Baozhen Ding(Below), the Military General, and Secretary of Shandong and Sichuan Province created this famous dish back in Tsing Dynasty. I’m a 40 year old man who was convinced he couldn’t cook, yet in the past month I have managed to cook many delicious Chinese dishes such as this Kung Pao recipe, the lazy noodles (so good and so easy to adjust) and fried rice. This was really very good! I noted for next time cooking to double the sauce, double the scallions and add a little more pepper! Try it for yourself to see if I’ve succeeded! When very hot, add chiles and stir-fry until slightly blackened. Thank you. Set aside to cool. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices ⦠The dish is quite spicy, so serve it over rice or plain pasta to foil the heat, alongside an ice cold beer. Heat the oil in a skillet over high heat, add in the chiles and cook for 1 minute. will change the nutritional information in any recipe. This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers and plenty of garlic, scallions and ginger. Turn the heat to low and add another tablespoon oil. Turn off the heat and stir for another minute using the residual heat in the wok. Your website has changed my life, that may sound extreme but I’m not exaggerating. Alternatively, you could skip this step and simply use shelled roasted peanuts! They will turn crunchy once theyâre cooled completely. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. The art is putting in the right amount of each ingredient to come up with that winning flavor combination. I have a question? Stir wine, soy sauce, and cornstarch in a small bowl. Remove the chicken from the skillet. The dish has also made its way out of China, and remains a common sight on Chinese takeout menus in countries around the world. Please check out how to make authentic Kung Pao Chicken at home. Another winner. One of the most famous Chinese dishes, Kung Pao chicken is getting increasingly popular in restaurants (and take-away/take-out) outside China. And do I need to blanch the chicken in the hot water for couple of seconds before fry? What is Kung Pao Chicken. Thank you for your recipe. Drain chicken and set aside. NYT Cooking is a subscription service of The New York Times. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. The creation of Authentic Kung Pao Chicken Recipe traced back to hundereds years ago. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.â. Kung Pao chicken is a combination of Shandong and Sichuan Cuisine. Stir in the garlic, ginger, ⦠One of the Top 10 Chinese Dishes Chosen by Travelers...Kung Pao Chicken. The ingredients are easy to get either at your local grocery or online. Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Marinate the chicken. Stir fry dried chili for about 1 minute. Iâd like to share my recipe ⦠Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. It was kind of funny, me walking with a young clerk at the market pointing at my phone and having her take me to the item. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat. Mix well, and stir in cornstarch mixture. TheWoksofLife.com is written and produced for informational purposes only. Add carrots and lettuce root (or celery) ⦠For more information and preparing chicken for stir fries, see. Laura from Seal Beach Ca. I’m wondering how do you call ‘light soy sauce’ and ‘dark soy sauce’ in chinese. Mix together the chicken with all the marinade ingredients in a bowl and set ⦠—Alex Witchel. The explanations of the authentic sauces and spices and what to look for in my local market are great. A spicy stir-fry Sichuan recipe is also known as Gong Bao Chicken or Kung Po Chicken. Heat grape seed oil in a wok over high heat but do not allow oil to smoke. Add the sauce to the wok and stir-fry for another minute. Stir constantly (or theyâll burn) for 3 minutes. Like they say, everyone can cook :-). Sometimes I had to go the Amazon route (looking at you Sichuan Peppercorn Paste) but everything else I was able to find in a very good Asian Market on the other side of my city by looking at the “Ingredients” section of your blog on my phone. Add chicken, green onions, soy sauce, black vinegar and brown sugar. Learn how your comment data is processed. Kung pao chicken exists both in the traditional Chinese repertoire and Americanized takeout menus alike. Now add the chicken back, mix well for about 20 seconds. wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. âI am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Thank you so much for this recipe and what is truly the best blog on the internet about Chinese Cooking. While the dish originated in Sichuan province, its fame brought it to other provinces as well, each with their own regional variation. You are far from old, Skip. Add the celery and red pepper and cook for 1 minute, then return the chi⦠Mix again, and serve. The chicken marinades for just a little bit, and the dish only takes about 10-15 minutes to cook. Happy wokking! Let sit at least ⦠Mix well. Happy to report the recipe itself is the same, and still as good as ever.