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• Napa Cabbage Salad (凉拌大白菜)

About Napa cabbage

Napa cabbage, also known as Chinese cabbage or Chinese leaf, is called Dà Bái Cài (大白菜) in Chinese, meaning “big white vegetable.” A staple in Chinese cooking, it’s valued for its mild flavor and versatility.

Its oblong head has tightly packed leaves that are crisp and juicy at the base, becoming tender and leafy toward the top. The leafy part ranges from pale yellow to bright green, depending on the variety and growing conditions. This natural mix of texture and color makes it perfect for dishes that balance crunch and softness.

In Chinese cuisine, Napa cabbage features in everything from stir-fries like Hot & Sour Napa Cabbage, to dumpling fillings such as in Pork & Cabbage Dumplings, and braised dishes like Lion’s Head Meatballs. It absorbs flavors well and holds up beautifully, whether cooked or served raw.

Other veggies & nuts

To accompany the Napa cabbage, you’ll need a few more ingredients to contribute flavor and texture:

• Fresh chili pepper – for vibrant color and uplifting heat. Choose any variety that suits your spice tolerance.
• Red onion– for its refreshing aroma and crisp texture. I’m usually not a fan of raw onion, but I absolutely love it in this salad (and in the classic Xinjiang Tiger Salad), thanks to the tangy dressing that balances out the sharpness.
• Cilantro (coriander) – for its unique fragrance. Feel free to skip it if it’s not your cup of tea.
• Roasted peanuts & sesame seeds – they add another dimension to the dish: a deep nutty flavor and a satisfying crunch.

🛎 Note: If you only have raw peanuts or sesame seeds, simply toast them in a dry skillet (without any oil) over low heat. Don’t skip this step if you want the best possible flavor!

The star dressing

For any salad recipe, a tasty and well-balanced dressing is always the key to success. For this particular dish, I experimented with several combinations and eventually found the perfect formula, which I’m very proud to share.

Classic Chinese salad dressings typically call for light soy sauce—for its salty, umami taste; black rice vinegar—for its complex tang; and sesame oil—for an extra-rich, nutty kick.

On top of these essential condiments, a few other elements make this dressing special:

• Lime juice: Although not widely used in most of China, lime plays an important role in the cuisine of Yunnan, a southwestern province that borders several Southeast Asian countries. Its highly citrusy and fragrant juice adds another dimension of tangy flavor that I find especially pleasing.
• Sugar: This is key to balancing the savory and sour notes. Think of the popular “sweet and sour” flavor profile, and you’ll understand why it’s needed here. You can use honey or other sweeteners as alternatives if you prefer.
• Garlic: You can hardly go wrong with a bit of minced garlic in a salad dressing—it adds a mild, aromatic heat.

Pairing ideas

This Napa cabbage salad gives any meal a light and refreshing lift. Here are some protein-rich dishes I often serve with this salad on the side:

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• Veggie and Tofu Spring Rolls

About the dish

During nearly two decades of living outside China, I’ve come to realize just how dearly Chinese spring rolls (Chun Juan/春卷) are loved. If you’ve ever had Chinese food, chances are you’ve tried this delicacy—it’s one of the most popular items on Chinese restaurant and takeout menus.

My recipe for Classic Spring Rolls with pork, shrimp, and vegetable filling has been well received by readers. Today’s recipe—Veggie and Tofu Spring Rolls—is my response to those who’ve requested a meat-free alternative. I have to say, they’re equally delicious.

These vegan spring rolls are packed with vibrant, crunchy vegetables, flavorful tofu, two types of mushrooms, springy vermicelli, and a generous dose of aromatics—all combining to create a bite that’s truly satisfying.

Ingredients

Here are all the ingredients you need to make these veggie and tofu spring rolls:

• Spring roll wrappers (Learn more below)
• Pressed tofu (Learn more below)
• Bok choy
• Carrots
• Shiitake mushrooms
• Wood ear mushrooms
• Mung bean vermicelli
• Scallions
• Garlic
• Seasonings: salt, sugar, sesame oil, and white pepper
• Neutral cooking oil, such as sunflower, rapeseed, canola, soybean, and vegetable oil

About wrappers

You can find spring roll wrappers in the frozen section of Chinese or Asian grocery stores, typically labeled as spring roll pastry. For this recipe, I used wrappers measuring 8.5×8.5 inches (215×215 mm), sold in a 40-piece package. These are slightly smaller than the ones I used for photographing my Pork and Veggie Spring Rolls.

Don’t confuse Chinese spring roll wrappers with the Vietnamese version. The former are square, made of wheat flour, and pliable, while the latter are round, made from rice flour, and come in a dried form. I don’t recommend substituting one for the other.

About tofu

The tofu used in this recipe is pressed tofu (known as Doufugan/豆腐干), which contains very little water and has a dense, firm texture, a brown outer layer, and a savory flavor. It is typically sold as smoked tofu or five-spice tofu, in square or rectangular pieces about ⅓ inch (8 mm) thick. I also use it in the filling for Pan-Fried Vegan Dumplings.

If unavailable, you can substitute it with extra-firm tofu. Alternatively, substitute with eggs scrambled in oil and coarsely chopped—similar to how they are prepared in Chive and Egg Pockets.

