Recipes for you, your family, or your book club.
Hot and Sour Dumpling Soup 酸湯水餃
Turn a handful of frozen dumplings into a spicy, sour, and aesthetically striking dish.
Hakka-Style Tang Yuan 客家鹹湯圓
Served in a rich broth with the aroma of fried shallots, dried shrimp, Chinese celery, Chinese chives, and white pepper.
Mapo Tofu 麻婆豆腐
Mapo Tofu is a classic Sichuan dish; in our take, doubanjiang, fermented black beans, and chili oil come together for a spicy, earthy dish.
A Bon Appetit-Worthy New Year Spread
Here are the nine Lunar New Year dishes that Yun Hai founder Lisa Cheng Smith shared with Bon Appetit, featuring flavors from her childhood.
Su Chili Dumpling Sauce
A basic dumpling sauce using umami soy sauce, tangy Taiwanese black vinegar, aromatic Su Chili Crisp, and nutty white sesame oil.
Steamed Egg
This easy, perfectly silken steamed egg is cooked in a Tatung Steamer then dressed with soy sauce and chili crisp.
Winter Melon Chicken Soup
This is a simple winter melon soup garnished with blanched Yu Choy and drizzled with soy sauce and black sesame oil.
Red Oil Wontons 紅油抄手
Slippery, soft, and savory pork wontons make for a beautiful contrast to a spicy, sour, and tangy sauce.
Taiwanese Cold Noodles 台式涼麵
These cold noodles with sesame-peanut sauce are best enjoyed in the early mornings after a long night of KTV.
Sichuan Spicy Cold Noodles 四川涼麵
Perfect for summer, this is a spicy, sweet, and tangy cold noodle dish from Yi Reservation, featuring our Su Chili Crisp.
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