ChinaFood Tutorial

  Suànní Qiézi  is a traditional Chinese cold appetizer made with tender steamed eggplant drizzled in a bold garlic-based dressing. It's light, flavorful, and incredibly refreshing — perfect as a side dish or a healthy snack in the summer.  Ingredients Main: 2–3 Chinese eggplants (long, purple variety) 4–5 garlic cloves (minced or crushed) 1–2 scallions (finely chopped) 1 small fresh chili or chili oil (optional, for spice) Sauce: 1 tablespoon light soy sauce 1 tablespoon Chinese black vinegar (or rice vinegar) 1/2 teaspoon sugar 1 teaspoon sesame oil 1 tablespoon hot oil (to pour over garlic and release aroma) Optional: 1/2 teaspoon oyster sauce or 1 tablespoon warm water to dilute  Preparation Step 1: Prep the Eggplant Wash and trim the eggplants, then cut them in half or into sections if too long. Steam the eggplants in a steamer (or over boiling water) for 10–15 minutes , or until soft and fully cooked. Tip: You ca...

Chinese-style stir-fried clams, is a popular seafood dish found in coastal Chinese cities and night markets. It's known for its rich aroma, savory-sweet flavor, and spicy garlicky kick. Quick to prepare and full of ocean freshness, this dish is best enjoyed with steamed rice or a cold beer. Ingredients Main: 500g (about 1 lb) fresh clams (preferably flower clams or Manila clams) 1 tablespoon vegetable oil 4 cloves garlic, minced 1 thumb-sized piece of ginger, sliced thinly 2–3 dried red chilies (optional, for spice) 1 fresh red chili, sliced (optional) 1 scallion, cut into sections Seasoning: 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1 teaspoon dark soy sauce (for color) 1 tablespoon Shaoxing wine (or dry sherry) 1/2 teaspoon sugar Salt to taste 1/4 cup water or clam soaking liquid (optional)  Preparation Step 1: Clean the Clams Soak the clams in salted water (add a bit of oil) for 1–2 hours to help them spit out ...

  Liang Ban Qiu Kui is a refreshing and healthy cold dish made with tender okra (lady’s fingers) . It’s lightly blanched, then dressed with a savory, aromatic sauce that's common in Chinese home-style cold appetizers. This simple, fast, and nutritious dish is perfect for summer or as a light side dish.  Ingredients  Main: 200g (about 7 oz) fresh okra 1 teaspoon salt (for blanching) Sauce (Dressing): 2 cloves garlic, minced 1 tablespoon light soy sauce 1 tablespoon vinegar (preferably Chinese black vinegar or rice vinegar) 1 teaspoon sesame oil 1/2 teaspoon sugar Optional: 1–2 teaspoons chili oil (for spice) Optional garnish: sesame seeds or chopped scallions Instructions Step 1: Prepare the Okra Wash the okra thoroughly and cut off the tough stems. Bring a pot of water to a boil. Add a pinch of salt. Blanch the okra for about 1–2 minutes until just tender but still vibrant green. Remove and immediately plunge into ice wate...

  Zhan Jiang Cai is a beloved cold dish from Northeast China (Dongbei) , often served in the summer or as an appetizer. The name literally means "vegetables dipped in sauce." It features a colorful assortment of fresh, crisp raw or lightly blanched vegetables served with a rich, umami-packed fermented soybean dipping sauce. It’s refreshing, satisfying, and surprisingly addictive. Ingredients  For the Vegetables (customizable): Cucumbers (sliced into sticks) Carrots (peeled and sliced) Celery (cut into sticks) Green beans (blanched) Lettuce or cabbage leaves Radishes Boiled potatoes or sweet potatoes (optional) Fresh garlic leaves or chives (optional) For the Dipping Sauce: 2 tablespoons fermented soybean paste ( Korean doenjang is a decent substitute) 1 tablespoon sweet bean paste (optional for balance) 1–2 cloves garlic (finely minced or grated) 1 tablespoon cooking oil (preferably soybean or vegetable oil) 1 teaspoon sugar (to balan...

 This comforting Chinese stew features tender chunks of beef brisket slowly braised with daikon radish in a fragrant, soy-based broth. It's hearty, rich, and perfect for cold days or as a family-style main dish served with steamed rice or noodles. 📝 Ingredients Main: 500g (1.1 lbs) beef brisket, cut into large chunks 1 medium daikon radish (white radish), peeled and cut into thick wedges 3 slices of ginger 2 scallions (cut into sections) 2–3 cloves of garlic (smashed) 1 piece of star anise 1 bay leaf 1 small piece of cinnamon stick (optional) 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Shaoxing wine (or Chinese cooking wine) Salt, to taste 1/2 tsp sugar Water or beef stock Cooking oil 👩‍🍳 Instructions 1. Blanch the Beef Place beef brisket in a pot with enough cold water to cover. Add a few slices of ginger and bring to a boil. Boil for 3–5 minutes to remove impurities. Drain and rinse the beef with warm water. ...

