Turn a handful of frozen dumplings into a spicy, sour, and aesthetically striking dish.
Served in a rich broth with the aroma of fried shallots, dried shrimp, Chinese celery, Chinese chives, and white pepper.
Mapo Tofu is a classic Sichuan dish; in our take, doubanjiang, fermented black beans, and chili oil come together for a spicy, earthy dish.
Recipes for assembling three different bowls from a simple set of four ingredients: grass jelly, ai yu jelly, mulberry jam, and oolong tea.
Sticky Rice Dumpling, or Zong 粽, is glutinous rice is packed tightly into a tetrahedral funnel made of bamboo leaves and tied off with twine.
Pairing yìnchi (fermented black soybeans) with tart and sweet of pickled cordia seeds makes this tofu dish the perfect complement to rice.
Sānbēi (three cups) refers to toasted sesame oil, soy sauce, and rice wine. Lion’s mane mushrooms soak up this sauce beautifully.
A starch-thickened soup, mee sua is made with red vermicelli and gets its signature flavor from a splash of Taiwanese black vinegar.
Lu Rou Fan 滷肉飯, or braised pork over rice, is almost as much of a staple in Taiwanese cuisine as rice itself.
Here are the nine Lunar New Year dishes that Yun Hai founder Lisa Cheng Smith shared with Bon Appetit, featuring flavors from her childhood.
A basic dumpling sauce using umami soy sauce, tangy Taiwanese black vinegar, aromatic Su Chili Crisp, and nutty white sesame oil.
There’s no better answer to a hangry weeknight than a simple homestyle steamed fish, made in a Tatung steamer with minimal ingredients.
Run Bing (潤餅), or Taiwanese Spring Roll, is a customary dish. Families gather and wrap fresh, lightly cooked ingredients in spring roll skins.
A tart and caramel-y dessert from Ozzy Hsieh of Yu Ding Xing. We love it for showing how versatile soy paste, a type of rice-thickened soy sauce, is.
This easy, perfectly silken steamed egg is cooked in a Tatung Steamer then dressed with soy sauce and chili crisp.
This is a tradition in many Taiwanese-American families, adapted for the American autumnal season.
This is a vegan take on the Taiwanese classic, Sesame Oil Chicken Soup, featuring lion's mane mushrooms.
One of the simplest Taiwanese dishes, this braised cabbage is infused with umami from dried shiitake and shrimp.
In this recipe, our fresh-tasting, sweet, and pulpy mango jam gets swirled into a lemony vanilla pound cake.
Turn the classic guava-plum powder pairing into a cold dessert by incorporating our red guava jam into a frozen yogurt.
This is a classic Taiwanese stir fry, often paired with light beer. It's sweet, salty, fragrant, and garlicky, with a hint of freshness from basil.
This is a type of dumpling made with a glutinous, starchy wrapper and covered in pungent garlic and a sweet sauce.
Use spicy-sweet Nyonya Garlic Chili Sauce to make this simple head-on shrimp stir fry, perfect to pair with rice.
This fluffy shallow-fried omelet is dotted with preserved daikon radish, which provide piquant crunch in every bite.
Perfect for winter, this hot grass jelly embodies old-fashioned flavor 古早味 when served with fen yuan, red bean, job’s tears, and nuts.
Although usually served cold, Ai Yu Jelly is also excellent warm, in a bath of oolong tea with brown sugar syrup and creamer.
These traditional sweet glutinous rice balls are stuffed with black sesame paste or toasted crushed peanuts.
In this recipe from TCM practitioner Zoey Xinyi Gong, camellia oil pairs with black wood ear and goji to lower high blood cholesterol.
This is a simple winter melon soup garnished with blanched Yu Choy and drizzled with soy sauce and black sesame oil.
The refreshing Pimm's Cup gets a clever twist by incorporating Mesona, or Grass Jelly Herb, which has a rooibos-like flavor.
This cocktail, incorporating champagne and soju, is a grown-up take on the classic lemon-and-sugar Ai Yu Jelly drink.
This recipe is a twist on the White Russian. made with Kahlua, vodka, cream, and rich black sesame paste.
Replace the traditional margarita salt rim with tart and licorice-scented plum powder to make it Taiwan.
This drink contains a balance of sesame fragrance with lively citrus and a subtle kick from the peppercorns.
Slippery, soft, and savory pork wontons make for a beautiful contrast to a spicy, sour, and tangy sauce.
In this recipe by soy sauce brewer Ozzy Hsieh, black sesame and roasted cashews create a deep, nutty aroma that will fill your house.