Blanched Choy Sum (Cai Xin)
Blanched Choy Sum is a classic quick Cantonese dish. By simply blanching in boiling water, it retains the freshest flavor of the vegetable. Light but not bland, served with dipping sauce, it’s refreshing and healthy.
Garlic Water Spinach (Stir-fried)
Crisp green water spinach quickly stir-fried with golden garlic over high heat to lock in its crunch and vibrant color. A fragrant and refreshing side dish that's incredibly simple yet full of flavor.
Hand-Torn Cabbage (Shou Si Bao Cai)
A classic Hunan dish, hand-torn cabbage is crisp and refreshing, stir-fried with dried chilies and Sichuan peppercorns, creating a perfect balance of sour, spicy, and savory flavors. Quick and easy, yet incredibly satisfying.
Di San Xian (Three Fresh Vegetables)
Di San Xian is a classic home-style dish from Northeast China, featuring potatoes, eggplants, and green peppers. After quick frying, they are stir-fried in a savory-sweet sauce, resulting in shiny, tender, and incredibly delicious bites that perfectly complement steamed rice.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.