Chicken Tagine with Preserved Lemons is a fragrant Moroccan dish that brings together tender chicken, tangy preserved lemons, and a medley of warm spices in a slow-cooked stew. This culinary gem, traditionally prepared in a conical clay tagine pot, features the unique
Beef Tagine with Prunes is a soul-warming Moroccan dish that blends tender beef with the sweet, sticky richness of prunes, all simmered in a fragrant spice-infused broth. This slow-cooked masterpiece, traditionally prepared in a conical clay tagine pot
Zhang’s Youtiao, a beloved street food from Chongqing, China, is a crispy, golden fried dough stick with a light, airy interior and a satisfying crunch. Known as Chinese crullers or “you tiao” (油条), meaning “oil sticks,” this dish is a breakfast staple often enjoyed with soy milk,
Kao Tiao Pi, a beloved Chongqing street food, is a fiery, aromatic dish featuring grilled tofu skin skewers slathered in a bold, spicy marinade. Hailing from the bustling food stalls of Chongqing, this dish combines crispy, chewy tofu skin with the signature mala
Jianghu Cai, a vibrant dish from Chongqing’s culinary scene, embodies the bold, fiery essence of Sichuan street food. Known as “江湖菜” or “rivers and lakes cuisine,” it’s a rustic, flavorful stir-fry featuring tender meat, crisp vegetables, and a fiery blend of Sichuan peppercorns,
Chao Shou, a fiery wonton dish hailing from Chongqing, China, is a beloved street food known for its bold flavors and comforting warmth. These delicate pork-filled wontons swim in a spicy, aromatic broth infused with Sichuan peppercorns, chili oil, and savory seasonings,
Guo Ba, a unique dish from Chongqing, China, is a beloved comfort food featuring crispy, golden rice crusts topped with a savory and spicy stew. Known as “scorched rice,” Guo Ba starts with a layer of fried rice that forms a crunchy base
Liang Fen, a delightful dish from Chongqing, China, is a cooling and refreshing treat made from mung bean starch jelly, often served cold with a spicy and tangy dressing. Known as “cold noodles” in Sichuan cuisine, this dish features silky
Hongyou Chaoshou, a cherished dish from Chongqing, China, is a flavorful twist on traditional wontons, drenched in a fiery red oil sauce. Known as “red oil wontons,” this Sichuan specialty features delicate pork-filled wontons
Dan Dan Mian, a signature dish from Chongqing and a gem of Sichuan cuisine, is a fiery bowl of noodles topped with a rich, spicy sauce and minced meat. The name “Dan Dan” refers to the traditional carrying pole used by street vendors