XO Sauce
Hong Kong’s luxury condiment – dried shrimp, scallops, and chili slow-cooked into a deeply savory, naturally keto relish.
Chinese
Keto Sweet & Sour Sauce
A glossy, tangy-sweet sauce base for stir-fries and fried dishes, built without the usual sugar and cornstarch.
Ginger Scallion Oil
A Cantonese pantry staple – finely minced ginger and scallion bloomed in hot oil, used on everything from poached chicken
Black Vinegar Dipping Sauce
A simple, sharp dipping sauce built around Chinkiang black vinegar – the classic partner for dumplings and potstickers.
Sichuan Chili Oil
La you – fragrant, numbing chili oil built in stages, the condiment that finishes half the dishes in this book.
Keto Hoisin Sauce
A sugar-free version of the sweet, savory glaze behind countless Chinese dishes – thick, dark, and deeply umami.
Stir-Fried Water Spinach
A simple, fast Cantonese side – water spinach stir-fried hard and fast with garlic and fermented bean curd. About This
Black Bean Spare Ribs
Cantonese dim sum-style ribs, steamed with fermented black beans, garlic, and chili until fall-off-the-bone tender. About This Dish This is
Salt Baked Chicken
A Hakka classic – a whole chicken cooked inside a bed of hot salt, resulting in exceptionally moist, deeply seasoned
Yu Xiang Aubergine
Sichuan’s fish-fragrant eggplant – no fish involved, just the classic sweet, sour, salty, and spicy balance the sauce is named