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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":440,"ingredients":450,"instructions":510,"pronunciation":535,"substitutions":536,"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":475,"prepMinutes":555,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":549,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"Alkali swells the squid protein and loosens its structure, so the flesh rehydrates plump and springy rather than tough and leathery. Restaurants use food-grade lye water for this. At home, half a teaspoon of baking soda per litre of cold soaking water does a milder version of the same job — rinse the squid very well afterwards or it can taste faintly soapy.","Why does the dried squid need alkaline water?",{"answer":398,"question":399},"Yes. Dried squid has a strong low-tide smell that gets stronger as it rehydrates, and it will fill a small kitchen. Soaking it covered in the fridge keeps it manageable. The aroma changes completely once the strips hit hot oil, turning nutty and roasted, so it is not an indicator that anything has gone wrong.","My kitchen smells terrible while the squid soaks. Is that normal?",{"answer":401,"question":402},"Yes. Hakka cooking is openly salty, fatty and fragrant by design, because it fed farm labour and because the dishes are portioned as small, intense accompaniments to a large bowl of plain rice. Judged on its own a forkful will taste over-seasoned; eaten with rice the balance is right. If you plan to serve it without rice, cut the soy sauce by a third.","Is this dish supposed to be this salty?",{"answer":404,"question":405},"A large carbon-steel or cast-iron frying pan works fine as long as you do not crowd it. The requirement is high, sustained heat and enough surface area for the strips to sit in contact with the metal. If your pan is small, cook the pork and squid in one batch and the vegetables in another, then combine them for the final glaze.","Can I make it without a wok?",{"answer":407,"question":408},"Hakka cooking leans on preserved ingredients — dried squid, dried shrimp, pressed tofu, pickled mustard greens — rather than fresh seafood or delicate vegetables, and it seasons much harder than typical Taiwanese home cooking. Pork belly is the usual fat, rice wine and soy the usual liquids, and there is rarely any sugar-forward sweetness of the kind you find in Tainan.","What makes a stir-fry Hakka rather than just Taiwanese?",[410,411,412,413,414,415],"Start the squid soak the night before. Four hours gets it usable; twelve hours in cold water in the fridge gets it plump and evenly tender.","Cut everything the same width, about 5 mm, and the same length, about 5 cm. Mismatched pieces cook unevenly and the plate loses its whole character.","Render the pork belly slowly from a cold pan until the strips shrink and the edges go crisp and brown. Rushing it leaves the fat soft and the wok short of oil.","Chinese celery is thinner and far more aromatic than Western celery. If using Western stalks, halve them lengthwise and use fewer, or the plate turns grassy.","Pour the rice wine down the hot side of the wok, not into the middle. It flashes into steam and perfumes the whole pan instead of stewing the ingredients.","This is seasoned to be eaten with plain rice, so taste it against a spoonful of rice, not on its own — by itself it will always seem too salty.","🦑","Kejia xiao chao is a plate of narrow strips — dried squid soaked back to life, pork belly rendered until the edges crisp, pressed tofu, celery and spring onion — stir-fried fast and hard until a glaze of soy sauce and rice wine coats every piece. The flavour is unapologetically salty, deeply savoury and slightly chewy, with the concentrated low-tide smell of dried squid running under everything. It is a rice dish in the strictest sense: intensely seasoned, served in a small pile, and meant to be eaten a few strands at a time against a large bowl of plain white rice.","The Hakka are a migrant people — the name means guest families — who moved south through China over many centuries and reached Taiwan largely in the seventeenth and eighteenth centuries, settling the hills and river terraces that better-connected arrivals had passed over. Farming that land was hard work in poor soil, and the cooking that came out of it is described by Hakka cooks themselves with three words: salty, fragrant, fatty. Salt because field labour sweats it out and because salting preserved food through the year; fat because it delivered calories; fragrance because dried and cured ingredients, not fresh ones, carried the flavour.