About garlic sauce

“Garlic sauce” is a term coined by overseas Chinese restaurants to name this Sichuan classic, and it has since become commonly used in the West. However, it has no connection to the dish’s original Chinese name, Yú Xiāng Ròu Sī/鱼香肉丝, which literally means “fish-fragrant shredded pork.” Other popular dishes using the same flavor profile include Fish-Fragrant Eggplant and Fish-Fragrant Tofu.

But where’s the fish? You may ask. There is none! The widely accepted belief is that the seasoning combination used in fish-fragrant dishes was inspired by traditional Sichuan methods of preparing fish. Another lesser-known explanation—which I learned at the Museum of Sichuan Cuisine in Chengdu—suggests that the pickled chili used in this dish was traditionally fermented with fish.

Ingredients

Pork

For the meat portion, you’ll need pork tenderloin (aka pork fillet) along with a set of marinating ingredients, including light soy sauce, Shaoxing rice wine, cornstarch, and salt. These not only enhance the flavor but also help tenderize the meat.

Vegetables

You’ll need a few vegetables to accompany the protein: carrots, wood ear mushrooms, and bamboo shoots. These are the classic choices used in the traditional version.

🌟Substitutes: Feel free to swap them with other crunchy vegetables. Ideally, opt for ones that can be cut into slivers to match the shredded pork.

Aromatics

Aromatics are essential as well. In addition to ginger, garlic, and scallions, you’ll need pickled chili (Pào Jiāo/泡椒), which adds a unique tangy, fragrant heat that sets this dish apart.

🌟Substitutes: Sichuan-style pickled chili can be hard to find. A great alternative is Pickled Chili Garlic Sauce (see image above). I’ve also tested this recipe with pickled chilies from other cuisines (e.g. Spanish, Italian), and they worked well. If none of these are available, fresh chilies can be used as a substitute.

Seasonings

To create a thick, umami-rich, tangy sauce with a hint of sweetness, you’ll need black rice vinegar, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and cornstarch.

🌟 Note: These ingredients are key to achieving the dish’s authentic flavor. Check out my post on 10 Must-Have Chinese Condiments to learn more about them.

Cooking Procedure

Step 1: Prepare the ingredients

Cut the pork into narrow, long strips across the grain, similar to how you cut it for Peking Shredded Pork. Then, mix it with light soy sauce, Shaoxing rice wine, cornstarch, salt, and a little water. After that, rub in a little oil to create a coating.

Cut the vegetables into strips. Finely chop the pickled chilies and scallions, and mince the ginger and garlic. Then, mix all the seasonings.

🌟 Tips: Briefly freezing the meat until it is semi-solid will make cutting easier. Wood ear mushrooms usually come in dried form—rehydrate them in cold water for an hour until they become plump.

Step 2: Sear the pork

Add a little oil to a very hot wok. Swirl to cover a larger area before putting in the shredded pork. Toss over high heat to sear it quickly. As soon as the meat turns pale, dish out for later use.

🌟Note: When using a carbon steel wok, it’s important to heat it empty first then add the oil. This prevents sticking. However, if using non-stick cookware, add oil then heat up.

Step 3: Stir-fry the vegetables

Pour in another small batch of oil to the empty wok and add garlic, ginger and pickled chilies. Sizzle them for 10-15 seconds or so.

Stir in carrots, wood ears, and bamboo shoots. Fry for about half a minute, or until they just start to wilt.

Step 4: Combine the dish

Return the pork to the wok. Toss it with the vegetables for about 30 seconds. Turn the heat down to medium low, then pour in the sauce, mixed well beforehand in case the starch sits at the bottom.

As soon as the sauce starts to thicken, remove the wok from the heat and garnish the dish with scallions.

🌟Note: Pay attention to heat control and the consistency of the sauce. Don’t wait until it becomes too thick, as it will thicken further as it cools.

Serving ideas

Pork with garlic sauce is a real “rice killer”, or in Chinese “Xià Fàn Cài/下饭菜”. So make sure you have steamed rice ready to enjoy the dish right away. Did you know that it tastes just as wonderful at room temperature? That makes it a great option for packed lunches!

When including it in a multi-dish dinner, pair it with something light and fresh, such as Bok Choy Stir-Fry, Ginger Spinach Salad, along with other protein dishes like Scallion Tofu, Shrimp Egg Stir-Fry.

