Fish flavored shredded pork, 鱼香肉ä¸, is another classic Sichuan dish. Like its vegetarian cousin, Fish-fragrant Eggplant, there is no fish in the dish. Instead, both dishes get their names from the pungent vinegary sauce that coats it. This popular stir fry dish uses pork tenderloin, bamboo shoots, black “wood ear” fungus all cooked in a sauce that melds …Read More
Sweet and Sour Pork, or 咕咾肉, hails originally from Guangdong province. There are different versions of this dish, but the most common ingredients are pork tenderloin, pineapple and bell pepper. As might be guessed, this dish combines sweet and sour flavours with a hard to resist morsels of deep-fried pork.Read More
Muxu Pork or 木须肉 is a typical Northern dish in China. It made with pork, black “wood ear” fungus, eggs, daylily, and cucumber. It’s light, healthy, and very delicious.Read More
If you love Cantonese food, you’re probably familiar with this dish. å‰çƒ§è‚‰, which literally translates to “fork roast meat”, is such a signature dish you’ll see in every Cantonese restaurant. It’s rich, savory, sweet and very tasty. It’s also easier to make at home than you’d think. Note: Prep time doesn’t include 24/48-hours for marinading.Read More
Mapo Tofu orÂ éº»å©†è±†è… is a humble and tasty Sichuan dish made with tofu and ground beef (or pork). The spicy dish is simple and easy to prepare, and oh so delicious!Read More
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