Chinese Liquor
Flavored Fish Cubes
This crispy and flavorful **Fried Grass Carp with Spicy Bean Sauce** is a must-try for seafood lovers! Fresh grass carp is expertly cleaned, salted, and air-dried for maximum texture before being fried to golden perfection. The dish comes alive with a rich, aromatic sauce made from fragrant bean paste, garlic, ginger, and a splash of Chinese liquor for depth. A touch of soy sauce, pepper, and red pepper rings adds a delicious kick, while a hint of sugar balances the bold flavors. Finished with garlic sprouts and a glossy starch-thickened sauce, every bite delivers crispy fish coated in a savory, slightly spicy glaze. Perfect with steamed rice, this recipe highlights traditional techniques for tender, non-bitter fish with an irresistible crispy exterior and bold umami sauce. A restaurant-quality dish made easy at home!
Braised Pork Tail in Shaoxing Wine
This tender and flavorful Braised Pork Tail recipe is a rich, aromatic dish that melts in your mouth! Slow-cooked in a fragrant blend of yellow wine, soy sauce, and spices like star anise and cinnamon, the pork tail becomes incredibly succulent. The dried hawthorn slices add a subtle tang, while ginger, garlic, and green onions create a deep, savory base. Blanching the pork tail first ensures a clean, pure flavor, and simmering it in a casserole allows the meat to absorb all the delicious spices. The result? A glossy, thick sauce clings to the fall-off-the-bone meat, making every bite irresistible. Perfect with steamed rice or noodles, this dish is a must-try for anyone who loves hearty, slow-cooked comfort food with a touch of sophistication.