Cashew Chicken (腰果雞丁) While cashew chicken is considered a Chinese-American dish, if you would like to give this recipe a […]
Read
This chili oil (làjiāo yóu, 辣椒油) makes the perfect accompaniment to Chinese dumplings, but it’s great on so many other […]
Read
Chili Powder This is a fast, easy recipe for home made chili powder. If you want, you can swap out […]
Read
This habanero-mango hot sauce is hot, but not too hot, and packs lots of flavor alongside the heat. For more […]
Read
Hot and Sour Soup (酸辣汤) This authentic recipe for hot-and-sour soup is essentially an ancient Chinese doctor’s curative that combines […]
Read
Kaeng phet literally means “spicy curry” (aka red curry) and this dish truly lives up to its name. This is […]
Read
Ma La Xiang Guo (麻辣香锅) Ma la xiang guo (麻辣香锅), which translates roughly to “spicy-numbing stir fry pot” is a […]
Read
Mapo Tofu (麻婆豆腐) Mapo tofu is a popular Chinese dish from Sichuan province, allegedly named for the pockmarked (“ma” from […]
Read
Nam prik pao is one of those magical condiments that can be (and is) used for just about everything (just […]
Read
Orange Beef (陈皮牛) Orange beef is another classic Chinese restaurant dish here in the States that doesn’t actually exist in […]
Read
There are many different stories about how drunken noodles, or pad kee mao (ผัดขี้เมา), got their name. Depending on the […]
Read
Shuizhu niurou is often translated on menus in Chinese restaurant across the U.S. as “water cooked” or “boiled” beef, which […]
Read
last updated August 17, 2023