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Other Sichuan classics

Looking for more recipes featuring popular Sichuan dishes? Try these ones:

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• Sweet and Sour Meatballs (糖醋丸子)

About the dish

No doubt “sweet and sour” is an iconic flavor combination in Chinese cuisine. Today, I’m sharing a recipe for Sweet and Sour Meatballs (Táng Cù Wán Zi/糖醋丸子) to expand my collection. If you’ve enjoyed Sweet and Sour Ribs or Sweet and Sour Fish, this might become your next favorite!

As its name suggests, this dish features tender, juicy meatballs coated in a tangy, sweet, and aromatic sauce. It’s as succulent as Pearl Meatballs, offers a richer taste than Chinese Meatball Soup, and is much easier to prepare than Lion’s Head Meatballs.

While testing this recipe, I made it multiple times over the past week. My family loved being taste testers and kept asking for more. I’m confident you’ll enjoy it too!

Ingredients

You’ll need two sets of ingredients for this recipe: one for the meatballs and one for the sweet and sour sauce.

For the meatballs

• Ground meat. It can be pork, beef, chicken, or turkey. For a better taste, use one with a high content of fat.
• Egg. It helps tenderize the meat and binds the mixture together.
• Cornstarch. It also serves as a tenderizing agent.
• Panko breadcrumbs. They add lightness and help retain moisture in the meatballs.
• Soy sauce
• Sesame oil
• White pepper
• Salt
• Garlic powder, optional

For the sauce

• Black rice vinegar. It provides tanginess and adds a complex aroma to the overall flavor. White rice vinegar can be used as a substitute, but the former is preferable.
• Tomato ketchup. It complements the vinegar to enhance the rich, sour taste.
• Sugar. Regular white sugar or traditional Chinese rock sugar can be used.
• Cornstarch. It thickens the sauce.
• Light soy sauce
• White pepper

🌟 NOTE: Feel free to adjust the ratio of sour ingredients (vinegar and ketchup) to the sweet component (sugar) to achieve your preferred balance.

Cooking procedure

Step 1: Prepare the meatballs

Begin by mixing all the ingredients for the meatballs. Avoid overmixing; once the mixture is cohesive and well-combined, proceed to the next step.

Divide the mixture into small, evenly sized portions. I use a heaped tablespoon for each, which weighs approximately 1 oz (28 g) as a reference.

Next, use your hands to shape each portion into a round meatball.

🌟 NOTE: I wear kitchen gloves to roll the meatballs, which helps prevent sticking. Alternatively, you can use bare hands coated with a thin layer of cooking oil.

Step 2: Bake the meatballs

Place all the meatballs into a baking dish. If your dish lacks a non-stick coating, unlike mine, make sure to line it with parchment paper to prevent sticking.

Put the dish over the middle rack of a preheated oven at 350ºF (180ºC), or 320ºF (160ºC) if fan-assisted. Bake for about 12 minutes.

🌟 NOTE: The cooking time may vary slightly depending on your oven’s performance. If unsure, check one meatball with a kitchen thermometer. The internal temperature should reach 160ºF (71ºC). Be careful not to overcook, as this can make the meatballs less juicy and tender.

Step 3: Cook the sauce

Mix all the ingredients for the sauce thoroughly.

Then, pour the mixture into a skillet. Heat it over low heat, stirring constantly with a spatula.

Watch closely as the consistency changes. When the sauce is just thick enough to coat the spatula, proceed to the next step.

🌟 NOTE: The sauce thickens quickly, so be careful not to overcook it, as this can cause it to become lumpy.

Step 4: Combine the dish

Add the baked meatballs to the thickened sauce with the heat turned off. Gently toss them to ensure they are evenly coated. Finally, sprinkle with toasted sesame seeds (optional) and serve immediately.

Serve & make ahead

The simplest way to serve sweet and sour meatballs is over a bed of freshly steamed rice, accompanied by a vegetable side such as Garlic Broccoli, Bok Choy Stir-Fry, or Tiger Skin Peppers.

When preparing this dish as part of a multi-dish feast that requires significant time and effort (e.g. Chinese New Year Feast), I usually bake the meatballs in advance. Just before serving, I reheat them by tossing them in a little oil and then adding the sauce to combine.

Other takeout favorites

Looking for other recipes for takeout dishes? Try these:

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• Pork Rib Soup (排骨汤)

About Chinese pork rib soup

Whenever the temperature drops, I crave a tasty bowl of Chinese soup, especially the meat-based ones with a clear broth. Today’s recipe, pork rib soup, is a great example of how a simple, humble soup can be so nourishing and tasty.

