Recipes
A collection of my favorite recipes and cooking experiments.
Qiaotou Pork Ribs
Classic Taiwanese street food - crispy fried pork ribs with garlic and salt-baked seasoning, double-fried for extra crunch.
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Beef Marinade Method
Professional beef marinating technique - master the correct order and ratio to achieve tender, juicy, and flavorful beef.
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Chicken Marinade Method
A versatile chicken marinade recipe perfect for stir-frying, deep-frying, or grilling.
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Laziji (Spicy Fried Chicken)
Authentic Sichuan-style spicy fried chicken - crispy outside, tender inside, with dried chilies and Sichuan peppercorns.
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Dry Pot Cauliflower
Fragrant dry pot cauliflower - flash-fried then wok-tossed with pork belly and whole garlic cloves.
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Chu Hou Beef Brisket
Cantonese-style braised brisket with Chu Hou sauce, fermented bean curd, and warm spices.
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Sizzling Claypot Chicken or Beef
High-heat claypot cooking locks in juices with a savory sauce.
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Ginger Scallion Chicken
Ginger-forward stir-fried chicken finished with a splash of wine.
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Yum Cha Beef Short Ribs
Dim sum-style black pepper beef short ribs, marinated for tenderness.
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Sizzling Chicken with Yellow Bean Paste
Yellow bean paste claypot chicken with a bold sizzling aroma.
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Sizzling Pork Intestines
Pressure-cooked then stir-fried for tender yet lightly crisp intestines.
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Soybean Braised Pork Trotters
Slow-braised pork trotters with soybeans for a rich, gelatinous stew.
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Black Bean Steamed Ribs
Steamed ribs with fermented black beans and garlic, tender and juicy.
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Stir-Fried Beef Tongue
Thin-sliced beef tongue stir-fried quickly with pickled aromatics.
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Japanese Nama Shokupan
Soft, delicate shokupan with precise mixing and proofing guidance.
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