Sichuan Spicy Boiled Fish 水煮鱼 (shuǐ zhǔ yú), literally just “water-boiled fish” sounds ordinary but tastes extraordinary. It’s a vibrant, moderately 麻辣 (málà) spicy and mouth-numbing dish of white fish and vegetables lightly poached in fragrant broth. Sichuan spicy boiled fish is a variant on the famous 重庆火锅 (Chóngqìng huǒ guō) Chongqing spicy hotpot, modified to serve large groups of taxi drivers during their breaks. It’s been one of the most popular dishes in restaurants across China since 1983, when a young Chongqing chef won first prize in a Sichuan food competition with this local invention. Here’s my easy, authentic, and scratch-made version, along with the best wines to drink with it.
The flavors in Chinese food are definitely complex, nuanced, and varied. But that doesn’t mean that they can’t be harmonious with wine. To show that delicious Chinese food and a nice bottle of wine make the perfect match, I’m including recommended wine pairings with my Chinese and Chinese-inspired recipes. I’ll have favorite varietals, good bottles, plus the characteristics and proper serving temps. 干杯 Cheers!
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.
Everyone knows that the food identity of China and East Asia is closely linked to white rice. Besan, or chickpea flour, is an ideal healthy, gluten-free, low-GI pick in these savory pancakes 煎饼 (jiān bǐng). The recipe is endlessly adaptable to whatever vegetables and spices you have on hand.
It’s finally to feel like spring! We’re trying to get a little more sunshine and Vitamin D while maintaining good social distancing. We upgraded our small city balcony to include a tiny outdoor ”kitchen” on a tiny budget. Join us as we cook outside, no open flame and apartment-friendly!
“Steam water” meat is a delicate, savory steamed meat and egg custard, kind of a mash-up of steamed meatloaf and Japanese chawanmushi (steamed egg custard). Although it’s a 名菜 famous dish in 武汉 Wuhan and across 湖北 Hubei province, it’s rarely found elsewhere at even the most authentic Chinese restaurants. Like Wuhan Hot Dry Noodles 武汉热干面, this is a regionally specific dish that is simultaneously well-known and hard-to-find.
My new website is live! I moved from WordPress.com to self-hosted at Dreamhost. Please let me know if you encounter any issues, and I will correct them as soon as I can.
Tofu gets a totally undeserved bad rap. Everyone knows that tofu is healthy (low carb, high protein, high calcium), but today’s recipe is proof that it can be delicious too. If you’re convinced that there’s no such thing as tasty tofu, I promise this dish will change your mind.
The best option for Wuhan hot dry noodles 热干面 is the leftover braising liquid from soy-braised beef 卤肉. This recipe will give you that authentic umami flavor and glossy mouthfeel without simmering meat for hours.
Happy Mother’s Day! I’m making Wuhan’s famous breakfast noodle for my mom. Hot dry noodles, one of the top 5 noodles in Chinese cuisine, are surprisingly easy to make at home! I also included substitutions for the authentic ingredients with readily available options from conventional grocery stores.