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This is Charles’ favorite dish from House of Pancake, but I’ve only made it once—back during the pandemic—when I tested both Xiaogaojie and Laofangu’s recipes (as recorded here). Now, with some ground beef waiting in my overstuffed freezer and a childhood friend visiting, it’s the perfect time to refine the recipe and finally add it to my home-restaurant’s menu!
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A classic Cantonese dish, paper-wrapped garlic & fermented bean curd ribs have long been a restaurant favorite. While parents often hesitate to order them due to the traditional deep-frying, kids dive in whenever they get the chance at a banquet—I know I always did.
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I had tried making Yuxiang Eggplant a few times before, but I was never happy with the results. No matter what I did, something always felt off, and I started to believe that cooking eggplant just wasn’t my thing. Then, a friend shared Made with Lau’s Yuxiang sauce recipe with me… With this sauce, the flavors finally came together, and for the first time, I truly loved the Yuxiang Eggplant I made. It felt like a little victory in the kitchen, so I knew I had to document the recipe and share it!
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For the 2025 CNY eve potluck, I learned to make this traditional Cantonese dish for the first time—and it was a hit! Everyone loved it, so I’d call this a successful trial!
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The vermicelli and the crispy tofu, which has been pan-fried to a pretty dehydrated state, soaked up ALLLLL the flavors from broth, which is the essence from oysters, shrimp heads and shells. Chili pepper and fish sauce are the last two elements that kick the ball out of the park and seal the fate of this dish as one of the most, if not most, ocean umami dish I have ever cooked…
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Very, very classic Teochew / Hokkien dish you can find on the street stand, restaurants or home cooking! It has different ingredients and texture as Korean seafood pancake, and its dipping sauce is just good old simple fish sauce. Only two key ingredients are needed for this classic dish – FRESH oysters, and sweet potato starch!
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We had this dish in a Taiwanese fusion restaurant, Piglet & Co. The pork ribs’ texture, flavor, marination, was just RIGHT. Honestly, my reverse engineering’s recipe below does not even replicate Piglet & Co.’s pork rib..
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Different areas in China dry pork belly differently, but we have one thing in common — always dry pork belly, sausage, wings, other meat in the cold and dry winter and enjoy them during and shortly after Chinese New Year. Cantonese dried pork belly is so versatile and can be used in many dishes like Clay Pot rice, stir fry veggies, etc. When mom dries pork belly back home on top of her balcony, I was really jealous as I do not have a rooftop, even I have all the Cali sunshine mom is jealous of. I decided to sneak up my apartment rooftop and dry just 2 slices of pork belly. Let’s see how they turn out!
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My partner’s favorite Taiwanese dish is Spicy Beef Noodle Soup, and it’s no surprise—it’s a beloved comfort food among many of my Taiwanese friends as well. What makes it stand out is its rich, complex flavor: a hint of sweetness from carrots and rock sugar, a subtle tang from tomatoes, and just the right touch of spice. Paired with pickles, it creates a perfect balance of flavors
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If we go to a new Taiwanese restaurant, we would order either Braised Pork Rice or Beef Noodle Soup to test whether the place worth a second visit. Fortunately, Braised Pork Rice is easy to replicate at home and does not take a very long time!
