Spicy Lamb skewers over hot coals from a roadside vendor is a classic Beijing street food. Spicy, crispy, fatty lamb skewers with Xinjiang spice is the bomb!

You slowly poach a whole (ideally free-range) chicken and flavor it with fresh scallions and ginger. After cooling, simply carve and serve with salted ginger scallion oil (and maybe a little soy sauce).

Hong Kong style egg waffle comes in a golden colored honeycomb shaper. It gives one an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.

Ingredients: 2 1/2 cups pitted cherries 1/2 cup orange juice 1/4 cup maple syrup Instructions: Place all ingredients in saucepan on medium-low, cook and stir 7–8 minutes until tender and thickened. Serve over meat, pancakes, or ice cream.

Ingredients: 2 1/2 cups pitted cherries 1/2 cup vanilla yogurt 2 tablespoons lemon juice 1 teaspoon almond extract 2 tablespoons honey Instructions: Freeze the cherries 30 minutes or until frozen. Place cherries and all ingredients in food processor bowl (or blender); process until smooth. Transfer …

A wonderful retreat in the summer is to have a fresh cherry pie.

Shrimp Chips, also called prawn crackers, are colorful fried chips often served at Chinese and Vietnamese restaurants as decor with dishes like crispy duck. Home made shrimp chips taste so much fresher. Ingredients: 5 ounces peeled, deveined shrimp ½ cup water 1 teaspoon onion powder …

Ingredients: 1 pound should pork or pork butt Char Sui Sauce 1 tablespoon sesame oil 1 tablespoon rice wine black pepper Instructions: Combine the Char Siu sauce, sesame oil, rice wine and black pepper and mix well. Marinate pork for two hours or more. Preheat …

Char Siu is a classic Chinese Cantonese-style barbecue of roasted pork with a blend of salty and sweet, flavors with a hint of spice.

These muffins are moist and tender, studded with grated carrots and lightly spiced with ginger and cinnamon. They hold a tasty surprise within: a melting pool of sweetened cream cheese filling.