Spring Rolls (春卷) are the ultimate Chinese snack — a golden, shatteringly crisp wrapper encasing a savory filling of shredded pork, cabbage, carrots, and glass noodles. They are named after the Spring Festival, when they are traditionally eaten to symbolize wealth and fresh beginnings, and served with sweet chili dippingContinue Reading
Oyster Sauce Broccoli (蚝油西兰花) is proof that the simplest dishes are often the best — crisp-tender broccoli florets tossed in a glossy, savory-sweet oyster sauce glaze with just a whisper of garlic. It is the vegetable dish that converts vegetable skeptics, and it goes from wok to table in underContinue Reading
Clear Pork Rib Soup (清炖排骨汤) is the quintessential Chinese home soup — a crystal-clear, lightly seasoned broth that lets the pure pork flavor shine. Unlike Western stews, this soup is intentionally subtle, with just ginger, scallions, and a touch of salt coaxing flavor from pork ribs and daikon radish overContinue Reading
Chicken Feet (凤爪), also known as Phoenix Claws, is one of the most iconic dim sum dishes — tender, gelatinous chicken feet braised in a savory black bean sauce until the skin is practically falling off the bone. It is the dish that separates adventurous dim sum eaters from tourists,Continue Reading
Changde Beef Noodle Soup (常德牛肉面) is Hunan’s gift to the noodle world — wide, flat rice noodles swimming in a deep, aromatic beef broth that has been simmered with star anise, cassia, and Sichuan peppercorns until it is dark, rich, and intensely beefy. Tender shaved beef, pickled vegetables, and aContinue Reading
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
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