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	<title>Omnivore's Cookbook</title>
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	<description>Modern Chinese Recipes</description>
	<lastBuildDate>Mon, 17 Aug 2026 13:57:32 +0000</lastBuildDate>
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		<title>Cantonese Shrimp with Black Bean Sauce</title>
		<link>https://omnivorescookbook.com/cantonese-shrimp-with-black-bean-sauce/</link>
					<comments>https://omnivorescookbook.com/cantonese-shrimp-with-black-bean-sauce/#respond</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Mon, 17 Aug 2026 13:57:31 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=51262</guid>

					<description><![CDATA[Forget about takeout, my homemade Cantonese Shrimp with Black Bean Sauce is a restaurant-style stir fry recipe you can make in just 30 minutes. Juicy shrimp are coated in a glossy savory sauce made with fermented black beans, oyster sauce, Shaoxing wine, and fragrant aromatics for the most satisfying classic Cantonese flavor. Shrimp with black [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Taiwanese Pineapple Cake (凤梨酥)</title>
		<link>https://omnivorescookbook.com/pineapple-cake/</link>
					<comments>https://omnivorescookbook.com/pineapple-cake/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Fri, 14 Aug 2026 14:13:27 +0000</pubDate>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Expert]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=37886</guid>

					<description><![CDATA[This Taiwanese pineapple cake is a buttery crumbly pastry filled with a chewy and tangy pineapple jam made from fresh pineapple and baked in a homemade foil pan. This is the simplified version I make at home when I want the flavor of the boxed Lunar New Year pastries I grew up eating without the [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/pineapple-cake/feed/</wfw:commentRss>
			<slash:comments>11</slash:comments>
		
		
			</item>
		<item>
		<title>Avocado Smoothie Recipe</title>
		<link>https://omnivorescookbook.com/the-best-three-ingredient-avocado-smoothie/</link>
					<comments>https://omnivorescookbook.com/the-best-three-ingredient-avocado-smoothie/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Thu, 13 Aug 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Video]]></category>
		<guid isPermaLink="false">http://104.236.198.25/?p=3905</guid>

					<description><![CDATA[My easy avocado smoothie is a creamy 3 ingredient drink I blend from ripe avocado, frozen banana, and milk. I have it ready in 5 minutes and it&#8217;s thick enough to drink through a wide straw or spoon out of a glass. Avocado smoothies are not a Chinese recipe. They are a fusion drink that [&#8230;]]]></description>
		
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			<slash:comments>68</slash:comments>
		
		
			</item>
		<item>
		<title>Korean Fried Chicken Wings</title>
		<link>https://omnivorescookbook.com/fried-chicken-wings-asian-hot-sauce/</link>
					<comments>https://omnivorescookbook.com/fried-chicken-wings-asian-hot-sauce/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Wed, 12 Aug 2026 14:18:18 +0000</pubDate>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Intermediate]]></category>
		<guid isPermaLink="false">http://omnivorescookbook.com/?p=13132</guid>

					<description><![CDATA[My Korean fried chicken wings are extra crispy chicken wings tossed in a glossy gochujang sauce with sesame oil, garlic, and ginger, ready in 45 minutes with a batter that stays crunchy even after the sauce goes on. I use the double-fry technique that Korean fried chicken is known for, and the coating holds its [&#8230;]]]></description>
		
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			<slash:comments>7</slash:comments>
		
		
			</item>
		<item>
		<title>Summer Vegetable Bibimbap</title>
		<link>https://omnivorescookbook.com/summer-vegetable-bibimbap/</link>
					<comments>https://omnivorescookbook.com/summer-vegetable-bibimbap/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Mon, 10 Aug 2026 13:59:46 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=35809</guid>

					<description><![CDATA[This delicious Summer Vegetable Bibimbap is my warm-weather version of the classic Korean rice bowl, layered with pickled carrot and cucumber, sauteed summer squash and spinach, fresh cherry tomatoes, edamame, and a sunny side up egg over jasmine rice, all pulled together with a gochujang sauce. I love that the bowl is ready in 40 [&#8230;]]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
			</item>
		<item>
		<title>Bok Choy Soup</title>
		<link>https://omnivorescookbook.com/bok-choy-soup/</link>
					<comments>https://omnivorescookbook.com/bok-choy-soup/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Fri, 07 Aug 2026 14:39:59 +0000</pubDate>
				<category><![CDATA[Soups]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=25548</guid>

					<description><![CDATA[My easy 20-minute Bok choy soup is a quick Chinese vegetable soup made with baby Bok choy, ginger, and zha cai simmered in chicken broth. It&#8217;s a light soup I love serving when the rest of the meal is a little heavier and I want a comforting broth to balance the main dishes. In Chinese [&#8230;]]]></description>
		
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			<slash:comments>12</slash:comments>
		
		
			</item>
		<item>
		<title>Homemade Taro Paste</title>
		<link>https://omnivorescookbook.com/homemade-taro-paste/</link>
					<comments>https://omnivorescookbook.com/homemade-taro-paste/#respond</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Thu, 06 Aug 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[Chinese Sauces, Pastes & Wet Condiments]]></category>
		<category><![CDATA[Desserts]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=51076</guid>

					<description><![CDATA[This homemade taro paste is a smooth Chinese pastry filling made with steamed taro root, purple sweet potato, butter, and heavy cream. I love making it to treat my family in buns, mochi, and other homemade pastries, and the best part is that it&#8217;s ready in just 30 minutes. Taro paste is one of the [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Egg Foo Young</title>
		<link>https://omnivorescookbook.com/easy-egg-foo-young/</link>
					<comments>https://omnivorescookbook.com/easy-egg-foo-young/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Wed, 05 Aug 2026 14:00:10 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=17829</guid>

					<description><![CDATA[My easy egg foo young is a homestyle Chinese egg omelet made with beaten eggs, finely diced peppers, and green onions, pan-fried in hot oil until the edges turn crispy and the middle stays fluffy, then finished with a savory brown sauce in 40 minutes. This is a base recipe I developed so anyone can [&#8230;]]]></description>
		
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			<slash:comments>20</slash:comments>
		
		
			</item>
		<item>
		<title>15-Minute Korean Noodle Soup</title>
		<link>https://omnivorescookbook.com/korean-noodle-soup/</link>
					<comments>https://omnivorescookbook.com/korean-noodle-soup/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Mon, 03 Aug 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[Soups]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=21646</guid>

					<description><![CDATA[This nutritious Korean noodle soup is a one-pot weeknight dinner where somen noodles simmer in a chicken broth seasoned with a delicious kimchi and gochujang paste. My soup finishes in 15 minutes and works with whatever leftover protein and greens are in the fridge. Korean noodle soup here is a Korean-inspired weeknight bowl, not a [&#8230;]]]></description>
		
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			<slash:comments>17</slash:comments>
		
		
			</item>
		<item>
		<title>Sichuan Fried Rice with Ya Cai</title>
		<link>https://omnivorescookbook.com/sichuan-fried-rice-with-ya-cai/</link>
					<comments>https://omnivorescookbook.com/sichuan-fried-rice-with-ya-cai/#respond</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Sat, 01 Aug 2026 14:00:00 +0000</pubDate>
				<category><![CDATA[Side Dishes]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=50939</guid>

					<description><![CDATA[My Sichuan fried rice recipe borrows the classic combination of ground meat, green beans, and Sui Mi Ya Cai from Sichuan dry-fried green beans, transforming leftover rice into a deeply savory one-pan meal that&#8217;s ready in just 20 minutes. Fried rice is one of my favorite things to make when I don&#8217;t have much left [&#8230;]]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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