  Twice-Cooked Pork is a classic Sichuan dish featuring tender slices of pork belly first simmered, then stir-fried with fermented bean paste and crisp vegetables. It's savory, slightly spicy, and packed with umami—one of the most beloved dishes in Sichuan cuisine. 📝 Ingredients Main: 400g (14 oz) pork belly (with skin) 1 green bell pepper (or green garlic sprouts, if available) 1 leek or 1/2 onion (optional, sliced) 2 tbsp cooking oil Seasoning: 1 tbsp Doubanjiang (Sichuan chili bean paste) 1 tsp Douchi (fermented black beans), roughly chopped – optional 1 tbsp light soy sauce 1 tsp dark soy sauce (for color) 1/2 tsp sugar 1 tbsp Shaoxing wine (or cooking wine) 👩‍🍳 Instructions 1. Boil the Pork (First Cook) Place the pork belly in a pot of cold water. Add a few slices of ginger and a splash of cooking wine. Bring to a boil and simmer for 20–30 minutes, until just cooked but still firm. Remove and let cool. Once cool, slice thinl...

  A fiery and flavorful Sichuan dish featuring tender pork slices steeped in a bold, numbing chili broth, layered with vegetables and topped with sizzling aromatics. 📋 Ingredients For the pork: 300g (10 oz) pork loin or pork tenderloin 1 tbsp light soy sauce 1 tbsp cooking wine (Shaoxing wine) 1 egg white 1.5 tbsp cornstarch Pinch of salt For the broth: 3 cups chicken stock or water 2 tbsp doubanjiang (Sichuan chili bean paste) 1 tbsp douchi (fermented black beans) – optional 2 tsp chili flakes (adjust to taste) 1 tbsp Sichuan peppercorns (whole or crushed) 4 cloves garlic (minced) 1 tsp ginger (minced) 2 scallions (white and green parts separated) Salt to taste For the base vegetables: 1/2 head Napa cabbage or a handful of bean sprouts A few leaves of spinach or celery (optional) For garnish: 3 tbsp cooking oil Extra dried chili or chili powder (for extra heat) Extra Sichuan peppercorns (for more numbing sensa...

 A bold, spicy dish from Hunan province, featuring a tender split fish head smothered in fermented chopped chili, steamed to perfection.  Ingredients Main: 1 large freshwater fish head (typically carp or bighead carp), around 800g–1kg 3 tablespoons duojiao (fermented chopped red chili, available at Asian markets) 2 tablespoons minced garlic 1 tablespoon minced ginger 2 stalks green onion (separate white and green parts) 2 tablespoons light soy sauce 1 tablespoon cooking wine (Shaoxing wine) 1 tablespoon vegetable oil Garnish: Chopped green onion (green part) Fresh red chili slices (optional) Hot oil (for finishing drizzle) 🔪 Preparation 1. Prepare the Fish Head Clean the fish head thoroughly, remove gills and any blood clots. Split the fish head down the middle from the mouth, keeping the back connected. Pat dry and rub both sides with a little salt and cooking wine. Let marinate for 10–15 minutes. 2. Prepare the Chili Mixture I...

  A traditional Chinese comfort dish featuring tender, braised pork intestines stir-fried in a savory, tangy sauce. 📋 Ingredients For cleaning and braising: 500g (1.1 lbs) pork intestines 2 tablespoons flour 2 tablespoons white vinegar 2 tablespoons cooking wine 2 slices ginger 1 green onion (cut into large pieces) 2–3 star anise 1 small piece of Chinese cinnamon stick (optional) 1 bay leaf For stir-fry: 2 tablespoons vegetable oil 3 cloves garlic (sliced) 1 thumb ginger (sliced) 1 green chili (sliced) 1 red chili (sliced) 2 scallions (cut into 2-inch pieces) Sauce: 1.5 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 tablespoon Chinese black vinegar (Chinkiang vinegar) 1/2 tablespoon sugar 1 tablespoon cooking wine 1/2 tablespoon oyster sauce (optional) 100ml water (adjust as needed) 1 teaspoon cornstarch (mixed with a bit of water to thicken) 🍳 Instructions 1. Clean the Pork Intestines ...

  A classic Sichuan dish featuring tender chicken cubes, crunchy peanuts, and a bold, spicy-sweet sauce. 📋 Ingredients Chicken & Marinade: 300g (10 oz) boneless chicken breast or thigh (cut into 1.5 cm cubes) 1 tablespoon light soy sauce 1 teaspoon Shaoxing wine (or dry sherry) 1 teaspoon cornstarch 1/2 teaspoon sesame oil Sauce: 1.5 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 tablespoon Chinese black vinegar (or rice vinegar) 1 tablespoon sugar 2 tablespoons water 1 teaspoon cornstarch Stir-fry: 2 tablespoons vegetable oil 3–4 dried red chili peppers (cut into sections, deseeded if preferred) 1 teaspoon Sichuan peppercorns (optional, for numbing aroma) 2–3 garlic cloves (minced) 1 small piece of ginger (minced) 2 spring onions (white parts chopped into 1-inch sections) Other: 50g (about 1/3 cup) roasted or fried unsalted peanuts 🍳 Instructions 1. Marinate the Chicken In a bowl, combine the d...

