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素什锦 (Su Shi Jing) A very traditional Chinese vegetable combo with numerous varieties of vegetables. "10" is just a number, the actual number of vegetables could be less or more. This is also a popular dish to celebrate Chinese year, especially in Shanghai region. For more fun cooking ideas, see Recipes by Category . Ingredients ( Essential Ingredients for Cooking Authentic Chinese Food ) 1/4 lb. fresh oyster mushroom (available in Chinese grocery stores year around, with reasonable price) 1/2 lb. soybean sprout 1/8 cup dry woodear (back fungus, 木耳, available in Chinese grocery store) 6 pieces of Fried Gluten Puffs (油面筋, available in Chinese grocery store) 1/4 cup salty mustard green (腌雪菜, available in most Chinese grocery store, you can also easily make at home, see Salty Mustard Green ). Preparation Time: 20 minutes Cooking Time: 10 minutes Cooking Steps Prepare the Vegetables 1. Put 1/8 cup dry woodear in a bowl of water, let it rise for 30 minutes (depending on the va...

八宝饭 (Ba Bao Fan) Chinese dessert has many varieties that are so unique and special to its own tradition. I still have the vivid memory of my parents making a special dessert to celebrate Chinese new year, i.e., the steamed sticky rice with 8 treasures. 8 is just a number, it means numerous sweet ingredients used in the recipe, mostly dried fruits and red bean paste. In the old days, making this dessert required lots of effort, it was only made during the spring festival when people had plenty spare time. The hardest part of making this dessert in a traditional way is to make the red bean paste, which took a few hours. It started with simmering the red bean for a couple of hours, then removing the bean skin, consolidating the bean starch, then boiling the bean starch with sugar and pork fat. It was quite a lengthy process. Fortunately these days, we can purchase the ready to use red bean paste from the Chinese grocery stores. Dried fruits can be purchased from stores as well. It c...

椒盐鸡翅 (Jiāo Yán Jī Chì) Salt, pepper and flour are probably the simplest seasoning for fried chicken recipes. This fun recipe uses shallow oil to pan fry the wings instead of dipping the wings in a pot of oil, which makes it more healthy. For more fun cooking ideas, see Recipes by Category. Ingredients 1.5 lb. chicken wings 1/3 cup all purpose flour 1 teaspoon black pepper salt for marinate 3 tablespoon canola oil Preparation Time: 10 minutes with overnight marinating Cooking Time: 15 minutes Servings: 4 Cooking Steps 1. Get 1.5 lb. chicken wing, marinate with 2% salt in the fridge overnight for the best result. 2. Rinse off the salt from the chicken wings , cut into the joints to separate the wings into smaller pieces. Add the wings to a large mixing bowl. 3. Add 1/3cup flower and 1 teaspoon black pepper to the bowl, mix all the ingredients evenly. Tip: Because the wings have been marinated with salt overnight, they should have enough salty flavor.  However, if you skip this ste...

麻辣豆豉鸡 (Málà dòuchǐ jī) Salted black bean is a traditional ingredient used in many Chinese regional cuisine. This spicy chicken wing and leg quarter stew adds salted black bean to have another layer of flavor. It will sure stimulate your appetite during any season of the year, it is a great lunch dish choice. This recipe uses no extra cooking oil. For more fun cooking ideas, see Recipes by Category. Ingredients  1.5 lb. chicken wing 1 lb. chicken leg quarter a few slices of ginger 1 coarse chopped green onion  a few cloves of garlic a pinch of peppercorn 1 tablespoon Broad Bean Chili Paste (郫县豆瓣) 1 tablespoon Lao Gan Ma (老干妈) chili paste 3 tablespoon salted black bean (豆豉) 1 tablespoon soy sauce 1 tablespoon sugar Preparation Time: 15 minutes (with overnight marinate time) Cooking Time: 35  minutes Servings: 4 Cooking Steps 1. Get 1.5 lb. chicken wing, 1 lb. leg quarter, marinate with 2% salt in the fridge overnight for best result. If you are in a hurry, you can skip th...

十三香卤肉 (Shí Sān Xiāng Lǔ Ròu) Pork shoulder roast butt has been my favorite cut of the pork recently. The meat is very tender and juicy, and very easy to cook through. After I came up with the Traditional Chinese Marinade Sauce with 13 Spices , I have been experimenting more types of meat using this special sauce, and pork shoulder meat is a great fit. For more fun cooking ideas, see Recipes by Category. Ingredients 1 lb. pork shoulder roast butt Traditional Chinese Marinade Sauce with 13 Spices Preparation Time: 5 minutes Cooking Time: 90 minutes Servings: 4 Cooking Steps 1. Prepare the Traditional Chinese Marinade Sauce with 13 Spices . Keep the sauce in a medium size pot. 2. Get 1 lb. pork shoulder roast butt, rinse clean, cut into 2 portions. 3. Boil the Traditional Chinese Marinade Sauce with 13 Spices , place the pork shoulder portions in the sauce, turn heat to low immediately, cover the pot. Let the meat soak in the sauce for 60-90 minutes or until no raw blood comes out ...

广式豉油鸡 (Guǎng Shì Chǐ Yóu Jī) If you ever shopped in a Chinese grocery store with a deli section,  you will for sure spot the Cantonese Soy Sauce Chicken. The name might be a little bit misleading, because the spices and ingredients used to make the chicken so fragrant are pretty long. Every time I tasted the store sold soy sauce chicken, I was always amazed by its unique flavor and tenderness. I have been thinking of making it at home for many years, finally it is time for the adventure. For more fun cooking ideas, see Recipes by Category, Ingredients 1 chicken leg quarter Traditional Chinese Marinade Sauce with 13 Spices Preparation Time: 5 minutes with overnight marinating with salt Cooking Time:  60-90 minutes Servings: 1 chicken leg quarter Cooking Steps 1. Prepare the Traditional Chinese Marinade Sauce with 13 Spices . Keep the sauce in a medium size pot. 2. Marinate 1 chicken leg with 2% salt overnight to make the chicken more tasty and tender. 3. Have a medium size p...