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Cinnamon, Orange & Clove Slowcooker Potpourri

The weather is crisp, the leaves are gorgeous and winter is around the corner. During the colder months, many of us love a good soup or stew slowly simmered in our crock pots, but did you know your crock pot has additional uses? To get the warm, earthy scent of Autumn in your home, try this cinnamon, orange and clove recipe that’ll fill your home with wonderful aromas. Don’t have a crock pot? Use any pot on the stove top! Plus, this tonic makes a wonderful tea. Save and reheat for a wonderful homemade healthy beverage. Feel free to improvise by adding lemons, rosemary or any fresh-smelling herbs and spices! INGREDIENTS 2 oranges, quartered 6 cinnamon sticks 2 tablespoons whole cloves or star anise 2 cups water (more as needed) INSTRUCTIONS In a crockpot, combine oranges, cinnamon sticks, cloves and water. Turn heat to high and leave the lid off. Check in on it every couple of hours and add water as needed!

Lemongrass and Five Spice Tofu

If you love tofu the way we do, you’ve got to try this zesty, bright, savory baked tofu dish. To start, prepare the marinade mixture in a bowl and whisk. Then, pour evenly over tofu and let sit for 1 hour. Preheat the oven to 425 degrees and place tofo...

Soeos Sichuan Rack of Lamb

What makes it Sichuan? Dishes of Sichuan, China are known for their deep, rich and spicy flavors. Especially their usage and taste of the Sichuan peppers, which are hard to find in any other cuisines in the world. Sichuan cuisine is recognized and famous for its spicy and hot flavors...

Chinese eggplant in hot garlic sauce

What’s your favorite Sichuan dish? Sichuan cuisine is famous for it’s spicy and bold flavors. One of our favorite recipes is Chinese eggplant in hot garlic sauce. What’s yours? 

Chinese chive pocket

Chive and egg dumpling or “Chinese chive pocket” are a #vegetarian friendly go-to snack in China. Add in a touch of ChineseFiveSpicePowder for a touch of flavor, and dip into spicy chili oil for a delightful kick. 

Braised Pork Belly

Pork belly is a boneless, flavorful cut of meat used in cultures all over the world. In Sichuan cuisine, the color of the “Red Braised Pork Belly” comes from being cooked with soy sauce, sugar and other spices to get the caramelized color. Add a touch of rice wine vinegar...

Cumin lamb with Soeos seasoning

This cumin lamb dish is originally from Xinjiang cuisine, a mountainous northwestern province of China home to the ancient Silk Road trade spice route that linked China and the Middle East. This delicious dish uses cumin, whole sichuan peppers, soy sauce and Shoaxing rice wine, all available at Soeos.com

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Mapo Tofu

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Chicken Braised in Soy Sauce

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