A savory northern classic that brings rich pork flavor and silky vermicelli together in a single pot. Main: 500g (about 1 lb) pork belly (with skin) 100g dried sweet potato vermicelli (or mung bean noodles) Aromatics: 4–5 slices of ginger 4 cloves garlic (smashed) 2 green onions (cut into sections) Seasonings: 1 tablespoon cooking wine 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 teaspoon sugar (rock sugar preferred) Salt to taste Optional: a small piece of star anise or a bay leaf for added aroma Oil: 1 tablespoon vegetable oil practice： 1. Prepare the Pork Cut pork belly into bite-sized cubes. Blanch in boiling water for 2–3 minutes to remove impurities. Rinse with warm water and set aside. 2. Soak the Vermicelli Soak dried vermicelli in warm water for 20–30 minutes until soft. Drain and set aside. 3. Sauté Aromatics Heat oil in a wok or large pot. Add ginger, garl...

 Everywhere in the world has its own food culture. Chinese food, however, stands out from the rest. What others don't eat, the Chinese eat. What others don't think of, the Chinese eat. This magical country can always bring to the table foods that you would never think of. For example, fish bladder. I'm sure many people don't know that swim bladder can be eaten. Today, I am going to share with you a traditional Chinese dish: Fried Fish Bladder with Pickled Peppers. To make this dish, you need to prepare: Fresh swim bladder, suitable amount.   Soy sauce, oyster sauce, salt, chicken essence, pepper, white wine, green onion, ginger, garlic, millet chilli, pickled pepper, moderate amount. Practice: 1, first prepare some fresh fish bubbles, and then put into the water to clean, and then use a toothpick or knife to all give it a puncture, the inside of the gas release. 2, handle the fish bubble cold water in a pot, add onion and ginger white wine or cooking wine blanch for 2 m...

 Everyone thinks meat is delicious. But eating meat every day makes anyone feel tired. This time we need to change the taste, eat some vegetarian dishes. Today we bring this dish: tiger skin sharp pepper. Ingredients to be prepared: Peppers, 5 Soya sauce, moderate Salt, according to their own taste moderate add Sugar, 2g Vinegar, 2 spoons Minced garlic, moderate Cooking oil, a little. Practice: 1: Wash the sharp peppers and cut off the root. Use a small knife to scoop out the seeds and tendons from the inside of the sharp peppers. 2: Cut the sharp pepper in half. Dry the water. 3: Put a moderate amount of oil in a pan over medium-low heat, place the peppers in the pan, and press and turn them over with a spatula from time to time.      Make both sides of the sharp pepper evenly heated, fry the tiger skin. Then set aside. 4: Mix the bowl of sauce. Add 1 tbsp of soy sauce, 2g of salt, 1 tbsp of sugar and 2 tbsp of vinegar to the bowl. 5: Heat the oil in a hot pan, add ...

 Why have you been very obese? It's because you eat too much high protein food like chicken nuggets. In fact, we should eat more green vegetables. Not only healthy, but also not easy to be obese. Today we share a traditional Chinese dish: spinach with garlic. Ingredients to prepare: Spinach, 500g Salt, moderate Carrot, 1 Garlic, the more the better Cooking oil, 20g Soy sauce, moderate Method: 1: Spinach, carrot, after washing, cut into sections, garlic minced 2: Put them into a pot and run them through boiling water. 3：Burn oil in a pan, add minced garlic and stir-fry. 4: Add carrot and spinach and stir fry well. 5: Add soy sauce, salt, stir fry evenly. So far: a simple and healthy garlic spinach is finished.

 Another old saying in China: Good wine goes with good food, and good food goes with good wine! To some extent, you can also improve your drinking capacity by making a good wine dish! Today I'd like to share with you a Chinese Golden Classical Drinking Dish: Pork Liver in Cold Sauce! Ingredients to prepare: 1 pork liver 5-6 small onions 6-7 slices of ginger 2-3 star anise 1-2 tablespoons of cooking wine 1 tablespoon of scallions 1 tablespoon of garlic 1 tablespoon of white sesame 2 tablespoons of chili pepper 2 tablespoons of soy sauce 1 tablespoon of vinegar Salt, as appropriate 1 tablespoon of oyster sauce ½ tablespoon of sugar ½ tablespoon of pepper 1 tablespoon of peppercorn oil 1 tablespoon of sesame oil 1 tablespoon of red oil chillies Practice: 1: Put small onions, ginger, cooking wine, star anise, pork liver in cold water and cook until the liver is just cooked. About ten minutes. 2: Put the cooked pork liver in cool water to cool down. 3: Cut into thin slices as in ...