Prepare & deep fry

Step 1: Prepare the wrappers

Since spring roll wrappers are usually sold frozen, don’t forget to thaw them in advance—leave them unopened in their package while defrosting.

Once they’re thawed and the filling is ready, I recommend separating the wrappers one by one ahead of time to save time during assembly. Because they’re tightly packed, handle them carefully to avoid tearing.

Also, always keep the separated wrappers covered with a damp cloth, as they contain very little moisture and can quickly dry out and become brittle when exposed to air.

Step 2: Soak the dried ingredients

This recipe uses three dried ingredients that need to be rehydrated in advance:

• Dried shiitake mushrooms: Soak in cold water overnight, or in hot water for 30 minutes, until plump and soft.
• Wood ear mushrooms: Soak in cold water for about 2 hours, or use hot water to speed up the process, until they expand and become springy.
• Mung bean vermicelli: Soak in cold water for about 12 minutes, until pliable.

Step 3: Mix the filling

Unlike dumpling fillings, which require the ingredients to be finely chopped or minced, this spring roll filling features coarsely chopped vegetables and tofu, resulting in a crunchy texture once cooked. Grate the carrot, cut the vermicelli into short strands, and slice the remaining ingredients thinly.

For the best flavor, I like to sauté minced garlic, chopped scallions, and sliced shiitake mushrooms in a bit of oil to fully release their aroma. Then, stir in the remaining ingredients along with salt, sugar, sesame oil, and white pepper.

🌟 NOTE: You don’t need to precook the tofu and veggies as they’ll be cooked inside the wrappers during the deep-frying process. This way, they retain their optimal taste and nutrition.

Step 4: Wrap the spring rolls

Wrapping spring rolls is pretty straightforward (easier than making fancy dumpling pleats). Please refer to the video in the recipe card below for reference.

• Lay a wrapper on your work surface and place a generous amount of filling near the corner pointing toward you.
• Lift that corner and wrap it around the filling to form a cylinder shape.
• Roll once, then fold the two side corners toward the center, wrapping tightly.
• Continue rolling until only a small triangle remains at the top. Moisten that corner with a little water, then finish rolling to seal completely.

Step 4: Deep fry the spring rolls

To achieve that iconic golden, crispy crust, it’s best to deep-fry these rolls (the air-frying option is explained in a later section).

Fill a wok or small pot with enough oil to create a depth twice the thickness of the spring rolls. Heat it to around 350°F/180°C, then gently slide in the rolls, making sure they float in a single layer without overcrowding.

Fry over medium heat, flipping them occasionally to ensure even browning. Once golden all over, carefully remove them from the oil and place them on kitchen paper to absorb any excess oil.

Air-fry option

Looking to reduce oil consumption? Try the air-fried alternative. While it may not deliver the same look and texture as deep-frying, it’s a satisfying option with fewer calories. Here’s how to cook spring rolls in an air fryer:

• Preheat the air fryer to 390°F/200°C for 3 minutes. Lightly brush the spring rolls with oil, then place them in a single layer on the crisper tray.
• Cook for 8–10 minutes, then flip and cook for another 5 minutes until golden. Cooking times may vary depending on the device, so check doneness occasionally.

Make ahead

Freshly assembled, uncooked spring rolls freeze well and can be stored in airtight bags for several months. You can deep-fry them straight from frozen—no need to defrost. Just place them in hot oil at 375°F/190°C (slightly higher than for room-temperature rolls) and fry as usual. If air frying, cook them without defrosting. Follow the same instructions explained in the air frying section above, but increase the cooking time by about 5 minutes.

If you have any leftover cooked spring rolls, reheat them in the oven at 390°F/200°C for about 10 minutes, or in an air fryer at the same temperature for around 5 minutes (in a single layer).

Serving ideas

I enjoy these veggie and tofu spring rolls on their own to fully appreciate their light, fresh taste. Sometimes, a quick dip in classic Sichuan chili oil or Chiu Chow chili oil adds a nice kick. A more complex dipping sauce works well too—try mixing lime juice with minced garlic, light soy sauce, honey, and finely chopped fresh chili.

Serve them as an appetizer for multi-dish festive dinners, or as part of a regular meal alongside simple soups like Tomato Egg Drop Soup or Seaweed Egg Drop Soup. They also make a great snack between meals.

Other takeout dishes

Looking for Chinese takeout classics? Check out these popular recipes:

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• Hot and Sour Noodle Soup (酸辣面)

About the dish

Today, I’m adding another recipe to my Sichuan food repertoire: Suān Là Miàn (酸辣面), or hot and sour noodles. This simple dish is commonly found in humble breakfast and lunch eateries. As the name suggests, the spicy and tangy flavors shine through the strands of noodles, delivering an exciting and satisfying kick to the palate.

It’s a close cousin of another Sichuan classic: Suān Là Fěn (酸辣粉), or hot and sour glass noodles. The main difference lies in the noodles themselves—today’s recipe uses regular wheat flour noodles, while the other features slippery, translucent noodles made from sweet potato starch. What they both share is a bold, complex flavor profile that’s hard to resist.

If you’re a fan of Dan Dan Noodles or Chongqing Noodles, this recipe should be next on your list—especially when you’re short on time but craving bold flavors.

