the Soycialist

Tag: #chinese

cuisines

  • Braised Fish in Taizhou Home Style 台州家烧鱼

    Braised Fish in Taizhou Home Style 台州家烧鱼

    TOTAL TIME: 30 minutes

    YIELD: 2 servings

    CALORIES: 290 kcal per serving

    SPICINESS:

    “Home-style seafood” or “Jia Shao” is a traditional cooking method from the coastal region of Taizhou, Zhejiang. This dish is also a signature at the Michelin-starred restaurant Xin Rong Ji. Recreating it at home is actually quite simple, you only need fish fillets, scallions, ginger, garlic, plus soy sauce and cooking wine. The broth is incredibly flavorful, perfect not just for dipping rice cakes, but also delicious served over rice. It has always been one of my favorites!

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Sea Bass Fillets 鲈鱼1 pound
    Rice Cake Slices 年糕as needed
    Scallion 葱2 sprigs
    Garlic 蒜5 cloves
    Ginger 姜3 slices
    Red Chili 红辣椒1
    Light Soy Sauce 生抽3 tbsp
    Shaoxing Cooking Wine 料酒5 tbsp
    Hot Water 热水200 ml
    White Pepper Powder 白胡椒1 tsp
    1. For this dish, yellow croaker or pomfret is usually preferred, but Trader Joe’s Branzino works well too.
    2. If you can’t handle spicy food, feel free to skip the red chili.
    3. If you’re not a fan of rice cakes, you can leave them out.
    1. 家常做海鲜一般会选择黄鱼或鲳鱼，但用 Trader Joe’s 的海鲈鱼也很好。
    2. 不吃辣的可以省略红辣椒。
    3. 不喜欢年糕的话也可以不放。

    INSTRUCTIONS 做法

    1. Thaw the fish fillets, rinse them, and pat completely dry with paper towels. Make sure they are fully dry, this is key to keeping the skin intact when pan-frying. 鱼片先解冻、清洗干净，然后用厨房纸吸干水分。一定要彻底擦干！这是煎鱼时鱼皮完整、不破裂的关键。

    2. Heat a pan over high heat and add cooking oil. When the oil is slightly smoking, add a pinch of salt and reduce to medium heat. 开大火加热锅，倒入食用油，待油微微冒烟时加入少许盐，转中火。

    3. Place the fish fillets skin-side down. Do not flip them immediately; gently shake the pan occasionally to prevent sticking. Once the skin turns golden and crispy, carefully flip the fillets. 下入鱼片，鱼皮朝下。不要翻动鱼片，只需轻轻晃动锅让鱼皮不粘锅。等鱼皮煎至金黄香脆后，小心翻面。

    4. After the other side is lightly seared, push the fish to one side of the pan. In the same pan, add sliced ginger, garlic, and chili, and sauté until fragrant.将鱼片煎好另一面后拨到一边，在同一锅中加入姜片、蒜片和辣椒，用油炒出香味。

    5. Add light soy sauce. Pour Shaoxing cooking wine around the edge of the pan to release more aroma. 倒入适量生抽调味。沿锅边淋入料酒，利用高温激发香气。

    6. Sprinkle a little white pepper powder. 撒上一点白胡椒粉。

    7. Pour in 200ml of hot water (must be HOT!). 倒入200ml开水（必须是开水！）。

    8. Add rice cakes, adjusting the amount to your preference. Cover and cook over high heat for about 8 minutes, or until the sauce slightly thickens. Occasionally spoon the sauce over the fish. Just before turning off the heat, sprinkle chopped scallions for flavor. 加入年糕，量可根据个人喜好调整。大火煮开后，开盖煮约8分钟，或直至汤汁略浓（可用勺子将汤汁浇在鱼上）。临关火前撒入葱段提味即可。

    Voila! Bon appétit!

    Tips:

    • If you added a lot of rice cakes, you can add extra hot water during cooking, for example, I added an additional 50ml. 如果年糕量多，可在煮的过程中适量补充热水，例如我额外加了50ml。

  • Steamed Spare Ribs with Dry Mustard Greens 梅干菜蒸排骨

    Steamed Spare Ribs with Dry Mustard Greens 梅干菜蒸排骨

    TOTAL TIME: 2 hours and 30 minutes

    YIELD: 2 servings

    CALORIES: 450 kcal per serving

    SPICINESS:

    I first tried this dish at a friend’s house and loved it so much that I had to ask for the recipe. Steamed spare ribs with preserved mustard greens (“meigan cai”) is a classic Hakka dish. It’s traditionally steamed, allowing the ribs to absorb the rich aroma of the meigan cai, while the preserved greens soak up the meat juices, making the dish full of flavor.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Spare Ribs 猪肋排500 g
    Preserved Mustard Greens 梅干菜50 g
    Scallion 葱绿1/2 stalk
    Minced Garlic 蒜末3 cloves
    Minced Ginger 姜末2 slices
    Shredded Ginger 姜丝2 slices
    Fermented Black Beans 豆豉15 g
    White Pepper Powder 白胡椒1 tsp
    Chili Powder 辣椒面5 g
    Light Soy Sauce 生抽2 tsp
    Dark Soy Sauce 老抽1 tsp
    Shaoxing Cooking Wine 料酒1 tsp
    Oyster Sauce 蚝油1 tsp
    1. Preserved mustard greens can easily be confused with pickled mustard stem, but if you look at the packaging, they are completely different products. Preserved mustard greens (or “meigan cai“) is typically used in Zhejiang or Hakka cuisine, while pickled mustard stem (or “zha cai”) is usually produced in Sichuan area.
    1. 梅干菜在翻译上可能会和榨菜容易混淆。但是看包装的话是完全不一样的东西。梅干菜一般用于浙江菜或者客家菜中，榨菜一般产于四川地区。

    INSTRUCTIONS 做法

    1. Soak 500g (about 1 lb) pork ribs in water for 1 hour to remove excess blood. At the same time, soak 50g dry pickled mustard (meigan cai) in warm water for about 1 hour until softened. 将500g排骨放入清水中浸泡1小时，去除血水。同时，将50g梅干菜放入碗中，用温水浸泡约1小时泡发。

