A classic Hubei dish of steamed meatballs coated in a shimmering layer of glutinous rice. These pearl meatballs have a long history from the royal kitchens of imperial China to modern state dinners. But they’re festive, celebratory, and easy to make, so they’re the perfect choice for your next banquet.
Dry pepper chicken (lazi chicken or mala chicken) is a popular dish from Chongqing, Sichuan featuring tender nuggets of fried chicken in aromatic peppers and Sichuan peppercorns. Join me as I make my game day or festive appetizer spin on this modern Sichuan classic featuring healthy, easy convection baked chicken wings.
Happy Mid-Autumn Festival! 中秋快乐！I’m celebrating fall’s bounty with authentic rich, flaky Suzhou-style mooncakes, with my modern filling pin: pumpkin with maple and bacon.
Long hot peppers with pork are a classic Chinese stir fry combo. I’m sharing the best secrets for stir frying. Read on for the equipment and technique you need to achieve tender meat, crisp veggies, and wok hei “breath of the the wok” in any home kitchen.
Hot, spicy, mouthwatering Mapo Tofu embodies the ideals of Sichuan with bold spice and textural contrast. This dish has been a favorite across China since its invention in 1862. My version is so authentic, you’ll never eat takeout again! This recipe features the secret to cooking perfect cubes of tender silken tofu.
Red braised pork is a rich, flavorful Chinese dish with 1500 years of history. We get truly authentic flavor from an ancient cooking method, coating with caramel 炒糖色, updated with a modern Instant Pot pressure cooker twist.
Dry Fried Green Beans 干煸四季豆 can be found on almost every Chinese restaurant menu. The secret to restaurant-quality green beans without deep frying lies in how you prepare the green beans.
