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About / Et cetera
An Introduction
Chinese cooking, written down properly.
Most English-language Chinese recipe sites either oversimplify the dishes or bury the useful parts in SEO filler. We wanted something different — a quiet collection of recipes that tell you exactly how much soy sauce to add, what temperature the oil should be, and when to turn off the heat.
规 House rules · 规 矩
Four principles we cook by.
Tested. Twice.
Every recipe is cooked, eaten, and adjusted before it goes online. If it doesn't work in our kitchen, it doesn't get published.
Grams, not pinches.
We measure in grams and milliliters. 'A bit of soy sauce' doesn't help when you're learning a dish for the first time.
No filler.
No life story before the ingredients. No SEO padding. Open a recipe, see what you need, start cooking.
Free, forever.
No accounts, no email signups, no premium tier. Bookmarks live in your browser. Take a recipe, cook it, share it.
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Step 01
Pick a dish — search the archive, browse by region, or just scroll the latest.
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Step 02
Check the ingredients. Quantities are precise; the portion adjuster scales the recipe up or down.
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Step 03
Follow the steps. Use Step-by-Step mode to focus on one at a time, or View All to read ahead.
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Step 04
Read the cook's notes — the tips that actually make a difference.
Who's behind this
jackTao, cook & developer.
I grew up eating Chinese food and started writing these recipes because I couldn't find good English-language versions of the dishes I grew up with. Most of what's out there is either too vague, or not how Chinese people actually cook at home.
This site is my way of fixing that — one recipe at a time.
We're adding new recipes regularly. If there's a dish you want to see, or if you spot a mistake — drop us a note. This site is a work in progress and we'd rather get it right than rush it.
— Thank you for cooking with us · 多谢光临