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Day With Mei

Chinese-American pantry recipes

Recipes

  • Savory
  • Sweet
  • Tinned Fish
  • Bastani Sonnati (Persian Saffron Ice Cream)

    Recipes, Sweet · May 2, 2025

    Bastani Sonnati (Persian Saffron Ice Cream)

    Mushroom “Rice” with Yacai Stir-Fry 菌米芽菜

    Recipes, Savory · April 28, 2025

    Mushroom “Rice” with Yacai Stir-Fry 菌米芽菜

    Pandan Ice Cream

    Recipes, Sweet · April 10, 2025

    Pandan Ice Cream

    Strawberry Sichuan Peppercorn Syrup

    Recipes, Sweet · March 21, 2025

    Strawberry Sichuan Peppercorn Syrup

    Buckwheat Black Sugar Chocolate Chip Cookies

    Recipes, Sweet · March 17, 2025

    Buckwheat Black Sugar Chocolate Chip Cookies

    Black Pepper Blueberry Crisp

    Sweet · March 10, 2025

    Black Pepper Blueberry Crisp

    Bamboo Toasted Rice Ice Cream

    Recipes, Sweet · February 28, 2025

    Bamboo Toasted Rice Ice Cream

    Tinned Smoked Salmon Dip

    Recipes, Tinned Fish · February 3, 2025

    Tinned Smoked Salmon Dip

    How to Season A Wok (+ Tips to Maintain)

    Savory · January 30, 2025

    How to Season A Wok (+ Tips to Maintain)

    Chengdu-Style Spring Rolls & Homemade Spring Roll Wrappers

    Savory · January 27, 2025

    Chengdu-Style Spring Rolls & Homemade Spring Roll Wrappers

    Miso Garlic Clams

    Savory · January 22, 2025

    Miso Garlic Clams

    Sichuan Paocai (Infinite Pickle Jar)

    Savory · January 6, 2025

    Sichuan Paocai (Infinite Pickle Jar)

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    Tinned Fish Talk 🎣 King Salmon Cheeks from @wildfi Tinned Fish Talk 🎣 King Salmon Cheeks from @wildfishcannery 

King salmon cheeks are a cut you can’t get anywhere else in a can, it’s rare to even find at a fishmonger, much less a restaurant. Fish cheeks are rare because they are so small and labor-intensive to harvest. There’s only two per fish so you can imagine how much it takes to fill a single can.

The good news: this is one of the most uniquely pleasurable experiences I’ve had from a tin of fish. The bad news: there is a very limited quantity that sells out almost immediately each year (sorry!) For transparency, they sent me this tin ($44) but know i’ve been a continued customer and all opinions are my own.

I chose to warm up the unopened tin in hot water so the natural fat and collagen are even more luxurious—like a fatty, unctuous scallop. King salmon has a relatively mild flavor and richer texture compared to sockeye or coho. Wildfish Cannery is a one-of-a-kind operation here in North America with a tight-knit supply chain that hand-packs fish caught locally in Southeast Alaska. I hold a special respect for their culinary approach, the cannery is a direct opposition to the category’s commodity reputation.
    2 weeks later, we have Sichuan larou! In the pre 2 weeks later, we have Sichuan larou! 

In the previous video, I cured pork belly in salt and spices for several days then set it outside to dry. I smoked it with apple wood pellets and cooked off a piece to taste.
    How do you keep traditional foods alive? Sichuan How do you keep traditional foods alive?

Sichuan bacon season is back! Larou (Sichuan bacon) is a cured pork belly process similar to pancetta. It’s first seasoned with spices and salt in an equilibrium cure, hung outside to dehydrate, then (optionally) smoked. The earliest records of this wind-cured meat date back to the Zhou Dynasty roughly 3000 years ago. 

In Sichuan you can buy larou everywhere. In the US no one really makes it at scale. I grew up in the US making it with my family every winter season out of that necessity. Funny enough I’m the only one from my generation still carrying it on, and I’m the one farthest from home.
    saved the best for last the suburbanite mall rat saved the best for last

the suburbanite mall rat in me is clawing to get out help me
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