Main Dish Recipes

Main Dish

Tender winter melon braised in a glossy, savory-sweet soy and oyster sauce. Cut the pieces smaller for quicker softening and deeper flavor, dial back the sugar if you prefer it less sweet, or add a splash of water and cover the wok for a melt-in-your-mouth texture.

25 min

Main Dish

Steamed Pork Belly with Preserved Plum Vegetable Hearts

A classic Hakka dish of parboiled, soy-marinated, and deep-fried pork belly, sliced and steamed over water with savory mei cai cores until meltingly tender.

2h 50m

Main Dish

Braised Sea Bass

Golden pan-fried sea bass simmered in a savory, spicy braising liquid built from minced pork, aromatics, and Lao Gan Ma black bean sauce. A glossy, starch-thickened sauce and a bright scatter of bell peppers, bird's eye chili, and scallions finish the dish.

30 min

Main Dish

Butter Silverfish

Cornstarch-dusted silverfish are fried until perfectly dry and crunchy, then tossed in rich butter and garlic salt for an addictive contrast of crisp and silky textures.

15 min

Main Dish

Chestnut Chicken

Tender chicken legs and sweet chestnuts are steamed, then slowly braised until the nutty aroma permeates the meat and a glossy soy sauce glaze coats every bite.

2 hours

Main Dish

Crispy Skin Squab

Squab poached in an aromatic white master stock, glazed with a maltose-vinegar paste, air-dried, and deep-fried until shatteringly crisp and golden.

5 hours

Main Dish

Air-Dried Sichuan Peppercorn Duck

Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.

1h 10m

1

Main Dish

Pan-Fried Goose Egg

A single goose egg, slowly pan-fried until the edges turn lacey and crisp, then topped with a dab of beef chili sauce. Quick, rustic, and deeply satisfying.

10 min

Main Dish

Honey Glazed Pork Trotters

These Honey Glazed Pork Trotters use a ready-made honey glaze seasoning mix, making preparation straightforward without the need to blend your own spices. After a quick stir-fry with cooking wine, the trotters braise slowly until tender, finished with a glossy, caramelized coating.

1h 30m

Main Dish

Pan-Fried Stuffed Swan Clam

Large, rounded clam shells become elegant serving vessels in this coastal Chinese dish. The clam meat is minced with pork, tofu, and carrots, then stuffed back into the shells and pan-fried until golden. A gentle covered braise keeps the filling tender and juicy.

10 min

Main Dish

Fried River Shrimp

Crispy, golden river shrimp fried in a light batter of egg and flour, seasoned with aromatic thirteen-spice powder, ginger, and green onion. A double-frying technique ensures an irresistible crunch while keeping the sweet, tender shrimp inside.

45 min