Ingredients and substitutes

Here is what you need to make hot and sour noodles:

• Dried or fresh noodles, preferably the thin ones
• Leafy greens, such as bok choy, spinach
• Garlic and scallions
• Chili flakes, or ground dried chili
• Ground Sichuan pepper, or ground white pepper
• Black rice vinegar, e.g., Chinkiang (Zhenjiang) vinegar/镇江香醋
• Light soy sauce
• Sesame seeds and toasted peanuts
• Eggs

🌟 NOTE: The sour element of this dish comes from black rice vinegar, which has a uniquely complex aroma in addition to its strong tangy taste. Since it’s the key seasoning in this dish, I don’t recommend replacing it with other types of vinegar. You can find it in all Chinese supermarkets and on major online shopping platforms. To learn more about it, check out my post on 10 Must-Have Chinese Condiments.

Cooking procedure

The following steps are for preparing a single bowl of hot and sour noodles. To make multiple servings, simply multiply the ingredients and follow the same instructions.

Step 1: Prepare the seasoning

In a serving bowl, add chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic. Heat 2 tablespoons of cooking oil until it’s smoking hot, then pour most of it over the spices (reserving a little for the next step). This process helps fully release the aroma of the ingredients.

Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and a pinch of sugar.

Step 2: Fry the egg

Use the reserved oil to fry an egg. Cook just one side, as shown in the image above, or both sides if you prefer the yolk fully cooked.

Step 3: Cook the noodles

In a large saucepan or a wok, bring water to a rolling boil. Add the noodles and cook over medium heat. Just before they’re fully done, add the leafy greens of your choice for a quick blanch.

Step 4: Assemble the dish

Spoon some of the noodle cooking water into the bowl to dilute the seasonings and create a broth.

Then, transfer the noodles and greens to the serving bowl. Top with the fried egg, finely chopped scallions, and crushed toasted peanuts.

Variations

If you’re a longtime fan of my blog, you’ve probably already made my Chili Oil recipe—it’s the No. 1 kitchen staple I recommend everyone try. If so, you can use it directly for this recipe.

Here’s how to adapt it: Use half the amount of hot oil to sizzle minced garlic and Sichuan pepper, then add a tablespoon of homemade chili oil (or a good store-bought equivalent).

To make this dish more substantial, you can add other protein toppings such as poached chicken, pan-fried shrimp, or slices of Char Siu pork.

For a vegan option, replace the fried egg with sliced smoked tofu, a few spoonfuls of silken tofu, or a handful of blanched edamame beans.

More noodle dishes

Looking for more mouthwatering noodle recipes? Try these ones:

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• Seaweed Egg Drop Soup (紫菜蛋花汤)

About the dish

Do you crave a bowl of soothing soup from time to time? I know I often do! One of my go-to favorites is Seaweed Egg Drop Soup—a dish that often comes to mind when I want something quick, nourishing, and full of umami flavor.

At its heart, this soup is a variation of Classic Chinese Egg Drop Soup, with an added taste of the sea from dried laver (seaweed) and papery dried shrimp (I’ll explain more about these ingredients later). Despite being seasoned with just a few simple condiments, it’s surprisingly tasty!

Much like Tomato and Egg Stir-Fry, often called the “National Dish of China”, this soup is one of those humble, homely dishes that many Chinese people learn to cook from a young age. If you’re curious about what authentic Chinese home cooking tastes like, I highly recommend giving this recipe a try.

Ingredients

Here is a short list of ingredients you need for this soup:

• Dried laver seaweed (learn more below)
• Eggs
• Papery dried shrimp (learn more below)
• Scallions
• Light soy sauce
• Black rice vinegar
• Sesame oil
• White pepper

About dried laver seaweed

Dried laver is the star ingredient of this dish. Known as Zǐ Cài/紫菜 (which literally means “purple vegetable”), it’s a type of seaweed commonly used in Chinese cuisine, especially in salads and soups. It’s the same variety as Japanese nori (used for sushi), but it often comes in a looser, more natural form. It softens quickly in water and adds a delicate, savory, ocean-like umami flavor.

In Chinese/Asian shops, Zǐ Cài is usually sold as a round, compact disk wrapped in plastic. It’s almost black in color with a hint of purple, and it turns a dark green hue once cooked.

Don’t confuse it with kelp (Hǎi Dài/海带), which is another type of seaweed with a much thicker, chewier texture.

About papery dried shrimp

Papery dried shrimp are tiny, very lightweight shrimp that have been sun-dried until crisp and delicate. They add a subtle seafood aroma and a savory depth to soups, dumpling filling, and stir-fries. You can use regular dried shrimp as a substitute for this recipe (see adaptation tips in the cooking instructions below).

Cooking procedure

Step 1: Infuse the oil

Add a splash of oil to a large saucepan or a wok, then place it over medium heat. Once the oil is warm, add the papery dried shrimp along with the light color parts of the scallions. Let them sizzle gently, stirring now and then, until they become fragrant and lightly golden (be careful not to burn then though).

🌟 NOTE: If using regular dried shrimp, remember to soak them to soften, then chop them finely to help release their flavor and mimic the lighter texture.

Step 2: Cook the eggs

Pour in water, gently as it may splatter slightly. Bring the water to a boil. Once the water is bubbling, start pouring in the lightly beaten eggs.

With one hand, slowly drizzle it into the saucepan in a thin, steady stream. At the same time, use your other hand to stir the soup gently in one direction—this helps create those beautiful egg strands.

