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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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XO Noodles with Shrimp

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Chinese BBQ Ribs

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Gua Bao (Taiwanese Pork Belly Buns, 割包)

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How to Make Steamed Bao Buns (Gua Bao Buns)

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XO Fried Rice with Char Siu

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Homemade XO Sauce (XO酱)

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Chinese Mid-Autumn Festival Menu

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Dan Huang Su (Pastry Mooncake with Salty Egg Yolk, 蛋黄酥)

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Lu Rou Fan (Taiwanses Pork Rice Bowl)

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Homemade Lotus Seed Paste (莲蓉馅)

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Baked BBQ Pork Buns (Char Siu Bao)

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Vegan Mango Pudding

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Salt and Pepper Pork Chops (椒盐猪排)

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Three Cup Chicken (三杯鸡)

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Beef Pan-Fried Noodles

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Pork Zongzi (Cantonese Savory Sticky Rice Dumplings)

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Shrimp and Snow Peas

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Chicken Chop Suey

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Chicken Fried Rice (鸡肉炒饭)

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Instant Pot Pork Chops with Black Bean Sauce

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Curry Noodle Soup with Popcorn Chicken

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Homemade Chili Garlic Sauce (Huy Fong Brand Copycat)

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Vegetable Lo Mein

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Pineapple Buns (Bolo Bao)

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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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