Classic Chinese pork rib soup (Pái Gǔ Tāng/排骨汤) commonly comes with a clear broth, known as Qīng Tāng/清汤, which is flavored with spices and/or herbs but free from soy sauce or other intensely flavored condiments (unlike brown-colored dishes like Beef with Daikon or Braised Pork Belly. The ribs are cooked to a tender texture and accompanied by a variety of vegetables.

What I love most about this dish is its simplicity and soothing taste. It’s beginner-friendly and can be partially prepared in advance. The seasoning is minimal, which allows the natural taste of the ingredients to shine.

Ingredients & substitutes

Here is a simple list of ingredients you need to make this soup:

• Pork ribs
• Fresh sweet corn on the cob
• Carrots
• Garlic
• Whole white peppercorn/black peppercorn, or both
• Scallions or coriander, for garnishing
• Salt

About pork ribs

In Chinese cuisine, pork ribs are commonly cut into bite-sized pieces before cooking (Think Sweet & Sour Ribs and Black Bean Ribs). This makes them easy to handle with chopsticks. The required cooking time is also reduced.

If you don’t have access to an Asian butcher, feel free to use regular-sized ribs for this recipe. Pick the pieces that have a good bone-to-meat ratio.

Vegetable substitutions

I choose sweetcorn and carrots for their vibrant colors and sweet tastes that balance the salty flavor. Daikon (white radish), lotus roots, winter melon, and kelp (Kombu) are popular choices too.

About the seasonings

Apart from salt, you only need garlic and white or black peppercorns. This simple combination eliminates any gamey taste of the meat (known as Xīng Wèi/腥味). It also lends aromas and a subtle warming heat to the soup.

To keep the soup clear, use unpeeled garlic and whole peppercorns. If unavailable, it’s fine to use ground white pepper as a substitute.

Cooking procedure

Step 1: Blanch the ribs

In a pot or wok, submerge the ribs in plenty of cold water. Bring it to a full boil and leave it to blanch for about 2 minutes.

During this time, you’ll notice brownish foam forming on the surface. Skim it off with a spoon. Then use a slotted spoon to remove all the ribs and discard the water.

🌟 NOTE: The blanching procedure (known as Chāo Shuǐ/焯水 in Chinese) is essential as it removes any impurity of the pork and reduces its gamey taste. Please do not skip it.

Step 2: Simmer the ribs

Return the ribs to the cleaned pot or wok. Cover them generously with hot water. Add salt, a bulb of garlic (washed but unpeeled), and whole peppercorns (see note below).

🌟 NOTE: To prevent peppercorns from floating around, place them in a strainer/infuser (see image above), or a small spice bag made of muslin cloth.

Bring the water to a boil, then turn the heat down to the lowest setting. Leave the ribs to simmer with the lid on for 35 to 40 minutes, or until the meat becomes tender.

Step 3: Cook the vegetables

Remove the garlic and peppercorns from the pot. Add sweet corn, sliced lengthwise into strips or cut into rounds, along with chunks of carrot. Pour in more hot water if you prefer more broth. Cook over medium heat with the lid on for 8 to 10 minutes, or until the carrots are soft.

Taste the broth and add more salt if necessary. Finally, garnish the soup with finely chopped scallions or cilantro (coriander).

🌟 NOTE: If using other vegetables, you may need to adjust the cooking time. For example, daikon and lotus roots take longer to cook through.

The Instant Pot method

You can use an Instant Pot to speed up the second step by setting it to cook for 15 minutes on high pressure, followed by a natural release. Step 1 and step 3 can be done in the Instant Pot using the sauté function or in a regular pot on the stovetop.

Make ahead

If you wish to prepare this soup in advance, follow these tips for best results:

• Blanch and cook the ribs as instructed. Remove the garlic and peppercorns.
• Store the meat and soup in an airtight container in the fridge for up to 3 days or in the freeze for 3 months.
• Defrost then add the vegetables. Cook until the carrots soften.

Other warming dishes

Looking for more classic Chinese dishes that warm you up? Check out these delicious recipes:

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• Pork and Sour Vegetable Stir-Fry (酸菜肉末)

About the dish

Fermented vegetables play an integral role in both traditional and modern Chinese cuisine. They can be used in modest quantities to flavor a dish (think Yá Cài/芽菜 in Dry Fried Green Beans), or as a star element to pair with other key ingredients, like in today’s recipe for Pork and Sour Vegetable Stir-Fry (Suān Cài Ròu Mò/酸菜肉末).