🌟 NOTE: To enhance the flavor even more, use unsalted chicken or vegetable stock instead of water.

Step 3: Add the seaweed

As soon as the egg has set, add the seaweed, torn into small pieces, into the saucepan. Let it simmer for about 30 seconds, then turn off the heat.

🌟 NOTE: Most packaged dried laver seaweed is pre-cleaned and can be used directly. However, if the package recommends cleaning to avoid any dust or gritty bits, give it a quick rinse under cold water, then drain.

Step 4: Season the soup

Season the soup with light soy sauce, black rice vinegar, sesame oil, and a little salt and white pepper, adjusting to taste.

Finish by scattering the green parts of the scallions over the top for a vibrant lift. Serve the soup warm, and enjoy!

🌟 NOTE: In Chinese households, this soup typically has a clear, watery broth. However, if you prefer a thicker consistency, you can add a cornstarch slurry (see my recipe for Classic Egg Drop Soup for instructions).

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• Baked Rice Cake with Dates

About the dish

Today’s recipe, Baked Rice Cake with Dates, is a delightful alternative to Nian Gao (aka Chinese New Year Cake), a festive delicacy traditionally steamed. After perfecting this baked version through multiple trials, it has become a family favorite whenever we crave something sweet.

Recently, I brought this cake to a charity fund-raising bake sale in London, where it received many compliments for two standout qualities: its pleasingly gooey texture and its “not too sweet” taste. As I mentioned in my post on Almond Cookies, this is high praise for Chinese treats.

The cake’s sweetness partially comes from Chinese dates, which have a natural, honey-like sweetness with hints of caramel and a warm, fruity depth. For the London bake sale, I enhanced the recipe by blending Chinese dates with Medjool dates to reflect the event’s cross-cultural theme. The “Double-Date” flavor was a hit, and I must say, it added an irresistible twist!

Ingredients

Here is a list of ingredients you need for this recipe:

• Glutinous rice flour. It’s ground, extra fine powder of glutinous rice (糯米, aka sticky rice or sweet rice), a popular ingredient commonly found in Chinese sweet treats, such as Tang Yuan, Snow Skin Mooncake, and more.
• Coconut milk. It adds a pleasing fragrance. Regular milk can be used as a substitute.
• Eggs
• Neutral cooking oil, such as sunflower, canola, corn, and vegetable oil.
• Sugar. Both white and brown sugar work well.
• Baking powder
• Dates. A mixture of Chinese dates (aka Jujube or red dates) and Medjool dates creates an outstandingly sweet and fragrant flavor. You can also use either one on its own.
• Toasted sesame seeds (optional)

Note: See the recipe card at the end of the post for quantities.

Cooking procedure

Step 1: Make the batter

Begin by lightly beating eggs in a mixing bowl, then add coconut milk and cooking oil. Mix until all is well incorporated.

Add sugar, glutinous rice flour, and baking powder. Gently stir them into the wet mixture until a thick, smooth, and lump-free batter forms.

Step 2: Add the dates

The next step is to cut the dates into small pieces. I like using scissors for this job, but a knife will work too. Discard all the pits.

Put the chopped dates into the mixing bowl. Stir well to evenly distribute the pieces.

Line a small baking pan with parchment paper, making sure to cover the sides as well. For shooting this recipe, I use a rectangle pan measuring 11” x 7” (28 cm x 18 cm). You may also use a square one measuring 9” x 9” (23 cm x 23 cm) or a round pan with a 10” (25 cm) diameter.

Pour in the batter and level it with a spatula. Sprinkle toasted sesame seeds all over the surface.

Step 3: Bake in the oven

Preheat the oven to 340°F (170°C), or 300°F (150°C) if it’s fan-assisted.

Place the pan on the middle rack of the oven and bake for about 25 minutes until the top turns slightly brown.

🌟 NOTE: Since ovens vary, check for doneness at 22 minutes by inserting a toothpick into the center. If it comes out clean, the cake is done; if not, bake for a few minutes longer.

Step 4: Cool and slice

Transfer the baked cake to a wire rack. Once it’s cool enough to touch, cut it into bars. They taste good both warm and at room temperature.

How to store

Store the leftover rice cake in airtight containers once they are completely cool. It’s fine to keep them on the counter for a day, away from heat sources and direct sunlight.

Otherwise, keep the container in the fridge for up to 5 days (they’re so delicious, I doubt they’ll last that long, though!). Bring the cake back to room temperature before serving, or warm it up in the microwave for 20 seconds at a time.

Other Chinese treats

Looking for more classic Chinese sweet treats? Try these popular recipes:

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• Chiu Chow Chili Oil (潮州辣椒油)

What is Chiu Chow chili oil

When it comes to Chinese kitchen staples, chili oil or hot sauces are hard to ignore. Today’s recipe, Chiu Chow Chili Oil (潮州辣椒油), is an exciting addition to my homemade condiment collection. I’m sure you’ll love it just as much as my recipe for Classic Chinese Chili Oil, one of the most popular posts on this blog.

Chiu Chow (or Chaozhou/潮州) refers to a city in China’s southern Guangdong/广东 province (aka Canton), renowned for its culinary heritage. The chili oil named after this city is rich in garlicky, aromatic flavors with a subtle hint of sweetness.

