These Chengdu-style spring rolls are a light and fresh street snack that don’t require messy frying. When you think of spring rolls, the first image that comes to mind might be golden, crispy shells hot from the fryer. But these…
Miso Garlic Clams
If you love savory flavors you’ll love this recipe for miso garlic clams. The whole recipe comes together in one pan in less than 15 minutes. Clams might look intimidating, but they’re arguably the easiest type of seafood to cook….
Sichuan Paocai (Infinite Pickle Jar)
Paocai (泡菜), literally meaning “soaked vegetables” in Chinese, is a traditional Sichuanese pickle made through lacto-fermentation. Paocai is deeply rooted in Sichuan cuisine, prized for its versatility as both a side dish and ingredient. Unlike many other fermented pickles, paocai…
Tinned Fish with Dressed Winter Citrus
Brighten your table with this quick, refreshing small plate that pairs pantry-staple tinned fish with vibrant winter citrus. My plate features canned hake, but feel free to swap it for any tinned white fish, tuna, or mackerel. The citrus pictured…
Black Sugar Ginger Hot Chocolate
A cozy twist on hot chocolate, this 5-ingredient recipe features the warmth of black sugar and ginger. Dark chocolate and a pinch of salt balance the flavors, creating a rich yet not-too-sweet treat. Inspired by black sugar and ginger tea,…
Apricot Kernel (Chinese Almond) Ice Cream
All about apricot kernels! Plus a custard-based ice cream with an intoxicating nutty almond aroma.