Chinese Cooking Methods

Here at WN Foods, Chinese food is one of our all time favorite cuisines. While we love takeout like so many others in the USA, we also love homemade Chinese food. However, we’ve noticed that many people are hesitant to cook it at home. We promise that it isn’t as complicated as it seems! Today, let’s take a look at common Chinese cooking techniques and how to use them in your home kitchen.

Stir Frying

Stir frying is one of the most common techniques in Chinese cooking. It may have even originated in ancient China! This cooking method is known for being fast; it involves heating a pan and stirring ingredients in hot oil until cooked. Almost any ingredient you can imagine can be stir fried, but most recipes include some type of meat or seafood, chopped vegetables, and either rice or noodles. Many Chinese cooks stir fry food in a wok over a fire, but you can use this technique at home with a stove and a pan.

Red Cooking

Chinese red cooking takes longer than stir frying, but trust us when we say that the wait is worth it! Red cooking is a particular type of braising where ingredients are first sauteed at a high temperature, then slowly cooked in a mixture of soy sauce, star anise, and rice wine until the food is coated in a sweet, luxurious glaze. Duck and pork belly are most commonly prepared using this technique, but we recommend also trying it at home with tofu or your fish of choice. This Chinese cooking method doesn’t require any special equipment, so it can be done easily at home.

Steaming

Steaming is a versatile cooking technique used in Chinese dishes of all kinds. The most traditional form of steaming uses bamboo steamer baskets, which allow cooks to utilize steam from hot water to cook ingredients and also to quickly and easily serve the finished meal. Steaming creates tender, juicy dishes like soup dumplings, aromatic whole fish, and sweet buns. If you live near an Asian grocery store or can order from online shops, you can purchase bamboo baskets and use them on your stove. If you don’t have access to bamboo baskets, you can still steam food in a metal pot or even a microwave.

Roasting

Roast meats are a staple of Chinese cooking. This method uses dry heat, as in a fire or oven heat with no water, oil, or other cooking liquid. Roasted foods often end up having an irresistible golden brown finish without losing any of the tasty juices on the inside. Roast duck is the most famous roasted Chinese dish (which is why you might see them hanging from restaurant windows in Chinatown), but you can also roast flavorful pork belly or chicken. You can easily roast meals at home as long as you have an oven and some spice!

Boiling

Chinese food doesn’t have to be complicated to be good. Boiling is a perfect demonstration of how you can have an amazing feast without having many technical skills. The most difficult part of Chinese hot pot is creating the broth, which really only requires stewing a few aromatics for enough time. Once the broth is ready, any number of meats and vegetables can be chopped and cooked quickly by boiling them. Though you can do this with a stovetop pot, many families make this a shared experience by using a portable stove and placing the hot pot directly on the table.

What are your favorite cooking techniques? Which dishes would you like to cook with these methods? Let us know!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

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One Pan Recipes

Whether you are cooking for yourself or an entire family, cooking can sometimes be such a chore. Make things easier on yourself with these one pan recipes using WN Foods sauces!

Sriracha Chicken & Veggies

(Photo by Buzzfeed)

Looking for a balanced meal that can be made quickly and easily? Try this one pan sriracha veggie dish! It offers the perfect amount of heat and sweetness to compliment the juicy chicken and fresh vegetables, and you only have to use one pan, so cleaning up the kitchen after dinner will be nice and easy. We think it tastes great with steamed rice on the side, but eat it as you like.

Honey Garlic Salmon

(Photo by Cafe Delites)

Many people think that cooking fish at home is too difficult due to the intensive preparation process, but with this honey garlic salmon recipe using pre-cut salmon fillets, making a delicious and nutritious fish dish is a breeze. This meal can be enjoyed with a simple side dish like rice or green beans, or it can be eaten by itself like the crown jewel it is!

Sweet & Sour Chicken

This one pan sweet & sour chicken recipe is already easy as pie to make, but you can save even more time by making it with our Longevity Sweet & Sour Sauce so that you don’t have to mix the delicious sweet & sour sauce yourself! Though the recipe suggests using snow peas and carrots, you can use any of your favorite vegetables. We personally love adding in some broccoli, green beans, and bell peppers.

Frozen Potstickers

These are more like instructions than a recipe, but did you know that you only need one pan to heat up frozen potstickers? Using a method called steam frying (covering a pan of frozen potstickers, water, and oil till they are both steamed on the top and fried crispy on the bottom), you can make frozen potstickers taste as good as new! This one is especially good for families that make potstickers in bulk and freeze them for future meals.

