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Holiday Recipes

Roast Salted Pork Belly Recipe

Roast Salted Pork Belly Recipe Serves: 4 Prep Time: 1-3 days, and 30 minutes Cook Time: 1 hour and 20 minutes Pork and marinade: 2 pounds pork belly, boneless, skin on 6 cloves garlic, finely minced 1 tablespoon salt 2…
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Red Bean Zongzi Recipe

Red Bean Zongzi Recipe Serves: 12 zongzi Prep time: overnight and Cook time: 2 hours For the bamboo leaves: 36-48 bamboo leaves 1 teaspoon vegetable oil For the zongzi: 3 cups round glutinous rice 6 ounces Adzuki beans 1/4…
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Crispy Sweet and Sour Fish Recipe

Sweet and sour fish is a popular Chinese restaurant and home cooking dish. The fish is served whole, first lightly battered and deep-fried for flaky-tender meat and crispy skin, then doused in a bright, glossy, sweet, and tangy sauce…
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Cantonese Roasted Duck Recipe

Cantonese roast duck—the glistening red birds you see hanging in Chinatown shop windows—is known for its shiny, crackly-crisp skin and succulent meat. The duck is traditionally hung to air-dry before cooking, for extra crispy skin, and…
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Chinese Crispy Shrimp Spring Rolls Recipe

A lot of you loved the vegetable spring roll recipe that I did before. And many of you asked me to make another spring roll recipe, so today I’m sharing with you my favorite shrimp spring roll recipe! Ingredients: 12 spring roll…
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Cantonese Char Siu 2.0 Recipe

Char siu, or Chinese barbecued pork, is a sweet and savory Cantonese classic. The name of the dish literally translates to “fork-roasted,” in reference to how it was traditionally cooked: skewered onto a long fork and roasted in an…
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Cantonese Pork Belly Zongzi Recipe

 The Chinese Dragon Boat Festival, or Duanwu Festival, has a history of more than 2,000 years. It is celebrated on the fifth day of the fifth month of the lunar calendar, which falls on June 7 this year. There are many legends about…
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Chicken Sticky Rice in Lotus Leaves

Lo mai gai, steamed bundles of sticky rice studded with bits of chicken and wrapped in lotus leaves, is a classic Cantonese dim sum dish. It’s said this dish was born in the night markets of Guangzhou, in the Guangdong province of…
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