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Dragon Boat Festival
The Dragon Boat Festival, also known as Duanwu Festival, is a traditional Chinese holiday celebrated on the 5th day of the 5th lunar month. Originating from commemorating the ancient poet Qu Yuan, its customs include dragon boat racing, eating zongzi (sticky rice dumplings), hanging wormwood, and wearing aromatic sachets. It was inscribed on UNESCO's Intangible Cultural Heritage list in 2009.
Every Bite Tells a Story
From home cooking to imperial cuisine, from street food to festive banquets
Recipes
Time-honored flavors, warm memories slowly simmered in the kitchen across generations
Authentic Mapo Tofu Recipe
Authentic Mapo Tofu RecipeCategoryIngredients & QuantitiesMain IngredientsFirm Tofu 400g (cut into 1.5cm cubes)<br>Ground Beef 50g (with fat)Essential SeasoningsSichuan Broad Bean Paste 1.5 tbsp (≈20g, minced)<br>Diced Chilies 10g (dried red chilies + Sichuan peppercorns, fried and chopped)<br>Sichuan Pepper Powder 5g (sprinkle at end)AccompanimentsMinced Garlic 10g, Grated Ginger 5g, Fermented Black Beans 5g (chopped), Scallions/Cilantro a bitSeasoningSalt 2g, Sugar 3g, Soy Sauce 5ml, Shaoxing Wine 5ml, Chicken Essence 1g (optional)OthersWater Starch (starch:water=1:5, used in 3 stages), Broth/Water 200ml, Peanut Oil + Lard (mixed for aroma)Key Tips:Use firm tofu to prevent breaking; soft tofu requires longer blanching.Diced Chilies: Blend dried red chilies and Sichuan peppercorns (2:1 ratio), fry until fragrant, then chop.Reference Video ※ Video copyright belongs to: @chefwang and the YouTube platform ※ This embedding functionality is implemented according to the YouTube Terms of Service Detailed StepsBlanch TofuCut tofu into cubes, add salt + soy sauce to boiling water, cook until near boiling (1 min), drain.→ Purpose: Remove beany taste, firm tofu, add base flavor.Fry Base Ingredients & MeatHeat oil (peanut + lard), cook ground beef until golden; push to side, add Sichuan paste, fermented beans, ginger/garlic, 1/3 diced chilies, fry to red oil; mix with meat, add Shaoxing wine.SimmerAdd broth, season with sugar, soy sauce, salt (careful, paste is salty); gently add tofu, simmer 5 mins, stir gently.Triple Thickening (Core Technique)StageStarch ConsistencyStepsPurpose1stThinPour along pot edge, stir medium heatLock moisture, smooth tofu2ndMediumOff-heat add, stir, then return to heat for 10sTighten broth, enhance adhesion3rdThickOff-heat add, stir, let rest 20sFull coating, prevent "sweating"FinishSprinkle remaining chilies, pepper powder, scallions; pour hot oil (180°C) to release aroma.Key TechniquesTriple Thickening Principle: Gradually increase starch concentration to lock moisture from tofu cells.Off-Heat Thickening: Prevent lumps by adding starch while off-heat.Diced Chilies Substitute: Use Sichuan pepper oil + chili powder (weaker flavor).Skip Blanching: For low-beany tofu, skip blanching but reduce stirring and add 2 mins cooking time.Classic Saying: "Spicy, Hot, Aromatic, Crispy, Soft, Fresh, and Lively"—hot oil finishing is the soul.Time & Difficulty OverviewDimensionDetailsDifficulty★★★☆ (Moderate-High)<br>Requires mastering diced chili prep, triple thickening, and heat control.Prep Time~15 mins<br>- Tofu blanching: 5 mins<br>- Diced chilies: 8 mins<br>- Meat/ingredients: 5 mins.Cooking Time~12 mins<br>- Fry base: 3 mins<br>- Simmer: 5 mins<br>- Thickening: 4 mins (incl. off-heat).Total Time~27 mins (excluding shopping).Challenges & Time-Saving HacksChallengeSolutionBurnt Diced ChiliesUse 2:1 dried chilies + Sichuan peppercorns, fry until lightly browned (10s), cool before chopping.Tofu BreakageBlanch with salt + soy sauce; stir gently; off-heat before thickening.Tripled Thickening ClutterPre-mix 3 starch solutions (thin → medium → thick) in small bowls.Too Time-ConsumingShortcut: Skip diced chilies → use pepper + chili powder; skip blanching → add 2 mins cooking.Summary & SuggestionsBeginner-Friendly: Skip diced chilies, use pre-made pepper + chili powder, total time 20 mins.Flavor-Purist: Follow triple thickening and diced chilies, reserve 30 mins.Tool Optimization: Use deep non-stick pan to reduce breaking; multitask blanching + frying (save 5 mins).Mnemonic: "Blanch, Off-Heat, Oil Finish"—blanch for structure, off-heat thickening, hot oil for aroma.
