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Day With Mei

Chinese-American pantry recipes

pork

Savory · February 23, 2024

Sichuan Pig Ear Salad

Sichuan pig ear salad is a traditional Chinese dish doused in a spicy garlic sauce. It’s perfect as a cold appetizer or even packed in school lunches alongside rice or noodles. Don’t skimp on the chili oil in this one!…

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Hi! I'm Mei, a Chinese-American recipe developer seeing familiar foods from a new perspective.

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Tinned Fish Talk 🎣 Ferrigno Sardines à la Pissalad Tinned Fish Talk 🎣 Ferrigno Sardines à la Pissaladière

Sardines from the South of France in a sauce of the Provençal classic, pissaladière (flatbread with black olives, caramelized onions, and anchovies. The tin illustration is a reference to a classic French comedy, comment if you know 👀

I purchased the tin from @rainbowtomatoesgarden quite some time ago, check out their website for a huge selection of tins.
Maple Bourbon Sichuan Bacon (川味腊肉) Ice Cream big Maple Bourbon Sichuan Bacon (川味腊肉) Ice Cream

big thank you to @t1bg for the flavor idea 🙇‍♀️🥓🍁🥃
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.
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