Steamed Sea Bass (Qingzheng Luyu)
Poulet Roti a l'Algerienne (Algerian Roast Chicken)
Stir-fried Carp with Cabbage
Stir-fried carp with cabbage is a flavorful, rich home-style stew. The fish is soft and tender, and the cabbage is sweet and delicious, absorbing the juices. It represents a typical Northern Chinese flavor. Carp is rich in high-quality protein and unsaturated fatty acids, while the cabbage provides fiber and vitamins, making for a balanced diet. The process involves pan-frying and stewing, which has some difficulty but is not too complex. It is suitable for those with basic cooking experience, or an estimated 40 minutes from prep to serve.
Stir-Fried Chicken Liver
This stir-fried chicken liver has a rich garlic aroma and a tender, smooth texture with a hint of smoky cumin. It is a classic home-style dish. Chicken liver is rich in iron, vitamin A, and high-quality protein, which helps nourish the blood and improve eyesight. When cooking, you need to master the technique of blanching to remove the fishy smell; this is slightly challenging for beginners. From preparation to serving, it takes about forty minutes.
Kafteji
Steamed Pumpkin
A classic home-style steamed dish that preserves the pumpkin's natural sweetness and nutrition to the maximum. The texture is soft and sweet; it can be served as a dessert or a main dish. Pumpkin is rich in beta-carotene and dietary fiber, which are beneficial for vision and gastrointestinal health. The preparation is extremely simple and manageable even for beginners, taking only 15-20 minutes from cutting to serving.
BeaverTails
Steamed Egg
This dish is a simple, fast homemade steamed dish. It has a tender, silky texture like jelly and a savory palatable taste. It often appears as a breakfast or side dish on dining tables everywhere. Eggs provide high-quality protein and lecithin, which are easy to digest and absorb. It is very friendly for beginners; just a few simple steps can steam a smooth, flat egg custard. The whole process takes about 15 minutes.
Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Dry-Fried Chicken with Potatoes
This is an innovative Sichuan dish with a sweet and spicy flavor, originating from Peking University canteens. The chicken is marinated before frying, resulting in crispy skin and tender meat; the potatoes are fluffy and sticky; the green peppers remain crisp. They are coated in a glossy, sweet and spicy sauce. The flavor is salty, sweet, and mildly spicy, which is very appetizing. It is rich in protein, carbohydrates, and vitamins. The cooking process involves deep-frying and sauce simmering, which poses a slight challenge for beginners, but the dish will succeed if you follow the steps. Total time is approximately 1 hour.
