Steamed Sliced Pork Belly with Preserved Vegetable (咸烧白 / 梅菜扣肉) is a steamed dish with plenty of fat and meat. It's salty and fragrant. You don't feel it's greasy if the dish is prepared well and served warm. The pork belly slices have a very soft texture, which makes it popular among seniors and young children. When it's ready, the pork belly has a gold brown color while the preserved vegetable is dark brown.
Some variations exist due to different taste preference in different regions in China. In Sichuan, usually Sichuan Peppercorns and dried chili pepper will...
Spareribs Soup with Wintermelon and Mung Beans (冬瓜绿豆排骨汤) is a traditional Chinese dish widely enjoyed in Summer time as it's said to be one of the dishes helping your body cope with heat. Sometimes the soup is served as cold dish.
There are some variations of this soup mainly on the ingredients. Below is the bare minimum combination of the ingredients for the recipe. Other ingredients may be added into the soup such as sugar or seaweed .
Preparation: Time: 10 minutes
Cook Time: 1 - 2 hour in low heat, over 4 hour in...
Brown Braised Chicken (黄焖鸡) is a very popular dish in China recently. The major reason for its popularity are as follows: 1. It takes relatively short time to prepare and cook using pressure cooker; 2. The base taste is acceptable for almost everyone while extra spices could be added as you prefer; 3. Due to its 2 reasons above, many restaurants in China are centered its menu on the dish. There are even franchised stores operated similar to fast-food chain such as KFC.
Preparation Time: 10 minutes
Cook Time: 8 - 10 minutes
1. Chicken (bone...
Hot & Sour Noodles (酸辣粉) has been an appetizer dish in Sichuan China for hundreds of years. The dish traditionally uses the noodles made of peas starch or sweet potato starch.
The dish favors the sourness from Chinese vinegar and the spiciness from chili pepper oil. The grounded toasted peanuts and soybeans on top of noodles gave the special texture of crispness.
Preparation Time: 5 minutes
Cook Time: 5 minutes
1. Noodles (Sweet Potato Starch): 100g
2. Roasted Peanuts (Soybeans): 20g
3. Hot and Sour Noodle Sauce: 20g
4. Chicken Broth: 50g
5. Green Scallions: 10g...
Double-cooked Meat (回锅肉) is the No. 1 dish in Sichuan Cuisine because of its popularity. The dish literally cooked the meat twice with simmering in the boiling water before stir frying.
The most common used meat for the dish is the pork belly with skin(带皮五花肉). sometimes the pork ham with skin(带皮后腿肉) is used. The ideal cut of meat is to have the balance of lean meat (60%) and fat(40%). Combining with broad bean paste and other ingredients, the double-cook technique brings out the fragrant aroma and at the same time makes the dish less greasy...