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	<description>Modern Chinese Recipes</description>
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		<title>Wonton Soup</title>
		<link>https://omnivorescookbook.com/wonton-soup/</link>
					<comments>https://omnivorescookbook.com/wonton-soup/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Fri, 09 Oct 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[Soups]]></category>
		<category><![CDATA[Intermediate]]></category>
		<guid isPermaLink="false">http://104.236.198.25/?p=2374</guid>

					<description><![CDATA[This comforting wonton soup features tender, juicy pork and shrimp wontons served with baby bok choy in a light, savory chicken broth infused with ginger. The delicate wrappers soak up just enough of the fragrant broth while the filling stays plump and flavorful. It’s the kind of simple, satisfying meal that feels especially good on [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/wonton-soup/feed/</wfw:commentRss>
			<slash:comments>79</slash:comments>
		
		
			</item>
		<item>
		<title>Crispy Fried Pumpkin with Salted Egg Yolk</title>
		<link>https://omnivorescookbook.com/crispy-fried-pumpkin-salted-egg-yolk/</link>
					<comments>https://omnivorescookbook.com/crispy-fried-pumpkin-salted-egg-yolk/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Thu, 08 Oct 2026 14:33:00 +0000</pubDate>
				<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Intermediate]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=28125</guid>

					<description><![CDATA[My crispy fried pumpkin with salted egg yolk features tender pumpkin sticks with crisp, golden edges, coated in a rich and savory salted duck egg yolk sauce. The yolks turn wonderfully fragrant and slightly crumbly as they cook, clinging to every piece of pumpkin with little bits of garlic and a splash of Shaoxing wine. [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/crispy-fried-pumpkin-salted-egg-yolk/feed/</wfw:commentRss>
			<slash:comments>3</slash:comments>
		
		
			</item>
		<item>
		<title>Bacon Kimchi Fried Udon</title>
		<link>https://omnivorescookbook.com/bacon-kimchi-fried-udon/</link>
					<comments>https://omnivorescookbook.com/bacon-kimchi-fried-udon/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Wed, 07 Oct 2026 14:29:54 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=31054</guid>

					<description><![CDATA[This Bacon kimchi fried Udon is my go to one pan noodle dinner when I want something fast and full of savory heat. Thick chewy Udon meets crispy bacon and tangy kimchi, coated in a gochujang sauce. It is a satisfying fusion noodle dish I can make in 25 minutes. This Korean-Japanese fusion noodle dish [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/bacon-kimchi-fried-udon/feed/</wfw:commentRss>
			<slash:comments>4</slash:comments>
		
		
			</item>
		<item>
		<title>Vegetable Chow Fun (蔬菜炒河粉)</title>
		<link>https://omnivorescookbook.com/vegetable-chow-fun/</link>
					<comments>https://omnivorescookbook.com/vegetable-chow-fun/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Fri, 02 Oct 2026 15:13:45 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<category><![CDATA[Intermediate]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=29858</guid>

					<description><![CDATA[This vegetable chow fun is my meatless take on the Cantonese classic, with wide, chewy rice noodles stir-fried with crisp broccoli, savory mushrooms, and crunchy bean sprouts. Everything is tossed in a fragrant soy and vegetarian oyster sauce until the noodles are glossy and coated in savory sauce. It’s a satisfying one-skillet dinner loaded with [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/vegetable-chow-fun/feed/</wfw:commentRss>
			<slash:comments>5</slash:comments>
		
		
			</item>
		<item>
		<title>Soy Milk Maker Recipe</title>
		<link>https://omnivorescookbook.com/homemade-soy-milk/</link>
					<comments>https://omnivorescookbook.com/homemade-soy-milk/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Wed, 30 Sep 2026 13:57:00 +0000</pubDate>
				<category><![CDATA[Drinks]]></category>
		<guid isPermaLink="false">http://omnivorescookbook.com/?p=12795</guid>

					<description><![CDATA[Fresh homemade soy milk (豆浆) is one of my favorite Chinese breakfast staples, and a soy milk maker makes it incredibly easy to prepare at home. Simply add dried soybeans and water, and the machine does the soaking, blending, and cooking for you, giving you hot, creamy soy milk in about 35 minutes. Enjoy it [&#8230;]]]></description>
		
