🇬🇧 English

Main Ingredient: 500g Chicken Wings

Seasonings: ¼ tsp Salt, 1 Green Onion, 1 piece Ginger, 1 tsp Cooking Wine, ½ tsp Dark Soy Sauce, Half can Cola

Steps:

1. Wash chicken wings, slice green onion and ginger
2. Blanch wings in boiling water, drain well
3. Pan-fry wings until golden on both sides
4. Add cola, dark soy sauce, ginger, green onion, salt, and cooking wine. Simmer until sauce thickens

Tips:

• Dark soy sauce is optional, but gives better color
• Adjust salt to taste, recommend less

🇨🇳 中文

主料： 鸡翅 500g

辅料： 食盐 1/4小勺、葱 1段、姜 1块、料酒 1小勺、老抽 1/2小勺、可乐 半罐

步骤：

1. 鸡翅洗净，葱姜切片
2. 锅内烧开水，放入鸡翅再次煮滚捞出，沥干水份
3. 锅内放少许油烧热，放入鸡翅煎至两面泛黄
4. 倒入可乐、老抽，加入姜葱、盐、料酒烧开转小火至汤汁浓稠即可

Tips：

• 不喜欢老抽可以不放，但色泽会淡一些
• 盐的量根据喜好调整，建议少放

🇬🇧 English

Main Ingredient: 2 Eggs

Seasonings: 1.5g Salt, 5g Vinegar, 3g Light Soy Sauce, 5g Sesame Oil, ½ tsp Starch, 220ml Water

Steps:

1. Crack eggs into a bowl, add a pinch of salt and beat well
2. Add 3 times the amount of cooled boiled water and half spoon of starch
3. Beat thoroughly until well combined
4. Strain the egg mixture to remove bubbles
5. Pour into a steaming bowl, cover with lid (or plastic wrap with a few holes poked with toothpick)
6. Steam over cold water for 15-20 minutes, let rest for 3 minutes. Drizzle with light soy sauce, vinegar and sesame oil before serving

Tips:

• Use cooled boiled water for smoother texture
• Straining removes air bubbles for silky finish
• Don’t uncover during steaming to prevent cracks

🇨🇳 中文

主料： 鸡蛋 2个

辅料： 食盐 1.5克、醋 5克、生抽 3克、香油 5克、淀粉 小半勺、水 220毫升

步骤：

1. 鸡蛋打入碗里，加一点点盐打散
2. 加入蛋液3倍量的凉白开和小半勺淀粉
3. 再次充分打散、打匀
4. 把蛋液过筛，滤去浮沫
5. 倒入烤碗中，加盖盖子（如果容器没有盖子，可加盖保鲜膜，用牙签扎几个小孔）
6. 冷水放入蒸锅蒸15-20分钟，焖3分钟再出锅，开吃前在蛋羹表面淋上一点点生抽、醋和少量的香油即可食用

Tips：

• 用凉白开口感更滑嫩
• 过筛可去除气泡，成品更细腻
• 蒸制过程中不要揭盖，防止开裂

🇬🇧 English

Main Ingredient: 500g Pork Belly (preferably five-layer with alternating fat and lean, cut into 2-3cm cubes)

Aromatics: 4-5 Ginger slices, 1 Green Onion (knotted), 2 Star Anise, 2 Bay Leaves

Seasonings: 30g Rock Sugar (key ingredient), 2 tbsp Shaoxing Wine (or cooking wine), 2 tbsp Light Soy Sauce, 1 tbsp Dark Soy Sauce (for color), Boiling Water as needed

Steps:

1. Blanching: Place pork belly in cold water with ginger slices and a splash of cooking wine. Boil for 3-5 minutes, skim off foam. Rinse with warm water (prevents meat from tightening), drain and set aside.
2. Pan-fry: Add a little oil to the wok, pan-fry pork belly over medium-low heat until slightly browned and excess fat is rendered. Remove pork, keep the oil in the wok.
3. Caramelize Sugar (The Soul Step): Keep low heat, add rock sugar. Stir constantly until sugar melts to amber color with small bubbles. Quickly add pork and stir-fry to coat each piece evenly with caramel.
4. Braise: Add ginger, green onion, star anise, and bay leaves, stir-fry until fragrant. Drizzle Shaoxing wine, light soy sauce, and dark soy sauce along the wok edge, stir to combine. Add enough boiling water to cover the meat (must use boiling water). Bring to a boil, then cover and simmer on low heat for 45-60 minutes.
5. Reduce Sauce: Remove aromatics. Turn to high heat, stir-fry to reduce sauce until thick, glossy, and clinging to the meat. Serve.