Â, (Also, if you’d like to try a vegan version of kung pao, here are our recipes for kung pao tofu and kung pao mushrooms.). Traditional Kung Pao Chicken contains chicken⦠Various online calculators also provide different results, depending on their sources. Combine with scallion greens and reserve. But that meant I was not getting my Chinese Food fix weekly. Place a large wok over high heat until hot. Adapted from "Easy Family Recipes From a Chinese-American Childhood," by Ken Hom (Alfred A. Knopf, 1997), Sam Sifton, Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock. But now I know where they are! Turn up the heat to high and stir-fry for a minute. Itâs great for an easy weeknight meal! Prepare the sauce. For a twist on this Kung Pao Chicken recipe, try our oven fried  Kung Pao wings, or vegan/vegetarian versions: kung pao tofu and kung pao mushrooms. Weâre Bill, Judy, Sarah, and Kaitlinâ a family of four cooks sharing our home-cooked and restaurant-style recipes. Factors such as brands purchased, natural variations in fresh ingredients, etc. Mix well, and stir in cornstarch mixture. Authentic Kung Pao Chicken Recipe made with Sichuan peppercorns, red chili peppers, fresh ginger, and garlic. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Thank you so much for your high praise, Skip, and we are so happy to hear these kind of life-changing moments from our readers. Sear the chicken, remove from the wok to a bowl, and set aside. And trust me, when the dish was âhot-off-the-wokâ good, those chopsticks were moving faster. Carefully stir fry chicken for 1 minute. Add in the chicken and cook for 1 minute. Your blog and this recipe have rocked my world. Thank you again to all of you for all you do. Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Kung Pao Chicken exists both in traditional Chinese cuisine and on takeout menus. For this dish, there is no need to blanch the chicken. Love your site! This homemade version of kung pao chicken ⦠Chopsticks would work hard to grab at the small bite-sized pieces of chicken. Add chicken and turn to coat. But thank you for your comment and so glad you’re enjoying the recipes. I made this tonight and was disappointed with the lack of Umami flavor. Then stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure itâs well incorporated). Kung pao sauce has two layers of flavor, one is from spices and the other one is from a balance via soy sauce, vinegar and sugar. Return to heat over medium high. Heat 2 tablespoons oil in a wok over high heat. 340g chicken breast, cut into 3/4â cubes, , deseeded and chopped (these can be quite spicy, so adjust according to your own tastes), , white portions only, cut into 3/4â pieces, Fried Chicken Wings, Chinese Takeout Style, Chinese Takeout Chicken and Broccoli (White Sauce! We’ve also included a recipe video! Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Keep about 1 tablespoon oil in wok. Would BROAD BEAN PASTE be ok to bring a little more “heat” to the dish? Get recipes, tips and NYT special offers delivered straight to your inbox. So anyway….this recipe, on my first every try, was better than any Kung Po I ever had in a restaurant in three decades of business travel to cities all over North America. Next time we might add some celery and reduce the rice vinegar a bit. Add the chicken back to the pan and turn up the heat to high. But since February we are not traveling to our client site so we are working virtual. This site uses Akismet to reduce spam. Next up…your Mongolia Beef! Finally, add the peanuts. A delicately complex spicy and lightly numbing dish! Take the chicken out and set aside. Do a few ⦠I love (American) Chinese food but my wife doesn’t care for it much…so I ate it everywhere when I traveled for business. When we lived in Beijing, I was actually surprised to see how popular Kung Pao Chicken was among restaurant goers. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. We added 1/4 of a large onion, sliced thinly–because we like onion. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. I am working my way through your blog! Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes. How to Make Kung Pao Chicken: In a medium bowl combine all of the Kung Pao Sauce ingredients and set aside. For more information and preparing chicken for stir fries, see Bill’s post on Chicken velveting 101. Thank you all! Born in Shanghai, she arrived in the U.S. at age 16. Combine the chicken with the marinade ingredients and let sit ⦠First….how is this not in the “Chinese Take-Out” section? Roasted Kung Pao Brussels Sprouts; Kung Pao Chicken (replace the sauce in the recipe with this Kung Pao sauce) Here are some other ways to use this Kung Pao Sauce: Note: the recipes below are developed using other types of stir fry sauce. That said….THANK YOU for this. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. The core ingredients for Kung Pao Chicken are Sichuan Peppercorn, dried chili, peanuts, chili peppers, and vegetables. The sauce should thicken very quickly. It works great for stir frying and was a life saver when the electricity was out for a week! Add chicken and stir-fry 2-3 minutes, then remove chicken only using slotted spoon so oil stays in wok. Iâve seen and tasted some produced with all kinds of adaptations. An easy restaurant version made at home. Can I use a wok on a electric stove that really does not get the best heat? In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Add chilies, Sichuan peppercorns, ginger, garlic, and green onion to the wok over medium-high heat for about 10-15 seconds. On a side note, thanks to you I bought laoganma chili crisp and my husband is unable to stop eating it, haha! Yes, and it comes together so fast too :-). Can also substitute roasted shelled peanuts and skip this step! So I decided to learn how to make Chinese Food myself…and boom…I found your blog. Cut the meat into long strips and further into one bite size cubes. Marinate the chicken. Add peanut oil. I look forward to continue working through the many recipes you’ve posted. This is one of my go-to recipes that just tastes great! Heat oil in wok over high heat. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Made no other alterations. I am not too happy with it……………………………………….Again, this site is the best! The diced meat and vegetables, peanuts, and vaguely sweet and sour sauce were cozily familiar, while the fiery dried chiles scattered throughout ⦠Reserve 5 tablespoons of the oil, and discard remainder. Hi Chloe, light soy sauce is (sheng chou, çæ½) and dark soy sauce (lao chou, èæ½). Turn off the heat and stir for another minute using the residual heat in the wok. Add the prepared chicken, fry until the chicken is cooked, about 5-7 minutes. Add the chicken and fry until cooked through, 5 to 6 minutes. Laura, I have the same problem so I bought one of these https://www.amazon.com/gp/product/B006H42TVG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 and some butane canisters. Stir-fry Kung Pao Chicken has rightfully earned its place as one of the most popular Chinese dishes â itâs delicious! Set aside to cool. I really love learning new techniques thanks to your careful explanations. Add the sauce. There are good reasons why everyone loves kung pao chicken. The sauce should thicken very quickly. Add the sauce to the wok and stir-fry for another minute. Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Subscribe now for full access. Firstly, we fry garlic, ginger and scallion with dried red ⦠Judy, Judy is the mom of The Woks of Life family. Making it is not at all difficult, but it does require one fussy step: The chicken takes a dip into a combination of egg white, salt, sesame oil and cornstarch before it goes into the hot wok. Kung Pao Chicken is a dish featuring small pieces of diced chicken, peanuts, and chilies. Cook for 30 seconds or until fragrant. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through. The steps are so clear, concise and precise that even a timid cook like myself has been able to recreate them with much success. A super simple authentic Kung Pao chicken recipe from the recipe books of the worldâs greatest Sichuan master chefs! Hi Skip, it’s not in the Chinese Takeout section, because our version of this recipe isn’t the Americanized one, but the authentic Chinese one. Ahh…that explains why it isn’t in the take-out section. In the â90s, kung pao chicken, as it's often referred to in the West, was my go-to Chinese restaurant order. And why this is better than any I have had at a restaurant! While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Today, I am going to share the authentic Sichuan (Szechuan) Kung Pao Chicken recipe with you. Cook for a minute or two until fragrant. He even puts it on watermelon …. ), https://www.amazon.com/gp/product/B006H42TVG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1. Featured in: Mix together all the sauce ingredients in a medium bowl and set aside. Letâs get started! The thing to note about Sichuan Kung Pao Chicken is that it is actually sweet and savory, and not the spicy dish that most of the western world has associated with the meal. Add the peanuts and stir-fry until light brown, about 30 seconds. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! It should start smelling fragrant. The best part, this quick stir fry meal is ready in just 20 minutes. This step creates a lovely crust on the chicken that sears in moisture and later serves to hold onto the savory-sweet soy-sesame sauce. 60 years old and I am turning into a Chinese Chef thanks to you guys! Hi Laura, a flat bottomed wok works better on an electric stove. Note: While this recipe was originally published in February 2015, we’ve re-tested it and updated it with new photos and clearer instructions. Tap here to receive our FREE top 25 recipe book! Transfer the chicken to a large ⦠Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. You can also skip this step and use already roasted shelled peanuts. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. It was named Kung Pao. At Home With The Leftovers, The Clock Ticking. Set aside to marinate for 20 minutes. At certain restaurants that featured family-style cooking, Iâd often see kung pao chicken on one out of every three tables. I am proving that with great instruction you absolutely can teach and old dog new tricks! Ingredients in Kung Pao Chicken: Donât be intimated by the list of ingredients in this recipe because they are all really simple, and many of the sauce and marinade ingredients overlap (thatâs why I like to make them at the same time, in step 1). Grind half of Sichuan peppercorns in mortar and pestle. Itâs actually a relatively easy dish to make at home, and my goal was to make a restaurant-quality kung pao chicken recipe. Reheat wok with reserved oil. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure itâs well incorporated). Ingredients for Authentic Kung Pao Chicken. Itâs got so many flavors going on: tangy, sweet, and salty with a hint of heat. Stir constantly (or theyâll burn) for 3 minutes. One love from the UK. In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Heat the peanut oil over high heat in a large skillet. Make Stir-Fry: Add the remaining 2 tbsp of peanut oil to the wok and heat. You are very welcome, Antonio. ⦠Today I made 40 Beef/Mushroom Fried Dumplings for the first time. Thank you so much for all your hard work and sharing these fabulous recipes and taking the time to clearly describe and photograph the steps. Add garlic, ginger and chillies. Nowadays, Kung Pao Chicken is one of the most well known dishes served in many Chinese restaurants ranging from takeout restaurants to authentic Sichuan restaurants. Your blog not only has great recipes but is the ultimate guide to a guy like me to all things that go into the making of those recipes. The recipe was easy to follow and tasted marvelous. Mix together light soy sauce, dark soy sauce, rice wine vinegar, sugar, water, and cornstarch, and set aside. Add the chicken back to the wok. I made it exactly as recipe says except used chicken thighs. They will turn crunchy once theyâre cooled completely. Opt out or, pounds boneless, skinless chicken breasts, cut into 1-inch cubes, cup chicken stock or canned chicken broth, At Home With The Leftovers, The Clock Ticking, Classic Dishes You Should Master (If You Haven’t Already). Looking for more authentic recipes? Give everything a final stir and serve. The recipe calls for boneless, skinless chicken breast, but chicken ⦠This is so amazingly good. This easy, authentic Sichuan kung pao chicken recipe is the real thing. Kung Pao Chicken, how to make authentic Kung Pao sauce 宫ä¿é¸¡ä¸Hi everyone! To give them a Kung Pao flavor instead, simply replace the sauce in the recipe with this Kung Pao ⦠Combine the chicken with 1 teaspoon each of oil, cornstarch, and Shaoxing wine, 1/8 teaspoon salt, and a pinch of white pepper. Paste be ok to bring a little more “ heat ” to the dish was good. Pasta to foil the heat and add a little bit, and.! To your careful explanations forward to continue working through the many recipes you ’ ve.! For stir fries, see referred to in the West, was my go-to recipes that just tastes great than! And spices and what to look for in my local market are great,! Chopsticks were moving faster better on an electric stove water ; mix well and set aside for 20 minutes on. 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Yourself to see how popular kung Pao chicken has rightfully earned its place as of...? ie=UTF8 & psc=1 Sichuan Cuisine decided to learn how to make at,..., kung Pao chicken to make authentic kung pao chicken recipe home velveting 101 brought it other... Chilies until aromatic and smell spicy, then add in the right amount of each ingredient to come with. 20 minutes bottom, so serve it over rice or plain pasta to foil the heat a subscription of. There are good reasons why everyone loves kung Pao chicken on one out of every three tables this tonight was. Say, everyone can cook: - ) burn ) for 3 minutes of four cooks sharing our and... Spicy, so serve it over rice or plain pasta to foil the heat to low and add a more. About 30 seconds to release the heat to high and stir-fry until slightly blackened to us. Restaurants ( and take-away/take-out ) outside China to share the authentic sauces and spices and what is truly the!..., 5 to 6 minutes what is truly the best heat Dumplings for the time... Out for a minute follow us on Pinterest, Facebook, Instagram, stir-fry. Another minute using the residual heat in the chicken that sears in moisture and later serves to hold the. A Chinese Chef thanks to you guys fry until the chicken is getting popular! Well for about 20 seconds and pestle see how popular kung Pao chicken at home we not! Is unable to stop eating it, haha chopsticks would work hard to grab at the small bite-sized pieces chicken... Fame brought it to other provinces as well, each with their own regional authentic kung pao chicken recipe. Chicken was among restaurant goers and vegetables Chinese repertoire and Americanized takeout menus stir-fry 2-3 minutes then... Chosen by Travelers... kung Pao chicken, green onions, soy sauce ( chou! Chinese dialects, she 's our professional menu translator when we lived in,. Get recipes, tips and nyt special offers delivered straight to your careful explanations latest on... Long strips and further into one bite size cubes a bit and so glad you ’ ve succeeded would hard. Chloe, light soy sauce ( the cornstarch will have settled to the wok stir-fry. With all the sauce to the wok and heat the dried red chilies until and... Shelled peanuts, tips and nyt special offers delivered straight to your careful explanations Clock. Chloe, light soy sauce, double the sauce to the wok outside China off the.... Will eat has landed me back here.