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Cantonese Salt-Roasted Tiger Shrimp 盐焗大虾
Some dishes don’t need much introduction because the fragrance alone tells the story. 盐焗大虾 (yán jú dà xiā) — salt-roasted tiger shrimp — is one of those dishes. Simple, aromatic, and unapologetically focused on the shrimp itself, this Cantonese classic is the culinary definition of “less is more.” With just salt, garlic, and peppercorns, the…
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Braised Honeycomb Tripe in Master Stock 卤水牛肚
From Humble to Gourmet Some ingredients get the spotlight without even trying — lobster, caviar, truffles. And then there’s honeycomb tripe: humble, unassuming, often dismissed before it even reaches the plate. But here’s the magic — with a slow braise in a rich Chinese master stock, that modest cut turns into something extraordinary. The texture…
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Cozy 3-Ingredient Instant Pot Congee 温暖的粥
A Bowl of Comfort Some days call for champagne. Other days call for congee. And if I’m being honest, most of my days lean toward the latter. I grew up knowing congee as more than just “rice porridge.” It was a morning staple when the weather was damp, the cure-all when someone in the house…
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Creamy Custard Magic 炖蛋
Today, we’re taking the Krabby Kitchen spin through the history of custard, how the science works its creamy magic, the nutritional perks, and a recipe so simple you’ll want to make it weekly. Plus, we’re pairing it with tea and wine if you’re feeling extra. Let’s go. 📜 A Sweet Walk Through Custard’s History Custard…
Category: Cantonese
Effortless Recipes & Honest Foodie Adventures from the Bay Area.
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