Soybean Paste
Corn Flour Pancake
This savory **Ham and Scallion Pancake** is a crispy, golden delight packed with flavor! A thin, fluffy batter made with corn flour and all-purpose flour forms the perfect base, topped with a rich egg layer and savory ham slices. The magic happens when you spread aromatic soybean paste, sprinkle fresh scallions, and roll it all together for a satisfying bite. Quick to make, this street-food favorite is pan-fried to perfection—crispy on the outside, tender inside, with a delicious balance of salty, sweet, and umami flavors. Perfect for breakfast or a snack, this recipe brings restaurant-quality taste to your kitchen in minutes. Try it today and enjoy a crispy, flavorful pancake that’s irresistibly delicious!
Exclusive Fried Sauce Noodles with Mushrooms
This savory mushroom noodle dish is a flavor-packed delight, combining umami-rich mushrooms with a perfectly balanced sauce made from soybean paste and sweet flour paste. The recipe starts by stir-frying diced mushrooms until tender, then infusing the oil with fragrant scallions and ginger. A luscious sauce is created by simmering the mushrooms with the aromatic base, thickened to a rich, glossy consistency. The dish is elevated with a sprinkle of fresh garlic for a bold finish. Served over tender noodles and topped with crisp bean sprouts and refreshing cucumber, this meal offers a satisfying contrast of textures and flavors. The slow-simmered sauce clings beautifully to the noodles, making every bite irresistible. Quick to prepare yet deeply flavorful, this recipe is perfect for a comforting weeknight dinner or a hearty lunch. Enjoy the harmony of earthy mushrooms, savory sauce, and fresh toppings in every forkful!
Braised Swordfish in Sauce
This savory and aromatic braised snakehead fish is a flavorful delight, combining tender pan-fried fish with a rich, umami-packed sauce. The fish is first marinated with ginger and cooking wine to enhance its natural sweetness, then pan-fried to golden perfection for a crispy texture. The magic happens in the sauce—a luscious blend of Pixian bean paste, soybean paste, and sweet flour paste, slow-cooked until fragrant and infused with depth. Simmered in a savory broth made from the fish head and tail, the dish develops a deep, complex flavor. Finished with a garnish of fresh scallions, this dish is a perfect balance of spice, sweetness, and savoriness. Ideal for a hearty family meal, this recipe showcases the best of traditional braising techniques for a truly unforgettable dish.