As its name suggests, it’s a stir-fried dish featuring ground pork and “sour vegetable” (Suān Cài/酸菜) — the umbrella term for any type of pickled vegetables that have a distinctively tangy taste (read the “INGREDIENTS” section below on the choice of “sour vegetables”).

Here are the reasons why I like it and encourage you to give it a try:

• It’s quick and easy to make.
• It’s packed with flavors: sour, spicy, garlicky, nutty, and savory with a hint of sweetness.
• There are multiple ways to serve it.

Ingredients

Here is the list of ingredients you need for this dish:

• Ground pork. It can be replaced by beef or chicken, preferably with a high fat content
• Pickled mustard greens (More on this ingredient and substitutes in the section below)
• Aromatics: scallions, ginger, and garlic
• Chilies. They can be dried or fresh ones
• Seasonings: soy sauce, Shaoxing rice wine (or dry sherry), sesame oil, sugar, and white pepper

About pickled mustard greens

I chose to use pickled mustard greens as the “sour vegetable” for this recipe. It’s the same ingredient that stars in the classic Sichuan Fish with Sour Vegetable.

To substitute, you may use other types of Chinese “sour vegetables”, such as pickled cabbage, pickled napa cabbage, pickled radish/daikon, or pickled asparagus beans/long beans.

🌟 NOTE: Since the sourness and saltiness of each “sour vegetable” varies, you may need to adjust its quantity or the volume of the salty seasonings used in the recipe.

Cooking steps

Step 1: Prepare the vegetable

Pickled mustard greens have a rather sharp sour and salty taste. It’s best to reduce its intensity before cooking.

First, rinse them with running water. Then soak them in water. Depending on their original taste and your preferences, the required soaking time can vary. Two hours may be sufficient, or an overnight soak may be necessary.

After soaking, squeeze the mustard greens to remove any excess water. Lay them on a chopping board and finely cut them into small pieces.

Step 2: Fry the meat

Heat an empty wok, or a large skillet, until lightly smoking. Add a little oil and swirl around to coat a larger area, then put in the ground pork. Note that if using cookware with non-stick coating you should add oil first then heat up.

Stir fry the pork over high heat. Loosen any large lumps with a spatula. As soon as the meat loses its pink color and turns pale, add soy sauce and Shaoxing rice wine. Mix well then transfer the meat to a plate for later use.

Step 3: Combine the dish

Add a little oil to the same wok or skillet. Put in the chilies, ginger, garlic, and most of the scallions (reserve some for garnishing). Sizzle until fragrant, but be careful not to burn them.

Tip in the finely chopped pickled mustard greens. Toss constantly over high heat.

Once the vegetable is evenly heated and looks quite dry, put in the fried pork.

Stir fry briefly then add sesame oil, sugar, white pepper, and the remaining scallions. Give everything a final toss, then dish it out to serve immediately.

How to serve

Not sure how to serve pork and sour vegetable stir-fry? Here are some of my favorite ways to enjoy it:

• Serve it on top of freshly steamed rice. Mix well and tuck it.
• Use it as a topping for noodles, like how you enjoy Beijing Fried Sauce Noodles.
• Scoop it into folded bao buns.
• Wrap it with crunch leaves, like how Sichuan Style Lettuce Wraps work.
• Use it to accompany plain congee, and freeze the leftovers, divided into small portions, for later consumption.

Other quick stir-fries

Looking for more easy and tasty stir-fried dishes? Try these popular recipes:

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• Chinese Meat Pies (Xian Bing/馅饼)

What are Chinese meat pies

Chinese meat pies, known as Xiàn Bǐng/馅饼, are a type of stuffed flatbread popular throughout China. They offer a rich diversity of fillings, shapes, and flavors, catering to a wide range of tastes.

Imagine a cross between a giant dumpling and a flatbread, pan-fried to a golden shine. If you enjoyed my recipe for Crispy Stuffed Flatbread or Scallion Pancakes, you’ll find these meat pies to be an excellent alternative.

My version showcases how my parents make them, using a mixture of fatty ground meat and a generous amount of scallions. However, I’ve enhanced their dough recipe by adding extra water and a little oil, which results in a more tender mouthfeel.

