Potstickers (锅贴), known as guotie in Chinese, are the crispy-bottomed cousin of the dumpling — pan-fried until the bottoms are golden and shatteringly crisp, then steamed until the tops are tender and the filling is juicy. They get their name from the way they “stick” to the pan during frying.Continue Reading
Yu Xiang Eggplant (鱼香茄子), or Fish-Fragrant Eggplant, is a classic Sichuan stir-fry where tender eggplant is bathed in a glossy, aromatic sauce of pickled chilies, garlic, ginger, and scallions. Despite the name, there is no fish — “fish-fragrant” refers to a traditional Sichuan flavor profile. The eggplant soaks up theContinue Reading
Spinach Tofu Soup (菠菜豆腐汤), poetically named Emerald and White Jade Soup, is a light and nourishing Chinese home soup that pairs silky tofu with fresh spinach in a delicate, savory broth. It is a staple of home kitchens and teahouse menus alike — simple enough for a weeknight, elegant enoughContinue Reading
Shu Mai (烧卖), also spelled Siu Mai, is one of the most beloved dim sum classics — open-faced steamed dumplings filled with a bouncy pork and shrimp mixture, topped with a tiny crown of orange roe or diced carrot. Every dim sum cart carries them, and every table orders atContinue Reading
Hot Dry Noodles (热干面) is the iconic breakfast dish of Wuhan — chewy alkaline noodles tossed in a thick, nutty sesame sauce, finished with soy sauce, chili oil, and a scattering of fresh scallions and pickled vegetables. Despite its name, it is not a soup but a dry noodle dish,Continue Reading
Steamed Cured Meats (腊味合蒸) is a classic Hunan dish that celebrates the art of Chinese curing — a medley of cured pork belly, Chinese sausage, and cured duck or pork liver, sliced and steamed together until the fats render and the flavors meld into a rich, savory symphony. It isContinue Reading
Honey Char Siu (蜜汁叉烧) is one of Cantonese cuisine’s most beloved creations — strips of pork shoulder marinated in a sweet-savory glaze, roasted until caramelized and charred at the edges, then basted with honey for a glossy, sticky finish. The perfect char siu has a deep mahogany color, slightly charredContinue Reading
Shredded Pork with Green Pepper (青椒肉丝) is a cornerstone of Chinese home cooking — tender strips of pork loin stir-fried with fresh green peppers in a savory, slightly sweet sauce. It is simple, fast, and endlessly satisfying, a dish that every Chinese home cook knows by heart and can produceContinue Reading
Stir-Fried Pork with Chili (小炒肉), known as Hunan’s signature home-cooking dish, is a simple yet explosive stir-fry of thinly sliced pork belly and fresh green chilies. The pork renders its fat to coat the chilies, while the chilies release their heat and fragrance into the meat. It is rustic, fiery,Continue Reading
White Cut Chicken (白切鸡) is the ultimate test of a Cantonese chef’s skill — a whole chicken poached to silky perfection, served at room temperature with ginger-scallion oil and soy dipping sauce. The skin is jelly-like and smooth, the meat impossibly tender and juicy, and the flavor pure and clean.Continue Reading