Tips:

• Always use boiling water: Cold water will cause the heated meat to contract suddenly, resulting in a tough texture.
• Caramelizing sugar: Keep on low heat throughout. Add meat immediately when sugar turns deep red with bubbles — overcooking makes it bitter. If nervous, skip this step and use dark soy sauce for color instead.

🇨🇳 中文

主料： 五花肉 500克（优选肥瘦相间的五层肉，切 2-3cm 方块）

佐料： 姜片 4-5片，葱结 1个，八角 2个，香叶 2片

调料： 冰糖 30克（关键），绍兴黄酒（或料酒）2勺，生抽 2勺，老抽 1勺（上色），开水适量

步骤：

1. 焯水去腥： 五花肉冷水下锅，加入姜片和少许料酒。水开后煮 3-5 分钟，撇去浮沫，捞出用温水冲洗干净（防止肉质紧缩），沥干备用。
2. 煎肉煸油： 锅中少油，倒入五花肉中小火煸炒。炒至肉块表面微焦、逼出多余油脂，盛出肉，油留在锅中。
3. 炒糖色（灵魂步骤）： 锅中留底油，转小火放入冰糖。不停搅拌，待冰糖融化呈琥珀色、冒小泡时，迅速倒入五花肉翻炒，使每块肉均匀裹上糖色。
4. 调味炖煮： 加入葱姜、八角、香叶炒出香味。沿锅边淋入黄酒、生抽、老抽翻炒均匀。倒入没过肉块的开水（一定要用开水）。大火烧开后，转小火加盖焖煮 45-60 分钟。
5. 大火收汁： 挑出葱姜八角等调料。转大火翻炒收汁，待汤汁浓稠红亮并裹在肉上时即可出锅。

Tips：

• 一定要用开水炖： 加冷水会让受热的肉突然收缩，导致口感发柴。
• 炒糖色火候： 全程小火，颜色变深红且起泡时立刻下肉，过火会变苦。如果怕失败，可以省略此步，直接加老抽上色。

🇬🇧 English

Main Ingredients:

• 2 Tomatoes (medium size)
• 100g Shrimp (diced)
• 3 Eggs (beaten)
• 200g Flour

Seasonings: Green Onion (chopped), Oil, Salt, MSG, Light Soy Sauce, Rice Vinegar, Sesame Oil, White Pepper (optional)

Steps:

1. Prep: Wash and dice tomatoes, dice shrimp, beat eggs, chop green onion.
2. Make Dough Drops: Add flour to a bowl. Add water gradually (drop by drop), stirring with chopsticks constantly to form small, even dough pieces.
3. Sauté Aromatics: Heat oil in wok, add chopped green onion until fragrant.
4. Cook Tomatoes: Add tomatoes and stir-fry thoroughly — the tomatoes must release their juices for a rich soup base.
5. Season: Add shrimp and stir-fry until color changes. Season with light soy sauce, rice vinegar, salt, and white pepper.
6. Add Water: Pour in warm water and bring to a boil.
7. Add Dough Drops: Once boiling, slowly add dough drops while stirring constantly to prevent clumping.
8. Add Eggs: When dough drops are cooked, drizzle in beaten eggs to form egg ribbons. Add MSG and sesame oil.
9. Serve: Garnish with chopped green onion, turn off heat and serve.

Tips:

• The key to good dough drops is adding water gradually and stirring constantly — avoid large clumps.
• Feel free to adjust ingredients to your preference.

