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Sometimes, the best ideas come from the most unexpected places. After sharing my original Mala Noodles recipe, someone in the YouTube commen

Dry Pot Chicken (干锅鸡) is a Sichuan dish that delivers all the flavors of hot pot but without the broth. It originated from the Chongqing and

Chao San Xi (炒三丝), or "Stir-Fried Three Shreds," is a classic dish that highlights balance—textures, flavors, and the beauty of simple ingre

Beef and Broccoli is one of those dishes that feels like a staple in Chinese takeout, but its origins go back to Cantonese cuisine, where st

Sometimes the best dishes come from a stroke of creativity with what’s left in the fridge. That was exactly my thought when I eyed the lefto

The other day during lunch, a work friend shared how much he adores Chinese stir fry dishes, especially the egg tofu and potato stir fry one

So, here's the backstory: a friend from work asked me if I could whip up an egg tofu stir fry, and I thought, "Why not?" I love a good cooki

At the heart of Cantonese cuisine lies Mei Fun (or Mai Fun), a dish that exemplifies the culinary finesse of Hong Kong's chefs, marrying the

This is what my grandma used to do with leftover beansprouts and rice noodles, especially after a day of serving laksa. The next day, she wi

Have I ever told you that the General Tso's sauce and gravy from my Egg Foo Young are very versatile? They are great for stir frying, mixing

This dish is originated in China, Sichuan province. This is a classic dish in Sichuan cuisine that uses chicken as its primary ingredient. W

As a kid growing up, my grandma used to cook this at least once every 2 weeks. Yes. I have been eating tempeh since I was a kid. I have lear