Pepper steak is a classic Chinese-American dish consisting of sliced strips of steak that are seasoned with a hefty dose of freshly ground pepper. The dish is believed to have origins in the Chinese province of Fujian, where pork was originally used instead of beef.
Today, the beef is usually prepared with bell peppers and sliced onions, and it can be served either as an appetizer or as a main course, often with a side of rice or noodles. The dish has been prepared in the United States since the 1940s, with the main difference being that it is more heavily seasoned than the traditional Chinese version.
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Lychee pork or lizhi rou is a traditional dish originating from Fujian. There are two versions of the dish – one has the pork pieces curled up and stained red, resembling lychees, and the other one contains the lychee fruit. The second version is more common, and it's usually made with a combination of pork, lychees, soy sauce, rice vinegar, rice wine, vegetable oil, cornflour, scallions, and salt.
The pork is tenderized, cut into cubes, dredged in cornflour, and deep-fried in hot oil until golden brown. The lychee juice is mixed with soy sauce, water, rice wine, vinegar, and salt. The scallions are fried in oil and mixed with the lychee sauce mixture, pork, and lychees.
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Ginger duck is a nourishing duck soup infused with strong flavors of ginger and rice wine. It is believed that the dish originated in the Chinese province of Fujian, but today it is mainly associated with Taiwan, where it has become an incredibly popular dish.
In Taiwan, this hot pot classic is usually cooked tableside in large clay pots, and primarily enjoyed as a communal dish shared among a group of people. The essential component of the dish is the pungent rice wine broth, made with duck meat left on the bone.
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Red glutinous rice wine chicken (also known as hong zao ji) is a traditional Fuzhou dish made with chopped chicken that is first soaked in a mixture of Fujian red wine lees and light soy sauce, and then braised in red glutinous rice wine along with ginger slices, dried day lilies, shiitake mushrooms, sesame oil, water, and salt.
The cooked chicken and the gravy are placed into a bowl, garnished with coriander leaves, flavored with a small amount of Shaoxing wine, and typically served with warm white jasmine rice or mee sua, a type of Chinese hand-pulled noodles. This dish is a common meal for many Foochow and Hakka families.
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