Cook & eat
Recipes
Cheese Lye Balls With Red Bean, Pretzel Style
A soft milk dough wrapped around red bean and cheese, frozen, dipped in lye and baked hard, which gives the pretzel crust without the pretzel shape.
Cheese and Beef Buns, Steamed Then Air-Fried
A Xinjiang-style stuffed bun with a beef, onion and Comté filling, steamed first so the dough stays soft, then blasted in an air fryer for a crisp shell.
Beef and Pickled Mustard Green Fried Rice
Cold rice, marinated beef, a handful of pickled greens and three eggs, which is a weeknight fried rice built from what a Chinese kitchen already has.
Scallion-Oil Wholemeal Buns with Camembert
A wet wholemeal starter left overnight, scallion oil worked into the dough, and a filling of sausage and Camembert inside each small bun.
Red Bean Fan Buns: Soft Milk Bread for a Crowd
An enriched milk dough rolled thin, spread with sweet red bean paste, cut into wedges and folded into fans that pull apart at the table.