Category Archives: Meat

Green beans and pork in “fish-fragrant” sauce

Posted on July 31, 2013 by

To the Western ear, “fish-fragrant” sauce has a very strange name. Does it taste like fish? Does it smell like fish? No, not hardly. “Fish-fragrant” (魚香, yúxiāng) is the name of a sauce that comes from Sichuanese cuisine, originally developed to accompany … Continue reading →

Posted in Long beans, Meat, Pork, Recipes, Stir-fry, Vegetables | Tagged , , , , , , | 1 Comment

Spicy braised chicken

Posted on July 28, 2013 by

This recipe takes a bit of time to make but it’s still very easy and unfussy. The overall taste is reminiscent of northern China, but with a bit of a spicy kick. Braised to a tender perfection, you’ll be able … Continue reading →

Posted in Braising, Chicken, Recipes | Tagged , , , , , , , , | 4 Comments

Bamboo shoots with bacon, chiles, and fresh basil

Posted on July 25, 2013 by

This is a home-cooked recreation of a Beijing restaurant dish. The restaurant in this case is another belonging to that great and rare genre, “Beijing creative.” Here is my version: And here is my poor quality, underexposed, out-of-focus, iPhone shot … Continue reading →

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Bacon with wood ear mushrooms and tofu (培根双鲜)

Posted on June 14, 2013 by

This dish was an outstanding success. The tastes blended really well together and the textures were wonderfully complimentary. Wood ear mushrooms (木耳, mùěr), which are usually sold dried and need to be soaked in warm water before using, have an earthy … Continue reading →

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Simple chili beef with peanuts

Posted on June 6, 2013 by

Here is another simple recipe. Thinly cut beef is quickly stir-fired with aromatics and then given some heat with dried chiles. Peanuts and soy sauce contribute some wonderful depth of flavor. The whole recipe is fast, simple, nourishing, and delicious. You … Continue reading →

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Another cumin beef recipe (孜然牛肉)

Posted on April 10, 2013 by

The first cumin beef recipe I posted called for thin slices of beef to be twice-cooked; first, briefly fried in about an inch of oil then drained and stir-fried with other ingredients. This recipe uses bite-sized chunks rather than slices, and … Continue reading →

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Fragrant chicken soup with tomato and lime (柠香蕃茄鸡)

Posted on March 25, 2013 by

This soup recipe, which I’m calling fragrant chicken soup with tomato and lime (柠香蕃茄鸡), is delicious. It’s also quite simple, because it creates its own stock. Pre-made soup stocks are wonderful things. I use them often and I’d never discourage … Continue reading →

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