Find easy and affordable recipes featuring dried chillies. Great for lunch, dinner, or meal prep.
This sauerkraut pork ribs is a sour, fragrant and appetising home-cooked dish with the characteristics of tender meat, thick soup, sour and refreshing taste that can relieve greasiness. It is usually prepared by stewing, with a rich taste, nutrition and deliciousness.
This is a rich and flavourful soup that is easier than you think. It is mainly seasoned with a few most common Chinese spices and seasonings. You can also use this recipe for other meat and unlock more dishes (see my next recipe)
This is a Northeast China way of making the big bones in rich and flavourful taste!
Sink your fork into cubes of sumptuous wagyu, seared until each piece develops a crisp, caramelised crust that gives way to a buttery, melt-in-the-mouth interior. A warm kiss of sweet honey glazes the exterior, imbuing every morsel with a golden sheen and a gentle sweetness that softly rounds the rich beefy depth. A dusting of cracked black pepper cuts through the indulgence, adding a sharp, aromatic spark — a counterpoint that teases the palate before the next decadent bite. With the first taste, you sense the contrast: crisp and tender, sweet and savory, indulgent yet balanced — a dish that feels luxurious, comforting, and effortlessly elegant all at once.
Tender cubes of beef sear until the edges caramelise, sealing in their deep, meaty richness. A glossy balsamic glaze sweeps across each piece, layering sweet-acidic complexity that elevates the natural beefy depth. The sauce clings gently, adding hints of bright tang and subtle sweetness that pull in the savoury, earthy tones. Every bite offers a satisfyingly rich meaty bite with a sophisticated finish — bold, balanced, and elegantly robust. This dish delivers warmth and depth, perfect for a cozy dinner that feels both comforting and refined.