Chinese

1 Catfish and Tofu Hot Pot [Ingredients] [Cooking Method] [Cooking Key Points]Avoid overcooking the catfish to prevent it from becoming tough and purple in color. [Flavor Characteristics]Catfish and Tofu Hot Pot is a famous dish from Jilin Province, known for its rich and savory broth. It combines tender catfish and tofu, making it suitable both … Read more

1 Crispy Jellyfish Salad Ingredients: Cooking Method: Cooking Tips: Flavor Profile:This dish has a crystal-clear appearance with a sweet and sour taste that is rich and balanced. It offers a refreshing and crunchy texture, making it an excellent dish to pair with wine. 2 Mirror Lake Carp Threads Ingredients: Cooking Method: Cooking Tips: Flavor Profile: … Read more

Bianjing Roast Duck Ingredients: Cooking Method: Key Techniques: Flavor Characteristics: The duck has a persimmon red color with crispy skin and tender, fragrant meat. Tongzi Chicken Ingredients: Cooking Method: Key Techniques: Flavor Characteristics: The chicken skin is yellow and bright with fragrant and tender meat.

Daokou Roast Chicken Ingredients Main Ingredients and Seasonings: Cooking Method Key Techniques Flavor Characteristics According to the “Weixian Chronicles,” “Yixing Zhang” Roast Chicken was first created in the 18th year of the Qing Dynasty Shunzhi era (1661 AD). In the 52nd year of the Qianlong era (1787 AD), imperial chef Yao Shoushan passed down the … Read more

Three Delicacies Iron Pan Baked Egg Ingredients Main Ingredients and Seasonings: Cooking Method Key Techniques Flavor Characteristics “Three Delicacies Iron Pan Baked Egg,” originally known as “Iron Pan Egg,” was created in the late Qing Dynasty by Chen Liantang, a master chef from Qi County in Henan Province. It was developed based on the technique … Read more

Pan-Fried Chicken Patties Ingredients Main Ingredients and Seasonings: Cooking Method Key Techniques Flavor Characteristics “Pan-Frying” is a traditional cooking technique in Henan cuisine, with a history dating back to the Northern Song Dynasty, featuring various pan-fried dishes like fish, meat, and pigeon. “Pan-Fried Chicken Patties” emphasize skillful cooking techniques, especially the “big flip,” ensuring they … Read more

Fried Eight-Piece Chicken Ingredients Main Ingredients and Seasonings: Cooking Method Key Techniques “Dunhuo” or “Jiangtou” refers to briefly removing the wok from heat during frying to prevent the outer layer from burning while ensuring the meat cooks thoroughly without becoming tough or dry due to excessively high temperatures. Flavor Characteristics “Fried Eight-Piece Chicken,” also known … Read more

Steamed Young Chicken Ingredients Main Ingredients and Seasonings: Cooking Method Key Techniques Flavor Characteristics “Steamed Young Chicken” is a traditional dish from the central plains of China, commonly found in local markets and restaurants. It is a staple for family banquets, renowned for its clear and pure soup, tender and flavorful chicken meat that appeals … Read more