Recipes

Chinese favorites, written for U.S. kitchens

Start with a dish, follow the English instructions, then use the recommended seasoning kit to simplify the pantry work.

Tender chicken, roasted peanuts, and a glossy sweet-savory chili sauce adapted for a U.S. home kitchen.

Silky tofu in a deeply savory doubanjiang sauce with ground pork and a tingly Sichuan peppercorn finish.

A glossy, slow-simmered pork belly dish with soy sauce, aromatics, and caramel-like sweetness.

A soft, saucy, everyday Chinese dish with scrambled eggs and ripe tomatoes.

Garlic Sauce Eggplant with tender eggplant in a garlic, ginger, chili, sweet, and sour Sichuan sauce.

Crisp-tender potato matchsticks quickly stir-fried with green pepper and a clean savory finish.

A restaurant-style soup with vinegar brightness, white pepper heat, tofu, mushrooms, and egg ribbons.

Sliced pork, cabbage or leeks, and chili bean sauce stir-fried into a smoky Sichuan classic.

A customizable Sichuan-style dry pot with broccoli, mushrooms, potato, tofu or chicken, chilies, and numbing spice.

Crisp pork pieces tossed in a glossy pineapple-tangy sauce that feels familiar but homemade.