\n\nThis particular plate is said to have started as a way of using ritual leftovers. Ancestral offerings called for whole boiled pork and for dried squid rehydrated specially for the occasion, both expensive and both left over once the ceremony ended. The next day the pork was sliced thin, the squid cut into strips, and everything was fried up with whatever pressed tofu and celery was to hand — a small stir-fry, which is exactly what the name says. Whether or not every family told it that way, the logic of the dish is unmistakably frugal-festive: luxury ingredients stretched with cheap ones and seasoned hard enough to feed a table.\n\nToday it is the dish Hakka restaurants in Hsinchu, Miaoli and the Liudui townships of the south are judged on, and the test is the squid. Traditionally the dried squid is plumped in alkaline water, which gives it a springy, almost translucent bite that plain soaking never quite reaches. Home cooks can get close with a long cold soak and a pinch of baking soda, and this recipe does that. Be warned about the smell: dried squid soaking in your kitchen is pungent in a way that alarms first-timers. That aroma is the dish, and it turns sweet and roasted the moment it hits hot oil.","Keeps 3 days refrigerated in a sealed container. Reheat in a dry hot pan rather than a microwave: a minute of high heat re-crisps the pork and drives off the moisture the fridge put into the squid, while microwaving turns the squid tough and the celery limp. It does not freeze well — the squid loses its spring and the celery collapses on thawing. The soaked squid itself can be drained, bagged and refrigerated for 2 days before cooking.",[421,422,423,424],"Soaks the dried squid the way Hakka kitchens do, with a touch of alkali, so it comes out springy instead of rubbery.","Renders the pork belly first and cooks everything else in that fat — the shortcut that gives the plate its fragrance.","Cuts every ingredient to matching strips, which is not fussiness: it is why one chopstickful tastes complete.","Honest about the smell and the salt level, and tells you how the dish is actually eaten so the seasoning makes sense.",[426,427,428,429],"Wok or large heavy frying pan","Large bowl for soaking","Sharp knife","Wok spatula or wide turner",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},31,9,2,1400,28,430,[438,439],"A big bowl of plain white rice per person — the dish is engineered as a rice companion and does not work as a standalone plate.","A clear soup such as pork and pickled mustard green, to cut the salt between mouthfuls.",[441,444,447],{"name":442,"description":443},"With dried shrimp","A generous spoonful of dried shrimp fried with the shallots, common in southern Hakka kitchens. It doubles down on the marine note and makes the plate saltier still.",{"name":445,"description":446},"With garlic chives","Some cooks swap half the celery for garlic chives, added in the last twenty seconds. Sweeter and more perfumed, less crunch.",{"name":448,"description":449},"Squid-free everyday version","Pork belly, pressed tofu, celery and a handful of dried mushrooms. Not the banquet dish, but what a Hakka family might actually cook on a Tuesday.",[451,457,462,467,471,474,479,481,485,490,492,495,500,502,504,507],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},80,"squid","dried squid","g","To soak ahead",{"qty":458,"name":459,"note":460,"unit":461,"group":456},0.5,"baking soda","optional but traditional in spirit — gives the squid its