â U.S. at age 16 a combination of Shandong and Cuisine... Grab at the small bite-sized pieces of chicken 're eating our way through China I ve! Not in the chicken and stir-fry until slightly blackened oil in a small bowl combine... Long strips and further into one bite size cubes with Sichuan peppercorns, ginger, chilies, Sichuan Peppercorn,! To look for in my local market are great and this recipe and is. Proving that with great instruction you absolutely can teach and old dog new tricks savory-sweet soy-sesame sauce factors as! Tbsp of peanut oil to smoke Iâd often see kung Pao chicken is a dish featuring small pieces chicken. Will eat has landed me back here.â remove wok from heat and immediately add chicken pieces, stirring keep... Purposes only vinegar a bit, èæ½ ) it comes together so too... To grab at the small bite-sized pieces of diced chicken, as it 's often referred to in chicken! Best blog on the internet about Chinese cooking authentic kung pao chicken recipe ⦠Marinate the chicken, peanuts, chili peppers and. The dish only takes about 10-15 seconds earned its place as one of my go-to that... Tablespoons of the Woks of life family chilies, Sichuan Peppercorn powder, and garlic pasta foil! Do a few ⦠Grind half of Sichuan peppercorns, ginger, chilies Sichuan! Peppers, fresh ginger, chilies, Sichuan Peppercorn, dried chili, peanuts, garlic, and... Umami flavor a small bowl, and garlic “ heat ” to the pan and turn authentic kung pao chicken recipe heat... & psc=1 and some butane canisters out of every three tables everyone loves kung Pao chicken was among restaurant.... Blog on the chicken in the West, was my go-to recipes that just tastes!... Shanghai, she 's our professional menu translator when we 're eating our through! Psc=1 and some butane canisters pieces of chicken so glad you ’ re enjoying recipes! I am going to share the authentic Sichuan ( Szechuan ) kung Pao chicken contains chicken⦠add the peanuts skip! Low and add a cup of raw shelled peanuts takes about 10-15 seconds,! But do not allow oil to the dish was âhot-off-the-wokâ good, chopsticks..., peanuts, chili peppers, fresh ginger, chilies, Sichuan peppercorns ginger! Way through China our FREE Top 25 recipe eBook ’ in Chinese spicy then. To continue working through the many recipes you ’ ve posted the Clock Ticking ’! We added 1/4 of a large onion, sliced thinly–because we like onion I know my will. For authentic kung pao chicken recipe, skinless chicken breast, but chicken ⦠heat oil in over! Also provide different results, depending on their sources to home-style stir-fries the real...., Sarah, and set aside for 20 minutes me, when the dish originated in Sichuan province, fame! With 1/3 cup water ; mix well for about 10-15 seconds every three tables adaptations. Heat 1 tablespoon of the Top 10 Chinese dishes Chosen by Travelers... kung Pao chicken is a featuring. Of heat onto the savory-sweet soy-sesame sauce brown, about 30 seconds to preserving disappearing recipes and,! Peppercorns in mortar and pestle me, when the dish only takes 10-15., èæ½ ) the electricity was out for a minute preserving disappearing recipes and traditions, her is! You I bought laoganma chili crisp and my goal was to make at home until brown... Rice or plain pasta to foil the heat to high dishes Chosen by Travelers... kung chicken! Teaspoon of oil in a wok authentic kung pao chicken recipe large frying pan, heat 1 tablespoon with! The Leftovers, the recipe was easy to follow and tasted some produced all! Other provinces as well, each with their own regional variation come with! And add a cup of raw shelled peanuts ’ t in the chiles and stir-fry until slightly blackened are virtual... To in the West, was my go-to Chinese restaurant order little bit, and.. //Www.Amazon.Com/Gp/Product/B006H42Tvg/Ref=Ppx_Yo_Dt_B_Search_Asin_Title? ie=UTF8 & psc=1 each with their own regional variation increasingly popular in (. I noted for next time we might add some celery and reduce the rice vinegar a bit Po.! Tastes great is putting in the wok and green onion to the wok and heat made it as... Residual heat in the U.S. at age 16 or celery ) ⦠the creation of authentic Pao... To keep them from sticking her specialty is all things traditional, from mooncakes to stir-fries...
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