Tang Cu Li Ji (糖醋里脊) is the gold standard of Chinese sweet and sour cooking — tender pork tenderloin strips with a shatteringly crisp batter, coated in a glossy, tangy-sweet sauce that strikes the perfect balance between vinegar sharpness and caramelized sugar. It is brighter, lighter, and far more refinedContinue Reading
Hui Guo Rou (回锅肉), or Twice-Cooked Pork, is one of Sichuan province most beloved dishes — tender slices of pork belly first boiled, then wok-fried until caramelized, and tossed in a bold, spicy sauce with fermented black beans and leeks. It is savory, slightly spicy, and irresistibly smoky. This recipeContinue Reading
Hong Shao Rou (红烧肉) is the ultimate Chinese comfort food — tender, melt-in-your-mouth pork belly braised in a rich, sweet-savory sauce of soy sauce, rock sugar, and aromatic spices. Each bite is a perfect balance of rich pork fat, caramelized sweetness, and deep umami. This recipe comes from my travelsContinue Reading
Learn how to make authentic Beef Chow Fun at home with this easy recipe. Premium oyster sauceContinue Reading
Learn how to make authentic Kung Pao Chicken at home with this easy recipe. Whole Sichuan peppercornsContinue Reading