Salted egg has been a trend in Singapore for a long time. This recipe features it in a sauce over crispy whitebait, which serves as a dish on its own or as a snack.

Set the table with this homely dish of pork ribs which originated from Huaiyang cuisine from Jiangsu, China – it’s full of flavours and has a hearty sweetness.

For a more child-friendly version of the fiery Sichuan mala fish, try one braised in the traditional Sichuan bean paste. More people in the family will be able to handle the heat and it will still be as delicious.

Great as a starting appetiser or side dish, our simple beancurd skin roll recipe is a delicious combination of pork and mushroom with the crunch of the beancurd skin that will delight everyone at the dinner table.

This coffee shop favourite with three different types of egg – salted, century and regular – is really easy to replicate. Here are some local farms to source for fresh ingredients!

A family favourite, try this classic salted egg yolk crab dish if you’re craving fresh seafood in a creamy, spicy sauce.

The Sichuan peppercorn is known for the numbing ‘ma la’ feeling that is present in many Chinese dishes. Lightly toast it then grind to get the fragrant chilli powder.

The colours and flavours of the two different types of bittergourd in this recipe is sure to make your mouth water.

This tom yum-style red hot steamed snapper will add colour and flavour to your spread. It’s perfect as an auspicious dish for festive celebrations, but why not give this recipe a go for your usual weekday dinner too?

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Fish head curry is another typical zi char dish that you can easily recreate at home. Red snapper or sea bream are typically used, but you can also use other white-fleshed fish like sea bass and tilapia. We show you how to make a healthier version with non-fat yoghurt!

For a hearty family dinner dish, try this recipe for a deep fried claypot fish head that everyone will definitely enjoy! Garoupa fish is recommended for this recipe as it is firm enough to withstand the intense process of deep frying.

Replicate the delicious zi char classic of pork ribs and bittergourd in black bean sauce in your own kitchen. For easier cooking, cut the ribs into bite sized pieces before cooking them.

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Text: Sean Tan & Elizabeth Liew

This post was first published on June 25, 2018, and updated on April 24, 2020.