Notes about Recipes in this book

• Lamb dumpling filling (羊肉饺子馅)

  • IvyManning on June 07, 2021

    Nice twist to the usual pork dumplings. I am going to add garlic next time.

  • Jardimc on January 10, 2021

    Excellent flavour, but a bit too salty. I would recommend using half the salt in the recipe, as the chili oil recommended for dipping is adequately salty. I would definitely make this again.

• Hot-and-sour soup (酸辣汤)

  • meggan on March 07, 2021

    I used fresh shiitake and put in a few more mushrooms than called for. I thought it needed a little more sour so we put in a squeeze of lime but then it was as good as any restaurant hot and sour.

• Pork zha jiang (炸酱)

  • EmilyR on April 13, 2021

    I made this using ground chicken, though I'm sure it's even better with ground pork belly. Excellent flavor and comparable to what they have at the restaurant.

• Zha jiang noodles with wasabi (芥末炸酱面)

  • EmilyR on April 13, 2021

    Though I used store bought noodles for the sake of time, I really enjoyed the layers of flavor - again comparable to the restaurant.

• Tiger vegetables salad (老虎菜)

  • EmilyR on April 13, 2021

    This was always one of my favorite dishes at the restaurant and each time I visited I wanted to figure out what was in it and what made it some interesting. Definitely make an effort to source the Chinese celery, but it is so flavorful. I'd cut a touch of sugar in the dressing, but my kids helped make that and may have been a little heavy handed.

• XFF noodle sauce (秘制调面汁)

  • EmilyR on April 13, 2021

    This is dead simple to make and adds the authentic flavor that is just like in the restaurant. For what it's worth, I'm not typically a fan of star anise or fennel, however I used them and now I'm pleased that I have a recipe where I can use these rather than being neglected in my spice drawer.

• Spicy Asian cucumber salad (凉拌小黄瓜)

  • christineakiyoshi on March 28, 2021

    Delicious and simple. Love it!

• Spicy steamed potato hash (洋芋叉叉)

  • abengal on June 14, 2021

    Being tired, did this as mashed potatoes with the spices and then the sauce on top. Did not strain the sauce as the red was very pretty. Would make again. Went well with the stewed oxtail which was made with osso buco due to a mistake when shopping.

• Stewed oxtail (腊汁牛尾)

  • abengal on June 14, 2021

    Made with osso buco instead of oxtail but still good. Note to self: 30 minutes pressure cooker for 1 kg meat, don’t double the water, try 5 cups next time. Did not have the licorice root so left it out. Did not have white cardamom pods, only green so used 6 green for a double recipe. Surprisingly not too sweet despite the sugar.