While ready-made Chiu Chow chili oil is available on store shelves, I find it’s often too salty and lacks fragrance. Now that I’ve perfected this homemade version, I can’t wait to share it with you! After all, nothing beats an additive-free, preservative-free homemade sauce, right?

Compared to other homemade spicy condiments I’ve shared, here’s what makes Chiu Chow chili oil unique:

• It involves frying fresh chili and garlic in hot oil, unlike Chili Garlic Sauce, which doesn’t require cooking.
• It primarily uses fresh chili, setting it apart from Sichuan Chili Oil, which uses only dried chili.

Ingredients

Here are the ingredients you need to make Chiu Chow chili oil:

• Fresh chili peppers: See the next section for more details on this key ingredient.
• Chili flakes: Add extra heat and a more vibrant red color.
• Garlic: Be generous with this aromatic booster.
• Onion: Used to infuse the oil.
• Neutral cooking oil: Such as sunflower, canola, corn, or vegetable oil.
• Soy sauce: Adds an umami taste.
• Salt: Enhances the savory flavor and extends the sauce’s shelf life.
• Sugar: Offers a hint of sweetness that complements the heat.
• Sesame oil. Adds extra aroma and a nutty taste.

Note: See the recipe card at the end of the post for quantities.

Choose chili peppers

For my homemade Chiu Chow chili oil, I combined two types of red chili peppers: Dutch red chilies (similar to Fresno pepper, red Jalapeño), which have a mildly hot, slightly sweet taste, and bird’s eye chilies, which bring a much higher level of heat. The ratio I used is about 3 to 2 in weight, creating a medium-high level of spiciness that suits my family’s preferences.

Feel free to use my choices as a reference and select the types of chili peppers that best match your own taste. This also applies to the choice of chili flakes, which can vary in heat level too.

Cooking procedure

Step 1: Prepare the ingredients

Wash the chili peppers under running water, then shake off most of the water. Use a towel to wipe off any remaining liquid on the surface, or let them sit overnight to dry completely. Remove the green stems by ripping or cutting them off. Chop any large peppers into sections.

Put the peppers in a food processor. Pulse on high speed in short intervals, checking the texture each time. Stop when the peppers are finely chopped into tiny pieces, but not overly minced into a paste.

Peel the garlic cloves and use the same method to mince them in the food processor until they achieve a similar texture.

🌟 NOTE: A food processor works best for chopping a large quantity of chili pepper and garlic, as required in this recipe. However, if you plan to make a smaller batch, it’s better to use a mortar and pestle instead for better control over the texture.

Step 2: Infuse the oil

You may use a wok, deep skillet, or saucepan for frying. Pour in the cooking oil, then add the sliced onion immediately. Let it gently fry over medium-low heat. This step infuses the oil with a subtle onion flavor, similar to how Scallion Oil enhances overall flavor.

Once the edges of the onion turn golden, use a slotted spoon to remove all the onion pieces.

🌟 NOTE: To avoid waste, you can add the fried onion to any stir-fried dishes or use it as a topping for noodles.

Step 3: Fry pepper and garlic

Add the minced garlic and chili peppers to the hot oil. Mix well, then let them fry over low heat, stirring occasionally. Scrape any garlic or pepper pieces clinging to the sides, and make sure the bottom of the mixture isn’t burning.

Eventually, you’ll notice the peppers and garlic reduce in size, with a clear separation between the solid bits and the oil.

This process took me about 25 minutes. It may seem long, but patience is key, as the goal is to allow most of the moisture in the peppers and garlic to evaporate, ensuring a longer shelf life for the chili oil.

🌟 NOTE: It’s important to maintain an optimal heat. It should be high enough to fry the ingredients effectively but not so high that they burn quickly. You should see small bubbles forming on the surface, similar to a gentle simmer when slowly cooking something in water.

Step 4: Season the oil

Mix the chili flakes with soy sauce then stir them into the fried pepper. This step helps dampen the flakes so they won’t get burnt in the hot oil.

Then, add salt, sugar, and sesame oil. Give everything a thorough mix before removing the cookware from the heat. Let the chili oil cool naturally.

Storage

Transfer the cooled Chiu Chow chili oil to clean, dry, airtight jars or containers. If it will be consumed within 2 weeks (it’s so tasty and versatile that it never lasts long in our Red House), it’s fine to store it on the counter, away from heat sources and direct sunlight.

Alternatively, store the chili oil in the refrigerator for up to 2 months or in the freezer for up to 6 months. The storage duration may vary depending on how thoroughly the moisture was removed during the cooking process. Always inspect the chili oil’s appearance and smell before use to ensure its quality.

How to use it

Remember to always use a dry, clean spoon to scoop out the chili oil. It’s best to stir well to mix the oil with the sediment that settles at the bottom of the jar, as this combination provides the best flavor.

Chiu Chow chili oil is incredibly versatile and makes an excellent addition to many dishes. Here are some classic examples:

• Splash it over noodle or rice dishes: It adds extra flavor to Egg Fried Rice, Beef Chow Fun, Lo Mein, or Chicken Noodle Soup.
• Enjoy it as a dipping sauce: Perfect for dumplings, bao buns, and hot pot.
• Smear it over freshly made staples: Delicious on Scallion Pancakes, Plain Steamed Buns, or Zucchini Pancakes.
• Add it to dressings for cold appetizers: Perfect for Sliced Beef Shank, Smashed Cucumber, Scallion Oil Chicken, and more.
• Use it as a side sauce: Ideal for Salt-Baked Chicken, Hainanese Chicken Rice, or Turnip Cake.
• Season stir-fries: Enhances dishes like Hunan Pork, Pepper Steak, or Chop Suey.