    2.Drain the ribs well. Squeeze out excess water from the mustard greens and set aside. 排骨捞出沥干水分；梅干菜挤干水分备用。

    3. Place the ribs in a bowl. Add shredded ginger, 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and a small pinch of white pepper. 排骨放入碗中，加入姜丝、1勺料酒、2勺生抽、1勺老抽、1勺蚝油和少许白胡椒粉。

    4. Mix well and marinate for 30 minutes. 拌匀后腌制30分钟。

    5. Heat a pan with a little oil, sear the ribs on both sides until lightly browned, then remove and set aside. 热锅倒入适量食用油，放入排骨煎至两面微黄，捞出备用。

    6. Keep a bit of oil in the pan. Add minced ginger, minced garlic, fermented black beans (douchi), and chili powder. Stir-fry until fragrant. 锅中留少许底油，加入姜末、蒜末、豆豉和辣椒面炒香。

    7. Add the mustard greens, season with a little salt if needed (they are naturally salty, so adjust to taste). 倒入梅干菜翻炒，并根据口味酌情加少许盐调味（梅干菜本身略咸，可视情况调整）。

    8. Add the ribs back into the pan, toss to combine, then transfer everything into a heatproof bowl. 加入煎好的排骨翻炒均匀，然后将梅干菜排骨倒入耐热碗中。

    9. Place the bowl in a steamer with boiling water. Cover and steam over low heat for 1 hour. Remove from the steamer, sprinkle with chopped scallions, and serve hot. 蒸锅中水烧开后，将碗放入蒸锅，盖上锅盖，小火隔水蒸1小时。出锅后撒上葱花，即可享用。

    Voila! Bon appétit!

    Tips:

    • The most time-consuming part of this dish is preparing and marinating the spare ribs. You can make it easier by handling and marinating the ribs in advance over the weekend, then storing them in the fridge. When you’re ready to cook, just steam them together with the meigan cai, it’ll be much simpler. 这道菜比较麻烦的部分是处理和腌制排骨。可以提前在周末把排骨处理好、腌制好，然后放入冰箱冷藏备用。等到需要的时候，再和梅干菜一起蒸就行了，这样会简单许多。

  • Pork & Pickled Mustard Flatbread 榨菜鲜肉酥饼

    Pork & Pickled Mustard Flatbread 榨菜鲜肉酥饼

    TOTAL TIME: 40 minutes

    YIELD: 4 servings

    CALORIES: 600 kcal per serving

    SPICINESS: Not Spicy

    Stuffed meat pies/flatbreads are a classic homestyle dish in Chinese cooking, known for their thin, crispy crust, generous juicy filling, and rich, savory aroma. Traditionally, they’re cooked on a griddle, but an oven or air fryer works just as well at home. In this version, salty and crunchy zhacai (pickled mustard) is paired with tender, juicy pork and bits of onion, creating layers of flavor in every bite. Perfect as a comforting snack or a simple everyday meal.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Pickled Mustard Stem 榨菜1 small crown
    Onion 洋葱1/4 (optional)
    Scallions 葱2 pieces
    Ginger 姜3 slices
    Light Soy Sauce 生抽2 tbsp
    Dark Soy Sauce 老抽1 tbsp
    Oyster Sauce 蚝油1/2 tbsp
    White Pepper 白胡椒1 tsp
    Cumin Powder 孜然粉1 tsp (optional)
    Sugar 糖1 tsp
    Sichuan Peppercorn Powder 花椒面1 tsp (optional)
    Thirteen Spices 十三香1 tsp
    Chicken Bouillon 鸡精1 tsp
    Packaged Pancake Wrappers 手抓饼皮2 pack
    1. Ground pork can be replaced with ground beef.
    2. For pickled mustard stems, the Wujiang brand is commonly used; if unavailable, finely chop regular Sauerkraut from the supermarket as a substitute.
    3. “Thirteen-Spice” is a blended seasoning made from multiple aromatic spices to reduce odors and enhance flavor. Typical ingredients include Sichuan peppercorns, star anise, galangal, amomum, cinnamon, cloves, fennel, dried ginger, and nutmeg. It’s often used in dumpling or bun fillings. Widely available in Asian supermarkets. Wang Shouyi is a common brand. If unavailable, five-spice powder works as a substitute or you can skip it.
    4. You can make the dough yourself (see Step 1 for instructions), or substitute with pre-made pancakes from Asian market, or use Trader Joe’s pizza dough instead.
    5. Ingredients marked “optional” can be added or omitted, but it’s best to include them.
    1. 猪肉碎也可以用牛肉碎代替。
    2. 榨菜通常用乌江榨菜。如果找不到乌江榨菜的话，可以买超市的普通酸菜剁碎之后替代。
    3. 十三香是一种由多种香料调配而成的复合调味料，用来去腥增香、提升菜肴风味。常见成分有花椒、八角、山柰、砂仁、肉桂、丁香、草果、小茴香、白芷、干姜、肉豆蔻等。常用于饺子、包子等馅料。亚洲超市一般都有售，王守义是常见品牌。买不到时可用五香粉代替或省略。
    4. 饼皮可以自己制作（做法见第一步），也可以用葱油手抓饼代替，或者用Trader Joe’s的披萨面团替代。
    5. 上边标有optional可加可不加，但最好加。

    INSTRUCTIONS 做法

    1. If you’d like to make the dough from scratch, mix 400g all-purpose flour with 230g water, 3g yeast (dissolved in water), and 15g cooking oil. Cover with plastic wrap and let it rise until doubled in size. If you’d rather skip the yeast and rising process, just let the dough rest for 30–40 minutes. Personally, I often use pre-made pancake wraps for convenience, Trader Joe’s pizza dough also works well. 如果想自己做饼皮，可以用400g中筋面粉加230g水，加入3g用水化开的酵母和15g食用油，混合后盖上保鲜膜，发酵至两倍大。如果不想用酵母省去发酵步骤，只需醒面30–40分钟即可。我比较偷懒，用的是现成的手抓饼皮，Trader Joe’s 的披萨面团也可以替代。

