Clarissa Wei calls lu rou fan the dish that Taiwanese people miss most when they leave. It earns that. The pork belly braises until the fat turns to silk, the eggs go mahogany all the way through, and the sauce — built on caramelised shallots, dark soy, and Shaoxing — becomes something you want to put on everything. Make a full batch. Freeze half.

Taiwaneseporkbraise🧊 5d fridge❄ freezer okwith Rice

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Ginger-scallion chicken

Lucas Sin describes the scallion oil pour as one of the most satisfying moments in Chinese cooking — the hot oil hits the raw aromatics and they bloom instantly, almost violently. The chicken underneath is poached just past opaque, pulled off heat to rest in its own liquid. The result is two things that taste like more than the sum of their parts. Cold the next day, it might be even better.

Cantonesechickenpoached🧊 4d fridgewith Rice

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Quick-pickled daikon

Frankie Gaw writes about the jar of pickled vegetables always in his family's fridge — the thing you open when the meal needs brightness and no one planned for it. This version is built fast: salt draws out the water, a sharp brine goes in, and within two hours you have something that cuts through the richness of anything it sits next to. The daikon should stay crunchy. If it goes soft, you skipped the squeeze.

Taiwanesevegetablepickle🧊 7d fridgewith Rice, noodles, or alongside rich braises

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