Blogs
Warm Bird's Nest with Fuyu Persimmon, Double-Boiled
A warm double-boiled bird's nest recipe with in-season Fuyu persimmon and rock sugar, with an optional touch of American ginseng.
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Cordyceps Militaris Stir-Fried with Snow Peas and Garlic
A fast 15-minute weeknight stir-fry using cultivated Cordyceps militaris, snow peas, and garlic.
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Fish Maw and Green Papaya Soup, Simmered Clear
A clear Cantonese pork-bone broth with green papaya and soaked, blanched fish maw, simmered about 90 minutes.
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Fish Maw Still Smells Fishy? Here's How to Fix It
A cold soak with water changes, then a ginger-scallion-rice-wine blanch, removes the fishy smell from fish maw before you cook — plus how to tell normal marine smell from a spoilage red flag.
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When Asian Pears Arrive, Bird's Nest Goes Warm Again
Asian pears arrive in late summer, signaling a shift to a warm bird's nest double-boil with rock sugar or monk fruit, red dates, and ginseng — sweet, seasonal, and gently spiced.
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Fish Maw and Chicken Claypot Rice
A savory claypot rice topped with marinated chicken and soaked, blanched fish maw, finished with a classic soy drizzle and a crisp golden crust.
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Saffron Bird's Nest: A Golden, Delicate Double-Boil
A simple saffron bird's nest double-boil: a pinch of saffron threads turns the broth a pale gold, for colour and aroma only.
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Chestnut and Cordyceps Braised Chicken: A Slow Braise Worth the Wait
Bone-in chicken braised low and slow with chestnuts, wild Cordyceps sinensis, ginger, and Shaoxing wine in a rich soy broth. A seasonal recipe for 4.
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Fish Maw and Dried Scallop Congee, Simmered Slow
A savory fish maw and dried scallop congee: soak fish maw overnight, blanch with ginger and scallion, then simmer with scallops in a rich rice porridge base.
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