    2. Finely chop the pickled mustard stem (zhacai) and onion. 榨菜、洋葱切碎备用。

    3. Mix the chopped zhacai, ginger, and scallions into the ground meat. Season with sugar, chicken bouillon, Chinese five-spice, white pepper, Sichuan pepper powder, and cumin. 将榨菜、姜、葱末与肉馅混合，加入糖、鸡精、十三香、白胡椒粉、花椒粉、孜然粉等调料。

    4. Add light soy sauce, dark soy sauce, and oyster sauce. A little cooking oil can also be added if needed. 再加入生抽、老抽、蚝油，也可以根据需要加少许食用油。

    5. Mix well. To test the flavor, microwave a spoonful of filling for about 30 seconds and taste. If it seems too mild, add a bit of salt. 搅拌均匀后，可以挖一勺馅料放进微波炉加热约30秒，尝试味道。如果觉得偏淡，可以适量加盐。

    6. Wrap the filling with the dough, sealing into a round shape. The given proportions make about 8 stuffed flatbreads, though I only made 4 because I ran out of dough. 取一张饼皮，包入肉馅，捏成圆形。按配方的分量大约可以做8个馅饼，因为我买的饼皮数量不够，所以只做了4个。

    7. Flatten each stuffed dough ball into a thin rectangle with your hands and place on a baking sheet. Tip: press down the seam side first until palm-sized, then flip and press the other side. It’s normal if a little filling leaks out. The thickness can be adjusted to your liking. 用手将馅饼按压成薄薄的长方形放入烤盘。小秘诀：先把封口面均匀压平至手掌大小，再翻面继续压。过程中漏点馅很正常，厚薄可根据个人喜好调整。

    8. Bake in a preheated oven at 200°C (390°F) for 10 minutes. 烤盘放入烤箱，200℃烘烤10分钟。

    9. Remove, sprinkle with sesame seeds, and return to the oven. Bake another 10 minutes until one side is golden, then flip and bake for an additional 3 minutes. Adjust baking time according to your oven and keep an eye on them. 取出后撒上芝麻，再放回烤箱烤约10分钟至一面金黄，然后翻面再烤3分钟即可。具体时间可根据自家烤箱火力灵活调整，注意观察。

    Voila! Bon appétit!

    Tips:

    • Keep in mind that pickled mustard and soy sauce are already salty, so I usually don’t add extra. 为榨菜和生抽本身已经有咸味，我个人没有额外加盐。
  • Beijing-style Zhajiang Noodle 老北京炸酱面

    Beijing-style Zhajiang Noodle 老北京炸酱面

    TOTAL TIME: 35 minutes

    YIELD: 5-6 servings

    CALORIES: 300 kcal per serving

    SPICINESS: Not Spicy

    Zhajiangmian (炸酱面), or “fried sauce noodles,” is one of the most iconic dishes from Beijing. A bowl of chewy noodles topped with savory-sweet minced meat sauce and fresh crunchy vegetables makes for the ultimate comfort food. This recipe is a home-style adaptation, balanced, fragrant, and easy to recreate with ingredients from most grocery stores. Makes enough sauce for 5–6 servings. Store leftovers in the fridge and reheat with noodles and veggies for an easy meal anytime.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Mushrooms 蘑菇5
    Ginger 姜3 slices
    Garlic 蒜3 cloves
    Star Anise 八角2
    Sweet Bean Sauce 甜面酱120 g
    Soy Bean Sauce 黄豆酱120 g
    Water 水90 g
    Rock Sugar 冰糖20 g
    Onion 洋葱1/2 (Opt.)
    Cooking Wine 料酒1/2 tbsp
    Vegetables of Your Choice 配菜as needed
    1. Ground pork can be substituted with ground beef.
    2. Star anise is a common spice used in braised dishes. Its distinctive aroma not only helps remove the gamy or fishy smell from meat and seafood but also adds a unique fragrance to the dish.
    3. For soybean paste and sweet bean paste, I recommend the brands Haday or Lee Kum Kee. Avoid the Liuyuexiang (六月香) sweet bean paste, as it is more on the salty side and requires extra sugar to be cooked down into the sweet flavor we want.
    4. If you don’t have rock sugar, regular white sugar works as a substitute.
    5. For vegetables, feel free to choose what you like – edamame, shredded radish, or cucumber strips all work well. The key is to keep it casual and adaptable.
    1. 猪肉碎可以换成牛肉碎。
    2. 八角是一种常见的炖肉调料，特殊的香气能有效去除肉类和海鲜的腥味，并为菜肴增添独特的香气。
    3. 黄豆酱和甜面酱推荐买海天和李锦记这两个牌子。甜面酱不推荐买6月香的，6月香的甜面酱是咸口的，需要加糖熬制才能得到我们需要的甜面酱。
    4. 冰糖没有的话可以用白砂糖代替。
    5. 配菜可以选择自己喜欢的配菜，比如毛豆，萝卜丝，黄瓜丝等，主打随性。

    INSTRUCTIONS 做法

    1. Finely chop the ginger, garlic, and onion. Dice the shiitake mushrooms. 姜、蒜、洋葱切成末，香菇切成小丁。

    2. Mix 120 g soybean paste, 120 g sweet bean sauce, and 90 g water until smooth. Set aside. 将120g黄豆酱、120g甜面酱和90g水调匀备用。

    3. Heat oil in a pan and sauté the ginger and garlic until fragrant. Add the onion and cook until softened. If you don’t have onion, you can skip this step. Onion or shallot is mainly for adding depth of flavor. 热锅下油，加入姜蒜末炒香。加入洋葱末炒至变软。如果没有洋葱，这一步可以省略。加洋葱或红葱头主要是为了增加香味层次。

    4. Add the ground pork and star anise. If you don’t like the flavor of star anise, you can leave it out — its main role is to reduce the meaty smell. 放入猪肉碎和八角一起翻炒。不喜欢八角味道的可以省略，八角的作用是去腥。

    5. Stir-fry the pork until it changes color, then add 1/2 tablespoon of cooking wine and mix well. 肉炒至变色后，加入半勺料酒拌匀。

    6. Add the diced mushrooms and stir to combine. 加入香菇丁翻炒均匀。

    7. Pour in the prepared sauce from Step 2. 倒入调好的酱汁。

    8. Add 20 g of rock sugar, reduce to low heat, and stir until the sugar melts. 加入20g冰糖，小火翻炒至糖融化。

    9. Continue simmering over low heat for 15–20 minutes, until oil begins to separate at the edges of the sauce. Stir occasionally to prevent burning. 继续小火炒15-20分钟，直到酱汁边缘有油析出即可。过程中记得不时搅拌，避免糊锅。

    Voila! Bon appétit!