Fried Rice

(Photo by Averie Cooks)

Takeout fried rice is one of the most beloved fast Chinese foods in the country. What fans of this dish may not know is that can be made with one pan at home with this convenient recipe! Like the previously mentioned sweet & sour chicken recipe, you can also add any of your preferred vegetables to this fried rice dish. Enjoy!

What are your favorite one pan recipes? Which one would you like to try first? Let us know!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

Eight Cuisines of China

In the US, we typically know only one type of Chinese food; there are a few standard dishes served at most Chinese restaurants across the country. However, in China itself, the cuisine is much more diverse and based on regions. They classify their food into eight types: Sichuan, Shandong, Zhejiang, Jiangsu, Guangdong, Anhui, Fujian, and Hunan.

Sichuan

Sichuan cuisine is not for the faint of heart. These dishes often feature peppercorns, which causes the mouth to feel tingly or numb. Peppercorns, chili peppers, and garlic are paired with chicken or tofu, or mixed into a flavorful broth for hot pot. Sichuan locals are used to this level of heat in their food, but if you are not, then we recommend having a cold drink on hand to put the fire out in your mouth.

Shandong

This type of cuisine comes from Shandong Province, located on the northeastern coast of China. Their dishes mainly feature fresh seafood due to the region’s proximity to the ocean. No matter the dish, cooks making Shandong cuisine focus on emphasizing the fresh taste and appearance of the seafood and vegetables they use.

Zhejiang

Zhejiang cuisine is great for those who prefer more mild flavors in their food. Fried seafood of all kinds often take center stage in Zhejiang dishes, as locals love the crispy texture and savory taste. Though it is fried, it is not greasy; it retains a delicate, luxurious mouth feel. We recommend trying this cuisine throughout the year since the ingredients used change depending on the season.

Jiangsu

Jiangsu cuisine is as beautiful as it is delicious. These dishes are made with a wide variety of vegetables and meats, and are cooked in a way that allows the natural flavors of the ingredients to shine without the addition of too many seasonings or spices. If you are looking for an introduction to Jiangsu cuisine, we recommend starting with meatballs.

Guangdong

Also known as Cantonese cuisine, Guangdong cuisine is absolutely exquisite. These dishes are light, fresh, and diverse. Unlike Sichuan cuisine, Guangdong food does not use many spices or chili peppers, so you can easily taste the natural flavor of the ingredients. The most iconic Cantonese food served not just in this region but also around the world is Dim Sum.

Anhui

This cuisine comes from Anhui Province, a region of China known for its majestic mountains. Anhui dishes primarily feature ingredients found in the mountains, such as mushrooms, wild plants, and frogs. Salted meats and flavorful stews are especially popular with locals from this region. People looking for hearty, healthy food will surely love Anhui cuisine.

Fujian

“Buddha Jumps Over The Wall” is a dish that perfectly represents Fujian cuisine. Various seafoods are simmered for 10 hours in a spiced broth, then served in a clear soup. A poet once wrote that this meal is so delicious that even Buddha would jump over a wall to eat it. Many other Fujian dishes also include all kinds of fresh seafood and soups that are spiced, but not so spicy that they overwhelm the flavor of the solid ingredients.

Hunan

Is Sichuan food not spicy enough for you? Try Hunan cuisine. Their dishes are just as loaded with spice and chili peppers, but without the peppercorns to numb your mouth. The result is an explosion of heat and sourness that is unique to Hunan cuisine. It is not to be missed if you have the opportunity to try it.

Which of the eight cuisines of China would you like to try first?

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

Chinese Food Vocabulary

Chinese Food Vocabulary

In honor of our bilingual staff here at WN Foods, let’s learn some Chinese food vocabulary in Mandarin!

  • Soy sauce = 酱油 (jiàngyóu)
  • Rice = 饭 (fàn)
  • Noodles = 面 (miàn)
  • Meat = 肉 (ròu)
  • Vegetables = 菜 (cài)
  • Dumplings = 饺子 (jiǎozi)
  • Soup = 汤 (tāng)
  • Chopsticks = 筷子 (kuàizi)
  • To eat = 吃 (chī)
  • To drink = 喝 (hē)

What’s your favorite Mandarin food word? Let us know!

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Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

3 Easy Asian Fusion Recipes

Thanks to airplanes and the Internet, globalization is on the rise. Food cultures clash and combine, and sometimes form entirely new genres as a result. Asian fusion food is one of the most prominent examples of this; it takes traditionally Asian ingredients and incorporates them into other famous dishes like burritos, tacos, and pizza. Sounds great, right? Let’s look at a few recipes for homemade Asian fusion food!

