China Mainland Recipes Only



China, Pt 1 (The Mainland): The People Are the Heroes Now

China, Pt 1: Mainland Recipe Cards

Here are the recipes from the Mainland’s fire—Guotie, Cong You Bing, Hong Shao Rou, and Kung Pao Chicken. Straight from the woks of rebels, workers, and marchers. No stories, just the goods—grab a pan and fry.


Guotie (锅贴) Recipe Card

Serves: 2-3 (12 Pieces)

Filling:

  1. 250g ground pork (30% fat = juiciness)
  2. 150g shrimp (chopped)
  3. 1 cup Napa cabbage (salted, squeezed dry)
  4. 2 shiitake mushrooms (soaked, minced)
  5. 1 tbsp soy sauce
  6. 1 tbsp oyster sauce
  7. 1 tsp sesame oil
  8. 1 tsp sugar
  9. 1 tsp cornstarch
  10. 2 tbsp water (for moisture)
  11.  Wrapper:
  12. 12 wonton wrappers (3-inch squares)
  13.  Instructions:
  14. Mix filling—knead till sticky.
  15. Spoon into wrappers, fold into moons, press tight.
  16. Heat 1 tbsp oil in a skillet (medium-high). Sear till bottoms brown, 2-3 mins.
  17. Add ¼ cup water, cover—steam 5 mins till glossy.
  18. Uncover, crisp bottoms again, 1-2 mins. Serve hot.
  19.  Dipping Sauce:
  20. 2 tbsp soy sauce
  21. 1 tbsp rice vinegar
  22. 1 tsp sesame oil
  23. 1 tsp chili oil
  24. 1 tsp sugar
  25. 1 tsp minced ginger
  26. Stir—sharp kick.
  27.  Tip: Store-bought wrappers work fine—I got a nice moon shape with a dumpling shaper, almost pierogi-like. Add water to steam—makes ‘em juicier.


Cong You Bing (葱油饼) Recipe Card

Serves: 3-4 (10 Pancakes)

Dough:

  1. 3 cups all-purpose flour
  2. 1 cup warm water
  3. 4 tbsp vegetable oil
  4.  Filling:
  5. 2 cups chopped scallions
  6. Salt to taste
  7.  Frying:
  8. Extra oil (2-3 tbsp per batch)
  9.  Instructions:
  10. Mix flour and water till clumpy. Add oil, knead 5 mins, rest 30 mins covered.
  11. Divide into 10 balls (~65g). Roll flat (6-8 inches), brush with oil, sprinkle 2-3 tbsp scallions and salt on one side. Coil tight, re-roll to 6-8 inches.
  12. Heat 1 tbsp oil in a skillet (medium-high). Fry 2-3 mins per side till golden-crisp. Repeat. Serve hot.
  13.  Soy-Vinegar Dipping Sauce:
  14. 3 tbsp soy sauce
  15. 2 tbsp rice vinegar
  16. 1 tsp sesame oil
  17. 1 tsp chili oil (or ½ tsp flakes)
  18. 1 tsp sugar
  19. 1 tsp minced ginger
  20. Stir 1 min—⅓ cup, 1-2 tsp per pancake.
  21.  Tip: Keep scallions on one side before coiling—easy dough, greasy glory.


Hong Shao Rou (红烧肉) Recipe Card

Serves: 4

Ingredients:

  1. 500g pork belly, cut into 1.5-inch cubes
  2. 2 tbsp oil
  3. 2 tbsp sugar (for caramelizing)
  4. 3 slices ginger
  5. 2 green onions, cut into sections
  6. 2 star anise
  7. 1 small cinnamon stick
  8. 2 tbsp Shaoxing wine
  9. 2 tbsp light soy sauce
  10. 1 tbsp dark soy sauce
  11. 1.5 cups water (or enough to cover pork)
  12.  Instructions:
  13. Blanch pork in boiling water 2 mins, drain.
  14. Heat oil in a wok, add sugar—caramelize till amber.
  15. Toss in pork, ginger, green onions, star anise, cinnamon—stir-fry till pork browns light.
  16. Splash Shaoxing wine, soy sauces, water—simmer 1 hour on low till tender.
  17. Crank heat, reduce sauce till thick. Serve hot—sticky red shine.
  18.  Tip: It’s a slog—I used more water with a bigger pot, just crank the heat to reduce. Reheats great—add a splash of water.


Kung Pao Chicken (宫保鸡丁) Recipe Card

Serves: 2-3

Ingredients:

  1. 300g chicken breast, diced
  2. 1 tbsp soy sauce
  3. 1 tbsp Shaoxing wine
  4. 1 tsp cornstarch
  5. 1 red bell pepper, diced
  6. ½ cup roasted peanuts
  7. 3 dried chilies (adjust to taste)
  8. 1 tsp Sichuan peppercorns
  9. 2 cloves garlic, minced
  10. 1 tsp ginger, minced
  11. Sauce:
  12. 1 tbsp light soy sauce
  13. 1 tsp dark soy sauce
  14. 1 tbsp black vinegar
  15. 1 tsp sugar
  16. 1 tsp cornstarch
  17. 2 tbsp water
  18.  Instructions:
  19. Marinate chicken with soy sauce, wine, cornstarch—15 mins max.
  20. Stir-fry chilies and Sichuan peppercorns in oil till fragrant.
  21. Add chicken, garlic, ginger—cook till chicken whitens.
  22. Toss in bell peppers, peanuts, sauce—stir-fry 2-3 mins till thick. Serve hot—spicy fire.
  23.  Tip: Don’t marinate too long—small pieces go mushy. Easy fry, heat hits hard.

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