Let me know your favorite way to enjoy it—other readers and I would love to be inspired!

Other classic condiments

Looking for more homemade Chinese condiments? Try these popular ones:

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• Chinese Almond Cookies (杏仁酥)

What are almond cookies

I fell in love with Chinese almond cookies (Xìng Rén Sū/杏仁酥) the moment I took my first bite. They were small and rustic-looking, tightly packed in a plastic jar with a red lid. The fall-apart, crumbly texture and intense nutty flavor won my heart. And, they were ‘not too sweet’ (Bú Tài Tián/不太甜) — the highest compliment you can give to Asian-style pastries.

This delicious treat is often associated with culinary celebrations during Chinese New Year, particularly among American Chinese and Southeast Asian Chinese communities. While Nian Gao symbolizes ‘a better year ahead’ and Tang Yuan signifies ‘family reunion,’ almond cookies are said to resemble coins, bringing good fortune and prosperity.

Ingredients

Here is a list of ingredients you need for this recipe:

• All-purpose flour, aka plain flour
• Almond flour
• Neutral cooking oil
• Sugar & salt
• Baking powder & baking soda
• Almonds, ideally toasted
• Egg yolk (skip it for vegan diet)

Optional: You can add a teaspoon of almond extract to enhance the nutty taste.

Cooking procedure

Step 1: Make the dough

The almond cookie dough is simple to make and quite forgiving. You can use a mixer, but making it by hand is just as easy.

First, mix all the dry ingredients (flour, sugar, salt, baking powder, and baking soda) in a bowl.

Then, pour the oil over the mixture and stir with a fork until many small lumps form and no dry bits remain.

Use your hands to gather all the lumps, then press and knead lightly to form a dough. Don’t worry if it cracks or falls apart easily — the goal is simply to achieve an even texture (It won’t feel like dough for dumplings or mooncakes).

However, if the dough feels overly dry and is difficult to shape into a cohesive mass, knead in a little more oil to adjust.

🌟 NOTE: If using melted butter instead of cooking oil, you’d need to slightly increase the quantity to achieve the desired texture.

Step 2: Shape the cookies

Once you’re satisfied with the consistency of the dough, divide it into small portions. You may eyeball the size and try to make them as similar as possible. If you are aiming for a uniform appearance, use a kitchen scale to measure. For reference, each of my dough balls weighs about ½ oz (15 g).

Gently shape a piece of dough into a ball. Hold it in your palm, then place an almond on top. Press it halfway into the dough. It’s perfectly fine if the edges of the dough crack a little.

Put the cookies on a baking sheet lined with parchment paper, leaving a little space in between each one (see note below). Finally, brush a layer of egg yolk, thinned with a little water, over the cookies. Skip this step if you wish to make them vegan.

🌟 NOTE: Cookies made with butter, instead of cooking oil, will spread more during baking. I suggest you leave 1 inch (2½ cm) of space between the cookies.

Step 3: Bake the cookies

To bake these cookies, you need to preheat the oven to 350ºF/180ºC, or 320ºF/160ºC if fan-assisted.

Place the baking sheet over the middle rack. Leave to cook for 18 to 20 minutes until lightly brown. Then, transfer the baked cookies to a wire rack to cool.

🌟 NOTE: Since the performance of each oven varies, I suggest you check the doneness at 15 minutes, then decide how much extra time is necessary.

FAQs

Other classic treats

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• Yang Chun Mian (Warm Spring Noodle Soup, 阳春面)

What is Yang Chun Mian

Yang Chun Mian/阳春面, literally meaning “Spring Noodles”, is also known as s Guang Mian/光面 or Qing Tang Mian/清汤面 in Chinese. It’s one of the most humble dishes popular in the Jiangnan region, often associated with Shanghai Cuisine.

It features wheat-based noodles served in a soy sauce-flavored clear soup. Unlike other classic Chinese noodle dishes, such as Dan Dan Noodles and Fried Sauce Noodles, it doesn’t include any meat or vegetable toppings, except for chopped scallions as a garnish.

Yang Chun Mian epitomizes simplicity, allowing each element of the dish to shine through with its clean, natural flavors. A simple bowlful lets you enjoy the subtle aroma of wheat, the umami from the stock and soy sauce, the mild pungency of scallions, and the rich fragrance of sesame oil (or traditionally, lard).

Ingredients & substitutes

Here is the list of ingredients and their possible substitutes for this recipe:

• Noodles. The traditional version calls for thin noodles made of just wheat flour and water. However, if you’re not keen on the authentic taste, other types of noodles work too, such as alkaline noodles (ramen), egg noodles, rice noodles, or soba noodles.
• Stock. Choose unsalted stock made with chicken, beef, and vegetables. My favorite quick solution is Chinese mushroom seasoning powder (香菇精) diluted with hot water.
• Soy sauce. It’s best, but by no means compulsory, to use both light soy sauce and dark soy sauce, as the latter offers an appetizing hue to the soup.
• Sesame oil, or lard, rendered chicken fat
• White pepper, for a subtle spicy kick
• Scallions, for an extra aroma and color

🌟 NOTE: The most humble version of the dish can be made with water instead of stock. I find it sufficiently satisfying, especially when lard is used.