    Tips:

    • Soybean sauce and sweet bean paste are the essence of zhajiangmian — don’t skip them. 黄豆酱和甜面酱是炸酱面的灵魂，这两个一定不能少。
    • Traditional toppings include soybeans, chopped celery, shredded watermelon radish, and cucumber. 传统的配菜包括黄豆、芹菜碎、心里美萝卜丝、黄瓜丝等。
    • 洋葱也可以用葱白或红葱头代替，没有的话可以省略。Onion can be swapped with scallion whites or shallots, or left out if you don’t have any.
    • 蘑菇丁主要是为了增加口感，没有也行（但最好能加）。Diced mushrooms add texture; you can skip them, though they’re highly recommended.

  • Spicy Sichuan Mouthwatering Chicken 口水鸡

    Spicy Sichuan Mouthwatering Chicken 口水鸡

    TOTAL TIME: 25 minutes

    YIELD: 2 servings

    CALORIES: 420 kcal per serving

    SPICINESS:

    A beloved Sichuan cold dish known for its bold layers of flavor. Though it calls for a wide variety of seasonings(spices, aromatics, and sauces that bring together sweetness, heat, fragrance, and numbing tingles), the preparation itself is surprisingly straightforward. In under 30 minutes, you can create a dish that is both vibrant in taste and refreshingly easy to master.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Chicken Thigh 鸡腿肉2
    Scallions 香葱2
    Ginger 姜5 – 6 slices
    Sichuan Peppercorn 花椒5 g
    Garlic 蒜2 cloves
    Cilantro 香菜1 – 2
    Bird’s Eye Chilies 小米辣2
    Sichuan Peppercorn Oil 花椒油1 tbsp
    Crisp Chili Oil 辣椒油1 tbsp
    Sesame Oil 芝麻油1 tsp
    Light Soysauce 生抽1 – 2 tbsp
    Vinegar 香醋1 tbsp
    Cooking Wine 料酒1 tbsp
    Sugar 白糖1 tsp
    Salt 盐3 g, as needed
    Roasted Peanuts 熟花生as needed
    White Sesame 白芝麻as needed
    1. Since this recipe calls for quite a few seasonings, I’ve put together a list of my go-to ingredients with online purchase links for easy reference:
    2. It’s best to use boneless chicken thighs for this dish – they have more fat, which makes the meat juicier and more tender.
    3. If you can’t handle too much heat, simply reduce the amount of chili peppers and chili oil to suit your taste.
    1. 这道菜需要的调料比较多，所以我整理了一份常用调料清单，并附上了网上购买链接，方便大家直接参考。链接如上。
    2. 鸡肉建议选用去骨鸡腿肉，油脂更丰富，口感更嫩滑，味道也更佳。
    3. 如果吃不了太辣，可以适当减少辣椒和辣椒油的用量。

    INSTRUCTIONS 做法

    1. Start with cold water in a pot. Add a piece of scallion, three slices of ginger, and a few Sichuan peppercorns, then place in the chicken thighs. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes. Turn off the heat and let the chicken sit in the hot broth for another 8 minutes. 冷水入锅，加入一段葱、三片姜和几粒花椒，再放入鸡腿。大火烧开后转中火煮约10分钟，关火后继续焖约8分钟。

    2. Once cooked, immediately transfer the chicken into an ice bath to cool it down completely. This step helps the meat contract quickly and gives the skin a springy texture. 鸡腿焖好后立即捞出，放入冰水中彻底冰镇，使鸡肉快速收紧，鸡皮更有弹性。

    3. After cooling, drain thoroughly, slice the chicken, and arrange it on a serving plate. 待鸡肉完全冷却后沥干水分，切片摆盘。

    4. Finely mince the bird’s eye chilies, cilantro, ginger, garlic, and scallions. Roughly crush the roasted peanuts and set aside. 小米椒、香菜、姜、蒜、香葱切成细末；熟花生压成粗碎备用。

    5. In a bowl, mix all the seasonings (except sesame seeds and crushed peanuts) with a few spoonfuls of the chicken broth from step 1 to form the sauce. 将除白芝麻和花生碎外的所有调味料放入碗中，加入少许第一步煮鸡腿的鸡汤，调匀成酱汁。

    6. Pour the sauce over the chicken slices, then garnish with white sesame seeds and crushed peanuts before serving. 将调好的酱汁淋在鸡肉上，最后撒上白芝麻和花生碎即可。

    Voila! Bon appétit!

