Chinese Flavors, Global Kitchens

1. New Year’s Chili-Garlic Prawns

In Shandong’s coastal culinary tradition, plump prawns symbolize prosperity. Begin by deveining 12 large shrimp while keeping shells intact – this traps flavor during cooking. Heat 2 tbsp peanut oil until shimmering, then sear prawns for 90 seconds per side until coral-pink. Remove and let rest. In the residual oil, toast 1 tbsp minced garlic and 2 sliced bird’s eye chilies until golden-edged. Return prawns, adding ½ tsp salt, ¼ tsp chicken powder (optional), 1 tbsp light soy sauce, and ½ tsp oyster sauce. The secret lies in deglazing: splash 1 tbsp Shaoxing wine to lift caramelized bits. Finish with scallion greens cut on the bias. Serve immediately with shells – calcium-rich and crispy. Pro Tip: Accompany with steamed Man Tu buns to soak up the garlic-chili oil.

2. Simplified Moo Shu Pork

This Qing Dynasty-originated dish gets a weeknight makeover. For authentic texture, slice 200g pork loin against the grain into 2mm sheets. Marinate with 1 tsp each light/dark soy sauce, ½ tsp cornstarch, and 1 egg white – the alkaline egg white tenderizes fibers. Par-cook components separately: blanch ½ cup wood ear mushrooms (rehydrated) and carrot matchsticks, scramble 2 eggs into fluffy curds. Sear pork in hot wok until edges curl, then build flavors: fry 1 tsp minced ginger until aromatic, combine all ingredients with ½ cup julienned cucumbers. The sauce magic? 1 tbsp hoisin + ½ tsp sesame oil + 2 tbsp broth. Thicken with 1 tsp potato starch slurry. Wrap in warm flour tortillas as a Chinese taco alternative.

3. Crispy Sweet & Sour Carp

A Lunar New Year essential where the whole fish represents abundance. Choose a 2lb freshwater carp – the muddy flavor is neutralized by 15-minute beer brine (1 bottle lager + 2 tbsp salt). Pat dry thoroughly before coating in aerated batter: ½ cup flour + ¼ cup cornstarch + 1 egg + iced beer to pancake consistency. Fry at 375°F (190°C) using a ladle to pour hot oil over curved body for even crispness. The glaze balances sweet-sour: 3 tbsp rice vinegar + 4 tbsp sugar + 2 tbsp ketchup + 1 tsp grated ginger. Garnish with lychees or pineapple chunks for festive flair. Key Technique: Serve fish upright using lemon wedges as props.

4. Braised “Ba Zi” Pork Belly

Originating from Confucian-era sacrificial rituals, this dish celebrates pork’s versatility. Cut 1lb skin-on belly into 1-inch-thick rectangles. Dry-sear in cold pan to render fat slowly – this prevents shrinking. For caramelization, melt 50g rock sugar until amber, then deglaze with ½ cup warm water (caution: splattering). Layer pork in pot with 3 star anise, 1 cinnamon stick, and 5 dried chilies. Simmer 2 hours in 2 cups broth + ½ cup dark soy sauce. The pièce de resistance? Tea eggs: hard-boiled eggs cracked then steeped in braising liquid. Serve with pickled mustard greens to cut richness.

5. Drunken Firecracker Kidney Flowers

A daring dish showcasing nose-to-tail philosophy. Soak 2 pig kidneys in milk for 30 minutes to mellow minerality, then slice into “pinecone” patterns: 45-degree angled cuts without piercing through. Marinate with 1 tbsp sorghum liquor and white pepper. Flash-fry in lard with fermented black beans (duo chi) and leek whites. The aromatic finish comes from “bao stir-fry” technique: toss in ½ cup Chinese chives just before plating. Wine Pairing: Off-dry Riesling balances the pungent notes.

6. Rustic Braised Chicken with Chilies

Free-range birds work best for this countryside classic. Brown 1.5kg chopped chicken in batches to develop fond. Sizzle 1 tbsp Sichuan peppercorns in oil until fragrant, then discard. Build base with 2-inch ginger knob, 6 garlic cloves, and 3 dried red chilies. Deglaze with ¼ cup yellow wine, then simmer with 2 cups stock and 1 orange peel strip (secret tenderizer). Finish with fresh green chilies and a drizzle of chili oil. Modern Twist: Add baby potatoes during braising for a complete meal.

7. Scallion-Braised Tofu

This Buddhist-inspired dish highlights tofu’s versatility. Use extra-firm variety, hand-torn for irregular sauce pockets. Pan-fry in mix of sesame and vegetable oils until golden. Create the umami bomb: 3 chopped scallion whites fried until charred, combined with 2 tbsp soy sauce, 1 tbsp mushroom powder, and ½ cup water. Simmer tofu 5 minutes to absorb flavors. Garnish with raw scallion greens and toasted sesame seeds. Vegan Hack: Replace oyster sauce with blended shiitake mushrooms.

8. Prosperity Meatballs (Lion’s Head)

These Ming Dynasty-era giants combine 70% pork shoulder and 30% fat. Hand-chop (never grind) for toothsome texture. Season with 1 tbsp grated lotus root (natural tenderizer) and 1 tsp grated ginger. Form into 3-inch balls, then shallow-fry in ½ inch oil to set shape. Braise in broth with Napa cabbage leaves that absorb meat juices. The auspicious serving style: four meatballs representing seasons, surrounded by eight cabbage leaves for fortune. Make-Ahead Tip: Freeze uncooked meatballs for quick celebratory meals.