Dinner
11 dinner recipes
Tomato Stir-Fry with Eggs
The most classic Taiwanese home-cooked dish — sweet and tangy tomatoes paired with silky scrambled eggs. Simple yet unforgettable.
Three Cup Chicken
A Taiwanese classic — equal parts sesame oil, soy sauce, and rice wine, braised with fragrant Thai basil. Aromatic and irresistible.
Mapo Tofu
A Sichuan classic beloved in Taiwan — silky tofu in a spicy, numbing red oil sauce with minced pork. The ultimate rice killer.
Egg Drop Soup
The simplest comfort soup — ready in three minutes. Silky egg ribbons floating in clear, savory broth. Pure soothing goodness in every spoonful.
Taiwanese Salted Pork
A Hakka classic — pork belly cured with toasted Sichuan pepper salt, then pan-fried until crispy outside and tender inside. Served with a garlic-vinegar dip. Salty, savory, and totally moreish.
Herbal Braised Spare Ribs
Winter wellness in a bowl! Over ten Chinese herbs slow-simmered into a rich, aromatic broth, with ribs so tender they fall off the bone. One bowl warms you from head to toe.
Sesame Oil Chicken Soup
The ultimate winter warmer and postpartum favorite! Chicken braised in black sesame oil and rice wine with crispy fried ginger. Aromatic, rich, and deeply comforting.
Scallion Beef Stir-Fry
A stir-fry restaurant favorite — the secrets are marinating the beef and cooking over high heat. Velveted beef stays juicy, scallion whites bloom in the wok, and scallion greens go in last for maximum wok hei.
Homemade All-Purpose BBQ Sauce
A Taiwanese BBQ base built on doubanjiang, miso, honey, and five-spice — thin it out for marinating, use it full-strength for basting. One jar runs the whole Mid-Autumn grill.
The Golden Marinade Formula
Soy 3, rice wine 3, sugar 1 — the all-purpose golden ratio for grilling meat, plus your choice of enzyme fruits. Whatever you marinate comes out juicy and flavorful. Required homework before any Mid-Autumn grill.
Leftover BBQ Stir-Fried Pancake Ribbons
Too much grilled meat after the festival? Slice the leftovers, toss with pancake ribbons and cabbage over roaring heat — a soy-glossed, wok-hei breakfast that beats the original BBQ.