    Tips:

    • In the first step, adjust the cooking time according to the size of the chicken. The chicken is ready when a chopstick can pierce through the thickest part easily with no blood oozing out. It is crucial to start with cold water. 具体时间可根据鸡腿大小适当调整。焖至鸡肉最厚处用筷子能轻松扎透且无血水渗出即可。请务必用冷水下锅。
    • Prepare the ice in advance, and use plenty for best results. 冰块需提前准备，建议多备一些。
    • Adjust the proportions to taste, but the hallmark of Mouthwatering Chicken lies in its numbing heat, bold spiciness, and a hint of sweetness. 调味可按个人口味调整，但“麻辣鲜香、香辣带甜”是口水鸡的风味特色。
  • Pan-Seared Scallop Rice with Scallion Oil 香煎扇贝葱油饭

    Pan-Seared Scallop Rice with Scallion Oil 香煎扇贝葱油饭

    TOTAL TIME: 30 minutes

    YIELD: 2 servings

    CALORIES: 250 kcal per serving

    SPICINESS: Not Spicy

    A fragrant and satisfying one-pan meal that highlights the sweetness of fresh scallops. The rice base is enriched with mushrooms, broccoli, and a savory scallion-infused soy sauce that adds depth and umami. As the scallops steam on top, their juices soak into the rice, making every bite rich and flavorful， perfect for a comforting dinner.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Scallops 扇贝1 pound
    Broccoli 西兰花 1 small crown
    Mushrooms 口蘑1/2 box
    Scallions 葱3
    Light Soysauce 生抽2 tbsp
    Dark Soysauce 老抽1 tbsp
    Oyster Sauce 蚝油1 tbsp
    Sugar 糖1 tbsp
    Water 水2 tbsp
    Salt 盐1 tsp
    Black Pepper 黑胡椒1 tsp
    Cooked Rice 熟米饭 2 bowls (~300 g)
    1. Rinse the scallops (from Whole Foods), pat dry with kitchen paper, slice horizontally into thick slices, and marinate with sea salt and black pepper for 10 minutes.
    2. Slice the mushrooms and trim broccoli to use only the florets. Both mushrooms and broccoli serve as side vegetables—the amount can be adjusted to taste, or replaced with other vegetables.
    3. Cut scallions into sections, separating the white and green parts. Reserve a small portion of the green part and finely chop it for garnish.
    4. Prepare the sauce: mix 2 tbsp water, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and 1 tbsp sugar until well combined.
    1. Whole Foods 买的扇贝冲洗后用厨房纸擦干，对半横切成厚片，用海盐和黑胡椒腌制10分钟。
    2. 口蘑切片，西兰花只取花朵部分。口蘑和西兰花只是配菜，份量可根据个人口味调整，也可以换成其他蔬菜。
    3. 葱切段，葱白和葱绿分开，留一点葱绿切成葱花备用。
    4. 调料汁：2勺水、2勺生抽、1勺老抽、1勺蚝油、1勺糖，搅拌均匀。

    INSTRUCTIONS 做法

    1. Heat a generous amount of oil in the pan. Fry the scallion whites until slightly browned, then add the scallion greens and fry until golden. Remove and set aside. 锅中多加些油，油热后下葱白炸至变色，再加入葱绿炸至焦黄，捞出备用。

    2.Lower the heat, pour the prepared sauce into the pan, let it boil for 30 seconds, then transfer to a bowl. 转小火，将调好的料汁倒入锅中，沸腾半分钟后盛出。

    3. Without washing the pan, stir-fry the mushroom slices until just tender. 不用洗锅，放入口蘑片翻炒至断生。

    4. Add the rice, broccoli, and half of the scallion oil sauce. Mix well and spread evenly on the bottom of the pan. 再加入米饭、西兰花和一半葱油汁，拌匀后铺在锅底。

    5. Arrange the marinated scallop slices flat on top of the rice, and brush with the remaining sauce. 在米饭上平铺腌好的扇贝片，刷上另一半料汁。

    6. Cover with a lid and cook over medium-low heat for 6–8 minutes until both the scallops and rice are cooked through. 盖上锅盖，中小火焖6–8分钟，使扇贝和米饭熟透。

    Voila! Bon appétit!

    Tips:

    • In the first step, make sure to pat the scallions completely dry. Any water in hot oil will cause splattering and can be dangerous. 第一步时一定要把葱段擦干水分，否则遇到热油会四溅，十分危险。
    • Before laying the scallops on top, you can lightly pan-fry the rice first. This way, the bottom layer will form a crispy crust when cooked, adding extra flavor and texture. 在铺上扇贝之前，可以先把米饭稍微煎一下，这样出锅时底部会有香脆的锅巴，非常好吃。
  • Garlic Vermicelli Shrimp 蒜蓉粉丝虾

    Garlic Vermicelli Shrimp 蒜蓉粉丝虾

    TOTAL TIME: 25 minutes

    YIELD: 2 servings

    CALORIES: 320 kcal per serving

    SPICINESS:

    A Cantonese favorite often served at family banquets and holiday feasts. Tender shrimp are steamed over vermicelli that soaks up all the garlicky, savory juices, creating a dish that’s aromatic, flavorful, and irresistibly satisfying.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Shrimp 虾8 pieces
    Vermicelli 粉丝1 bundle
    Garlic 蒜2 heads
    Bird’s Eye Chilies 小米辣1 – 3
    Oyster Sauce 蚝油1 tbsp
    Light Soysauce 生抽2 tbsp
    Sugar 糖1 teaspoon
    Salt 盐1 teaspoon
    Cooking Oil 食用油45 g
    1. Recommend buying head-on shrimp from Costco, which is much fresher than the pre-packaged ones at regular supermarkets. The shrimp heads can also be used to make shrimp oil. Whole Foods usually doesn’t carry head-on shrimp.
    2. Remove the heads and shells of the shrimp, leaving only the last segment of the tail shell.
    3. Cut the chili and garlic into smaller pieces to make them easier to blend in a food processor.
    4. You can use the oyster sauce and light soy sauce shown in the picture as a reference for purchase.
    1. 虾推荐购买 Costco 的带头虾，比一般超市盒装的要新鲜很多，虾头还能用来煸虾油。Whole Foods 通常没有带头虾。
    2. 虾去头去壳，仅保留尾部最后一节虾壳。
    3. 将辣椒和蒜稍微切小一些，方便料理机打碎。
    4. 蚝油和生抽可以参考图片中的品牌购买。

    INSTRUCTIONS 做法

    1. Soak the vermicelli in warm water until softened; once ready, the noodles will turn from translucent to milky white with a springy texture. 粉丝用温水泡软，泡开后的粉丝由透明变成乳白色，并带有弹性。

