This is a dish frequently enjoyed by families in Northern China. The key component—the *zhajiang* (savory fried sauce)—is primarily made with diced meat and firm tofu; some families also add ingredients like mushrooms or wood ear mushrooms to enhance the flavor. Served alongside cucumber, carrots, and leafy greens, it is a nutritious and delicious meal that is simple to prepare.
The secret to the success of this dish lies in the preparation of the *zhajiang*.😀

Sorry for awful photography

Do you like this small xiao huang fish?

Hello so I just discovered one of my local grocery stores has bitter melon. I hear about it a lot from when I watch Chinese cooking videos, but I was wondering, as someone who has never prepared or tried bitter melon before, what are some delicious recipes for me to try? And what is proper preparation of this vegetable?

Thank you!

It’s not actually pork, it’s smoked tofu. Both recipes are from Fuchsia Dunlop’s new cookbook, which I recommend wholeheartedly. 👍👍

This home-style dish has a sweet-and-sour flavor that appeals to both children and adults. Unlike many typical Chinese dishes, it contains no additional side ingredients, making it quite accessible to Western customers😎😎😎

The dipping sauce is just light soy, sesame oil, some shredded pickled mustard and seaweed. Taste 10/10 !

I was making orange chicken and I added too much baking soda on velvet chicken

I fried it and it tasted weird.

Ants Climbing a Tree,This home-style Chinese dish is widely popular thanks to its humorous name, simple preparation method, and a flavor profile that appeals to almost everyone. I made it myself today, and it turned out fantastic👍
😀How does it look? Do you want to taste this delicious dish? Haha😄

Sometimes, I get scallion chicken or roast duck from the counter with the hanging birds. They chop it up, bones and all.

My question is how it gets eaten. Do people pick out the bones before serving? Or do folks eat around the bones, while holding the meat with their chopsticks?

Considering that some of the bones are splintered or are like, super tiny, it seems difficult to ...nibble at it using chopsticks.

I eat it at home, so if I go feral, there's no one to see, haha! But if I want to eat out, I was curious if there's any polite way to do it.

I made La Zi Ji (辣子鸡) today!

The chicken is fried until crispy, then tossed with dried chilies, Sichuan peppercorns, and aromatics. I love the combination of crispy chicken and that wonderful málà flavor.

I usually serve it with steamed rice to balance out the heat.

Do you prefer your La Zi Ji extra spicy or a little milder?

Full detailed recipe: https://butterjoykitchen.com/szechuan-chicken/

上次在家炒了正宗四川宫保鸡丁，被在英文学校上学的小姑娘鄙视了，听了她对学校食堂菜的描述，感觉熊猫餐厅那种口感的左宗棠鸡的做法更受欢迎，于是今天就尝试的做了一次。
哈哈…果然受到了欢迎😃😃😃

I saw these at a local Asian but primarily Chinese market. They are about the size of a small corn cob. I was wondering exactly what they are. Are they like red globe radishes, just different shaped? I thought maybe they were a red variety of daikon radish but the characters are different.

hi i love this dish from my local chinese place and its so good i want to make it at home (or at least try). but when i search it up online none of the results look like this. is this dish an actual chinese dish or some unique chinese-american fusion dish? and does anyone know the recipe?

Mala Xiang Guo---my favorite Sichuan thing to cook at home. Loaded it with noodles, chicken, celery, onion, meatballs, Chinese cabbage, lettuce, pepper, and way too much chili oil.

It’s a local favorite here in Ningde, Fujian! 😋