Recipes

A silky, two-ingredient milk jelly made by warming milk with white jelly powder, then chilled in molds until set; delicately sweet with a smooth, melt-in-your-mouth wobbly texture.

Thick chunks of grass carp marinate overnight in soy, rice wine and ginger before being strung up to dry, concentrating into firm, savory fish jerky.

A no-fuss mung bean dessert soup where soaked beans and brown sugar are processed in a soy milk maker until silky-smooth, requiring no straining, for a chilled or warm summer cooler.

LinaBell Frosted Cookies brings electronic Purple, rose pink and white together and is baked until golden and crisp.

Cashews, almonds, and hazelnuts are coated in slowly cooked sugar syrup, then stirred as it cools so the syrup crystallizes into a delicate, frosty, glassy sweet shell.

A beloved Tianjin street crepe of thin millet batter griddled with egg and black sesame, brushed with garlicky chili sauce and rolled for a crisp, savory breakfast.

Easy and satisfying, Bird's Nest Fruit Cake uses 8-inch chiffon cake base, animal cream and strawberry jam and is baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.

Daughter's birthday cake — 8-inch Tall Chiffon Cake, light cream and white sugar, baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.

Spotless jars matter more than anything for assorted pickles, and this painstaking routine uses detergent, rinsing and boiling water to guarantee a clean, oil-free start.

Homemade sweet fermented rice made from glutinous rice dyed inky black by wu fan ye leaf juice, steamed, cooled, and cultured into a mildly boozy, honeyed dessert base.

Split chicken feet are blanched in rice wine, then chilled in a vinegary brine studded with pickled chilies. The gelatinous skin turns tangy, hot, and irresistibly chewy.

Hand-rolled rice parcels wrapped in seaweed around tuna salad, seasoned quinoa rice and flower-cut omelet, a colorful, playful sushi-style snack.