XO Sauce
Hong Kong’s luxury condiment – dried shrimp, scallops, and chili slow-cooked into a deeply savory, naturally keto relish.
Medium Skill
Sichuan Chili Oil
La you – fragrant, numbing chili oil built in stages, the condiment that finishes half the dishes in this book.
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
Char Siu BBQ Pork
Cantonese barbecue pork with its signature sticky, deep red-gold glaze, roasted until the edges caramelize. About This Dish Char siu
Sweet & Sour Pork
Crispy pork in a glossy, tangy-sweet sauce with bell peppers and a touch of pineapple – a keto-adapted takeout favorite.
General Tso’s Cauliflower
Crispy battered cauliflower tossed in a sticky, sweet-spicy sauce – a keto-friendly take on the American-Chinese classic. About This Dish
Twice Cooked Pork
Hui guo rou – Sichuan pork belly boiled first, then sliced thin and stir-fried until crisp-edged with leeks and chili
Ginger Scallion Steamed Fish
A Cantonese banquet staple – a whole fish steamed until just opaque, finished with a sizzling ginger-scallion hot oil pour.