All Recipes (1)
Backyard BBQ (1)
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.
Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char.
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
This pork dish, which is meant to be served over rice, takes its distinctively briny flavor from a combination of dried shrimp, dried scallops, and dried mushrooms, all of which should be soaked separately in hot water for at least an hour to soften them. Continue...
If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type.
As its name suggests, the noodles in this Tibetan classic are usually fried, though some prefer them soft.