Xiangxi Cured Pork Stir Fry (湘西外婆菜) is the soul of Hunan home cooking — smoky cured pork belly wok-fried with pickled long beans, dried chilies, and garlic. The cured pork renders its fat to coat every ingredient, while the pickled vegetables provide a tangy, crunchy contrast that cuts through theContinue Reading
Salt and Pepper Prawns (椒盐虾) is a Cantonese restaurant classic — plump prawns tossed in cornstarch and deep-fried until the shells are shatteringly crisp, then stir-fried with a fragrant mix of garlic, chilies, and the namesake salt and pepper seasoning. The shells become so crispy they are meant to beContinue Reading
Sichuan Pepper Chicken (椒麻鸡) is a bold, numbing, and aromatic Sichuan classic — tender poached chicken bathed in a vibrant sauce of Sichuan peppercorns, chili oil, and fresh herbs. Unlike heavy braised dishes, this cold chicken dish is refreshing yet intensely flavorful, making it a perfect summer centerpiece. The nameContinue Reading