Dumplings in Red Oil / Chilli Oil (紅油抄手)

This classic Szechuan dish - boiled dumplings in red oil (紅油抄手) is very easy to make. The silky smooth wonton skin is so adorable.

If you’re into something hot, these dumplings are for you. Even though spicy foods are not my most favourite, I’m so intrigued by the red-hue chilli oil in this classic Szechuan dish - boiled dumplings in red oil / chilli oil (紅油抄手).

The silky smooth wonton skin is so adorable. You won’t easily feel enough because the well-balanced chilli sauce helps cut through the meat wrapped in dumplings. Mind you that it might get you hooked.

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Orange-Honey Sriracha Chicken Wings

These sticky and yummy wings made with Sriracha and honey are that you don't want to miss every bit of them.

I love cooking chicken wings. If you click to browse the recipe index, you’ll find many chicken wing dishes already posted on this blog. What I love about cooking wings is that they can be turned into many tasty dishes without any difficulty.

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Twice Cooked Pork (Cheater’s Version)

This Twice Cooked Pork, along with Mapo Dofu (麻婆豆腐) and Kung Pao chicken (官保雞丁) is one of my favourite Sichuan-style Chinese dishes. The English name of this dish is well translated from its original Chinese name (回鍋肉 Hui Guo Rou ), that literally means "meat that has been returned to the pot".

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Salmon Fish Cakes

These pan-fried salmon cakes are really moist and juicy, with a bit of crunchy onion inside that adds more textures and flavours, just right to be served with any kind of sauces you like. 

In Chinese cooking, steamed live fish is my first choice, not only because it’s easy and quick, but also I can enjoy the fresh and natural taste of the fish.

Amongst all kinds of fish, salmon is my most favourite. I’d go for salmon sashimi without second thought. If there’s no salmon available for sashimi or have too much salmon leftovers, this salmon cake recipe is a saver. I can’t over state how tasty, nutritious and healthy these salmon cakes are.

Best of all, these salmon fish cakes are freezer friendly for a hectic day.

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Shaoxing Goji Chicken (花雕杞子雞煲)

Traditionally, this Shaoxing Goji Chicken is a claypot dish made in winter days. I reckon this dish can be enjoyed on any days throughout the year. It’s so tasty with splendid aroma, perfectly goes with steamed rice.

I like the colour contrast of this chicken dish. It’s so appealing to the family’s eyes. Once it’s served on our dining table, everyone was eager to dig in and taste.

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Braised Chicken Wings with Potatoes

If you’ve lived in Hong Kong for a while, you would’ve known this dish, Braised Chicken Wings with Potatoes, or tasted it before. It’s so homey and tasty dish.

I miss this braised chicken wing dish so much. If you’ve lived in Hong Kong for a while, you would’ve known this dish or tasted it before. It’s so homey and tasty.

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Baked Pork Chops with Rice (Classic Chinese Recipe)

This Baked Pork Chops with Rice dish is very popular and well-liked in Hong Kong. The melted cheese covering tasty pan-fried pork chops on a bed of fried rice makes everyone enjoy digging in.

This Baked Pork Chops with Fried Rice (焗豬扒飯) is a classic Cantonese cuisine that I started to eat when I was a little kid.

Even though my lovely daughter has adapted to Western foods, she loves this dish very much. Whenever we go into any Chinese café (茶餐廳 Cha Chaan Teng ), she would definitely order this dish. She’d never miss it at any time.

If you’ve tried this dish before, I think you would share the same feeling that this classic Chinese cuisine is very tempting.

This time I added some fresh mushrooms that most Hong Kong restaurants seldom use because fresh mushrooms are very expensive in Hong Kong. After stir-frying the mushrooms with other vegetables, I cooked the delicious tomato sauce.

The special part of this dish is the fried rice with the baked loin chops and melted cheese on top. When it comes out from the oven, both the flavor and color of the dish are very attractive.

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