Editor's note: The recipe and introductory text below are from China Modern by Ching-He Huang.
In Chinese, Xi-fan means "watery rice." This modern version contains both brown rice and mixed whole grains.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Any variety of mushroom will love this glossy, tangy sauce.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.