Gross? Well, it's popular in Asian cultures. Try it! 😬Did u know that cooking dimsum style chicken feet involves a long process of cooking (fry, brine, braise and steam)? This version shortens it so you can enjoy chicken feet at home...in the shortest amount of time possible. Lol

A must have dish when you have dim sum breakfast! Juicy, tender and savory sweet spare ribs with fermented black beans served in a small dim sum plate, now you can enjoy this same authentic dish at home!

You can fill Chinese buns with any filling you like. I made carrot buns this time. They were delicious.Be sure to let the buns rise (2nd rising) until they've doubled in bulk. Let the buns rest in the steamer with the lid on after they're done cooking - don't take the lid off right away! For 12 buns. Recipe by Masako Bishoku

You don't have to go to a tea house to enjoy Hong Kong-style dim sum at home. November is the peak season for Dajia taro, which is creamy and tender—don't miss out.

I harvested a lot of alpine leek.Since these wanton dumplings can be used in many different dishes, I make a lot of them and store them in the freezer.Press out the air while wrapping the fillings, so that the dumplings won't fall apart easily when you cook them. If you boil them in rapidly boiling water, they may break apart.Reduce heat to medium after adding the wanton dumplings.They can be stored in the freezer. Recipe by Mamipo-

Just like the ones you had at dim sum!Step by step instructions: https://youtu.be/JSmRj2ZHFps

This is another recipe for buns. The taste changes depending on how you cook them! These griddle-cooked or pan-fried buns are just as soft and fluffy as steamed buns, and they are hard to mess up too! They're easier and quicker to make than steamed buns!If the buns are hard to wrap, reduce the amount of filling.The chopped chives tend to become soggy, so mix them into the filling just before you form the buns. For 4 servings, 12 buns. Recipe by Masako Bishoku

I referred to the Taiwanese "YTower" website for this recipe.Please fry around 15 dim sum at a time. If you put too many in the pan they may go gooey. I fried mine in 4 batches. Recipe by Hideko

Sweet, chewy, and tender chestnuts can be enjoyed roasted and peeled as a snack, or used as a delicious ingredient in cooking. Chestnuts are rich in unsaturated fatty acids, vitamins, and minerals, making them a nutritious food that supports healthy aging. When simmered with chicken thighs, the chestnuts become soft and flavorful, making this dish so tasty you'll want an extra helping of rice.

Yummy braised chicken! Savory, sweet, and a bit spicy!This dish does take some time, but it generates a large amount of food. Try it for family gatherings or meal prep!#chicken #lunch #dinner #mealprep

Writing introductions has always been a challenge for me because I'm not very good at literary expression. I only scored 4 out of 10 in literature during my university entrance exams, but I still got into college. Now, let's get to the main point, which is the topic of food and its impact on human survival. In Vietnam, we have pickled beef shank, beef shank in fish sauce with garlic, beef shank braised with molasses (a specialty from Nghe An), and Southern-style braised beef shank, among others. In this article, I want to talk about Chinese-style braised beef shank, which, as the name suggests, originates from China. I'm not sure whether to call it braised beef or stewed beef. This dish is often served as an appetizer, with rice, or alongside Chinese noodles or vermicelli. There's a small Chinese noodle shop at the end of my street that makes delicious braised meat, so I tried to recreate it at home to satisfy my cravings and add to my cooking repertoire.To make this dish, you'll need quite a few dried spices. If you have them all, that's great; if not, you can skip a few as long as you don't miss too many. The broth from cooking the meat can be reused to braise other dishes like chicken, ribs, beef, or vegetables, giving them a similar flavor, which is very tasty. I've tried using this broth to braise chicken and ribs, and it's fantastic with noodles. The meat becomes tender and melts in your mouth with the fragrant aroma of soy sauce.Additionally, the broth can be used to make noodle soup or served with noodles. I'll explain more below.

This braised chicken leg dish is inspired by classic Chinese home cooking. It’s simple yet rich in flavor, with a perfect balance of savory and slightly sweet notes. I love how tender the chicken becomes after slow cooking, making it a great comfort meal, especially when paired with rice.