Kung pao chicken (gong bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the…
Steamed tuna bao buns are a type of steamed dumpling from American-Asian cuisine. They are made with a simple yeast leavened dough and steamed until soft and fluffy. They can be eaten plain or stuffed with a variety of fillings.…
A baozi, also known as bao or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. In its bun-like aspect it is very similar to the traditional Chinese mantou, but baozi has filling. It can…
This is a recipe for Cantonese roast duck or goose (燒鴨燒鵝). Ingredients Marinade 2 Tbsp light soy sauce 2 Tbsp dark soy sauce (optional, can use light soy sauce instead) 2 cups (450 ml) of white wine, sherry, or Chinese…
Gyoza are the Japanese variation of Chinese potsticker dumplings (guotie). They consist of a thin flour dumpling skin that is filled, pleated, and pan-fried. The contrast between filling and crispy exterior is a very pleasing sensation and, like many dishes,…
Mápó dòufu (麻婆豆腐), also romanized as mapo tofu, is a classic spicy tofu and meat dish from the Szechuan province of China. It is a very flavourful, easy-to-prepare, and spicy dish. Ingredients 1 onion, sliced 1 small piece of ginger,…
Red bean paste (in simplified Chinese: 红豆沙, in traditional Chinese: 紅豆沙, Pinyin: hóngdòushā, meaning “red bean sand”, due to its texture) is a sweet paste used for many things in Chinese, Japanese and Korean cuisine. It is made from mashed…
Shark fin soup, or shark fin stew, is a fish soup believed to have originated from China. On the Chinese seas during the 1800s, pirates under the control of Ch’ing Yih Szaou used to make shark fin soup that took…
Pig’s trotters and ginger vinegar stew (豬腳薑) is a Cantonese Chinese dish traditionally prepared for new mothers, but which is now also a popular everyday dish. The main ingredients of Pig’s Trotters and Ginger Vinegar Stew are: pig trotters, ginger,…
Steamed pork with mustard greens (梅菜扣肉, pinyin: Méicàikòuròu) or mei cai kou rou is a Chinese dish from the Hakka people. It is very popular and tasty but contains a lot of saturated fat. Ingredients About 10.5 ounces mustard greens…
Salted mustard greens and shredded meat noodle soup (雪菜肉絲麵) is a Chinese dish composed of salted mustard greens (雪裡紅), shredded pork (肉絲), soup stock, and noodles. Many Chinese restaurants in the US serve this dish. All quantities are approximate. Ingredients…
In China, lamb is quickly roasted over a hot fire and taken to work for lunch. The flavor is great for anytime, though. Ingredients Marinade ¼ cup soy sauce 2 tbsp extra light olive oil 2 tsp sesame oil 2…