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Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)
Soy Sauce Chicken (See Yao Gai/豉油鸡)
Pickled Chili Garlic Sauce (Duo Jiao,剁椒)
Baked Bao Bun with Lamb Filling (羊肉烤包子)
Cold Noodles with Sichuan Dressing (Liang Mian, 凉面)
Sichuan leaf-wrapped sticky rice cakes (Ye’er Ba, 叶儿粑)
Chicken potstickers with a crispy skirt (鸡肉锅贴)
Chinese cucumber salad, three ways (黄瓜三吃)
Easy Char Siu (Chinese BBQ pork, 叉烧)
Big Plate Chicken with Belt Noodles (Da Pan Ji/大盘鸡)
Steamed cabbage rolls (翡翠包肉)
Chinese flower rolls with scallions (Hua Juan, 花卷)
Sichuan Pepper (花椒): Your Questions Answered
Culinary tour of China with a food blogger
Steamed bao buns (baozi, 包子), a complete guide
Sichuan spicy peanuts (Mala peanuts, 麻辣花生)
Discover by type
Sheng Jian Bao: Pan-fried pork buns (生煎包)
Chinese chive pockets (韭菜盒子)
Chinese Pork Rind Jelly Salad (肉皮冻)
Spicy vermicelli stir-fry (Ants climbing a tree, 蚂蚁上树)
Steamed garlic prawns with vermicelli (蒜蓉粉丝蒸虾)
Tofu-stuffed tomatoes (番茄豆腐盅)
Chicken meatball noodle soup (肉丸汤面)
Cucumber salad with easy Chinese dressing (拌黄瓜)
Napa Cabbage Salad with Hot Oil Dressing (油泼白菜)
Sichuan pepper, how to grind it correctly?
Soy sauce (酱油): light or dark?
Authentic Chinese Recipes
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