    2. Devein the shrimp. 去除虾线。

    3. Make a slit along the back of each shrimp, cut a small hole in the middle, and thread the tail through to create a decorative shape. 在虾背部划一刀，在中间切一个小口，将虾尾从小口穿过，做出造型。

    4. Blend bird’s eye chili and garlic into a fine paste using a food processor. 小米辣与大蒜用料理机打碎成末。

    5. Heat oil until hot, then pour it over the mixture. 热油淋入蒜蓉末。

    6. Add 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and a pinch of salt. Mix well to make the garlic sauce. 加入2勺生抽、1勺蚝油、1茶勺白糖和少许盐，搅拌均匀，制成蒜蓉酱。

    7. Wrap softened vermicelli around your fingers into small bundles and arrange neatly on a plate. 将泡好的粉丝在手指上绕几圈，整齐放入盘中。

    8. Place the shrimp on top of the vermicelli and spread the garlic sauce evenly over the shrimp. Any extra sauce can be refrigerated for later use. 把处理好的虾依次放在粉丝上，并将蒜蓉酱均匀铺在虾身上。剩余的蒜蓉酱可冷藏保存备用。

    9. Bring water to a boil in a steamer, steam the dish over high heat for 10 minutes, and serve hot. 水开后放入蒸锅，大火蒸10分钟即可出锅。

    Voila! Bon appétit!

    Tips:

    • The leftover garlic sauce can also be used to steam scallops for an equally delicious result, or served as a dipping sauce for grilled oysters. 剩余的蒜蓉酱还可以用来蒸扇贝，同样鲜美；或者当作烤生蚝的蘸料，也很好吃。
  • Spicy & Sour Shredded Potatoes 酸辣土豆丝

    Spicy & Sour Shredded Potatoes 酸辣土豆丝

    TOTAL TIME: 20 minutes

    YIELD: 2 servings

    CALORIES: 250 kcal per serving

    SPICINESS:

    A classic home-style dish rooted in Sichuan cuisine and beloved across China. Known for its tangy, spicy, and crisp taste, it features potatoes as the main ingredient, complemented by chili peppers, vinegar, and other seasonings. Its history can be traced back to the Ming dynasty, after potatoes were first introduced to China. The finished dish is bright in color, refreshing in texture, and perfectly balanced in sourness and heat — and it can also serve as a light, low-fat option.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Potatoes 土豆500 g
    Scallions 葱15 g
    Garlic 蒜3 – 5 cloves (20 g)
    Green Chili Pepper 青椒2 (65 g)
    Red Chili Pepper 红辣椒1 (40 g)
    Dried Red Chili 干辣椒2
    Sichuan Peppercorn 花椒2 g
    Light Soysauce 生抽2 tbsp
    Dark Soysauce 老抽3 g
    Sugar 糖3 g (1 teaspoon)
    Salt 盐3 g (1 teaspoon)
    Chicken Bouillon Powder 鸡精3 g (1 teaspoon)
    White Vinegar 白醋10 g (1 tbsp)
    Aged Vinegar 陈醋20 g (2 tbsp)
    1. Slice two green peppers (thin-skinned, stems and seeds removed) lengthwise into thin strips; cut the red chili in the same way. You can also add a few dried chili segments to combine both smoky heat and fresh chili flavor.
    2. Slice the garlic and set aside together with the red chili strips.
    3. Prepare scallion whites cut into thin strips or segments. If available, substitute with cilantro stems for extra aroma.
    4. White vinegar is clear or milky in color with a sharp acidity, while aged vinegar (Chen Cu) is dark brown with a mellow sourness and distinctive aroma. If needed, white vinegar and aged vinegar can be used interchangeably — having one is enough. That said, both types are usually available in Asian supermarkets.
    5. Chicken bouillon powder is a common Chinese seasoning and can also be easily found in Asian supermarkets.
    1. 将两个去蒂去籽的薄皮青椒剖开后斜切成丝；红辣椒同样切丝。可根据个人口味加入一些干辣椒段，这样既能带来干辣的香气，也有鲜辣的味道。
    2. 大蒜切片，与红辣椒丝放在一起备用。
    3. 可准备一些葱白切丝或切段，有条件的话可以换成香菜梗，味道更好。
    4. 白醋呈透明或乳白色，酸味较为刺激；陈醋则色泽深褐，酸味醇厚并带有独特香气。如果条件有限，白醋和陈醋可互相替代，任选其一即可。不过在大多数亚洲超市里，这两种醋都能买到。
    5. 鸡精是常见的中式调味料，在亚洲超市也很容易找到。

    INSTRUCTIONS 做法

    1. Peel the potatoes and cut them into thin shreds. Rinse under cold water until the water runs clear . 土豆去皮切丝，用清水冲洗至水变清澈。

    2. Mix the potato shreds with 1 tablespoon of white vinegar and let soak for 10 minutes . 加入 1 勺白醋抓匀，浸泡 10 分钟。

    3. Heat oil in a wok and add Sichuan peppercorns, frying until aromatic. Do not use too many, as they can turn bitter; remove and discard once fragrant and dark purple. 锅中倒油，加入花椒粒炸香。花椒不可过量，否则发苦；炸糊也会发苦，见其出香味、呈深紫色时立即捞出丢弃。

    4. At this point the oil will be very hot. Turn off the heat, let it cool slightly, then add the garlic slices and red chili strips to release their aroma with the residual heat. Still off the heat, add 2 tablespoons of light soy sauce and a dash of dark soy sauce for color. 此时油温很高，关火，待稍降后放入蒜片和红辣椒丝，用余温爆香。保持关火，加入 2 勺生抽和少许老抽调色。

    5. Turn the heat back to high and stir-fry until the sauce starts to bubble. Add the potato shreds, stir-fry on high for about 1 minute until slightly softened, then add the green pepper strips. 再开大火翻炒，待锅中酱料冒泡时下入土豆丝，大火翻炒约 1 分钟，炒至稍微软化后加入青椒丝。

    6. Keeping the heat on high, season with 1 teaspoon salt, 1 teaspoon chicken bouillon powder, and 1 teaspoon sugar. Add scallion strips or cilantro stems and stir to combine. 保持大火，调入 1 茶匙盐、1 茶匙鸡精、1 茶匙白糖，再倒入葱丝或香菜梗翻炒均匀。

    7. Finally, drizzle 2 tablespoons of aged vinegar or white vinegar around the wok, toss quickly, and serve hot. 最后沿锅边淋入 2 勺陈醋或白醋，快速翻匀即可出锅。

    Voila! Bon appétit!