Authentic Kung Pao Chicken recipe
🍗 I. Core Ingredients ListCategoryIngredients/SeasoningsQuantity & PreparationMain ProteinBoneless chicken thigh250g, diced into 1.5cm cubesCrisp ElementDeep-fried peanuts50g (cooled completely)AromaticsDried chili segments, Sichuan peppercorns, minced ginger/garlic, scallion sections6-8 dried chilis (deseeded), 10-15 Sichuan peppercorns, 5g each minced ginger/garlic, 1 scallion (white part, cut into 1.5cm segments)MarinadeSalt, cooking wine, starch, egg white (optional), cooking oil½ tsp salt, 1 tsp cooking wine, 1 tsp starch, ½ egg white, 1 tsp oilSauce MixSugar, vinegar, soy sauce, cooking wine, starch slurrySugar 15-20g, vinegar 15-20g, light soy sauce 10g + dark soy sauce 2g, cooking wine 5g, starch slurry 10g (1:1 starch:water)Reference Video ※ Video copyright belongs to: @chefwang and the YouTube platform ※ This embedding functionality is implemented according to the YouTube Terms of Service 👨🍳 II. Step-by-Step InstructionsPreparation:Marinate chicken: Combine diced chicken with marinade, massage until sticky. Refrigerate 20 mins.Peanuts: Soak raw peanuts in hot water 10 mins → peel → deep-fry at medium heat until golden → cool completely.Sauce: Whisk all sauce ingredients until sugar dissolves (sugar/vinegar ≈ 1:1 ratio).Velveting Chicken:Heat wok until smoking → add 5 tbsp oil → heat to 120°C/250°F.Add chicken → stir gently 20-30 sec until whitened → remove immediately.Infuse "Hu La" Flavor:Leave 1 tbsp oil in wok → low heat → fry Sichuan peppercorns 10 sec → discard peppercorns (retain aroma).Add dried chilis → stir until mahogany red (do NOT burn) → add ginger/garlic.Final Stir-fry:Maximum heat → return chicken + scallions → stir-fry 10 sec.Pour sauce over → toss until thickened (5-8 sec).Off heat → add peanuts → mix once → serve immediately.🔥 III. Critical TechniquesTender Chicken:Thigh > breast meat (more tender).Velveting control: Oil at 120°C/250°F, remove at 80°C/175°F internal temp.Signature Flavors:"Hu La" (numbing-spicy): Chilis fried to reddish-brown (not black)."Lychee Taste": Sweet-sour balance (1:1 sugar/vinegar), soy sauce for umami → no MSG (causes bitterness).Peanut Crispness:Add ice-cold peanuts last → 1 toss only → prevents sogginess.Fail-Safe Tips:Prevent starch clumping: Coat marinated chicken with oil before velveting.Wok temperature test: Drip water → should bead and dance.Speed is key: Total cooking time ≤ 90 seconds after returning chicken to wok.🌶️ IV. Common VariationsMilder spice: Reduce chilis to 2-3, add 5g sweet bean paste.Vegetable add-ins: Blanched bamboo shoots/cucumber cubes (add 60 sec before sauce).Sauce-dominant version: Reduce sugar/vinegar by 30%, increase soy sauce to 1.5× sugar weight.💎 Core Philosophy: Kung Pao Chicken is a quick-fire dish → Mise en place (prep everything), pre-mixed sauce, and heat control are non-negotiable. Authentic version uses no bean paste – flavor relies on "Hu La" aroma and lychee-style sweet-sour balance.
Fish-Flavored Shredded Pork
🌐 Fish-Flavored Shredded Pork🌟 IngredientsIngredientQuantityNotesPork loin200gCut against the grainRehydrated wood ear mushrooms50gSliced thinlyCarrot½ pieceAdds natural sweetnessGreen/Red bell pepper1Sliced, enhances colorGreen onion, ginger, garlic10g eachMinced for aromaPickled chili peppers/Doubanjiang1 tbspCore spicy flavor🔪 InstructionsMarinate PorkMix pork with 1 tbsp rice wine, ½ tsp salt, 1 tbsp cornstarch. Rest for 10 minutes (add egg white for extra tenderness).Prepare SauceCombine 1 tbsp soy sauce, ½ tbsp dark soy sauce, 1 tbsp rice vinegar, 2 tbsp sugar, 1 tbsp cornstarch, and 3 tbsp water. Adjust sweetness/sourness to taste.Stir-Fry PorkHeat oil in a wok, quickly stir-fry pork until white. Remove and set aside (high heat for 20 seconds).Sauté AromaticsReheat oil, sauté garlic, ginger, and pickled chilies until fragrant.Cook VegetablesAdd mushrooms and carrot first, stir-fry until tender. Add bell pepper and cook briefly.Combine and ServeReturn pork to the wok, pour in sauce mixture. Stir rapidly until thickened. Garnish with green onions and serve hot.💡 Tips for BeginnersSubstitutes：Use mushrooms or tofu threads if wood ear is unavailable.Heat Control：Use a high flame to lock in meat tenderness and activate flavors.
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