Yukhoe is the Korean version of steak tartare, consisting of thinly sliced beef marinated in soy sauce, sesame oil, garlic, and sugar. The concoction is then seasoned with salt and pepper. The dish is always served with a raw egg yolk on top, while thinly sliced Korean pear is an […]
Sichuan in origin, mapo doufu consists of tofu cubes settled in a spicy sauce containing minced meat, traditionally beef or pork, and fermented black beans known as douchi. The dish is said to have been invented in a small restaurant called Chen Xingsheng in Chengdu back in 1862, while the […]
Reganmian, or more commonly hot dry noodles, is a traditional Chinese dish originating from Wuhan, the capital of the Chinese Hubei province. It is one of the five most common and popular noodle dishes in China. The noodles in reganmian are cooked in a mixture of water and sesame oil, cooled, […]
Sichuan hotpot is a numbingly hot and spicy dish made by poaching raw ingredients in a pot of boiling broth. The ingredients might include sliced meat, offal, seafood, vegetables, noodles, and most importantly, Sichuan peppercorns. Consuming hotpot is a communal affair, so people usually gather around the pot while socializing […]
Sweet and sour spare ribs is a popular Chinese dish that is mostly consumed in restaurants since it is somewhat hard to prepare it at home. Spare ribs are first marinated, deep-fried, then dipped in Chinese sweet and sour sauce. Traditionally, the dish is served as an appetizer and is […]
Contrary to what one might think upon hearing the name of the dish, lion’s head is a meal consisting of big pork meatballs that are stewed with noodles and vegetables such as cabbage. It dates back to the times of the Sui Dynasty, when Emperor Yang took a trip to […]
