A delicious, vegan Kung Pao dish that is filling and packed with smoky heat.
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Lazi jiding (辣子鸡丁) is like a more sophisticated version of kung pao chicken.
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These simple ribs are coated with a delicious sauce blend: sweetness from the preserves, tartness from the vinegar, earthiness from the hoisin sauce, and lip-smacking savoriness from the soy sauce and pork itself.
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The ingredients are minimal but the flavor is outstanding.
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In the 1950s and 1960s, rumaki became such a hit as a pupu platter staple that even Chinese restaurants started serving it as an appetizer.
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Sweet and sour pork (or “gu ou yuk”) is thought to have originated in Guangdong province.
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This version of cashew chicken is for the spicy food lovers out there.
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