I’ve always loved cooking. It connects me to the people I care about. It grounds me, especially in moments of change. Before I left for China, I cooked for my daughter as much as I could. I cooked for my mom. I’ve always found joy in preparing a good meal and sharing it with the people I love.

Now in Dalian, that connection continues—just with new challenges and a growing purpose. My wife is pregnant, and while she’s capable in the kitchen, her real skills were homed in the world of dance and business. She built a company, not a recipe book. And here in Dalian, where the abundance of food options often replaces the need to cook, it’s easy to see why.

But there’s something special about a home-cooked meal, something no restaurant or delivery app can give you. It’s presence. It’s care. Its love made edible.

When I arrived, the kitchen felt… symbolic. Unused gas burners, still-boxed utensils, limited tools. But hidden in corners were glimmers of possibility: an electric pan, a single burner hot plate. I added a wok (since fry pans weren’t stocked locally), found a few more basics, and started building a cooking rhythm, improvised, a little awkward, but full of heart.

The bigger challenge? Ingredients. This isn’t a Mediterranean pantry. Black pepper, basil, oregano? Rare finds. Pepper salt and star anise? Plentiful. That meant adapting, fusing flavors, and leaning into what’s available to create something uniquely ours: Dalian Style.

And honestly? It’s working.

Here are four recent creations from our little apartment kitchen, simple, flavorful, and full of the warmth I love to give.

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🥢 Dalian Chicken Cacciatore

A one-pan, East-meets-West comfort dish for the soul. The heat was perfect for this and was well received! Quite delicious I must admit.

Ingredients:

• 1 large chicken breast (about 250–300g), sliced or cubed
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 small red chili (or to taste), sliced
• 1/2 cup mushrooms, sliced
• 1/2 red bell pepper + 1/2 green bell pepper, sliced
• 3 medium tomatoes, chopped (or 1½ cups diced)
• 1/2 zucchini, chopped
• 1–2 cabbage leaves, chopped
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1/2 tsp pepper salt (or to taste)
• Pinch of red pepper flakes (optional)
• 1 cup steamed rice (per person)

Instructions:

1. Brown the chicken in your electric pan with pepper salt. Set aside.
2. Sauté onion, garlic, mushrooms, peppers, and zucchini.
3. Add chopped tomatoes, soy sauce, vinegar, sugar, and chili. Simmer.
4. Return chicken, top with cabbage, cover, and simmer until tender.
5. Serve over hot rice with a smile. 😁

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🍗 Garlic Chicken Stir-Fry with Green Beans

A fast and flavorful dish with just the right bite. The tangy cucumber salad recipe can be found here, this is delicious also.

Ingredients:

• Chicken thighs (boneless or bone-in, sliced)
• Green beans
• Green bell pepper + red chili
• Onion, garlic, ginger (minced or finely chopped)
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp white vinegar
• ½ tsp sugar
• ½ tsp chili powder (optional)

Steps:

1. Sear chicken in oil till browned. Remove.
2. In same pan, sauté garlic, ginger, and onion.
3. Add green beans + peppers. Stir-fry 2–3 min.
4. Add chicken back + sauce mix. Stir well.
5. Serve hot with rice or noodles.

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🍳 Dalian Veggie Eggs

Simple, satisfying, and unexpectedly flavorful

Seasoning Plan:

• Chili pepper – for gentle heat
• Cumin – just a pinch for warm, earthy depth
• Pepper salt – your main salt
• Rice vinegar – a splash at the end for brightness
• Parsley – add for color after plating

Cooking Flow:

1. Sauté onions and peppers in oil.
2. Add mushrooms, then zucchini and tomatoes.
3. Season with cumin, chili pepper, and pepper salt.
4. Let veggies soften, then crack in eggs (scrambled or whole).
5. Right before serving, add a splash of rice vinegar and top with parsley. Done!

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🍅 Shakshuka Eggs – Dalian Style

A warm skillet of tomato-poached eggs with bold local flavor. I like Shakshuka eggs, but this version was amazing. The added heat, replacing smoked paprika with a mix of cumin and Sichuan chili powder was better than I expected. Highly recommend! Don’t forget to add the pinch of sugar, added just the right balance.

Ingredients:

• 2 tsp cooking oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1½ cups crushed or diced tomatoes
• 1/2 tsp ground cumin
• 1/2 tsp Sichuan chili powder (adjust to taste)
• Salt & pepper to taste
• Pinch of sugar (optional)
• 1/4 tsp light soy sauce or black vinegar (optional)
• 1/2 cup sliced mushrooms
• 1/2–1 cup chopped Chinese greens
• 4 eggs
• Optional: chopped green onion or cilantro, or a dollop of plain yogurt
• Serve with toast or rice

Instructions:

1. Sauté aromatics & vegetables:
   Heat oil. Cook onion till soft. Add garlic and mushrooms. After a few minutes, add Chinese greens and cook until wilted.
2. Simmer the sauce:
   Add tomatoes, cumin, chili powder, soy sauce or vinegar, salt, pepper, and sugar. Let simmer 7–10 minutes.
3. Add the eggs:
   Make 4 wells, crack in the eggs. Cover and cook on low until whites are set and yolks soft.
4. Serve:
   Garnish if desired. Eat hot with toast or rice. Cozy comfort, Dalian style.

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It’s simple, but flavorful. And as I told Xue, the more she has flavorful meals, the harder it will be to go back to bland and boring. After experiencing these dishes, she smiled and agreed with me—ha!

More to come from our little kitchen in Dalian. Stay tuned.