Cooking workflow

It takes less than 10 minutes to put this dish together. Here is the most efficient workflow:

Step 1: Cook the noodles

Bring plenty of water to a full boil, then put in the noodles. When the water boils again, turn the heat down to medium. Leave to cook until the noodles are just cooked.

🌟 NOTE: Since the noodles will further soften once immersed in the soup, be careful not to overcook them, as this can result in a mushy texture.

Step 2: Heat the stock

If your stove has two or more burners, use another pot to heat up the stock while you cook the noodles.

If using shop-bought stock in cubes or powder, you can simply dilute it with hot water boiled in the kettle.

Step 3: Prepare the seasonings

Add all the seasonings — soy sauce, sesame oil (or lard), and white pepper — to each serving bowl. Cut the scallions crosswise into fine pieces.

Step 4: Assemble the dish

Pour the heated stock into the bowls. Give the soup a quick stir, then taste it to see if extra salt is needed.

Lay in the cooked noodles and garnish with chopped scallions. Enjoy the dish while warm.

Serving ideas

Thanks to its simplicity and quick cooking, Yang Chun Mian would make a great addition to your breakfast or lunch menus. To make the meal a little fancier (but still remain simple and quick), pair it with a refreshing Smashed Cucumber Salad and a Marble Tea Egg cooked and steeped beforehand.

If you happen to have some leftover cooked meat, such as Roast Chicken, or Char Siu, use it as a topping for this noodle soup.

Other easy noodle recipes

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• Tofu Omelet (豆腐蛋饼)

About the dish

A while ago, I shared a casual photo on Instagram of the Tofu Omelet (Dòu Fù Dàn Bǐng/豆腐蛋饼) that I made for lunch. It attracted a lot of attention and some of my followers asked for the recipe.

Tender tofu pieces are firstly pan-fried with a little oil, then they are enveloped by fluffy eggs and finally seasoned with a few common condiments. We call this type of dish “Dàn Bǐng/蛋饼 (egg pancake)” because it’s shaped like a pancake. However, since the recipe contains no flour, I prefer to call it ‘Tofu Omelet’ in English. Strictly speaking, it isn’t an omelet according to the French standard, as no folding or rolling is involved.

I love how this vegetarian dish combines two of my favorite ingredients in a simple yet delicious way. It’s also healthy and rich in protein, similar to the classic stir-fry of Shrimp and Egg. If you’re a fan of Egg Foo Young but are looking for a quick alternative, this dish will suit your needs well.

Ingredients

Here is a simple list of ingredients you need for this recipe:

• Tofu. I suggest you use medium firm or firm tofu. Silken tofu would be too fragile to handle, yet extra firm tofu would taste too dry in this dish.
• Eggs
• Cooking oil
• Scallions
• Seasonings: soy sauce, salt, white pepper, and sesame oil (or chili oil).

🌟 NOTE: Optionally, add some finely chopped fresh chilies over the cooked tofu omelet for an extra kick and color.

Cooking process

Step 1: Prepare the ingredients

Take the tofu from its package, then use kitchen paper or a clean tea towel to pat dry its surface. Cut it into thin blocks, about ½ inch (1.3cm) thick.

Lightly beat the eggs in a bowl. Then mix soy sauce, salt, and white pepper with a little water in another bowl. Finely chop the scallions.

🌟TIP: You don’t need to press the tofu as it’s good to keep the moisture inside.

Step 2: Pan-fry the tofu

Heat a little oil in a medium-sized non-stick skillet. Lay in all the tofu pieces without overlapping, then add the light-colored part of the scallions (keep the rest for garnishing). Leave to fry over medium heat until the bottom side of the tofu turns golden.

Step 3: Cook the eggs

Pour in the beaten eggs and let them cook until the bottom sets. You should be able to move the omelet around by lightly shaking the skillet.

Use a flat plate to help you flip the entire omelet without tearing: slide the omelet onto the plate, then cover it with the empty skillet.

Carefully flip everything over so the undercooked part lands on the skillet. Cook for about 20 more seconds.

Step 4: Season the dish

From the edge of the omelet, slowly pour in the seasoning mixture so it runs underneath. Allow it to simmer for 5-10 seconds to let the flavors be absorbed by the tofu and eggs, but be careful not to burn it.

Transfer the omelet onto a serving plate. Top with the remaining scallions and drizzle with sesame oil, or chili oil if you prefer a spicy flavor. Serve it warm alone, or with steamed rice, congee, or noodles.

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• Tian Shui Mian (Sweet Water Noodles, 甜水面)

What is Tian Shui Mian

To fully appreciate Sichuan cuisine, you cannot overlook its signature dishes known as Xiǎo Chī/小吃 (meaning “small eats”), which are sold at street stands or small cafes. Today’s recipe, Tián Shuǐ Miàn/甜水面 (Sweet Water Noodles), may be less renowned outside China than Dan Dan Noodles or Hot & Sour Glass Noodles, but it’s indeed a delightful, mouthwatering snack not to be missed.