Top tips

As usual, I’d like to first point out a few tips to help you achieve the best result.

• Allow enough time to rest the dough.
• Add water/stock to the filling for a juicy texture.
• Watch the tutorial to learn the assembly technique
• Freeze uncooked pies and cook whenever you wish.

Make the dough

For the dough, you only need three elements: all-purpose flour, water (both hot and room-temperature), and cooking oil. Through testing, I’ve found this combination to be the best formula for producing a soft, palatable texture in Chinese meat pies.

Here is how you make it by hand:

1. Firstly, add hot water (just boiled) to the flour. Stir to distribute. Then, add room-temperature water and cooking oil.
2. Mix and combine to form a soft, cohesive, rough-looking dough. Leave to rest, covered, for 20 minutes. Knead it again until perfectly smooth.
3. Divide the dough into equal pieces. Coat each with a little oil and cover with plastic wrap. Let them rest for 10 minutes before assembling.

🌟 NOTES:

• This dough is supposed to be quite soft (it has a higher liquid content than dumpling dough or bao dough). Dust your hands with flour when combining and kneading to prevent sticking.
• Resting is important because it allows the gluten bonds to develop, making the dough more elastic and stretchy.

Mix the filling

Here is a list of ingredients you need for the filling (substitutes included when possible):

• Ground meat. It can be pork, beef or lamb.
• Scallions. Chinese chives can be used as a substitute.
• Ginger.
• Light soy sauce & dark soy sauce. The former provides the key umami saltiness, while the latter offers a caramelized sweet undertone.
• Sesame oil, for extra aroma and nuttiness.
• Ground spices. I use a combination of Sichuan pepper and white pepper. Five-spice or cumin powder are good substitutes.

Like how I explained in my post on Dumpling Fillings, two factors contribute to a juicy, tender filling:

• Use ground meat that has a high-fat content. 15-20% of fat is what I usually choose.
• Add water, or unsalted stock if available, to the filling. Make sure to stir the mixture very well so the liquid is fully absorbed by the meat.

Assemble the pies

To shape a Chinese meat pie, you need to wrap the filling with a dough wrapper into a ball, similar to how you assemble a Baozi (stuffed bao bun).

Place it over a lightly oiled tray, with the sealed side facing down, before pan-frying starts. You don’t need to flatten the balls at this stage.

To clearly understand how it works, please watch the video tutorial inside the recipe card below. Here are a few tips you may find helpful:

• Use oil, instead of flour, to coat the work surface and your hands. This way the dough stays soft and easy to stretch.
• To achieve the optimal result of Pí Bó Xiàn Dà/皮薄馅大 (meaning thin skin and big filling), stuff the wrapper with plenty of filling. Wrap it with the dough as tightly as possible.
• If you find this method challenging, simply shape the pie into a flat half-moon, like how a Chinese Chive Pocket looks.

Pan-fry the pies

Choose a heavy-bottomed skillet/frying pan. Add enough oil to thinly cover its surface. Heat for half a minute then put in the assembled dough balls (do not overcrowd). Use your fingers, or a spatula, to flatten each into a disc.

Over low heat, fry them until the first side gains a golden color. Flip over then cover with a lid. Continue cooking until the other side browns nicely.

Finally, flip over the pies again to further crisp the first side before transferring them out to a tray lined with paper towels to soak up any excess oil.

Serving ideas

Enjoy these juicy meat pies while warm. They are great on their own as breakfast or snack. Dip them in Chinese chili oil if you crave something spicy.

My family also has them for dinners, paired with bowls of congee and a few refreshing cold dishes, such as Smashed Cucumber, Scallion Silken Tofu, Tiger Salad, etc.

Make ahead

If you wish to have these meat pies as breakfast on busy mornings, follow these make-ahead tips:

• Freeze uncooked pies. Flatten the assembled dough balls into discs. Place them on a tray and keep in the freezer until fully frozen. Transfer them into airtight bags and store for up to 2 months.
• Cook frozen pies. Without defrosting, pan-fry frozen pies over medium-low heat, with the lid on all the time, until both sides turn golden.

Other comforting staples

Looking for other classic Chinese bread recipes? Check out these popular ones:

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• Steamed Ribs with Black Beans (豉汁蒸排骨)

What are steamed ribs with black beans?

