Archive - Chinese Cooking Demystified Substack

Recreating Macau's Tamarind Pork (Porco Balichão Tamarindo)

Attempting to make a borderline endangered Macanese dish, in a modern kitchen.

Jul 12 •

Chinese Cooking Demystified

"Rolled Pancakes" (卷饼) that're actually quite convenient to the western kitchen.

Jul 3 •

Chinese Cooking Demystified

June 2025

Master Stock Noodle Soup (卤粉)

...is one of those obvious seeming ideas, but only popped up in Guizhou.

Jun 22 •

Chinese Cooking Demystified

Sichuan Food, like the Restaurants

Are online home-cooking recipes missing anything?

Jun 3 •

Chinese Cooking Demystified

May 2025

Cantonese Stewed Beef Brisket (牛腩)

The classic stew, plus four more ways to serve them.

May 12 •

Chinese Cooking Demystified

Crispy Pork Noodles (脆哨面)

A spicy noodle classic to Bijie, Guizhou - (ever so slightly) reimagined

May 3 •

Chinese Cooking Demystified

April 2025

March 2025

Cantonese Oyster Sauce... Sauce (蚝油汁)

A Cantonese flavor profile that forms an easily-smotherable sauce, or a stir-fry base.

Mar 23 •

Chinese Cooking Demystified

Chinese (Traditional) Egg Salads

Three 'Egg Salads': Garlic Eggs from Henan and Shandong, Pounded Eggs from Yunnan, and a quick Liangban Salad popular these days on the Chinese internet

Mar 15 •

Chinese Cooking Demystified

Yi People's Pounded Chicken (舂鸡)

A spicy pounded chicken from E'shan, and our first dive into Yi cuisine

Mar 7 •

Chinese Cooking Demystified

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