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Day With Mei

Chinese-American pantry recipes

Sweet

  • Savory
  • Sweet
  • Tinned Fish
  • Spiced Caramel Poached Pears

    Sweet · November 29, 2024

    Spiced Caramel Poached Pears

    Kool-Aid Pickle Sorbet

    Sweet · August 30, 2024

    Kool-Aid Pickle Sorbet

    Mahalabia (Milk Pudding) with Rhubarb

    Sweet · July 17, 2024

    Mahalabia (Milk Pudding) with Rhubarb

    Strawberry Ice Cream

    Sweet · June 26, 2024

    Strawberry Ice Cream

    Honey Lemon Aiyu Jelly

    Sweet · June 16, 2024

    Honey Lemon Aiyu Jelly

    Almond Pound Cake with Fig Leaf Créme Fraîche Whip and Vinaigrette

    Sweet · June 4, 2024

    Almond Pound Cake with Fig Leaf Créme Fraîche Whip and Vinaigrette

    Sweet Corn Ice Cream

    Sweet · May 29, 2024

    Sweet Corn Ice Cream

    Cantonese Milk Skin Pudding (雙皮奶)

    Sweet · May 6, 2024

    Cantonese Milk Skin Pudding (雙皮奶)

    Fresh Strawberry Milk (+ Strawberry Matcha Latte)

    Sweet · April 29, 2024

    Fresh Strawberry Milk (+ Strawberry Matcha Latte)

    Fishy Toffee Pudding (Tamarind-Date Cake with Fish Sauce Toffee)

    Sweet · April 22, 2024

    Fishy Toffee Pudding (Tamarind-Date Cake with Fish Sauce Toffee)

    Sichuan Hot Honey Baklava

    Sweet · April 2, 2024

    Sichuan Hot Honey Baklava

    Eggs & Toast Ice Cream

    Sweet · March 18, 2024

    Eggs & Toast Ice Cream

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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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