Orange Peel
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!
Roasted Lamb Chops
Succulent, flavorful, and perfectly spiced, these red wine-marinated lamb chops are a gourmet delight! Marinated overnight with ginger, orange peel, and cinnamon to eliminate gaminess, the lamb soaks up rich flavors from barbecue sauce and red wine for unmatched tenderness. Roasted atop caramelized onions for a sweet, aromatic base, the chops are then crisped to perfection with buttery breadcrumbs and a final sprinkle of black pepper, cumin, and sesame seeds for a bold finish. The slow roasting ensures juicy meat, while the grill step adds a satisfying crunch. Spice lovers can amp it up with chili powder for an extra kick. Perfect for special occasions, these lamb chops deliver a restaurant-quality experience at home—tender, aromatic, and irresistibly delicious!