Xiang Chun Egg Cake featuring tender toona sinensis tree leaves, eggs, coconut flour and whole wheat flour is hearty, semi-fluffy and naturally flavorful.
Latest in Vegetable
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Chicken Shawarma with Yogurt Sauce is a well-liked Mediterranean-style sandwich. So refreshing, naturally yummy, and easy to make.
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Purslane {Ma Chi Xian} salad features briefly blanched purslane mixed iconic simple Chinese salad dressing is quick, easy, tasty and healthy.
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Pork with potatoes and carrots features juicy pork chunks combined with savory potatoes and carrots. Such a cozy & yummy meal.
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Moo Goo Gai Pan features tasty chicken slices stir fried with mushroom and other vegetable assortments in a velveting declious sauce.
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Hui Cai {White Goosefoot} Salad Chinese style featuring the briefly blanched superfood wild vegetable toss with garlic sesame dressing.
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Twice Cooked Pork {Hui Guo Rou 回锅肉} is a classic Sichuan food that features previously blanched pork belly deliciously pan-fried with garlic leaves or leek.
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Toona Sinensis Fritters made of the reddish Toona Sinensis tender leaves are such a springtime seasonal delight.
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Eggplant and Long Bean Stir Fry in spicy garlic sauce is appetizingly tasty, a perfect nutritious vegan dish with satisfying yumminess.
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Yu Xiang Qie Zi features eggplant stir fried with iconic Sichuan sauce enhanced with chopped pickled chili {Duo Jiao} and Pi Xian DouBanJiang.