This dish features extra thick, chewy noodles served at room temperature and coated with an intensely flavorful sauce mixed with a variety of seasonings. It epitomizes the iconic flavor profile of Sichuan cuisine: spicy, mouth numbing, aromatic, with a distinct combination of savory and sweet.

Tian Shui Mian is not for those who prefer food with a soft texture and bland taste. But if you’re after a satisfying chew and multidimensional flavors, this is definitely the one to try!

Ingredients

The ingredients for Tian Shui Mian can be classified into three groups: for the dough, for the spiced sweet soy sauce, and other seasonings.

For the noodle dough

All-purpose flour, salt, and water are all you need for the dough. To achieve the most accurate results, it’s best to measure the flour and water by weight rather than by volume using cups.

For two servings, I use 200g of all-purpose flour and 90 g of water. This ratio results in a medium firmness. It’s not as soft as regular dumpling dough, yet it’s slightly less firm than my dough recipe for ramen noodles.

🌟 NOTE: You may need to adjust the flour-to-water ratio slightly, as flour from different brands varies in water absorption capacity.

For the spiced sweet soy sauce

Spiced sweet soy sauce, known as Fù Zhì Jiàng Yóu/复制酱油, is key to creating an authentic taste. It’s essentially concentrated, sweetened soy sauce infused with aromatics and spices.

To make it, you’ll need soy sauce (light or regular), brown sugar (or rock sugar), scallions, ginger, and various spices, such as star anise, Chinese cinnamon, bay leaves, Sichuan pepper, fennel seeds, and Tsao-ko (optional).

🌟 NOTE: It’s fine to skip 2-3 spices listed above if you find it hard to source them all.

Other seasonings

You’ll also need these ingredients to season the dish: Chinese chili oil, minced garlic, sesame paste, toasted peanuts, ground Sichuan pepper, and sugar.

🌟 NOTE: If you haven’t tried my Homemade Chili Oil recipe, I highly encourage you to do so — it’ll make a big difference. Also, you can skip sesame paste, or replace it with a dash of sesame oil.

Cooking workflow

Step 1: Make the dough

Put the flour and salt into a mixing bowl. Pour in water little by little while stirring constantly with chopsticks or a fork to form small lumps of dough.

Use your hands to squeeze and press the dough lumps together so it transforms into a piece of cohesive dough. Don’t worry if it doesn’t look smooth at this stage. Let it rest, covered with cling film, for about 15 minutes.

When the first resting is done, knead the dough again to smoothen its texture and develop more gluten networks. This takes about 2-3 minutes. Then, rest the dough for a further 10 minutes so that it relaxes and becomes easier to roll.

Step 2: Cook the sauce

While the dough is resting, make the spiced sweet soy sauce. Put soy sauce, brown sugar, scallions, ginger, all the spices, and some water into a small saucepan.

First, bring it to a full boil. Then turn the heat down to the lowest. Leave to simmer until you see the surface is covered by intense bubbles and the sauce becomes thick enough to coat a spoon, stop cooking.

Pour the sauce, passing through a sieve, into a clean container. Discard the solid bits.

Step 3: Shape and cook the noodles

Dust the dough with a little flour then flatten it with a rolling pin to form a rectangle or oval sheet, about ⅓ inch (8mm) thick.

Use a sharp knife to cut the dough into uniform-sized noodles, with the width matching the thickness. Sprinkle some flour over and loosen the noodles to prevent them from sticking to each other.

Bring plenty of water to a full boil. Slightly stretch the noodle strands before adding them to the water. Cook over medium heat until they’re just cooked. The ideal texture is firm and slippery, similar to the “al dente” mouthfeel that Italian pasta is famous for.

If your tap water is safe to drink, rinse the noodles under it to cool them quickly. Otherwise, coat the cooked noodles with a little oil to prevent them from sticking, then let them cool naturally.

🌟 NOTE: These noodles dry out easily, particularly if your kitchen is warm, or has a draft. So I suggest you start boiling water for the next step before shaping the noodles. Or, cover the cut noodles with cling film if you plan to cook them a while later.

Step 4: Assemble the dish

The final step is simple. Put the noodles into bowls, then add all the seasonings: spiced sweet soy sauce, chili oil, sesame paste (if using), garlic, toasted peanuts, sugar, and ground Sichuan pepper. Give everything a thorough stir to coat each strand of the noodles. Then enjoy!

🌟 NOTE: The spiced sweet soy sauce is quite salty. I suggest you add it gradually. Stir, taste, then adjust.

Make ahead tips

Tian Shui Mian is usually served as a cold snack. So it’s perfectly fine to make and cook the noodles in advance. Coat the drained and cooled noodles with a little sesame oil to prevent sticking. Store them in the fridge for up to 3 days. For the best texture, I suggest you allow some time for the noodles to come back to room temperature before seasoning.

Additionally, my recipe for the spicy sweet soy sauce produces more than you need for two servings of noodles. The leftover sauce can be kept for a long time in the fridge and contributes to many classic Sichuan dishes, such as Chili Oil Wonton and Sichuan Zhong Dumplings. You can also use it to enhance the flavor of any dishes that require a salty and sweet taste.

Other noodle recipes

Looking for more authentic Chinese noodle dishes? Check out these classic recipes:

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