Mei Cai Kou Rou is one of the Hakka people’s signature dishes. It is a steamed succulent pork belly dish with preserved mustard vegetables.
Succulent Braised Pork Belly to perfection! Often we heard of Mei Cai Kou Rou, but there is the Zhejiang style where the pork belly is braised instead!
Have you tried Shunde Steamed Chicken? My mother says this dish originated from the Shunde region, China. I remember that my mum like this steamed chicken
Dong Po Pork is braised pork belly delivers an amazing succulent piece of pork belly to your palate. Here is the authentic Chinese Dong Po Pork Recipe!
La Zi Ji is Hot Pepper Chicken, also known as Mala Chicken. This La zi ji recipe is so simple and is an authentic Sichuan’s Chongqing Mala Chicken recipe!
Pork Belly slices with mashed garlic is a Sichuan appetizer, where the garlic is mashed into a sauce then pair with thin pork belly slices, a perfect combo!
Here is another way to use Yu Xiang Sauce to cook Yu Xiang Rou Si, which means Yu Xiang Pork Strips, consist of bamboo shoots, chili, and pork strips.
A spicy stir-fry Sichuan chicken aka Kung Pao Chicken. Sichuan peppercorn, dried chili, and peppers are the core ingredients for a great Kung pao chicken!
Twice Cooked Pork is a Sichuanese stir-fried pork belly where the pork is first balanced then stir-fried over the work, hence its name twice cooked pork.
I recalled this roast chicken leg recipe during my time as a Head Chef in a healthy food central kitchen. This roast chicken leg is very easy and healthy!