Sushi Burrito

If you live in a major US city, you may have seen sushi burritos on the news. Restaurants serving these jumbo maki rolls had lines of around entire city blocks because people just couldn’t get enough. Don’t worry though, you no longer have to wait in line. Sushi burritos are actually quick and easy to make at home! We recommend this recipe from Spoon University with our Double Hi Soy Sauce.

Ginger Chicken Tacos


(Photo from Well Plated)

Ginger chicken is common in Chinese and Thai dishes, and is great when eaten in a taco shell with fresh vegetables. It’s nutritious and packed with complex flavors, but it’s quite simple to prepare! Just follow this recipe from Well Plated and you’ll be ready for taco night in no time.

Thai Chicken Pizza

(Photo from What’s Gaby Cooking)

We know that peanut sauce on pizza sounds strange, but trust us and the many other fans of this pizza when we say that it’s a match made in heaven. The crunchy vegetables, creamy peanut sauce, and tender chicken all sitting on a golden brown pizza crust… what more could you ask for? Check out this recipe from What’s Gaby Cooking to try Thai chicken pizza for yourself!

So, are you hungry yet? Which of these Asian fusion recipes will you try first? Let us know in the comments!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

Dumplings: The Universal Language Of Food

Dumplings of the World.png

At their base, dumplings are just dough wrapped around a filling, yet every region of the world has its own unique version of them. Why are they loved by so many around the globe? Is it because they’re easy to make? Is it because they keep you warm in winter? Or is it simply because they’re downright delicious? Whatever the reason, dumplings are the universal language of the food world, and we want to be fluent. Let’s educate ourselves on a few different variations!

Europe

Dumplings Europe

Among European dumplings, the potato is king. Whether it’s pierogi from Poland, gnocchi from Italy, or kroppkakor from Sweden, almost all of them feature dough with a mashed potato filling along with meat or cheese. Not that we’re complaining; after all, if you want something hot and hearty, it’s hard to go wrong with potatoes.

Africa

Dumplings Africa

Dumplings from Africa don’t always include a filling, but they’re still sure to fill you up. Madombi from Botswana and banku and kenkey from Ghana are all doughy dumplings made from flour or cornmeal, often served with fragrant soup, sauce, or meat. We don’t know about you, but we’re absolutely fascinated by all the different flavor combinations you could create with these dumplings.

South America

Dumplings SA

South America is all about meaty dumplings. Coxinhas, empanadas, and papas rellenas are all dough pockets filled to the brim with juicy chicken, pork, and beef. These dumplings are massively popular from Brazil to Argentina to Colombia, and it’s not hard to see why. Just looking at those photos is enough to work up an appetite!

Oceania

Dumplings Oceania

Oceania’s dumplings are pretty different, but trust us when we say that they’re all delicious. Hawaii loves manapua (steamed buns), Tonga loves faikakai (coconut caramel dumplings), and New Zealand loves boil up (doughy dumplings with vegetables in pork stock). They all have exquisite taste, don’t you think?

Asia

Dumplings Asia

Asia is so crazy about dumplings that almost every Asian country has its own type of dumpling. We can’t fit all of them in here, so we chose a few of our favorites: xiao long bao (soup dumplings) from China, samosas (fried potato dumplings) from India, and gyoza (potstickers) from Japan. That last one tastes pretty great dipped in our Double Hi Potsticker Sauce, just so you know!

We’ve expanded our dumpling vocabulary, and now it’s time to try them in real life. Which one will you eat first? Let us know in the comments!

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Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

The History of WN Foods: Chapter 4

WN History 60s.JPG(John Young with drums of soy sauce)

The 1960s saw a more wide spread acceptance of soy sauce. Until then, it was considered a strictly Chinese ingredient, only to be used with Chinese foods. As more companies began to manufacture it in the USA, soy sauce became more widely available. With this increased accessibility, its reputation changed, making it a kitchen staple for all different kinds of foods. This opened many doors for WN Foods, allowing the company to sell its products to new customers, including mainstream grocery stores.

It was during that this time that WN Foods’ founder George Hall sadly passed away. With George’s memory and legacy in mind, John Young continued to run the company. He was soon joined by George’s son, Dave Hall. It was the beginning of a new era for WN Foods.

Up next… Chapter 5: The 1970s!

To see previous chapters, please click here.

wn-logo-transparentHere at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.