Total 1223 recipes
This classic Shandong dish coats whole prawns in a savory-sweet sauce; the finished dish is glossy red and the meat firm and springy. Prawns are rich in high-quality protein and astaxanthin and low in fat, making them a nourishing yet light ingredient. You need to make scallion oil, trim the prawns, braise and reduce the sauce, which takes some control of heat and seasoning, so it suits cooks with some experience. It takes about 40 minutes in total.
Sweet and sour carp is a classic Shandong dish: crispy outside, tender inside, perfectly sweet and sour, the fish fried golden and topped with glossy red sauce—very tempting. Fish is rich in quality protein and minerals and easy to digest. This dish isn't very beginner-friendly; it's medium-to-hard and requires mastering scoring, battering and frying temperature. It takes about 1 hour from prep to plate.
Boiled Fish is a classic Sichuan dish known for its numbing spiciness and seductive aroma, featuring tender fish meat. Basa fish is rich in high-quality protein and has low fat content, making it a nutritious choice when paired with seasonal vegetables. It has medium difficulty, posing a slight challenge for beginners, but following the steps carefully will ensure success. Estimated preparation time is about 2 hours.
Use light soy sauce for the clear Kansai-style broth. For Kanto style, use 2 tbsp dark soy sauce and 1 tsp sugar for a darker, slightly sweeter broth.
Pork skin jelly is a common traditional cold dish in Northern Chinese New Year's Eve dinners. It is crystal clear, smooth, and chewy (Q-texture), making it especially suitable to go with wine. Pork skin is rich in collagen and has beauty-enhancing properties. This dish has a slightly high difficulty level and requires patience in removing the fishy smell of the skin and long simmering, with an estimated preparation time of about 24 hours.
