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(春卷 chūn juǎn) are a beloved snack across many parts of Asia, but their roots trace back to China, where they were originally made to celebrate the arrival of spring.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…
Mala Dry Pot (麻辣香鍋)
Mala Dry Pot (麻辣香鍋 má là xiāng guō) literally means “numbing spicy fragrant pot.” It’s a dish that comes from Sichuan cuisine known for its bold use of Sichuan peppercorns (花椒, huā jiāo) and chili peppers (辣椒, là jiāo). The…
Twice-cooked pork (回鍋肉)
回鍋肉 (Huí Guō Ròu), often translated as Twice-Cooked Pork, is a signature dish from Sichuan (四川) cuisine, one of China’s most famous and flavour-forward regional styles. The name literally means “returned-to-the-wok meat”, referencing its unique two-step cooking process: the pork…
Steamed Beef Bun / Baozi (牛肉包子)
包子 (bāozi), or steamed buns, have been a staple in Chinese cuisine for centuries. These soft, fluffy buns are filled with a variety of savoury ingredients, such as pork, beef, vegetables, and even sweet fillings like red bean paste. They…