    Tips:

    • At step 1, rinsing potato shreds with cold water is to remove excess starch so the potatoes stay crisp and don’t stick together when stir-fried. 第一步中用清水冲土豆丝能洗去多余淀粉，炒时不粘连，更加爽脆
    • At step 2, the vinegar keeps potato shreds crunchy when cooked. 第二步中用醋浸泡也是因为醋能让土豆丝更脆
    • At step 6, the sugar is to enhance flavor and balance the vinegar’s acidity. 第六步中，糖是为了提鲜并中和醋酸味。
  • Baby Squid with Scallion Oil 葱油小管

    Baby Squid with Scallion Oil 葱油小管

    TOTAL TIME: 10 minutes

    YIELD: 2 servings

    CALORIES: 235 kcal per serving

    SPICINESS: Not Spicy

    A classic home-style dish from Fujian cuisine, known for its simplicity and speed. The dish retains the natural sweetness and springy texture of the baby squid, with the aroma of scallion oil infused throughout. Light and refreshing, it’s perfect for busy days when you want to get dinner on the table quickly. Baby squid is high in protein, and with the main seasoning being steamed fish soy sauce, this makes for a very healthy side dish.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Squid Tubes & Tentacles 小管鱿鱼1 pound
    Scallions 葱20 g
    Garlic 蒜3 – 5 cloves
    Ginger 姜3 – 5 slices
    Shallot 红葱头1/2 (opt.)
    Red Chili 红辣椒1 (opt.)
    Thai Chili 小米辣1 (opt.)
    Sichuan Peppercorn 花椒10 g (opt.)
    Cooking Wine 料酒15 g
    Seasoned Soysauce (Seafood) 蒸鱼豉油10 ml
    1. I usually buy the squid from Whole Foods, using an even mix of squid tubes and tentacles.
    2. Cut the white part of the scallions into segments and slice the green part into thin strips (check this video and watch from 0:48 to learn slicing scallions into thin strips).
    3. Slice the ginger, mince the garlic and shallot, cut the red chili into thin strips, and finely chop the Thai chili. The chilies are optional and can be adjusted to taste.
    4. Shallots and Sichuan peppercorns are also optional – I personally enjoy the numbing aroma of Sichuan peppercorn, and fried shallots add extra fragrance to the scallion oil. That said, the only truly essential aromatics are scallions, ginger, and garlic.
    5. Cooking wine and seasoned soy sauce for seafood are common Chinese condiments, easily found in Asian supermarkets. Be sure to buy Shaoxing cooking wine, not Japanese cooking sake (or Mirin) – they are two different products. Shaoxing cooking wine has an amber to brown hue, while Japanese cooking sake is usually clear or pale yellow.
    1. 鱿鱼我一般是从 Whole Foods 购买，鱿鱼管和触须各占一半。
    2. 葱白切段，葱绿切细丝。可以参考这个视频学习如何切葱丝。
    3. 姜切片；蒜和红葱头切末；红辣椒切丝，小米辣切碎。辣椒可根据个人口味添加或省略。
    4. 红葱头和花椒同样是可选的。我个人喜欢花椒的麻香味，红葱头炸过后能让葱油更香。不过严格来说，必不可少的调料只有葱、姜、蒜。
    5. 料酒和蒸鱼豉油是常见的中式调味料，可以轻易在亚超找到。

    INSTRUCTIONS 做法

    1. Gently rub the squid with salt to remove surface mucus, then rinse thoroughly under cold water. In a pot of cold water, add ginger slices, scallion segments, and a splash of cooking wine. Once the water comes to a boil, add the squid and blanch for about 2 minutes, until it curls slightly and turns opaque white. Remove immediately. 鱿鱼轻轻用盐搓洗去除表面粘液，再用清水冲净。冷水锅中放入姜片、葱段和少许料酒，水沸后下入鱿鱼，烫煮约 2 分钟，见其微微卷曲、色泽转白时立刻捞出。

    2. Heat oil in a wok, add Sichuan peppercorns, and fry until aromatic and darkened. Remove and discard (optional). 锅中倒油，下花椒炸至香味溢出、颜色变黑后捞出（此步骤可跳过）。

    3.In the same oil, fry shallots until golden and crispy, then remove and set aside (optional). 用同一锅油炸红葱头，至干酥后捞出备用（可选）。

    4. Slice the blanched squid and arrange on a serving plate. Top with minced garlic, crispy fried shallots, scallion shreds, and red chili strips. 将焯好的鱿鱼切片摆盘，铺上蒜末、炸红葱头酥、葱丝和红辣椒丝。

    5.Heat the oil from step 3 until smoking hot, then pour it over the squid and scallions. 将第三步锅中的热油继续加热至冒烟，趁热淋在鱿鱼和葱丝上。

    6. Drizzle a ring of seasoned soy sauce for seafood around the plate and serve immediately. 沿盘边淋上一圈蒸鱼豉油，即可上桌。

    Voila! Bon appétit!

