Popular Recipes

	Clear-steamed Sea Bass 1
	Braised Fish Hunan-Szechwan Style (乾煸鱸鱼, qián biān lú yú) 1
	Dry-fried Four Seasonal Beans (乾煸四季豆, gān biān sì jì dòu) 1
	Hot Chili Oil (辣油, là yòu) 1
	Willow Chicken in Black Bean Sauce (豉椒雞柳, chǐ jiāo jī liǔ) 1
	Stir-fried Fillet of Beef with Mango (芒果牛肉, mángguǒ niú​ròu​) 1
	Fish in a Wine Sauce (酒溜魚片, jiǔ liū yúpiàn) 1
	Spiced-Salt Prawns (椒塩蝦, jiāoyánxiā) 1
	Stir-fried Clams in Black Bean Sauce 0

Recipes listed from this edition: 9

Recent Reviews

Spiced-Salt Prawns (椒塩蝦, jiāoyánxiā) reviewed by friederike

Not impressed. It was quite salty (obviously), but didn't contain enough spices to make it interesting. Also, I would have expected it to be crunchy (probably because of the salt-and-spice association), but that wasn't the case.
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Fish in a Wine Sauce (酒溜魚片, jiǔ liū yúpiàn) reviewed by friederike

So-so. It tasted of salt and little else. And yet, I could see it working if you reduce the amount of salt and serve it as part of a larger buffet with several aromatic dishes to which this dish will serve as a contrast. Fun facts: I was a little stumped...
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Willow Chicken in Black Bean Sauce (豉椒雞柳, chǐ jiāo jī liǔ) reviewed by friederike

Very delicious, though on the salty side of things. I'm afraid there's little you can do as it's mainly the black beans that are so salty, but try to cut salt wherever you can, eg. omit the salt in the marinade, use water instead of stock in the sauce,...
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Hot Chili Oil (辣油, là yòu) reviewed by friederike

Very easy to make, and very hot. Very cool! We made this to make Braised Fish Hunan-Szechwan Style and it was great!
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