="{Technique} Basic Pork Bone Stock 湯底

Basic Chinese Pork Stock 湯底

Stock such as this basic pork stock is an ingredient you come across often if you regularly cook Chinese food (or any other serious dishes). A good stock provides a solid foundation to whatever...

how to cook Red Cooked Pork Belly 紅燒肉 aka Hong Shao Rou or Red Braised Pork

Red Cooked Pork 紅燒肉

Hope everyone had a nice and relaxing summer. To celebrate the fall season and to keep my promise from a few weeks ago, I am very excited to share this hearty and delicious Red...

Chuka Soba Inoue Ramen

Travel Through Tokyo On Modest Budget – Part 2

This is part 2 of my Tokyo Travel series. If you missed part 1, please check it out here. Tsukiji Fish Market Tokyo is foodies’ paradise. If you are a seafood lover, you head...

Cantonese Style Shrimp Wonton 蝦雲吞

Cantonese Style Shrimp Wonton 鮮蝦雲吞 + NYC Dumpling Festival 2016

While I am still recovering from mooncake hangover during last week’s Mid-Autumn Festival celebration, I am already pumped about upcoming National Dumpling Day which falls on 9/26/2016. To celebrate, I am sharing this wonderful Cantonese-Style Shrimp Wonton Recipe that...

Cantonese Style Beef with Black Pepper Sauce 黑椒炒牛肉

Beef In Black Pepper Sauce + Giveaway (CLOSED)

Despite lingering summer heat in the past week, I can smell the cool, crisp, and dry air of fall approaching. That means when it’s chilly out, I get to spend more time in my...

Kabukicho 2

Travel Through Tokyo On Modest Budget – Part 1

For a very long time, I have been wanting to start a travel / dining section on Yi Reservation where I can share some of my travel tips and dining experience. In celebrating our...

Snow Skin Mooncake Recipe 冰皮月餅

Snow Skin Mooncake 冰皮月餅

If you have been following this blog, you probably remember my last minute mooncake recipe from last year. Since I owe everyone a bunch of recipes, I’ve decided to be more proactive this time...

{Recipe} Egg Custard Filling 奶黃

Egg Custard Filling 奶黃

Egg custard is a popular filing known for its bright yellow color and creamy and smooth texture. It’s used in many Chinese style pastries and dim sum dishes such as baked custard bun and...

shumai

Shumai | Siu Mai 燒賣

I know it seems an eternity since I shared a recipe on this site and I do apologize for the lack of activity and I thank you for your patience. I hate to pull...

ramein

Reflection on My Ramen Pop-up

It just seems like yesterday when I wrote about my involvement in a noodle pop-up called Ra(Mein) back in April. Then here I am, four months later, writing a quick reflection of my pop-up...