Chinese Wine
Authentic Beijing Soy Sauce
This savory **Stir-Fried Pork Tenderloin with Bean Curd Skin** is a deliciously balanced dish that combines tender marinated pork with silky bean curd skin in a rich, umami-packed sauce. Thinly sliced pork tenderloin is marinated with **Chinese wine, pepper powder, and starch** for a velvety texture, then stir-fried to perfection. The bean curd skin adds a delicate chewiness, while the homemade sauce—a blend of **sweet bean sauce, ketchup, sugar, and salt**—brings a sweet and tangy depth. Quick high-heat stir-frying locks in the juices, ensuring succulent meat with every bite. Finished with fresh scallion strips for a crisp, aromatic touch, this dish is a perfect harmony of flavors and textures. Easy to prepare yet restaurant-worthy, it’s an irresistible weeknight meal that’s sure to impress!
Braised Chicken Leg
This Sichuan-Style Salted Chicken Legs recipe delivers an irresistible umami-packed flavor with a tender, juicy texture. The secret lies in a unique 10-day curing process, where chicken legs are marinated with fragrant Sichuan peppercorns, salt, and Chinese wine, then air-dried for deep, concentrated taste. The result? A delicacy with a perfect balance of savory, aromatic, and slightly numbing spice notes. After slow-curing, the chicken is steamed with ginger and cooking wine for a succulent finish. Ideal as a gourmet appetizer or centerpiece dish, this traditional method ensures rich, complex flavors in every bite. Serve sliced for an authentic Chinese culinary experience that’s both bold and satisfying.
Cured Pork
This Sichuan-style smoked five-flower pork is a bold, aromatic delicacy that combines rich spices, smoky depth, and tender meat for an unforgettable dish. Marinated in a fragrant blend of Chinese wine, sugar, Sichuan pepper, five-spice powder, and chili, the pork is cured for seven days to develop deep umami flavors. After air-drying, it’s smoked with a unique mix of tea leaves, orange peel, rice, and flour, infusing it with a complex, earthy aroma. The final step—stir-frying the smoked pork with rice and fresh vegetables—creates a satisfying, textured meal with layers of spice and smokiness. Perfect for adventurous home cooks, this recipe delivers an authentic taste of Sichuan cuisine with its balance of heat, sweetness, and savory richness. A true showstopper for any dining table!
Honey Roast Duck
This succulent Chinese-style roast duck recipe delivers crispy skin and tender, flavorful meat with a perfect balance of sweet and savory. The duck is meticulously prepared by marinating overnight in a fragrant blend of Chinese wine, sea salt, and a vegetable juice infusion of celery, onion, garlic, and ginger—ensuring deep, aromatic flavors. After air-drying for an ultra-crispy texture, it’s roasted to golden perfection, basted with a glossy mixture of oyster sauce, honey, and white vinegar for a caramelized finish. The result is an irresistible dish with juicy meat, a crackling exterior, and rich umami depth. Perfect for special occasions or a gourmet family meal, this roast duck is a showstopper that brings authentic Cantonese flavors to your table. Serve sliced and savor every bite of this expertly crafted masterpiece!
Sichuan Pepper Chicken
This **Spicy Sichuan Three-Yellow Chicken Stir-Fry** is a bold and flavorful dish that combines tender chicken, hearty potatoes, and vibrant peppers in a rich, aromatic sauce. The dish gets its signature heat from fresh Sichuan peppercorns and dried chili peppers, while **Pixian bean paste** adds a deep, umami-packed base. Smaller chicken pieces absorb the spices better, ensuring every bite is packed with flavor. A splash of **Chinese wine** enhances the dish’s complexity, while a slow simmer allows the potatoes to soak up the spicy, savory broth. For extra heat, break open the dried chilies or add Sichuan peppercorn powder. Perfect served over rice, this stir-fry delivers a mouthwatering balance of spice, savoriness, and texture—ideal for those who love **authentic Sichuan cuisine** with a satisfying kick!
Sour Cabbage and Potato Beef Stew
This **Sour and Spicy Beef Brisket with Pickled Cabbage** is a mouthwatering dish that combines tender beef, tangy pickled cabbage, and hearty potatoes for a bold, comforting meal. The beef brisket is blanched with ginger and Chinese wine to remove any gaminess, then simmered in a rich, aromatic broth with stir-fried pickled cabbage, garlic, scallions, and fiery chili peppers for an extra kick. A touch of soy sauce and sugar balances the flavors, while potatoes add a satisfying texture. Slow-cooked in a clay pot, the beef becomes melt-in-your-mouth tender, absorbing the sour, spicy, and umami-rich broth. Perfect served over steamed rice, this dish is a flavorful harmony of heat, tang, and savory depth—ideal for spice lovers and anyone craving a hearty, satisfying meal.