If you are a regular diner at Cantonese Dim Sum (广式早茶) restaurants, you have likely either savored today’s dish or come across it on the menu. Steamed Ribs with Black Beans (Chǐ Zhī Zhēng Pái Gǔ/豉汁蒸排骨) stands as one of the most favored dim sum items, typically presented in small portions inside bamboo steamers.

It features bite-sized pork ribs steamed with fermented black beans, aromatics, and a set of umami-rich condiments. They are loved for their complex flavors – savory, aromatic, garlicky, earthy, and more – alongside their tender and juicy texture.

While I enjoy indulging in this dish at Dim Sum restaurants and pairing them with other classics like Har Gow, Lo Mai Gai, Cheung Fun, Siu Mai, etc., I also like cooking it in larger portions as a main course for everyday meals. The cooking process is fairly straightforward, and the outcome is truly satisfying. 

🛎 NOTE: If steaming doesn’t pique your interest, I also have a recipe for Braised Ribs with Black Bean Sauce which shares many similarities. Give it a try!

Ingredients

Here is a list of ingredients you need to make dim sum-style steamed ribs:

• Pork ribs, cut into bite-sized chunks, like how they’re served in Chinese Sweet and Sour Ribs. This way, you can handle them easily with chopsticks. Also, it doesn’t take very long to cook them.
• Baking soda & cornstarch, for tenderizing the meat

• Fermented black beans (Douchǐ /豆豉). The key flavor booster for this dish, they offer an aromatic, earthy, and salty taste. You can find them in many classic Chinese dishes, such as Mapo Tofu, Hunan Pork, Dim Sum Chicken Feet, etc.
• Aromatics: garlic, ginger, fresh chili and scallions
• A set of common Chinese condiments including light soy sauce, oyster sauce, Shaoxing rice wine, white pepper, salt, and sugar

🛎 TIP: To learn more about fermented black beans, check out my post on Black Bean Sauce which explains their characteristics and offers advice on their purchase.

Cooking workflow

Step 1: Tenderize the ribs

Mix baking soda and water in a large bowl then add the ribs. Let them sit in the solution for at least 30 minutes, or up to 2 hours. Baking soda helps to break down the meat’s proteins, resulting in a more tender texture.

Then rinse the ribs thoroughly under running water to minimize the alkaline taste that baking soda might leave on the meat.

Pat dry the drained ribs with kitchen paper to remove as much excess moisture as possible. Sprinkle some salt and cornstarch over, then rub the mixture evenly onto the ribs. This step helps further tenderize the meat.

Step 2: Marinate the ribs

To prepare the marinade, begin by frying garlic, ginger, and fermented black beans (rinsed and coarsely chopped) in a little oil until fragrant. Next, incorporate fresh chili, light soy sauce, oyster sauce, Shaoxing rice wine, white pepper and sugar. Allow the mixture to simmer briefly.

Once the marinade has cooled down, gently massage it onto the ribs. Let them sit for a minimum of 30 minutes, or for an even richer taste, refrigerate them overnight.

🛎 TIP: If the ribs have been chilled, make sure to bring them back to room temperature before you start steaming them.

Step 3: Steamed the ribs

Choose a serving plate that can fit comfortably inside your wok or pot, which will be used for steaming. Arrange the marinated ribs in a single layer on the plate.

First, bring water to a full boil in the wok or pot. Then place the plate of ribs on a steamer rack or inside a steamer basket. Cover with a lid and leave to steam over medium-high heat for 20 minutes. 

Once the ribs are ready, remove them from the steamer. For an added touch, garnish with finely chopped scallions before serving.

🛎 TIP: Depending on the size of your wok/pot, it’s advisable to monitor the water level during the steaming process to prevent it from fully evaporating. Top up with more water when necessary.

Serve & store

Enjoy these beautifully seasoned, tender ribs with a bowl of steamed rice. To create a well-balanced meal, pair them with leafy greens such as Blanched Chinese Broccoli, Stir-fried Garlic Bok Choy, or Water Spinach with Fermented Tofu.

The flavorful juice released from the ribs during steaming is a precious addition. So don’t forget to mix it into your rice.

In the unlikely event of leftovers (You will likely devour them all at once), store them in the fridge for up to two days. To reheat, steam them for a few minutes to restore their deliciousness.

