The Chinese Menu

  Air Fryer Garlic Pepper Salt Ribs are an absolute game-changer! These ribs come out golden brown and super crispy ​ on the outside, while staying incredibly tender and juicy ​ on the inside. Sprinkled with that addictive mix of pepper salt and chili powder—the aroma alone is irresistible! One bite and you'll be hooked; they're so good you'll want to gnaw the bones clean. Seriously, these are so delicious they’ll make the neighbor's kids jealous. A guaranteed hit with both adults and kids alike; they disappear in seconds the moment they hit the table! Plus, they’re easy to make, healthier, and use way less oil ​ thanks to the air fryer. What’s not to love? Ingredients Pork Ribs ​ (cut into pieces) Garlic : plenty, minced Cooking Wine Light Soy Sauce Oyster Sauce Sugar Corn Starch Black Pepper Powder Pepper Salt Powder ​ (or Chaoshan Spiced Salt) Directions Marinate: ​ Wash the ribs thoroughly. Marinate them with all the seasonings listed above (adjust to yo...

  A classic Chinese home-cooked dish. Sweet, savory, and incredibly sticky. Ingredients: Chicken wings (mid-wings preferred): 8 Cola: 1 can (330ml) Light soy sauce: 10ml (2 tbsp) Dark soy sauce: 7ml (1.5 tbsp) Cooking wine: 15ml (1 tbsp) Ginger: 5 slices Cinnamon bark: 0.5 to 1 stick (optional) Star anise: 1 piece (optional) Salt: To taste Instructions: Prep: ​ Score wings or poke holes with a fork. Marinate in 1 tbsp dark soy sauce + 2 tbsp cooking wine for at least 2 hours (skip if short on time, but poke holes). Blanch: ​ Boil wings in cold water with ginger. Once scum floats, remove, rinse with warm water, and pat dry. Pluck any stray hairs. Pan-fry: ​ Rub pan with ginger (non-stick preferred). Pan-fry wings on low heat without oil until golden brown. Braise: ​ Pour in cola, cooking wine, soy sauces, cinnamon, and star anise. No water needed. Reduce: ​ Simmer until sauce thickens and coats the wings (about 1/3 original volume). Taste and adjust salt. Serve: ​ W...

  A perfect way to use up pantry staples. Savory, slightly spicy, and incredibly comforting. Ingredients: Potatoes: 2 large (peeled, sliced) Pork belly: 200g (thinly sliced) Onion: 1 (sliced) Green bell pepper: 1 (sliced) Dried chili peppers: A handful Garlic: Half a bulb (minced/smashed) Seasonings: ​ 1 tbsp light soy sauce, 1/4 tbsp dark soy sauce, 1/2 tsp salt, 1 tbsp peanut oil. Instructions: Prep Potatoes: ​ Slice potatoes (coin-thick). Rinse starch off thoroughly. Soak in water if not cooking immediately. Prep Pork: ​ Slice pork belly thinly. Marinate with a pinch of salt and oil. Render Fat: ​ Heat oil, pan-fry pork belly on medium heat until golden and crispy. Remove pork, leave the oil in the pan. Fry Potatoes: ​ Use the rendered pork fat to fry potato slices until cooked through (no white core when poked). Stir-fry: ​ Add garlic, dried chilies, onion, and green pepper. Stir-fry until fragrant. Combine: ​ Return pork and potatoes to the pan. Add soy sauces a...

 If there is one dish that defines comfort food in Beijing, it’s Zhajiangmian. It’s savory, slightly sweet, and incredibly satisfying. Here is my go-to recipe! What You'll Need: Protein: ​ Half a small bowl of lean ground pork. Veggies: ​ 3 to 5 Shiitake mushrooms (diced), some cucumber shreds for serving. Aromatics: ​ Minced ginger, minced garlic, and chopped scallions. The Soul (Sauce): ​ Yellow soybean paste and Sweet flour sauce (Ratio 3:2). Seasoning: ​ A splash of cooking wine and a little sugar. Step-by-Step Guide: Step 1: Prep the base Heat up your wok with oil (remember: hot wok, cool oil!). Toss in the minced ginger and garlic. Sauté them until they release that amazing fragrance. Step 2: Brown the meat Add the ground pork and stir-fry until it changes color. Pour in a bit of cooking wine to remove any gamey taste. Then, add the diced shiitake mushrooms. Step 3: The Magic Ratio This is the secret: 3 parts soybean paste to 2 parts sweet flour sauce . Mix them ...