ChinaFood Tutorial

🥞 Chinese Scallion Pancake Wrap  Shou Zhua Bing  is a popular Chinese street food known for its crispy, flaky layers and savory flavor. Literally meaning “hand-grabbed pancake,” it can be eaten plain, layered with scallions, or wrapped with fillings like eggs, ham, or vegetables. It’s crunchy outside and soft inside—perfect for breakfast or a snack. 🛒 Ingredients All-purpose flour: 300 g (about 2 cups) Warm water: 160–180 ml Salt: 1/2 tsp Scallions (green onions), finely chopped: 3–4 stalks Oil (vegetable or lard): 3–4 tbsp Optional fillings: egg, ham, lettuce, cheese, or sauces 👩‍🍳 Instructions Step 1. Make the Dough In a large bowl, add flour and salt. Slowly pour in warm water while stirring with chopsticks or a spatula until a shaggy dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes . Step 2. Prepare the Oil Paste In a small bo...

  Overview : Liangpi is a refreshing Chinese dish featuring cold, chewy wheat starch noodles served with a spicy, tangy sauce. This homemade version includes making the noodles from scratch, a process called “washing the dough” to extract starch, though you can use store-bought liangpi noodles for convenience. Serves 4. Ingredients : For the Noodles : 500g all-purpose flour (high-gluten preferred) 250ml water (adjust as needed) 1/2 tsp salt Optional: 1 tbsp wheat starch (for smoother texture, if not washing dough) For the Sauce : 3 tbsp soy sauce 2 tbsp black rice vinegar 1 tbsp sesame oil 1–2 tsp chili oil (adjust for spice preference) 1 tsp sugar 2 cloves garlic, minced 1 tsp toasted sesame seeds 1/2 tsp ground Sichuan peppercorn (optional, for numbing flavor) Toppings : 1 cucumber, julienned 1 cup mung bean sprouts, blanched 2 tbsp chopped green onions 2 tbsp chopped cilantro Optional: shredded carrots or seitan (wheat gluten) from dough washing Equipment : Large mixing bowl Fin...

🥮 Chinese Sweet Potato and Pumpkin Cakes Hongshu Nanguabing  is a traditional Chinese snack made from mashed sweet potatoes and pumpkin, coated in sesame seeds, and pan-fried until golden and crispy on the outside while soft and sweet inside. These cakes are simple to make, healthy, and perfect for breakfast, dessert, or an afternoon treat. 🛒 Ingredients Sweet potatoes: 300 g Pumpkin: 200 g Glutinous rice flour: 200–250 g (adjust as needed) White sugar: 2–3 tbsp (optional, to taste) White sesame seeds: 50 g Cooking oil: for shallow frying 👩‍🍳 Instructions Step 1. Prepare the Vegetables Peel the sweet potatoes and pumpkin, then cut them into small chunks. Steam or boil the pieces until soft (about 15–20 minutes). Drain well to remove excess water. Step 2. Mash and Mix Mash the steamed sweet potatoes and pumpkin together until smooth. Add sugar to taste and mix well. Gradually add glutinous rice flour, kneading into a soft, smooth ...

🍲 Chinese Lamb Offal Soup  Yang Za Tang is a traditional dish enjoyed especially in northern China. Made with lamb offal—such as heart, liver, tripe, and lungs—this soup is warming, hearty, and packed with flavor. It’s often eaten during cold seasons to provide warmth and nourishment. The dish is known for its rich broth, tender offal pieces, and the fragrant aroma of Chinese spices. 🛒 Ingredients Lamb offal (heart, liver, tripe, lung, intestines): 1–1.2 kg total Lamb bones (for stock): 500 g Fresh ginger: 6–8 slices Green onions: 2 stalks Garlic: 4 cloves, smashed Star anise: 2 pieces Sichuan peppercorns: 1 tsp Dried chili (optional): 2–3 Salt: 1½ tsp (or to taste) White pepper powder: ½ tsp Cooking wine (Shaoxing wine): 2 tbsp Cilantro: a handful, chopped Sesame oil: 1 tsp Vinegar (optional, to taste) 👩‍🍳 Instructions Step 1. Clean the Offal Wash all lamb offal thoroughly. Use flour or salt to scrub intestines and tripe to ...

🐟 Chinese Steamed Fish Head with Chopped Chili  Duo Jiao Yu Tou  is a famous dish from Hunan Province, China. Known for its bold, spicy, and aromatic flavors, it features a fresh fish head topped with a generous amount of chopped red chili peppers, then steamed to perfection. The tender fish meat absorbs the heat and fragrance of the chilies, making it both flavorful and appetizing. 🛒 Ingredients Fresh bighead carp or grass carp head: 1 (about 800 g–1 kg) Chopped red chili (Hunan-style preserved chili): 3–4 tbsp Fresh red chili peppers: 2–3, finely chopped Ginger: 6–8 slices Garlic: 4 cloves, minced Green onions: 2 stalks, chopped Soy sauce: 2 tbsp Shaoxing wine (Chinese cooking wine): 2 tbsp Salt: ½ tsp (adjust to taste) Vegetable oil: 3 tbsp 👩‍🍳 Instructions Step 1. Prepare the Fish Head Clean the fish head thoroughly, removing gills and any blood clots. Split the fish head in half from the middle, but do not cut all the way t...