Other dim sum dishes

Looking for more classic dim sum recipes? Here are some popular ones to try:

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• Chinese Sausage Rice (腊肠饭)

Why this recipe

I’ve been asked by many readers to share more quick & easy recipes. Today’s recipe, Chinese Sausage Rice (腊肠饭), is one of those simple all-in-one dishes that come to my rescue when I’m short of time for weeknight dinners.

And, it tastes wonderful (my daughter’s favorite)! Slices of Chinese sausages are steamed on top of rice along with crunchy carrots and aromatic mushrooms, then tossed with an umami-rich sauce. All is done in just 25 minutes.

This recipe is based on a classic Cantonese dish, Clay Pot Rice, but you don’t need a clay pot (nor a rice cooker). A regular saucepan or pot will do the job.

Also, if you’re in the mood for Chinese fried rice but don’t have leftover rice at hand, this sausage rice is a perfect alternative as it uses raw rice to start. Believe it or not, it tastes just as good as fried rice (if not better) thanks to the fragrant fat from the sausage that embraces each grain of rice.

Another benefit: you can cook quite a large portion of sausage rice at once, which is a difficult task when using a clay pot or frying rice in a wok.

🌟Note: Check out a similar recipe featuring glutinous rice and Chinese sausages: Lo Mai Fan (Stir-Fried Sticky Rice). It’s just as good as this one!

What are Chinese sausages

Known as La Chang/腊肠 in Mandarin or Lap Cheong in Cantonese, Chinese sausages refer to a type of cured sausage popular in many regions of China. Essentially, they’re made with fresh meat and a variety of seasonings, then air-dried until firm.

For today’s recipe, I use the Cantonese version which is accessible in most overseas Chinese stores (usually in the chilled food section). They are made of fatty pork (sometimes with the addition of duck liver) and seasoned with rice wine, soy sauce, rose water, etc.

Compared to other types of cured sausages (e.g. salami, chorizo, etc.), Cantonese sausages have a distinctive sweet-savory taste with a spiced fragrance and a smoky undertone.

🛎 Substitute: You may replace Chinese sausages with Chinese cured pork belly (Lap Yuk/腊肉, aka Chinese bacon) for this recipe.

Which rice to use

Jasmine rice is my No. 1 choice for Chinese sausage rice. This type of medium-grain rice has a slightly sticky texture and a subtle aroma that I enjoy very much.

My second choice would be short-grain white rice which has a stickier mouthfeel. Both the Chinese and the Japanese varieties work well.

Basmati rice isn’t used in Chinese cuisine but I’ve tried it for this recipe. It comes out a little too “loose” for my liking but it might be what you prefer.

Other ingredients

Vegetables

• Carrot, fresh or frozen
• Dried shiitake mushrooms (Learn how to rehydrate shiitake)
• Scallions (aka green onion, spring onion)

🛎 Substitute: You may use other vegetables to replace carrots, such as edamame, peas, broccoli, asparagus, etc.

For the sauce

To create a savory, aromatic and umami sauce, you’ll need these essential Chinese condiments:

• Light soy sauce
• Dark soy sauce
• Oyster sauce
• Shaoxing rice wine
• Sesame oil
• Ground white pepper

🛎 Note: If you’re allergic to seafood, use the vegetarian version of oyster sauce which is labeled as mushroom oyster-flavored stir-fry sauce.

Cooking procedure

Step 1: Prepare the toppings

Rinse the sausages with running water, then cut them diagonally into thin slices, about ⅕ in (½ cm) thick. This type of cured sausage is quite firm to cut through. Use a sharp knife to do the job.

Cut carrots into small cubes (skip if using frozen diced carrots). Remove the stems of the mushrooms then cut them into slices. Chop scallions into small rings.

Step 2: Boil the rice

Start by rinsing the rice under tap water to remove any surface starch. Drain it well then put it into a saucepan or a pot (preferably one with a heavy bottom). Add equal volume of cold water (e.g. use 2 cups of water for 2 cups of rice).

Bring the water to a full boil, then leave to cook uncovered over high heat until the water reduces to just level with the rice.

🛎 Note: This process takes me about 5 minutes but it may vary a little depending on your heat power and the nature of your cookware. Be attentive not to overly evaporate the water at this stage.

Step 3: Add the toppings

Once the water is level with the rice, turn down the heat to the lowest immediately. Spread the sausage slices, carrots and shiitake mushrooms over the rice. Cover with a lid and leave to steam over the lowest heat for 10 minutes.

When the time is up, turn off the burner and let the rice and sausage sit (with the lid on) for a further 5 minutes.

