Healthy A suitable amount of Sichuan peppercorn shells Recipes for Every Day

Sichuan and Chongqing-style Braised Pork Knuckle with Sticky Rice and Tiger Skin (Two Flavors)

This braised pork knuckle with tiger skin is truly impressive—it's the star dish of any large banquet, and in a restaurant, it's a high-end, impressive dish that holds its own. Placed on the table, its glossy, dark red skin wrinkles into beautiful "tiger skin" patterns, sprinkled with tempting scallions—just looking at it makes your mouth water! The meat falls off your chopsticks with a "plop," the skin tender and the meat succulent, not greasy at all—it's like a "gentle paradise" stuffed into your mouth. If you dip it in the light dipping sauce, it's a "refreshing and cleansing" version; the slightly spicy and sour sauce coats the meat, like a cool breeze on your tongue. If you drizzle it with the thick sauce, it's a "sweet and passionate" version; the rich sauce clings to the meat, every bite is a savory blend of soy sauce and meat, like a "sweet embrace" for your taste buds. If you master this skill, serving it to guests at home will guarantee you'll be surrounded by people praising it until you blush! 😂 Which flavor do you prefer?

Braised Pig Trotters with Sand Ginger

This dish of braised pork trotters with sand ginger is a classic Cantonese New Year's feast staple! The pork trotters are crispy on the outside and tender on the inside after being chilled in ice water—chewy, bouncy, and full of collagen. The sand ginger and shallots are stir-fried until fragrant, coating each piece of trotter in a savory sauce with the unique spiciness of sand ginger, without being overpowering. Crushed peanuts and cilantro add aroma and crunch, making it even more addictive with every chew—perfect with drinks or rice. Served during the New Year, it's both visually appealing and delicious, embodying the quintessential Cantonese flavor—a definite centerpiece for the New Year's feast, so delicious you'll lick your fingers!