Dan Dan Noodles (擔擔麵 dàn dàn miàn) originated from Sichuan, China, and were traditionally sold by street vendors who carried baskets of ingredients on a shoulder pole. The name “dan dan” actually refers to that carrying pole. These noodles were…
Dan Dan Noodles (擔擔麵)
Chilli Oil (辣椒油)
Chilli oil is one of those pantry staples that shows up in so many Chinese dishes, especially in Sichuan cuisine where heat and fragrance go hand-in-hand. It’s the kind of condiment that seems simple at first glance with just oil…
Hand-Rolled Noodles (手擀麵)
There’s something incredibly satisfying about making noodles by hand. Growing up, I always admired how effortlessly noodle masters could pull, cut, or slice perfect strands with practiced hands. Hand-rolled noodles (手擀麵, shǒu gǎn miàn) are one of the most approachable…
Spring Rolls (春卷)
Spring rolls (春卷 chūn juǎn) are a beloved snack across many parts of Asia, but their roots trace back to China, where they were originally made to celebrate the arrival of spring. Traditionally, they are filled with seasonal vegetables and sometimes…
Cookie Crust Egg Tarts (港式曲奇皮蛋撻)
While the classic Hong Kong-style egg tart is known for its flaky, layered pastry shell (酥皮, sū pí), there’s a beloved variation that trades those delicate layers for a soft, crumbly cookie crust, which is often called 牛油皮 (niú yóu…
Char Siu/ Cantonese-style BBQ pork (叉燒)
Char Siu (written as 叉燒, chā shāo in Mandarin pinyin and cha siu in Cantonese pronunciation) literally means “fork-roasted”, referring to the traditional method of skewering strips of marinated pork on long forks and roasting them over an open flame…