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			<slash:comments>55</slash:comments>
		
		
			</item>
		<item>
		<title>Chinese Braised Oxtail (红烧牛尾)</title>
		<link>https://omnivorescookbook.com/chinese-braised-oxtail/</link>
					<comments>https://omnivorescookbook.com/chinese-braised-oxtail/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Mon, 28 Sep 2026 14:15:57 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=52205</guid>

					<description><![CDATA[Chinese braised oxtail features extra tender meat coated in a rich, savory sauce infused with soy sauce, Shaoxing wine, ginger, star anise, and cinnamon. I use a pressure cooker to get the oxtail meltingly tender in much less time, then finish it in a wok until the sauce reduces to a glossy, intensely flavorful braise. [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/chinese-braised-oxtail/feed/</wfw:commentRss>
			<slash:comments>5</slash:comments>
		
		
			</item>
		<item>
		<title>Chinese Pumpkin Cake (南瓜饼)</title>
		<link>https://omnivorescookbook.com/chinese-pumpkin-cake/</link>
					<comments>https://omnivorescookbook.com/chinese-pumpkin-cake/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Fri, 25 Sep 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Video]]></category>
		<guid isPermaLink="false">http://104.236.198.25/?p=3723</guid>

					<description><![CDATA[My Chinese pumpkin cakes are made with glutinous rice flour and pumpkin puree, wrapped around a sweet red bean paste filling and fried until golden and crisp. I love the contrast between the crispy crust and the soft, gooey, mochi-like center. I’ve included both shallow-fry and air-fryer methods, and you can have them ready to [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/chinese-pumpkin-cake/feed/</wfw:commentRss>
			<slash:comments>24</slash:comments>
		
		
			</item>
		<item>
		<title>Crispy Tofu with Garlic Sauce</title>
		<link>https://omnivorescookbook.com/crispy-tofu-with-garlic-sauce/</link>
					<comments>https://omnivorescookbook.com/crispy-tofu-with-garlic-sauce/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Thu, 24 Sep 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[Appetizers]]></category>
		<guid isPermaLink="false">http://omnivorescookbook.com/?p=13964</guid>

					<description><![CDATA[This crispy tofu with garlic sauce is inspired by a Hong Kong street snack, with golden, crisp tofu coated in a sticky, garlicky, savory-sweet sauce. Instead of deep-frying, I bake the tofu until the cubes puff up and turn crisp on the outside, then toss them with the sauce right before serving. There’s no marinating [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/crispy-tofu-with-garlic-sauce/feed/</wfw:commentRss>
			<slash:comments>24</slash:comments>
		
		
			</item>
		<item>
		<title>Teriyaki Chicken (日式照烧鸡肉)</title>
		<link>https://omnivorescookbook.com/teriyaki-chicken/</link>
					<comments>https://omnivorescookbook.com/teriyaki-chicken/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Wed, 23 Sep 2026 14:12:00 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<category><![CDATA[Intermediate]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=17950</guid>

					<description><![CDATA[My Japanese teriyaki chicken recipe features juicy chicken with deeply golden, crispy skin and a light, savory-sweet glaze. The sauce is a simple mixture of sake, soy sauce, mirin, and sugar that reduces right in the pan, coating the chicken without becoming overly thick or sweet. A light dusting of cornstarch helps create a beautiful [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/teriyaki-chicken/feed/</wfw:commentRss>
			<slash:comments>1</slash:comments>
		
		
			</item>
		<item>
		<title>Steamed Ribs with Sticky Rice  (糯米蒸排骨)</title>
		<link>https://omnivorescookbook.com/steamed-ribs-with-sticky-rice/</link>
					<comments>https://omnivorescookbook.com/steamed-ribs-with-sticky-rice/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Mon, 21 Sep 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=51870</guid>

					<description><![CDATA[This steamed ribs with sticky rice is one of my go-to Cantonese mains to make for my family on the weekend. I marinate the pork ribs in a rich, savory sauce, then season the sticky rice with the same sauce and steam them together. As they cook, the rice soaks up the flavorful juices from [&#8230;]]]></description>
		
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			<slash:comments>9</slash:comments>
		
		
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