Faithful Food Online

Wok hei, ferments & balance

Chinese cuisine

Sichuan málà, Cantonese siu mei and the home-cooking classics of China, explained through wok physics and fermentation science.

Pork potstickers with golden crisp bases, scallions and black vinegar dip

Chinese · Masterclass

Chinese Guotie Potstickers

A fry–steam–crisp workflow for juicy pork and cabbage dumplings, with folding, wrapper and heat calibration.

6 min read

Dan dan noodles topped with browned pork, scallions and bok choy in chile oil sauce

Chinese · Masterclass

Sichuan Dan Dan Noodles

Build a balanced sesame-chile sauce, crisp seasoned pork, and toss springy noodles with preserved greens at the table.

7 min read

Wontons and thin egg noodles in clear golden broth with bok choy and scallions

Chinese · Masterclass

Cantonese Wonton Noodle Soup

Make clear broth and a bouncy shrimp-pork filling, fold small wontons, and cook noodles separately for a balanced bowl.

6 min read

Glossy sweet-and-sour pork with pineapple, bell pepper and onion beside rice

Chinese · Masterclass

Cantonese Sweet-and-Sour Pork

Double-fry pork, keep vegetables crisp-tender and balance a glossy pineapple-vinegar sauce, tossing just before serving.

6 min read

Kung pao chicken with peanuts and dried red chilies

Chinese · Masterclass

Authentic Sichuan Kung Pao Chicken

Velveted chicken, scorched chilies and the sweet-sour 'lychee' sauce profile of real Gong Bao Ji Ding.

12 min read

Egg fried rice tossed in a flaming wok

Chinese · Masterclass

Wok Hei Egg Fried Rice

Starch retrogradation, golden-rice technique and the real science of wok hei — the chef's litmus test, demystified.

13 min read

Sliced glossy char siu pork with rice and bok choy

Chinese · Masterclass

Authentic Cantonese Char Siu

Pork collar, fermented red bean curd and a wheat-maltose lacquer — the siu mei method for sticky, charred char siu.

13 min read

Mapo tofu in a clay bowl with red chili oil and scallions

Chinese · Masterclass

Authentic Sichuan Mapo Tofu

Pixian doubanjiang, saline-blanched tofu and the three-stage starch slurry behind Chengdu's most famous dish.

15 min read

Red-braised pork belly cubes in a clay pot with star anise

Chinese · Masterclass

Heritage Red-Braised Pork Belly

Caramelized rock sugar, slow braising and collagen chemistry for trembling, mahogany-glazed pork belly.

10 min read

Tomato and egg stir-fry with scallions and rice

Chinese · Weeknight

15-Minute Tomato & Egg Stir-Fry

Fluffy egg curds and jammy tomato in a glossy sauce — China's beloved home-cooking staple, done right.

7 min read

Soy sauces, vinegar, doubanjiang, spices and a wok

Chinese · Pantry Guide

The Chinese Pantry Blueprint

Light vs dark soy, Shaoxing wine, black vinegar and doubanjiang — what to buy and why it matters.

11 min read