🇨🇳 中文

用料：

• 西红柿：2个（中等大小）
• 虾仁：100克
• 鸡蛋：3个
• 面粉：200克

辅料： 葱花、油、盐、味精、生抽、香醋、香油、白胡椒粉（可选）

做法：

1. 备菜： 西红柿洗净切小块，虾仁切丁，鸡蛋打散，切好葱花。
2. 制作面疙瘩： 面粉倒入碗中，少量多次（或一滴一滴）加水，边加边用筷子搅拌，制成均匀的小面疙瘩。
3. 爆锅： 锅烧热倒油，放入葱花爆香。
4. 炒西红柿： 放入西红柿翻炒，一定要炒出汁，汤底才浓郁。
5. 调味： 加入虾仁翻炒至变色，加入适量生抽、香醋、盐和白胡椒粉。
6. 煮汤： 倒入适量温水，大火烧开。
7. 下疙瘩： 水开后，一边搅拌一边慢慢倒入面疙瘩，防止粘连。
8. 淋蛋液： 面疙瘩煮熟后，淋入蛋液形成蛋花，加入味精，淋入香油。
9. 出锅： 撒入葱花点缀，关火盛出。

小贴士：

• 面疙瘩的关键在于水要一点点加，一定要搅拌均匀，避免结成大块。
• 喜欢口感丰富的可以按个人喜好调整配菜。

🇬🇧 English

Main Ingredients: 2 Potatoes, 1 Red Bell Pepper, Cooking Oil

Seasonings: 1 tsp Salt, 1 tbsp Vinegar, 3 slices Ginger, 2 cloves Garlic, Sichuan Peppercorns, 5 Dried Chilies, 3 Green Onions, 1 tsp Sugar

Steps:

1. Slice potatoes into thin even slices, then julienne into fine shreds
2. Soak shredded potatoes in cold water to remove starch (keeps them crispy)
3. Heat oil, toast peppercorns until fragrant then remove them
4. Add ginger, garlic, and dried chilies, stir-fry until aromatic
5. Add potato shreds, stir-fry for about 2 minutes
6. Pour vinegar along the wok edge, continue stir-frying
7. Add red pepper shreds, stir-fry until combined
8. Season with salt, sugar, and garnish with green onion

Tips:

• Soaking removes starch for a crispier texture
• Adding vinegar along the wok edge enhances flavor
• Don’t overcook - potatoes should remain slightly crunchy

🇨🇳 中文

主料： 土豆 2个、红椒 1个、色拉油 适量

辅料： 食盐 1小匙、醋 1匙、姜 3片、蒜 2瓣、花椒 1小撮、干辣椒 5个、小葱 3根、白糖 1小匙

步骤：

1. 将土豆切成整齐的大薄片，再切成细丝
2. 用清水将切好的土豆丝泡去淀粉（这样炒出的土豆丝清爽不粘）
3. 将葱切末、辣椒剪成小段、蒜切末、红椒切丝、姜切末
4. 锅内放油放入花椒，闻到花椒香味时捞出花椒不要
5. 锅中留底油放入葱、姜、蒜末、辣椒段煸炒出香味
6. 加入土豆丝煸炒约2分钟
7. 将醋沿着锅边淋入继续翻炒土豆丝
8. 放入红椒丝翻炒均匀，最后加葱花、适量盐、糖调味即可

Tips：

• 泡水去淀粉是土豆丝清脆的关键
• 醋要沿锅边淋入，香味更浓
• 不要炒太久，保持土豆丝脆嫩口感

🇬🇧 English

Main Ingredients: 4 Chicken Thighs (boneless, skinless), 10g Peanuts, 1 Egg

Seasonings: Salt, Soy Sauce, ½ tsp Vinegar, 1 tsp Cooking Wine, 1 tsp Starch, Sugar, ½ tsp Dried Chili Flakes, Sichuan Peppercorns

Steps:

1. Dice chicken thighs, marinate with salt, starch, cooking wine, and egg white for 2+ hours
2. Deep fry peanuts until golden, set aside
3. Prepare chili flakes mixed with vinegar; slice ginger, cut tender green onion cores into segments
4. Heat oil, stir-fry ginger, garlic, and green onion until fragrant
5. Add dried chilies and Sichuan peppercorns, stir-fry
6. Add marinated chicken, stir-fry until color changes
7. Add soy sauce, chili-vinegar mixture, and sugar to season
8. Toss in fried peanuts, stir evenly, serve

Tips:

• Always use chicken thigh for juicier, more tender meat
• Use only tender green onion cores for natural sweetness
• Salt is already in the marinade, don’t add more when cooking
• Traditionally uses pea starch, but other starches work too