🐟 Chinese Braised Belt Fish  Hong Shao Dai Yu  is a classic home-style Chinese dish. The fish is first lightly fried until golden, then braised in a savory-sweet soy sauce with ginger, garlic, and aromatics. The result is tender, flavorful fish coated in a rich, glossy sauce. 🛒 Ingredients Belt fish (cut into 6–8 cm sections): 600 g Ginger: 6 slices Garlic: 4 cloves, smashed Green onions: 3 stalks, cut into sections Dried chili peppers: 2–3 (optional) Cooking oil: 4–5 tbsp Seasonings Light soy sauce: 3 tbsp Dark soy sauce: 1 tbsp Shaoxing wine (Chinese cooking wine): 3 tbsp Vinegar: 1 tbsp Sugar: 1 tbsp (rock sugar preferred) Salt: to taste Water: about 300 ml 👩‍🍳 Instructions Step 1. Prepare the Fish Clean the belt fish thoroughly and cut into even sections (about 6–8 cm long). Pat the fish dry with paper towels. Optionally, lightly dust with flour or cornstarch—this prevents sticking and helps form a golden cru...

🥢 Chinese Braised Pork Knuckle  Hong Shao Zhou Zi  is a classic Chinese dish, especially popular during family banquets and festive occasions. The pork knuckle is slowly braised in a rich soy-based sauce until the meat becomes tender, flavorful, and glistening. 🛒 Ingredients Pork knuckle (front leg with skin on): 1 piece (about 1.5–2 kg) Ginger: 6–8 slices Green onions: 4–5 stalks, cut into sections Star anise: 2 pieces Bay leaves: 2–3 Cinnamon stick: 1 small piece Dried chili peppers: 2–3 (optional) Cooking oil: 2 tbsp Seasonings Light soy sauce: 4 tbsp Dark soy sauce: 2 tbsp Shaoxing wine (Chinese cooking wine): 4 tbsp Rock sugar (or brown sugar): 30 g Salt: to taste Water (or stock): enough to cover the knuckle 👩‍🍳 Instructions Step 1. Prepare the Pork Knuckle Clean the pork knuckle thoroughly. Place it into a pot of cold water with a few slices of ginger and a splash of Shaoxing wine. Bring to a boil and bl...

🥢 Chinese Mu Shu Pork  Mu Shu Pork is a classic Northern Chinese stir-fry dish. It features tender strips of pork cooked with scrambled eggs, wood ear mushrooms, and crisp vegetables, all seasoned with savory sauce. In China, it is often served with rice, while in the West it’s sometimes wrapped in thin pancakes. 🛒 Ingredients Pork tenderloin (or pork loin): 250 g Dried wood ear mushrooms: 10 g (rehydrated in warm water) Eggs: 2 Cucumber (or zucchini): 1 medium, julienned Carrot: ½, julienned Garlic chives or green onions: a handful, chopped Ginger: a few slices, minced Garlic: 2 cloves, minced Cooking oil: 2–3 tbsp Seasonings Light soy sauce: 1 tbsp Dark soy sauce: ½ tbsp (optional, for color) Oyster sauce: 1 tbsp Shaoxing wine (or cooking wine): 1 tbsp White pepper: ¼ tsp Salt: to taste Sesame oil: ½ tsp 👩‍🍳 Instructions Step 1. Prepare the Ingredients Slice pork tenderloin into thin strips. Marinate with a litt...

🍖 Chinese Guo You Rou  Guo You Rou is a classic dish from Northeast China (Dongbei cuisine) . It features tender slices of pork coated in a light batter, deep-fried until golden, then quickly stir-fried in a sweet and sour sauce. The result is crispy on the outside, juicy inside, with a glossy sauce coating every piece. 🛒 Ingredients For the Pork: Pork tenderloin (or pork loin): 300 g Egg: 1 Cornstarch: 3–4 tbsp Salt: ½ tsp Cooking oil: for deep frying For the Sauce: Light soy sauce: 1 tbsp Vinegar (rice vinegar or white vinegar): 2 tbsp Sugar: 2 tbsp Ketchup or tomato paste: 1½ tbsp Water: 3 tbsp Cornstarch slurry (1 tsp cornstarch + 2 tsp water) Aromatics (optional): Garlic: 2 cloves, minced Ginger: a few slices 👩‍🍳 Instructions Step 1. Prepare the Pork Slice the pork tenderloin into thin strips or slices (about 0.5 cm thick). Marinate with salt, beaten egg, and 1–2 tbsp of cornstarch. Coat evenly so the pork slice...

🍖 Chinese Dongpo Pork ( Dōngpō Ròu) Dongpo Pork is one of the most famous traditional dishes from Hangzhou, China. Named after the Song dynasty poet Su Dongpo , this dish is renowned for its glossy red color, melt-in-the-mouth texture, and rich aroma. The pork belly is braised slowly with soy sauce, Shaoxing wine, and aromatics until tender and flavorful. 🛒 Ingredients Pork belly (with skin): 800 g – 1 kg (cut into large 5–6 cm cubes) Shaoxing wine: 200 ml Light soy sauce: 2–3 tbsp Dark soy sauce: 1–2 tbsp (for color) Rock sugar (or regular sugar): 30–40 g Ginger: 6–8 slices Scallions: 3–4 stalks (cut into long sections) Star anise: 2 Water: enough to cover the pork Optional: a small piece of cinnamon or bay leaf for extra aroma 👩‍🍳 Instructions Step 1. Prepare the Pork Belly Rinse the pork belly and cut it into large cubes (about 5–6 cm each). Place the pork cubes in a pot of boiling water, blanch for 3–5 minutes to remove impuritie...