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Below, view all our posts in chronological order, starting with the most recent. To browse recipes by category, course, or collection, visit our Recipe Index. Also be sure to check out our How-To section and Chinese Ingredients Glossary.
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Coconut Peanut Mochi (Nuo Mi Ci – 糯米糍)
Updated:View Post: Coconut Peanut Mochi (Nuo Mi Ci – 糯米糍)Asians love glutinous rice desserts, and one of the most recognizable is mochi. Gluten-Free, Vegan and just plain tasty, it’s no wonder that this Peanut Mochi with Coconut, or Nuo Mi Ci (糯米糍) is so popular. Many Mochi Variations Peanut…
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Spicy Stir-fried Rice Cakes
Updated:View Post: Spicy Stir-fried Rice CakesAs food bloggers, we’re constantly looking for new ideas for recipes. One of our best methods of gaining inspiration? Going out and trying new things to eat! That’s how I got the idea for today’s recipe: Spicy Stir-fried Rice Cakes.…
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Chinese Watercress Soup with Pork Ribs (Sai Yeung Choy Tong)
Updated:View Post: Chinese Watercress Soup with Pork Ribs (Sai Yeung Choy Tong)Chinese Watercress Soup with Pork Ribs was a staple at our house growing up. For me, picking wild watercress with my mom was my first memory of enjoying sai yeung choy tong (this is the Cantonese transliteration––it’s xī yáng cài…
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Chrysanthemum Tea Benefits (and How to Make It)
Updated:View Post: Chrysanthemum Tea Benefits (and How to Make It)This is less of a recipe and more of a PSA about some of the health benefits of Chinese chrysanthemum tea. I’m no expert or technically qualified to give health advice, but I was once a very very grumpy chrysanthemum…
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Chinese Braised Lamb Casserole, Hong-Kong Style
Updated:View Post: Chinese Braised Lamb Casserole, Hong-Kong StyleHong Kong Style Chinese Braised Lamb Casserole (zhi zhu yangrou bao, 枝竹羊肉煲 or foo jook yeung yuk bo in Cantonese), is a popular Cantonese dish perfect for the last few winter months. The subtle flavor of the casserole really lets…
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Hong Kong Style Shrimp Chow Mein Noodles
Updated:View Post: Hong Kong Style Shrimp Chow Mein NoodlesHong Kong-style Shrimp Chow Mein Noodles are a classic Chinatown favorite. Slightly crispy and chewy pan-fried noodles combine with umami flavors of shrimp, Shiitake mushrooms, fresh mung bean sprouts, and scallions––everything gets tossed into a hot wok, to get the…
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Our Top 19 Traditional Chinese Vegan Recipes
Updated:View Post: Our Top 19 Traditional Chinese Vegan RecipesHere on the blog we try to cater to a broad range of tastes and diets, but of course, there’s no denying that our family is solidly omnivorous with a carnivorous bent. Over the years, however, like many people, we’ve…
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Chinese Year of the Dog
Updated:View Post: Chinese Year of the Dog1946, 1958, 1970, 1982, 1994, 2006, 2018, 2030 The Chinese Year of the Dog is the eleventh year of the 12-year-cycle of Chinese Zodiac animals, finishing in second-to-last place to the Heavenly Gate. The old Chinese story behind this was…
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Shandong Pork and Fish Dumplings (Jiaozi)
Updated:View Post: Shandong Pork and Fish Dumplings (Jiaozi)In the Northern provinces of China, dumplings or Jiaozi are THE star of every family’s Chinese New Year’s Eve dinner. The most commonly seen dumplings for this special occasion are San Xian dumplings, Pork with Sour Cabbage dumplings, ground lamb…
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Chinese Fried Pigeon (Squab)
Updated:View Post: Chinese Fried Pigeon (Squab)Chinese Fried Pigeon (Zha Ge Zi, 炸鸽子) or Chinese Fried Squab (Zha Ru Ge, 炸乳鸽) is an incredibly special dish and a Hong Kong classic. In the Cantonese dialect, we commonly call it Zha Bok Gop, and it used to…
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Shanghai Smoked Fish, Xun Yu (上海熏鱼)
Updated:View Post: Shanghai Smoked Fish, Xun Yu (上海熏鱼)To start, let me clarify that this Shanghai Smoked Fish (aka, Shanghai Xun Yu, 上海熏鱼) is not actually smoked in the usual sense. The “smoking” process takes place in the sauce. In Shanghai, this “Smoked” Fish is a cold appetizer…
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Crispy Fried Flounder, Chinese-Style
Updated:View Post: Crispy Fried Flounder, Chinese-StyleCrispy fried flounder is a whole fish dish that I grew up with–mostly eating it at Chinese restaurants. The Cantonese pronunciation of this dry fried flounder dish is “gaun jeen loong li” or, in Mandarin, “gan jian long li” (干煎龙利).…
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Chinese Pearl Meatballs with Sticky Rice (珍珠丸子)
Updated:View Post: Chinese Pearl Meatballs with Sticky Rice (珍珠丸子)It’s almost Chinese New Year, which means that it’s time to celebrate with the most delicious and impressive Chinese dishes. This year, we’re making Pearl Meatballs with Sticky Rice or zhēn zhū wán zi (珍珠丸子). These Pearl Meatballs originated in China’s…
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Egg Dumplings(蛋饺)
Updated:View Post: Egg Dumplings(蛋饺)Our family has been making egg dumplings, 蛋饺 (dan jiao) every Chinese New Year for as long as I can remember. The shape and color of these egg dumplings resembles the gold coin or gold nuggets of old China. It’s…
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Chinese Deep Fried Oysters with Dipping Sauce
Updated:View Post: Chinese Deep Fried Oysters with Dipping SauceDeep fried oysters is a dish that I always associate with and serve during Chinese New Year. For as far back as I can remember, my parents made this dish every Chinese New Year holiday. Or maybe it’s just that…
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Sweet Fermented Rice (酒酿, Jiu Niang)
Updated:View Post: Sweet Fermented Rice (酒酿, Jiu Niang)Sweet Fermented Rice, or jiu niang (酒酿), also called Sweet Rice Wine, 甜米酒 (tian mi jiu) has numerous other Chinese names depending on what part of China you are from: 醪糟 (lao zao) ,米酒 (mi jiu), 甜酒 (tian jiu), 糯米酒…
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Steamed Ribs with Glutinous Rice (糯米蒸排骨)
Updated:View Post: Steamed Ribs with Glutinous Rice (糯米蒸排骨)Chinese New Year is right around the corner (February 16th this year), and we’re kicking things off with Steamed Ribs with Glutinous Rice or Nuòmi Zhēng Pái Gu (糯米蒸排骨). The literal translation is actually glutinous rice steamed ribs. A *Comparatively*…
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Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough)
Updated:View Post: Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough)This Chinese Beef Stir-Fry with You Tiao (a type of Chinese fried dough and a favorite breakfast/brunch treat) is a very, very, very Chinese dish! I am almost positive that most of you reading have never encountered this dish on…
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We’re Sarah, Kaitlin, Judy, and Bill– a family of four cooks sharing our home-cooked and restaurant-style recipes.
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