Chinese

Sticky Sichuan pork

Season pork with salt, crushed Sichuan peppercorns and five-spice powder, brown in oil then simmer in broth. Scoop out, make the spicy sticky sauce, toss in the cooked pork and voila! Pretty simple but very tasty and aromatic.

Cook time: 50

Servings: 4 people

Taro puffs (wu gok)

A beloved dim sum dish, the outside is crisp but the taro is soft and creamy beneath the crust. And, inside, a generous amount of well-seasoned moist meat.

Cook time: 40

Servings: 10 taro puffs

Steamed pompano with black bean garlic sauce

A dish that one often gets to enjoy only in Chinese restaurants, steamed whole fish is not difficult to make at home. Note, however, that you'll need a large steamer and a large heatproof plate to cook the fish.

Cook time: 30

Servings: 2 people