spring","tsp",{"qty":463,"ref":464,"name":465,"unit":455,"group":466},250,"pork-belly","skinless pork belly, in 5 mm strips","For the stir-fry",{"qty":468,"ref":469,"name":470,"unit":455,"group":466},200,"tofu","pressed savoury tofu (dougan), in 5 mm strips",{"qty":468,"ref":472,"name":473,"unit":455,"group":466},"celery","Chinese celery, in 5 cm lengths",{"qty":475,"ref":476,"name":477,"unit":478,"group":466},4,"scallions","spring onions, in 5 cm lengths, whites and greens separated","piece",{"qty":475,"name":480,"unit":478,"group":466},"shallots, thinly sliced",{"qty":475,"ref":482,"name":483,"unit":484,"group":466},"garlic","garlic, sliced","clove",{"qty":486,"ref":487,"name":488,"unit":489,"group":466,"optional":8},1,"dried-shrimp","dried shrimp, rinsed","tbsp",{"qty":486,"name":491,"unit":478,"group":466,"optional":8},"red chilli, seeded and sliced",{"qty":486,"name":493,"note":494,"unit":489,"group":466},"neutral oil","only if the pork belly renders less fat than expected",{"qty":496,"ref":497,"name":498,"unit":489,"group":499},2.5,"soy-sauce","soy sauce","For the seasoning",{"qty":433,"name":501,"unit":489,"group":499},"Shaoxing rice wine or Taiwanese michiu",{"qty":486,"name":503,"unit":461,"group":499},"sugar",{"qty":458,"ref":505,"name":506,"unit":461,"group":499},"white-pepper","ground white pepper",{"qty":486,"ref":508,"name":509,"unit":461,"group":499},"sesame-oil","toasted sesame oil, to finish",[511,516,519,523,528,531],{"tip":512,"text":513,"title":514,"timerSeconds":515},"Change the water once halfway through if you can. It softens the smell and washes out the soda.","Put {qty:squid} of dried squid in a large bowl with the baking soda and 1 litre of cold water, cover and refrigerate for at least 4 hours or overnight. It is ready when the flesh has doubled in thickness, feels pliable like thick wet leather and no hard core remains at the centre.","Soak the squid",14400,{"text":517,"title":518},"Rinse the squid thoroughly under running water, squeeze it dry and pull off any remaining membrane or hard beak. Cut the body into strips roughly 5 mm wide and 5 cm long, matching the pork belly and tofu. Pat everything properly dry — wet strips steam instead of frying.","Trim and cut",{"text":520,"title":521,"timerSeconds":522},"Put {qty:pork-belly} of pork belly strips into a cold wok and set it over medium heat. Cook for 6–8 minutes, stirring occasionally, until the fat has run out into a shallow pool and the meat has shrunk with crisp brown edges. Lift the pork out with a slotted spoon, leaving the fat behind.","Render the pork belly",420,{"tip":524,"text":525,"title":526,"timerSeconds":527},"Stand back for the first few seconds — wet squid in hot fat spits hard.","Turn the heat to high and add the squid strips to the hot pork fat. Fry for 2 minutes without much stirring, until the edges curl, the strips take on a light golden blush and the smell turns from marine to nutty and roasted. Add the dried shrimp for the last 20 seconds.","Fry the squid in pork fat",120,{"text":529,"title":530},"Push the squid to one side, add the shallots, garlic, spring onion whites and chilli to the fat and fry for 45 seconds until the shallots are golden at the edges and the pan smells sweet. Return the pork, add the pressed tofu strips and toss everything hard for a minute so the tofu picks up colour.","Build the aromatics",{"text":532,"title":533,"timerSeconds":534},"Pour the rice wine down the hot side of the wok so it hisses into steam, then add the soy sauce, sugar and white pepper. Toss for 1 minute until the liquid has reduced to a dark glaze clinging to every strip with no puddle left in the pan. Throw in the celery and spring onion greens, toss 30 seconds more so they stay bright and squeaky, finish with sesame oil and serve at once with plain rice.","Glaze and finish",90,"kuh-jya show chow",[537,541,545],{"note":538,"swap":539,"original":540},"Fresh squid works texturally but delivers none of the concentrated flavour that defines the dish — it becomes a decent stir-fry rather than kejia xiao chao. Dried cuttlefish is the closer swap.","Dried cuttlefish, or