Recent Posts

Pixian Doubanjiang (red chili oil bean paste)

Pixian Doubanjiang (red bean paste)

Authentic Ingredients for Chinese Recipes, Sauces and Oils, Specialty Items

Pixian dòubànjiàng (red bean paste) is essential to many Sichuan recipes. Learn more about it, how it’s used, and where to find it.

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Laoganma Chili Oil with black bean (douchi) paste

Laoganma Chili Oil with Black Bean

Authentic Ingredients for Chinese Recipes, Sauces and Oils, Specialty Items

The Laoganma brand is very popular worldwide. We typically use Laoganma Chili Oil with Black Bean in our recipes on My Chinese Home Kitchen.

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My final project for the food sculpture course

My Learning Journey: Food Sculpture

About My Chinese Home Kitchen, China, Chinese Culture, Jing's Learning Journey

In November 2022, we learned food carving and food sculpture. I looked forward to this part of my culinary education. First we learned carving techniques, then we learned to splice the carved pieces into plate-sized sculptures. This is difficult, but I enjoyed this part of the Chinese cooking major very much.

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Chinese Vermicelli: Mung Bean Noodles

Chinese Vermicelli: Mung Bean Noodles

Authentic Ingredients for Chinese Recipes, Chinese Noodles

Chinese vermicelli, also called bean threads, cellophane noodles, and mung bean noodles are made from mung bean starch.

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Shuizhu Pork, Sichuan Pork in Spicy Broth

Sichuan Pork in Spicy Broth–Shuizhu Pork

Home Cooking, Mains & Sides, Pork, Sichuan Cuisine, Soups & Stews

Pork in Spicy Broth, shuizhu pork, is a Sichuan dish, so it is spicy. But it also savory: this is the first taste impression diners taste.

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Jing's Chinese Spicy Chicken

Jing’s Homestyle Mala Chicken (麻辣鸡肉 , Málà jīròu)

Home Cooking, Mains & Sides, Poultry, Sichuan Cuisine

This spicy chicken dish is served cold (room temperature) in summer, but if you want to eat it in winter you can heat the chicken in the sauce before serving.

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Hot Pot Soup Base

Hot Pot Soup Base

Authentic Ingredients for Chinese Recipes, Sauces and Oils, Specialty Items

Hot Pot (火锅, huǒguō;) is a meal served with various raw, thinly sliced meat and vegetables and a simmering pot of broth (a “hot pot,” or “fire pot”). Hot pot soup base is also used for “dry-pot” cooking. In dry-pot, the base is used as a seasoning during a stir-fry or braising process.

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Curved Sweet Potato

Sweet Potato Starch

Authentic Ingredients for Chinese Recipes, Choose and Prepare Fresh Ingredients, How-to, Specialty Items

Sweet potato starch is used in many Sichuan recipes, used to marinate meats for boiled dishes, deep-fry batter, desserts, and jellies.

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Sichuan Chinese Long Beans & Pork

Sichuan Chinese Long Beans & Pork

Home Cooking, Mains & Sides, My Mom's Cooking, Pork, Sichuan Cuisine, Vegetables

This Sichuan Chinese Long Beans & Pork recipe reminds me of my mom’s cooking when I was a girl. She loved to stir-fry green beans and pork, flavored with chili peppers, Sichuan peppercorn, red bean paste, and chili oil: spicy and delicious! Her cooking was very special in our village.

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Chinese long beans, also called snake beans

Chinese Long Beans, aka Snake Beans

Authentic Ingredients for Chinese Recipes, Chinese Vegetables

Chinese long beans (or “snake beans”, asparagus beans) look like string beans, but they grow1 to 2.5 feet in length. String beans, also called “French” beans or green beans, make an excellent substitute.

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Chinese Braised Chicken Breast

Chinese Braised Chicken Breast

Chinese Modern Cuisine, Home Cooking, Mains & Sides, Poultry

Do you like to eat chicken? What flavor of chicken do you like? There are many chicken recipes on My Chinese Home Kitchen, for example: Easy Fried Chicken Strips, Kung Pao Chicken, Garlic Chicken Wings, Spicy Chicken Wings, Cola Chicken Wings, and Shredded Chicken Salad. These are delicious chicken recipes, […]

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green onion or scallion, transplanted from a cutting

How-to: Re-grow Green Onions

Authentic Ingredients for Chinese Recipes, Chinese Vegetables, Grow Your Own Food, How-to

You can propagate new onion plants from the root of a green onion. Here’s how!

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