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Omnivore's Cookbook

Omnivore's Cookbook

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Cantonese Cuisine

Southern Chinese cuisine includes Cantonese, Hong Kong, Taiwan, and Hokkien food.

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How to Cook Chinese Bird Nest (燕窝)

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How to Make Bubble Tea (Boba Tea, 珍珠奶茶)

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Salt and Pepper Squid (椒盐鱿鱼)

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Crispy Chinese Duck Breast

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Herbal Chrysanthemum Tea (菊花茶)

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Slow Roasted Crispy Pork Belly (Siu Yuk, 脆皮烧肉)

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Detox Herbal Vegetable Broth

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Vegetarian Chow Mein (素菜炒面)

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Homemade Vegetarian Oyster Sauce (Vegan Stir Fry Sauce)

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Chinese Herbal Chicken Soup

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Chinese Oxtail Soup

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Homemade Black Bean Sauce

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Steamed Fish with Black Bean Sauce (plus Baked Version)

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Chinese Walnut Cookies (核桃酥)

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Chinese Egg Drop Soup

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Shrimp Egg Foo Young (鲜虾芙蓉蛋)

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Moo Goo Gai Pan (蘑菇鸡片)

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Chinese Brined Turkey (Extra Juicy and Crispy on All Sides)

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Slow Cooker Spare Ribs with Plum Glaze

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Thanksgiving Leftover Curry Puffs (咖喱角)

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How to Make Steamed Dumplings from Scratch

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Bacon Pan Fried Noodles

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Macanese Pork Chop Bun (猪扒包)

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Chinese Olive Fried Rice (橄榄菜炒饭)

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Hi, I’m Maggie!

2017 New Profile Small Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Start browsing recipes right away or you could learn more about me here.

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My Chinese Pantry
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Maltose (麦芽糖, Mài Yá Táng)

Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…

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Papery Dried Shrimps (虾皮, Xiā Pí)

Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…

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Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens)

Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…

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Century Egg (皮蛋, Pí Dàn)

The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It is…

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Modern Chinese Cooking

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