fresh squid scored and briefly fried","Dried squid",{"note":542,"swap":543,"original":544},"Pressed tofu is denser and slightly smoky. Plain firm tofu will break up in the wok unless you fry the strips first to build a skin.","Extra-firm tofu, pressed under a weight for 30 minutes and pan-fried until golden","Pressed tofu (dougan)",{"note":546,"swap":547,"original":548},"Michiu is what most Taiwanese kitchens actually reach for and is a little cleaner. Avoid cooking wines sold pre-salted, which push an already salty dish over the edge.","Dry sherry, or Taiwanese michiu","Shaoxing rice wine","hakka-stir-fry","Kejia Xiao Chao (Hakka Stir-Fry with Dried Squid)","Kejia Xiao Chao","客家小炒","taiwan","Hsinchu and Miaoli",25,15,240,"medium",[560],"main",[562],"dairy-free",[464,453,469,472],[565,568,570,572],{"alt":566,"src":567},"Hakka stir-fry of dried squid strips, crisp pork belly, pressed tofu and celery in a dark soy glaze","\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-1x1.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-4x3.jpg",[575,576,454,577,578,579,580],"kejia xiao chao","hakka stir-fry","taiwanese","pork belly","pressed tofu","hakka cuisine","2026-08-21","dishroute-kitchen","The defining Hakka dish of northern Taiwan: rehydrated dried squid, pork belly and pressed tofu fried hard with celery until every strip is lacquered in soy, rice wine and shallot oil.",{"en":585},"\u002Frecipe\u002Fhakka-stir-fry",{"items":587,"total":843,"page":486,"limit":869,"hasMore":870},[588,619,655,685,695,724,753,783,810,836],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":553,"region":593,"baseServings":475,"prepMinutes":594,"cookMinutes":452,"difficulty":558,"course":595,"diet":596,"mainIngredients":597,"images":601,"keywords":611,"publishedAt":581,"updatedAt":581,"authorSlug":582},"danzai-noodles","Danzai Mian (Tainan Peddler's Noodles)","Danzai Mian","擔仔麵","Tainan",30,[560],[562],[598,599,600,487],"shrimp","ground-pork","egg-noodles",[602,605,607,609],{"alt":603,"src":604},"Small bowl of Tainan danzai noodles with dark minced pork, a whole shrimp, bean sprouts and coriander in shrimp broth","\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-1x1.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-4x3.jpg",[612,613,614,615,616,617,618],"danzai mian","taiwanese noodles","tainan","shrimp broth","minced pork noodles","xiaochi","street food",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"romanized":624,"countrySlug":553,"region":625,"baseServings":626,"prepMinutes":627,"cookMinutes":628,"restMinutes":629,"difficulty":558,"course":630,"diet":632,"mainIngredients":635,"images":639,"keywords":649,"publishedAt":581,"updatedAt":581,"authorSlug":582},"taiwanese-pineapple-cake","Feng Li Su (Taiwanese Pineapple Shortcake)","Feng Li Su","鳳梨酥","feng li su","Taichung and the southern pineapple belt",16,40,75,60,[631],"dessert",[633,634],"vegetarian","nut-free",[636,637,638],"pineapple","butter","flour",[640,643,645,647],{"alt":641,"src":642},"Square Taiwanese pineapple cakes on a plate, one broken open to show the dense amber pineapple jam inside the crumbly pastry","\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-1x1.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-4x3.jpg",[624,650,651,652,653,654,553],"pineapple cake","taiwanese pastry","pineapple shortcake","gift box sweets","teahouse snack",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"romanized":660,"countrySlug":553,"region":661,"baseServings":475,"prepMinutes":662,"cookMinutes":663,"restMinutes":534,"difficulty":558,"course":664,"diet":666,"mainIngredients":667,"images":669,"keywords":679,"publishedAt":581,"updatedAt":581,"authorSlug":582},"gua-bao","Gua Bao (Taiwanese Steamed Pork Belly Bun)","Gua Bao","割包","gua bao","Island-wide, strongest in Taipei night markets",45,105,[665],"street-food",[],[464,638,668,497],"peanuts",[670,673,675,677],{"alt":671,"src":672},"Two folded Taiwanese gua bao buns filled with glossy braised pork belly, pickled mustard greens, crushed peanuts and coriander","\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-4x3.jpg",[660,680,681,682,683,684,553],"taiwanese