May 2026

Wonton 10 pieces Water Starch A small amount Chopped Scallion Appropriate amount Minced Ginger Appropriate amount Minced Garlic Appropriate amount 1. Prepare the raw ingredients. 2. Add peanut oil to the pot and heat to 60% hot. Use a bit more oil. 3. Add the wontons and shake the pot to ensure even heating. 4. […]

Beef (moderate amount) Smoked dry bamboo shoots (moderate amount) Ginger (moderate amount) Scallion (moderate amount) Garlic (moderate amount) Dried chili peppers (2 pieces) Sichuan peppercorns (moderate amount) Broad bean paste (moderate amount) Star anise: 2 pieces Bay leaves: appropriate amount Cinnamon stick: 1 piece Amomum tsao-ko: 1 piece Cumin seeds: appropriate amount 1. Soak dried

Ground pork: appropriate amount Noodles: appropriate amount Suimi Yacai (pickled mustard greens): appropriate amount Ginger: appropriate amount Garlic: appropriate amount Spring onion: appropriate amount Pixian Doubanjiang (broad bean paste): appropriate amount Salt: appropriate amount White pepper powder: appropriate amount Chicken essence: appropriate amount Light soy sauce: appropriate amount Broth: appropriate amount 1. Heat the pan

Ground pork, 800g Ye Er Ba flour, 400g Ke fen (or glutinous rice flour), 200g Yibin Suimi Yacai (minced preserved mustard greens), 200g Ye Er Ba leaves, 4 pieces Scallions (small spring onions), 20g 1. Prepare ingredients – filling part (for pork: ideally use the front leg meat with balanced fat and lean; do not

Dried soybeans: 150 grams Water: 800 grams Peanuts: 50 grams Chicken broth: appropriate amount 1. Soak 120 grams of dried soybeans for about 10 hours. 2. Rinse the soaked soybeans, add water, pour them into the soymilk machine, turn on the power, and make soymilk. 3. Filter out the soybean residue to obtain 800 grams