Chinese-Cuisine

 Having steamed buns for breakfast is such a hassle-free option—just pop them in the pot for ten minutes to warm up. They're convenient whether you're eating at home or taking them on the go. Today I'm sharing a recipe for half-cooked, half-raw minced meat buns. The filling is savory, juicy, and more tender than fully cooked meat, yet more aromatic than raw mince. This meat-vegetable combo offers excellent nutrition and flavor. You simply can't find this filling anywhere but homemade~ Shiitake Mushroom and Celery Pork Buns Ingredients Flour, pork, shiitake mushrooms, celery, scallions, ginger, salt, Chinese five-spice powder, dark soy sauce, light soy sauce, oyster sauce Detailed Method 1. Combine 500g flour with 5g yeast and 260g lukewarm water to form dough strands. Knead into a ball, then knead further until smooth. Cover and let rise until doubled in size. 2. Blanch celery and shiitake mushrooms separately. Squeeze out excess water and chop finely. 3. Rinse ......

Mouthwatering Chicken (Kou Shui Ji) is a traditional and distinctive dish from Sichuan, China. It's a classic cold appetizer in Sichuan cuisine, known for its rich seasonings that deliver a complex profile of numbing, spicy, fresh, aromatic, tender, and refreshing flavors all at once. The name "Mouthwatering Chicken" might sound a bit unconventional at first, but its origin is actually quite refined, stemming from a literary anecdote. Guo Moruo, in his work "The Bend of the Tide," wrote: "The 'white-cut chicken' I ate in my hometown Sichuan in my youth, with its pure white meat and fiery red chili oil, still makes my mouth water just thinking about it..." The culinary world adopted the phrase "mouth water" from his description, thus christening the famous "Mouthwatering Chicken." Characteristics of Mouthwatering Chicken Color: The brilliant red and oily sauce glistens like amber, coating chicken pieces that are white with a......

 As a mom born in the 80s with two kids, both of them absolutely love Yuxiang Shredded Pork! I've tried this recipe many times, and it's always a success — simple, delicious, and disappears from the table in seconds every time. The kids can eat three bowls of rice; it’s incredibly satisfying. Yuxiang Shredded Pork is a classic Sichuan dish, known for its balance of sour, sweet, savory, and spicy flavors. Below is the home-style recipe for Yuxiang Shredded Pork: Ingredients for Home-Style Yuxiang Shredded Pork: Pork loin: 300g Rehydrated wood ear mushrooms: 50g Carrot: 50g Green pepper: 50g Scallions, ginger, garlic: appropriate amount For Marinating the Pork: Light soy sauce: 1 tbsp Cooking wine: 1 tbsp Cornstarch: 1.5 tbsp Cooking oil: 1 tbsp For the Yuxiang Sauce: Light soy sauce: 2 tbsp Chinkiang vinegar: 2.5 tbsp Sugar: 1.5 tbsp Cornstarch: 1 tbsp Water: 3 tbsp Doubanjiang (broad bean paste): 1 tbsp Instructions: Cut the pork loin into evenly thi......

Mapo Tofu is a classic dish. Today, I will teach you how to make a vegetarian version. Even without adding meat, it is incredibly delicious. Let's reveal the unique charm of this dish together! Fragrant Even Without Meat Mapo Tofu, a gem of Sichuan cuisine, has always been regarded as a leader in the culinary world. However, many people mistakenly believe that delicious Mapo Tofu requires minced meat. Today, let's break this myth! This meatless version is not only simple to make but also fully displays the spicy and aromatic flavor of the tofu, making you want to eat three bowls of rice. Choosing and Preparing the Tofu On the road to making Mapo Tofu, choosing the right tofu is the crucial first step. Traditional Firm Tofu (Lushui Tofu) is the ideal choice because of its rich soy aroma and firm texture that doesn't easily break. When buying, gently pinch it—choose tofu that feels solid and avoid......

 Fo Tiao Qiang（Buddha Jumps Over the Wall）, one of Fujian's traditional signature dishes, originated during the Ming Dynasty. Its unique preparation method, ingenious ingredient combinations, and rich nutritional value have made Fo Tiao Qiang a shining gem in Chinese culinary culture. So, What is Buddha Jumps Over the Wall? It consists of dozens of ingredients including dried scallops, sea cucumber, fish maw, quail eggs, abalone, shark fin, chicken wings, chicken legs, pork tendons, abalone stomach, flower mushrooms, abalone bones, tripe, fish maw, tofu skin, lotus seeds, and ginkgo nuts. It is prepared by simmering old hen and dried scallops in broth, then gradually adding various seafood, poultry, mushrooms, and other ingredients. Its name originates from legend: In ancient times, a Taoist monk fleeing persecution stole a bird's egg while starving. He hid in a temple to cook it, and the aroma drew the Buddha over the wall to investigate. Thus, Buddha Jumps Over the Wall was b......

Winter arrives, bringing biting winds that make me crave something warm and comforting. Claypot Crossing-the-Bridge Rice Noodles are my absolute favorite—rich broth, generous toppings, and every bite brings pure satisfaction. On these chilly days, curling up at home with a pot of simmering noodles not only fills my stomach but fills the house with delightful aromas. The clay pot keeps the soup piping hot and allows the flavors to simmer slowly, making it far more satisfying than takeout. Plus, it's surprisingly easy to make yourself. Today, I'm sharing my simple homemade recipe—just a few steps, and best of all, you don't have to leave the house. It's budget-friendly and healthy. To make Claypot Crossing-the-Bridge Rice Noodles, start by sautéing the base ingredients. Prepare a small amount of doubanjiang (chili bean paste) and a small piece of hotpot base paste. Add a little oil to the pan and slowly melt them over low heat. Remember, don't use too much, or it'......

Dumplings (Jiaozi) are something special. Dough wrapped around a savory filling, bubbling away in a hot pot. When you fish one out and take a bite, that fresh, savory flavor rushes straight into your mouth. It warms you thoroughly, as if blocking the winter chill right outside the door. Vegetarian dumplings have their own unique charm—refreshing, not greasy, and allowing you to taste the natural freshness of the ingredients. Today, I thought I’d write down a few of my most frequently made vegetarian dumpling recipes, hoping they might add a little inspiration for everyone. 1. Chinese Chives, Egg, and Vermicelli Filling First, trim and clean the Chinese chives (garlic chives) . Drain them well and cut them into small sections—don't chop them too finely, or they will lose their texture. Beat the eggs. Heat a generous amount of oil in a pan; once hot, pour in the eggs and stir rapidly with chopsticks to create sm......