    Tips:

    • Scallions, ginger, and cooking wine are added to the water to help eliminate any fishy smell. 水中加入葱、姜和料酒，都是为了去除腥味。
    • If you skip the Sichuan peppercorns and shallots, you can simply pour hot oil directly over the scallions and squid.如果不加花椒和红葱头，可以直接将热油淋在葱丝和鱿鱼上。

  • Steamed Pork Ribs with Black Bean Sauce 干蒸豉汁排骨

    Steamed Pork Ribs with Black Bean Sauce 干蒸豉汁排骨

    TOTAL TIME: 45 minutes

    YIELD: 2 servings

    CALORIES: 600 kcal per serving

    SPICINESS: Not Spicy

    A common dim sum favorite made with bite-sized pork ribs marinated in a savory black bean sauce. The ribs are seasoned with black fermented soybeans, garlic, and a touch of soy sauce, then steamed until tender and juicy. The result is a fragrant, flavorful dish with a rich umami taste and a hint of sweetness, perfect for enjoying with steamed rice or as part of a dim sum spread.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Pork Ribs 猪肋排500 g
    Scallions 葱15 g
    Garlic 蒜25 g (3 cloves)
    Ginger 姜8 g (3 slices)
    Fermented Soybeans 豆豉15 g
    Oyster Sauce 蚝油15 g
    Sesame Oil 芝麻油10 g
    Red Fermented Bean Curd 红腐乳10 g
    Light Soy Sauce 生抽15 g
    Sugar 白糖10 g
    White Pepper 白胡椒粉0.2 g
    Chicken Bouillon Powder 鸡精5 g
    Potato Starch 土豆淀粉30 g
    1. For the ribs, choose small pork spare ribs. I bought mine from Whole Foods and asked the staff to cut them into small pieces.
    2. Slice three pieces of ginger into thin strips. Crush 5 cloves of garlic, then mince them. Take one scallion, separate the white and green parts, and chop both. Combine the chopped scallion whites with the minced garlic and ginger, and set the scallion greens aside in a small bowl for later use (refer the 2nd picture).
    3. Dried fermented soybeans (douchi) can be found in most Asian supermarkets or online grocery shop e.g. Weee! or Walmart. Choose ones without visible salt crystals. Finely chop them with a knife and mix with the scallion–ginger–garlic mixture.
    4. For oyster sauce, light soy sauce, and chicken bouillon powder, Lee Kum Kee is a good brand choice.
    5. For red fermented bean curd, Wangzhihe is recommended. All of these seasonings are easy to find in Asian supermarkets.
    1. 排骨建议选用小肋排，我是在 Whole Foods 购买的，可以请工作人员帮忙剁成小块。
    2. 姜切三片，切成细丝；大蒜 5 粒，拍扁后切成末；一根小葱，葱白与葱绿分开，分别切成葱花。将葱白与蒜末、姜丝混合，葱绿单独放在一个小碗备用。
    3. 干豆豉一般在亚洲超市都能买到，一定要选择表面没有盐粒的。用菜刀切碎，与葱姜蒜混合。
    4. 蚝油，生抽和鸡精都可以选李锦记的
    5. 红腐乳可选王致和的，这些调料在亚洲超市也很容易找到。

    INSTRUCTIONS 做法

    1. Soak the pork ribs in clean water, ensuring they are fully submerged, for at least 30 minutes to remove blood and any gamey odor. 将排骨放入清水中浸泡，水量需没过排骨，浸泡至少 30 分钟以去除血水和腥味。

    2. Drain the water, rinse the ribs twice, and pat completely dry with paper towels. 浸泡后倒掉血水，用清水冲洗两遍，并用厨房纸彻底吸干水分。

    3. In a small pot, heat about 5 tablespoons of cooking oil over high heat until it smokes. Pour the hot oil over the scallions, ginger, garlic, and fermented black beans, then stir quickly to combine. 小锅中倒入约 5 汤匙食用油，大火加热至冒烟后，趁热浇入葱、姜、蒜和豆豉中，快速搅拌均匀。

    4. Add 10 g sugar (about 1 tablespoon), a pinch of white pepper, 1 teaspoon chicken bouillon powder, 1.5 tablespoons light soy sauce, 2/3 tablespoon oyster sauce, and 1 tablespoon red fermented bean curd juice. If you don’t have the bean curd juice, add a little salt for seasoning; if you dislike its flavor, simply omit it. 加入白糖 10 克（约 1 勺）、白胡椒粉（少许）、鸡精（约 1 茶匙）、生抽（约 1.5 勺）、蚝油（约 2/3 勺）、红腐乳汁（约 1 勺）。如没有红腐乳汁，可加少许盐调味；不喜欢红腐乳的可省略。

    5.Pour the sauce mixture over the ribs, toss by hand until evenly coated, then stir clockwise until all the sauce is absorbed (no oil left at the bottom) and the ribs feel slightly sticky to the touch. 将调好的料汁倒入排骨中，用手抓匀，再顺时针搅拌至料汁完全被吸收（盆底无多余油分），排骨表面略有粘感。

    6. Add about 3 tablespoons potato starch and mix to coat, creating a thin layer that locks in moisture. Once evenly coated, add about 1 tablespoon sesame oil, mix again, and marinate for 15 minutes. 加入土豆淀粉（约 3 勺）抓匀，使其在排骨表面形成一层浆锁住水分。拌匀后加入芝麻香油（约 1 勺），再次抓匀，腌制 15 分钟。

    7.Arrange the ribs evenly on a plate. Add a small amount of hot water to the baking tray, then bake on the upper rack at 230°C (450°F) for 15–17 minutes. 将排骨平铺在盘中，烤盘加少许热水，以 230°C（450°F）放在烤箱上层烤 15–17 分钟即可。

    Voila! Bon appétit!

    Tips:

    • At step 2, it is necessary to dry the ribs with paper towel otherwise excess moisture will prevent flavors from penetrating during marination. 第2步时一定要控干水分否则腌制时不易入味。
    • Unlike Western cooking, Chinese recipes often measure by spoon rather than exact grams. If unsure, follow the amounts in the ingredient list. 中餐调味通常不需精确到克，常用“勺”为单位，如不确定，可参考配料表的用量。
    • Traditionally, the ribs are steamed dry in a metal plate set in a wok, but using an oven is more convenient and avoids the risk of glass lids shattering. 这道菜的传统做法是用铁盘置于铁锅中干蒸，但操作不如烤箱方便，且玻璃盖质量不佳时有炸裂风险，因此更推荐烤箱替代。