Tasty piece Recipes to Cook Tonight
Try something new with piece — easy recipes with ingredients you already have at home.
Recipes with piece
A small bowl of pork trotter with ginger warms the body and dispels wind, especially during autumn and winter—after all, putting on weight in autumn helps protect against the cold in winter! This delicious pork trotter with ginger is quite delicate to prepare. If preparing for someone confinement, start soaking the ginger two weeks in advance, bringing it to a boil daily and then turning it off. Soak for at least a week to fully unleash the ginger's aroma. My week-long pot of pork trotter with ginger is simply enticing: the trotter is a translucent brown, tender yet slightly chewy, and the flavor grows with every bite. The egg has a deep brown outer shell, but when cut open, the yolk is a firm orange-yellow, and even the core is imbued with the flavor of ginger vinegar. The ginger is crumb-free and not as spicy as those sold outside; it's refreshing and refreshing. The broth is just right—not sour, bitter, sweet, or thick—and even more flavorful than a carefully prepared broth. While Guangdong street vendors sell pig's trotters with plenty of ginger, a small piece of ginger, an egg, and a pig's trotter costs at least 20 yuan, and the flavor isn't quite there. It's nothing like home-cooked pork trotters, which are both affordable and flavorful, with every bite filled with heartfelt warmth. Speaking of which, in the month after my "divine beast" was born, we used a total of 150 pig's trotters! I just wanted to nourish my family, but the aroma filled the hallway. As if they had "smell radar," the neighbors would come to my house every day to "freeload" and take their meals away, treating me like a "makeshift pig's trotter delivery station." Everyone said my pig's trotters were so delicious they almost wanted to take the pot home with them!
This plum and tangerine peel pork ribs recipe is super simple to season, even a novice can easily master! The sweet and sour taste of the plums and the richness of the tangerine peel, combined with the oyster sauce and dark soy sauce, locks in the savory flavor and color of the ribs. The ribs are stewed until the meat and bones are tender and almost crispy, and they fall off the bone with a light bite. The sauce coats each piece, and sprinkled with sesame seeds, the sour and sweet taste is appetizing, refreshing, and delicious with rice. This is a standout dish, so get ready now.
A generous stack of crisp, golden fries forms the base of this bold, ultra-satisfying dish. Melted cheese drapes over every piece, creating a rich, stretchy layer that pairs perfectly with the savoury depth of seasoned mince. Bright, juicy tomato cuts through the richness, adding a fresh, tangy lift. Each bite delivers a mix of crunch, creaminess, spice, and warmth — a comforting, flavour-packed snack that’s impossible to stop eating. Great for sharing or enjoying on your own when you’re craving something indulgent, messy, and full of personality.
The moment these braised pork ribs are placed on the table, the aroma is absolutely divine, far surpassing those restaurants that claim to have "secret family recipes"! The bones are stewed until tender and flavorful, the meat practically falling off the bone. Each bite is a delightful experience, the savory sauce layering and unfolding in your mouth, leaving even the bits of flavor lingering between the bones. The glossy reddish-brown sauce is incredibly tempting, each piece coated in a rich, flavorful broth. One bite, and the aroma of meat mingles with the fragrance of spices—pure bliss! Eating a piece like this outside would easily break the bank, leaving you no room to indulge. But making it at home, for the same price, you can buy several pounds of bones, stew a full pot, and enjoy it to your heart's content. You can even use the leftover broth to stew noodles and cabbage—the value is unbeatable. This down-to-earth delicacy is universally praised; you'll crave it after just one bite, making even the restaurant's "secret recipes" pale in comparison!
Braised pork trotters with preserved plums is a classic Cantonese dish that makes your mouth water just looking at it! The pork trotters are stewed until they're incredibly tender and fall off the bone easily, with a slightly chewy skin that bursts with juice when you bite into them. The sweet and sour flavor of the preserved plums perfectly balances the richness of the meat. Each piece is coated in a thick sauce, savory with a refreshing aftertaste, making it not greasy at all. You'll want to suck every last bit off the bone! It's perfect with rice or as a snack. My family always fights over it; it's a true rice-eating machine, and you'll want to lick the sauce off your chopsticks afterward!
Sichuan and Chongqing cured meat is the same as durian - those who love it can take it as their life, and those who hate it have to take a detour when they smell it. Sichuan and Chongqing cured pig's trotters are a traditional delicacy with local characteristics. Its appearance is ruddy, the meat is firm and chewy, and it exudes a rich and mellow salty and fragrant cured flavor. It is usually served on the table during important festivals or when entertaining important guests. It is a "hard dish" on the table. ~ This cured pig's trotter stewed with kidney beans and kelp soup is salty and fragrant with the unique smokey smell of cypress branches. The skin is tough and the meat is glutinous. It is chewy and not dry. The kidney beans are full of fat, the flour is full of cured fragrance, and the kelp is slippery and wrapped in milky white soup. Every bite is full of the Sichuan and Chongqing style that cannot be dissolved. Even the soup wants to be soaked in rice and finished with a pot~~
This Northeastern-style aspic dish exudes star power the moment it hits the table! The translucent blocks of aspic resemble solidified amber, neatly sliced and arranged in a beautiful flower shape, nestled on a bed of crisp carrot shreds, and sprinkled with vibrant green cilantro leaves—a refreshing and festive sight. Picking up a trembling piece reveals the fine texture of the pork skin inside, bouncy and bouncy. Drizzling it in a spicy garlic sauce, the savory broth coats the chewy aspic. One bite offers a cool, smooth sensation, followed by an explosion of garlic and spiciness in your mouth—the rich aspic and the savory sauce blend perfectly. It's a staple in Northeastern restaurants, a classic cold dish enjoyed year-round. Having it on your New Year's Eve dinner table will definitely earn you endless compliments!
Golden salted egg yolks coat tender white tofu, each piece of tofu soaking up the salty aroma of the egg yolks, resulting in a smooth and delicate texture. Fresh, bouncy shrimp nestle among the tofu, their bouncy texture creating a wonderful contrast with the soft tofu. Garnished with vibrant green scallions, the dish is savory with a hint of sweetness. Every bite is a perfect blend of freshness and aroma, making it both delicious with rice and satisfying.
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.