’s made with sweet […]
Steamed Ribs with Glutinous Rice (糯米蒸排骨)
Chinese New Year is right around the corner (February 16th this year), and we’re kicking things off with Steamed Ribs with Glutinous Rice or Nuòmi Zhēng Pái Gu (糯米蒸排骨). The literal translation is actually glutinous rice steamed ribs For the first recipe in this year’s lineup, we were aiming to make an “easy” recipe for […]
Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough)
This Chinese Beef Stir-Fry with You Tiao (a type of Chinese fried dough and a favorite breakfast/brunch treat) is a very, very, very Chinese dish! I am almost positive that most of you reading have never encountered this dish on any menu or tried it before. We had never even heard of this dish before […]
Teriyaki Tofu Rice Bowl
Tofu. That most polarizing of foods. To some, tofu is hippie food––one of those things that you “sacrifice” taste for in the name of health. To others (me included), tofu is a magical substance. The thing about tofu that those-not-in-the-bean-curd-“know” don’t know is: it takes on the flavor of whatever you cook it with. Translation? […]
Chinese Sweet and Sour Fish Fillet Stir-fry
Sweet and Sour Fish is a very popular dish in China, and it’s almost always served as a whole fish. The dish tends to be quite expensive, as it’s usually straight out of a live fish tank and served with a pretty fancy presentation. While I’m working on the recipe for the banquet-style whole sweet […]
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