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- Laba Garlic and King Oyster Mushrooms Stir-fry 腊八蒜炒杏鲍菇Laba garlic is a wintry staple of the Chinese household. Eaten ceremonially on the eighth day of the twelfth lunar month (Laba Festival), the Laba garlic is sweet, sour and salty. We use both the garlic and the pickling juicesContinue reading “Laba Garlic and King Oyster Mushrooms Stir-fry 腊八蒜炒杏鲍菇”
- “Chao He/Huo Cai” Spring Stir-fry w/ Chives, Bean Sprouts, Mushrooms, and Eggs (Vegetarian w/ optional pork) 炒合菜Typically a dish for the first day of spring or “立春, Li chun” this stir-fry is perfect for using up a large amount of vegetables such as chives and bean sprouts. You can make it with or without pork whileContinue reading ““Chao He/Huo Cai” Spring Stir-fry w/ Chives, Bean Sprouts, Mushrooms, and Eggs (Vegetarian w/ optional pork) 炒合菜”
- Eggplant Stir-fry w/ Minced Pork 肉末烧茄子This recipe uses common Chinese sauces and circumvents the need to fry the eggplant. Eggplant absorbs a lot of oil when frying, so I chose to microwave/steam the eggplant first. The minced pork in this recipe can be substituted withContinue reading “Eggplant Stir-fry w/ Minced Pork 肉末烧茄子”