The Archive
Page 3 of 3 · 22 recipes
Continued · Page 3
More from the archive.
Older recipes are no less worth cooking — just further back in the journal.
Crispy Pan-Fried Tofu with Savory Sauce
Tofu fried until crispy, then coated in a thick savory sauce. The outside shatters, the inside stays soft. Easy enough for a Tuesday, good enough for guests.
Beef Tallow Hot Pot Base (Chongqing Style)
Make your own Chongqing hot pot base from scratch — beef tallow, dried chilies, Sichuan peppercorns, and about a dozen spices. Yes, it's a project. But the result is miles ahead of store-bought.
Kung Pao Chicken (Gong Bao Ji Ding)
The real Sichuan version — chicken, peanuts, dried chilies, and Sichuan peppercorns in a tangy-sweet sauce. Spicy, numbing, and addictive. Not the takeout version.
Stir-Fried Mantou (Chinese Fried Steamed Buns)
What to do with leftover mantou — cut them up, fry until crispy, and season with cumin and five-spice. Better as leftovers than the original steamed buns, honestly.