Today we are making Soy Roasted Duck(Jiang Ban Ya 酱板鸭). It is a complicated recipe that includes 4 different cooking methods, salting, roasting, braising, and dehydration. I have no idea how to…
Chinese Master Brine (Lushui 卤水) is a savory and aromatic brine that is infused with abundant Chinese spices and aromatics, seasoned with soy sauce, salt, sugar, rice wine, and other seasonings. It…
This is an easy chicken noodle soup. You don’t need hours to simmer the chicken, because, with this hot water method, you can get a 3-hour simmering result within just 5 minutes;…
Today we are making a special meatball soup – 福鼎肉片汤. Although we call it meatball but is actually more like meatball slices. The taste, the shape, the texture is different than any…
Today we are making 小酥肉, translated as little crunchy bites of pork. What’s special about it is that it comes with an aromatic dipping spicy powder, which is like a bomb of…
Tangyuan, glutinous rice ball, is a ceremony dessert that is served during the Lantern Festival. Today we are making the sesame version. INGREDIENTS (makes 30-35 Tangyuan) For the filling 130 grams of…
I made this dish for my Chinese new year’s eve dinner (团圆饭). Lamb is called yang (羊) in Chinese so I named this dish 喜气洋洋. May your happiness burst everywhere. I kept…
This is a sugar-free sweet tea because monk fruit contains a sweet element called mogrosides, which is 250 times sweeter than sucrose but has 0 calories. Monk fruit is called 罗汉果…