🇨🇳 中文

主料： 鸡腿 4个、花生 10克、鸡蛋 1个

辅料： 食盐 适量、酱油 适量、醋 1/2茶匙、料酒 1茶匙、淀粉 1茶匙、糖 适量、辣椒面 1/2茶匙、花椒 适量

步骤：

1. 鸡腿去骨去皮，洗净切成鸡丁，放入盐、淀粉、料酒、蛋清抓匀，腌制2小时以上
2. 花生米放入油锅中炸一下，捞出备用
3. 辣椒面和醋放在一起准备好；姜切片、大葱只要中间的嫩芯，把葱芯切段
4. 将锅烧热，放入适量色拉油，放入葱姜蒜炒出香味
5. 放入干辣椒、花椒翻炒
6. 接着放入腌制好的鸡丁，翻炒变色
7. 放入酱油、辣椒面和醋、糖调味
8. 放入花生米翻炒均匀即可出锅

Tips：

• 一道上等的宫保鸡丁，必须是鸡腿肉，鸡腿肉够水嫩，鸡肉间脂肪适中
• 葱段一定要葱芯，切出来的段多汁带着微黄，甜辣迎合整道菜的口感
• 腌制的时候放了盐，炒时不用再放盐了
• 原配方中应该放入豌豆粉，如果能买到豌豆粉最好，没有就用其他淀粉替代

🇬🇧 English

Main Ingredients:

• 400g Pork Belly
• 100g Green Garlic (or Leek)

Seasonings: Peanut Oil, 1 tsp Soy Sauce, 2 Green Onion segments, 2 Ginger slices, 3 Star Anise, Sichuan Peppercorns, 1 Dried Chili, 1 tsp Sweet Bean Paste, 10 Fermented Black Beans (Douchi), Shaoxing Wine, 3g Sugar, Pixian Doubanjiang (Chili Bean Paste)

Steps:

1. Prep: Prepare all ingredients.
2. Boil Pork: Place pork belly in cold water with green onion, ginger, Sichuan peppercorns, star anise, and dried chili. Bring to boil, skim foam, then cover and simmer on low heat.
3. Cook Through: Simmer about 20 minutes until fully cooked (pierce with chopstick — no pink juices). Flip meat halfway through. After turning off heat, let meat soak in broth for 30 minutes to absorb flavor.
4. Slice: Remove meat, let cool slightly, then slice into large pieces (about 10cm long, 5cm wide, 3mm thick).
5. Prep Sauce: Finely chop Doubanjiang and fermented black beans together. Wash and diagonally slice green garlic.
6. Render Fat: Heat wok with a little oil, pan-fry pork slices on low heat — oil from the pork will render out.
7. Fry Aromatics: After 3-4 minutes when oil renders, push pork aside. Fry Doubanjiang and black beans in the warm oil until fragrant and oil turns red. Add sweet bean paste, wine, and soy sauce, stir briefly.
8. Combine: Mix pork slices with the sauce, add a small spoon of sugar (balances saltiness), continue stir-frying.
9. Finish: Add green garlic, stir-fry briefly until slightly softened. Serve immediately.

🇨🇳 中文

主料： 五花肉400克、青蒜100克

辅料： 花生油适量、酱油1茶匙、葱2段、姜2片、八角3个、花椒几粒、干辣椒1个、甜面酱1茶匙、豆豉10粒、黄酒少许、白糖3克、郫县豆瓣酱

做法：

1. 备料： 准备好所有食材。
2. 煮肉： 五花肉凉水下锅，放葱姜、花椒、大料和干辣椒，煮开撇沫，盖盖儿关小火。
3. 煮熟： 小火煮至全熟，大约需要二十分钟左右，用筷子扎一下感觉无血水出来就是熟了，煮的过程中记得要给肉翻个身，关火后用原汤泡一会儿，让肉吸吸汤汁。
4. 切片： 泡半个小时后捞出来微晾一下，然后切大片，十公分长，五公分宽，厚了毫米左右就差不多了。
5. 备酱料： 豆瓣和豆豉放一起剁细，青蒜洗净斜切备用。
6. 煸肉出油： 坐锅下油小火煸肉片，这个油可以少放一些，因为一会儿煸肉会出油。
7. 炒酱料： 煸三四分钟后就会出油了，这时把肉扒到一边，温油煸豆瓣和豆豉吐油香酥，然后下一点甜面酱、黄酒和酱油再煸两下。
8. 混合： 把肉片和豆瓣酱、豆豉一起再接着煸，期间白糖放一小勺，白糖是中和咸味的。
9. 出锅： 最后放青蒜，炒几下稍软就可以出锅了。