Egg fried rice, or 蛋炒é¥, is one of the most common Chinese dishes. You can use almost any ingredients to make this dish, but the main ingredients are usually egg and rice. A simple and comforting dish, and a fantastic way to use up any leftover rice in the fridge.Read More
Fish-fragrant eggplant or 鱼香茄å, is a signature dish in Sichuan cuisine. Don’t get confused by the name, there is no fish in this dish, not even fish sauce. The vegetarian dish* is a combination of salty, sweet, sour, and spicy tastes together in a deliciously garlicky sauce. * See tips below for meatier version.Read More
Stir-fried eggs and tomato, or 西红柿炒鸡蛋, is a humble Chinese home-style dish. It’s such a quick and easy dish to prepare, but most importantly it tastes great.Read More
A Dongbei home-style dish, 地三鲜 is popular with vegetarians but tasty enough to keep the omnivores in the crowd happy as well. Unlike your typical stir-fry, the deep frying of the eggplant and potato gives the dish a unique taste and texture. It is rightfully a staple on menus across northeastern China.Read More
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