The Archive
Page 2 of 3 · 22 recipes
Continued · Page 2
More from the archive.
Older recipes are no less worth cooking — just further back in the journal.
Cold Mixed Wood Ear Mushroom
Rehydrated wood ear mushrooms tossed with garlic, chili, and vinegar. Crunchy, slightly slippery, and weirdly addictive. A staple cold dish at Chinese dinner tables.
Stir-Fried Tofu with Green Onions
Pan-fried tofu tossed with green onions and peppers. Get the tofu crispy on the outside, keep it soft inside, then stir everything together. Done in 20 minutes.
Stir-Fried Spinach with Eggs
Scrambled eggs with spinach — one of those dishes every Chinese household makes on busy weeknights. Five ingredients, ten minutes, done.
Poached Choy Sum with Garlic Sauce
Choy sum blanched until just tender, then drizzled with a garlic-soy sauce. A Cantonese side dish that shows up at almost every family dinner. Takes 10 minutes and makes vegetables taste good.
Stir-Fried Rice Noodles (Chow Fun)
Wide rice noodles stir-fried with beef and vegetables — a Cantonese street food staple. The key is high heat and not overcrowding the wok so the noodles get that slightly smoky char.
Lao Gan Ma Tossed Noodles
Boil noodles, add Lao Gan Ma and soy sauce, mix. That's it. The lazy meal every Chinese student knows by heart. Three ingredients, five minutes, surprisingly satisfying.
Henan-style Ice Jelly (Shi Liangfen)
A summer street snack from Xinyang, Henan — wobbly jelly made from natural ice jelly seeds, topped with mint, lemon, or red beans. Lighter than gelatin and genuinely refreshing when it's hot out.
Century Egg and Lean Pork Congee (Pidan Shourou Zhou)
Cantonese congee with century egg and lean pork — the kind you get at dim sum breakfast spots. Slow-cooked rice breaks down into a thick, creamy porridge. Good for any meal, not just breakfast.
Chenpi Pork Rib Soup
Slow-simmered Cantonese soup with pork ribs and aged tangerine peel (chenpi). The longer the chenpi has aged, the better it tastes. A staple in Guangdong households, especially during dry weather.