Step 4: Assemble the dish

Measure and combine all the ingredients for the sauce (light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil and white pepper). Pour it over the cooked rice, sausage and vegetables, along with finely chopped scallions.

Toss everything with a spatula/spoon to evenly coat each grain of rice with the sauce. Serve warm.

Another rice recipe to try

If you like the tasty flavor and easy preparation of Chinese sausage rice, check out another popular rice recipe on the blog: One-Pot Hainanese Chicken Rice.

It’s a simplified version of a traditional dish that is served with a refreshing scallion & ginger sauce.

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Jump to:

• What are Sichuan Dumplings
• Why this recipe
• Ingredients & substitutes
• Cooking instructions
• Make ahead & store
• How to use the leftover sauce
• The ultimate dumpling guide
• 📋 Recipe
• Sichuan Dumplings (Zhong Dumplings/钟水饺)

What are Sichuan Dumplings

Today’s recipe combines two topics that I have a great passion for: Dumplings and Sichuan food.

Known as Zhōng Shuǐ Jiǎo/钟水饺 in Chinese, Sichuan dumplings (often spelled as Szechuan dumplings or known as Zhong dumplings) are one of the most popular street foods of Sichuan cuisine, along with legendary dishes like Dan Dan Noodles, Hot & Sour Glass Noodles, etc.

Essentially, it’s boiled, half-moon shaped dumplings with a flavorful, tender pork filling, dressed with sweetened, spice-infused soy sauce, chili oil, and minced garlic. It showcases some key features of this regional cuisine: Spicy and aromatic with a distinct savory-sweet taste.

Don’t confuse it with Sichuan Chili Oil Wontons which have a different appearance and seasoning but are equally delicious.

Why this recipe

Here are a few reasons why you should give this recipe a try:

• The filling is very easy to put together
• Fancy pleating isn’t required
• Use shop-bought wrappers to save time
• The unique sauce can be used in many other dishes

Jump to:

• What are scallion pork chops
• Top tips
• Ingredients
• Cooking instructions
• How to serve
• Other pork dishes to try
• 📋 Recipe
• Scallion Pork Chops (葱烤大排)

What are scallion pork chops

Scallion pork chops, known as Cong Kao Da Pai/葱烤大排 in Chinese, is a classic Shanghainese dish that highlights several key features of the region’s cuisine: a love for scallions (as seen in dishes like Scallion Oil Noodles, Scallion Tofu), heavy use of soy sauce and an appetizing brown color in the dishes.

Essentially, this dish consists of perfectly seared pork chops, together with lightly charred scallions, braised in a rich, soy sauce-based liquid. The aromatic, savory-sweet taste combined with the tender, succulent texture makes for an irresistible comforting crowd-pleaser.

While scallion pork chops may not have the same level of fame as Shanghai Pan-Fried Pork Buns (Sheng Jian Bao), it’s a hearty and easy-to-cook dish that’s perfect for weeknight family dinners. 

Top tips

Here are some pro tips to bear in mind before you start learning the recipe:

• Pound the pork chops for a tender texture
• Marinate the meat before cooking
• Use a generous amount of scallions
• Keep the searing hot and brief
• Boil down the cooking liquid at the end

From Red Cooked Pork Belly and Hunan Pork Stir-fry to Sichuan Twice-cooked Pork Belly, Chinese people’s appreciation for pork belly is obvious. Today’s recipe, Mei Cai Kou Rou (aka steamed pork belly with preserved mustard), shows you yet another way to cook this delicious ingredient.

Jump to:

• What is Mei Cai Kou Rou
• Why this recipe
• Pro tips
• Ingredients needed
• Cooking process
• Plating tips
• Serve the dish
• Make Ahead
• Other festive dishes
• 📋 Recipe
• Mei Cai Kou Rou (Steamed Pork Belly/梅菜扣肉)

What is Mei Cai Kou Rou

Like Lion’s Head Meatballs, Mei Cai Kou Rou (梅菜扣肉) is a banquet-style dish that brings any special food gathering to the next level. 

One of the most popular Chinese New Year dishes, it consists of slices of pork belly steamed to a melt-in-the-mouth texture and served over a bed of richly flavored preserved mustard (Known as Mei Cai/梅菜). 

Another highlight is that this dish is presented in a neatly packed, upside-down bowl shape. This eye-catching look makes it a perfect centerpiece for a feast.