street food","pork belly bun","tiger bites pig","steamed bun","night market",{"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":475,"prepMinutes":555,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":686,"diet":687,"mainIngredients":688,"images":689,"keywords":694,"publishedAt":581,"updatedAt":581,"authorSlug":582},[560],[562],[464,453,469,472],[690,691,692,693],{"alt":566,"src":567},{"alt":566,"src":569},{"alt":566,"src":571},{"alt":566,"src":573},[575,576,454,577,578,579,580],{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":553,"region":700,"baseServings":475,"prepMinutes":555,"cookMinutes":701,"difficulty":702,"course":703,"diet":704,"mainIngredients":705,"images":708,"keywords":718,"publishedAt":581,"updatedAt":581,"authorSlug":582},"lu-rou-fan","Lu Rou Fan (Taiwanese Braised Pork Rice)","Lu Rou Fan","滷肉飯","Taipei",95,"easy",[560],[562],[464,497,706,707],"five-spice","short-grain-rice",[709,712,714,716],{"alt":710,"src":711},"Small bowl of Taiwanese lu rou fan, glossy diced braised pork belly over white rice with a halved soy-braised egg","\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-1x1.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-4x3.jpg",[719,720,577,578,721,722,723],"lu rou fan","braised pork rice","soy braise","rice bowl","minced pork",{"slug":725,"title":726,"shortTitle":727,"nativeName":728,"countrySlug":553,"region":700,"baseServings":475,"prepMinutes":555,"cookMinutes":729,"difficulty":558,"course":730,"diet":732,"mainIngredients":733,"images":737,"keywords":747,"publishedAt":581,"updatedAt":581,"authorSlug":582},"taiwanese-beef-noodle-soup","Niu Rou Mian (Taiwanese Braised Beef Noodle Soup)","Niu Rou Mian","牛肉麵",195,[731],"soup",[562],[734,735,497,736],"beef-shank","doubanjiang","star-anise",[738,741,743,745],{"alt":739,"src":740},"Deep bowl of Taiwanese beef noodle soup with braised shank, wheat noodles, bok choy and pickled mustard greens in dark red broth","\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-1x1.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-4x3.jpg",[748,749,577,750,735,751,752],"beef noodle soup","niu rou mian","braised beef","noodle soup","taipei",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":553,"region":758,"baseServings":433,"prepMinutes":759,"cookMinutes":556,"difficulty":558,"course":760,"diet":761,"mainIngredients":763,"images":767,"keywords":777,"publishedAt":581,"updatedAt":581,"authorSlug":582},"taiwanese-oyster-omelette","O-a-tsian (Taiwanese Oyster Omelette)","O-a-tsian","蚵仔煎","West-coast oyster country and night markets nationwide",20,[665],[762,562],"pescatarian",[764,765,766],"oysters","eggs","bok-choy",[768,771,773,775],{"alt":769,"src":770},"Taiwanese oyster omelette with crisp frilled edges and glossy pink sauce poured over egg, oysters and green leaves","\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-1x1.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-4x3.jpg",[778,779,780,781,764,618,782],"oyster omelette","o-a-tsian","taiwanese night market","sweet potato starch","hokkien",{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"countrySlug":553,"region":788,"baseServings":475,"prepMinutes":556,"cookMinutes":594,"difficulty":702,"course":789,"diet":790,"mainIngredients":791,"images":794,"keywords":804,"publishedAt":581,"updatedAt":581,"authorSlug":582},"san-bei-ji","San Bei Ji (Taiwanese Three-Cup Chicken)","San Bei Ji","三杯雞","Taiwan",[560],[562],[792,508,497,793],"chicken","thai-basil",[795,798,800,802],{"alt":796,"src":797},"Cast-iron pan of Taiwanese three-cup 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sides","\u002Fimages\u002Frecipes\u002Fbubble-tea\u002Fhero.jpg",{"alt":855,"src":858},"\u002Fimages\u002Frecipes\u002Fbubble-tea\u002Fhero-16x9.jpg",{"alt":855,"src":860},"\u002Fimages\u002Frecipes\u002Fbubble-tea\u002Fhero-1x1.jpg",{"alt":855,"src":862},"\u002Fimages\u002Frecipes\u002Fbubble-tea\u002Fhero-4x3.jpg",[864,865,841,866,867,868,553],"bubble tea","boba","tapioca pearls","milk tea","brown sugar boba",24,false,1788563776276]