If Yan can cook, so can you!
Print Recipe Grilled Eggplant Servings Ingredients 1 Chinese eggplant Sauce: 2 teaspoons cooking oil2 teaspoons minced ginger2 teaspoons minced garlic1 tablespoon chopped fresh green chili1 tablespoon chopped fresh red chili1 tablespoon Chinese black vinegar1 teaspoon sugar1 teaspoon soy sauce Servings Ingredients 1 Chinese eggplant Sauce: […]
Print Recipe Steamed Pumpkin with Fermented Rice Servings Ingredients 1 kabocha squash Sauce: cup ½ rice lees*cup ¼ sugarcup ½ water2 tablespoons goji berries1 tablespoon cornstarch slurry Servings Ingredients 1 kabocha squash Sauce: cup ½ rice lees*cup ¼ sugarcup ½ water2 tablespoons goji berries1 tablespoon […]
A classic dish for many centuries, this recipe of pickled long beans stir-fry is sure to be mouth-watering. Give it a try and let us know how you like it.
Almost every Sichuan family will have a few Pao Cai jars in their kitchen or on their balcony. What used to be a method to preserve a bountiful harvest has become a daily enjoyment: to many Sichuanese, no meal is complete without some crunchy pickled vegetables. […]
Print Recipe Sous Vide Duck Confit with Heirloom Tomato Salad Servings Ingredients 2 duck legs1 tablespoon kosher salt1 teaspoon whole Sichuan peppercorns2 bay leavescup ¼ vegetable oil Salad Dressing: 1 tablespoon finely minced shallots1 tablespoon Chinese black vinegar1 teaspoon Dijon mustardteaspoon ¼salt3 tablespoons extra-virgin olive […]
Print Recipe Bamboo Shoots with Dill Dressing Servings Ingredients 1 cup bamboo shoot slices Dressing ½ teaspoon salt½ teaspoon sugar2 teaspoon rice wine vinegar1 teaspoon sesame oil1 teaspoon chopped fresh dill Granish 1 teaspoon chili oilfresh dill sprigs garnish:1 teaspoon chili oilfresh dill Servings Ingredients […]
No doubt about it, we are definitely getting cornier. Pressed tofu is made by pressing tofu in a dark, savory marinade, and it can be found in most Asian and health-food markets. Originally a Western import, corn has found a place at the Chinese dining table, like other New World veggies, such as tomatoes and eggplants. These days, corn is cultivated and consumed regularly in many parts of China and complements pressed tofu.
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.