Chinese Recipes â Complete Regional Collection¶
200+ recipes organized by region. Format: ingredients with quantities, numbered method.
SICHUAN åå·¶
Mapo Tofu 麻å©è±è ¶
[Sichuan]
Ingredients: 400g soft tofu (cubed), 150g ground pork, 2 tbsp doubanjiang (Pixian), 1 tbsp fermented black beans (rinsed, chopped), 4 cloves garlic (minced), 1 tsp ginger (minced), 2 tsp Sichuan peppercorns (toasted, ground), 1 cup chicken stock, 2 tbsp soy sauce, 1 tsp sugar, 2 tsp cornstarch + 3 tbsp water, 3 tbsp vegetable oil, 2 stalks green onion (sliced), 1 tsp chili oil
Method: 1. Heat oil in wok over high heat. Add doubanjiang and fry 1 min until oil turns red. 2. Add fermented black beans, garlic, ginger; fry 30 seconds. 3. Add ground pork; cook, breaking up, until no longer pink, 3 min. 4. Pour in stock; bring to boil. Gently slide in tofu; simmer 5 min. 5. Add soy sauce, sugar. Stir cornstarch slurry; add slowly, stirring to thicken. 6. Transfer to bowl. Top with Sichuan pepper, chili oil, green onion.
Kung Pao Chicken 宫ä¿é¸¡ä¸¶
[Sichuan]
Ingredients: 450g boneless chicken thigh (1cm dice), 80g roasted peanuts, 10 dried red chilies (halved, seeds removed), 1 tbsp Sichuan peppercorns, 4 cloves garlic (sliced), 1 tsp ginger (minced), 3 stalks green onion (2cm pieces) | Marinade: 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil | Sauce: 2 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp Chinkiang vinegar, 1 tbsp sugar, 1 tsp cornstarch, 2 tbsp water | 3 tbsp vegetable oil
Method: 1. Mix marinade; coat chicken. Rest 15 min. 2. Mix sauce ingredients in bowl; set aside. 3. Heat wok to smoking. Add oil; fry dried chilies and Sichuan peppercorns 30 sec until fragrant. 4. Add chicken; stir-fry on high 3 min until cooked. Remove. 5. Add garlic, ginger, green onion; fry 30 sec. 6. Return chicken; add peanuts. Pour in sauce; toss 1 min until glossy.
Dan Dan Noodles æ æ 颶
[Sichuan]
Ingredients (2 servings): 200g thin wheat noodles | Meat sauce: 150g ground pork, 1 tbsp doubanjiang, 2 tbsp ya cai (Yibin preserved vegetables), 1 tbsp Shaoxing wine, 1 tbsp soy sauce | Bowl sauce: 2 tbsp tahini (or Chinese sesame paste), 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tbsp chili oil, 1 tsp Sichuan peppercorn powder, 1 tsp sugar, 4 tbsp noodle cooking water | Toppings: 2 soft-boiled eggs, blanched bok choy, roasted peanuts (crushed), green onion
Method: 1. Fry pork in dry wok until crisp. Add doubanjiang; fry 1 min. Add ya cai, wine, soy sauce; cook 2 min. Set aside. 2. Whisk bowl sauce ingredients together; divide between 2 bowls. 3. Cook noodles per package; drain, reserving water. Add water to bowl sauces. 4. Place noodles in bowls. Top with meat sauce, bok choy, egg, peanuts, green onion. 5. Serve immediately; mix before eating.
Twice-Cooked Pork åé è¶
[Sichuan]
Ingredients: 500g skin-on pork belly, 2 stalks green onion, 3 slices ginger | Stir-fry: 2 tbsp doubanjiang, 1 tbsp sweet bean paste (tianmianjiang), 2 tsp fermented black beans (chopped), 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tbsp soy sauce, 2 green bell peppers (sliced), 1 leek (sliced), 3 tbsp vegetable oil
Method: 1. Simmer pork belly in water with green onion and ginger 30 min until cooked through. Cool. 2. Slice pork into 3mm thick pieces. 3. Heat wok over high. Add pork slices; fry until edges curl and fat renders, 3 min. Push to side. 4. Add doubanjiang, black bean paste; fry in cleared space 1 min until red oil releases. 5. Add sweet bean paste, black beans; mix with pork. 6. Add wine, sugar, soy sauce, bell peppers, leek; stir-fry 2 min until vegetables soften.
Water-Boiled Fish æ°´ç ®é±¼¶
[Sichuan]
Ingredients: 600g white fish fillets (basa or tilapia, thin slices), 200g soybean sprouts, 3 stalks celery (sliced) | Fish marinade: 1 egg white, 1 tbsp cornstarch, 1 tsp salt, 1 tbsp Shaoxing wine | Sauce: 4 tbsp doubanjiang, 2 tbsp Pixian chili bean paste, 1.5L chicken stock, 4 cloves garlic, 3 slices ginger | Topping: 3 tbsp Sichuan peppercorns, 5 dried chilies, 4 tbsp vegetable oil
Method: 1. Marinate fish 15 min. 2. Fry doubanjiang in 2 tbsp oil 2 min; add garlic, ginger. Pour in stock; boil 10 min. 3. Blanch sprouts and celery; place in deep bowl. 4. Slide fish into simmering broth; cook 2 min. Ladle fish and broth over vegetables. 5. Top with dried chilies and Sichuan peppercorns. Heat remaining oil to smoking; pour over top. Fry will sizzle and release fragrance.
Sichuan Hot Pot Base 麻辣ç«é åºæ¶
[Sichuan]
Ingredients: 200g tallow (beef fat) or vegetable oil, 100g doubanjiang, 50g dried red chilies (crushed), 3 tbsp Sichuan peppercorns, 8 cloves garlic, 3 tbsp ginger (minced), 2 star anise, 1 cinnamon stick, 3 bay leaves, 2 tbsp fermented black beans, 1 tbsp sugar, 2 tbsp Shaoxing wine, 2L chicken stock or water
Method: 1. Melt tallow in large pot over medium. Add doubanjiang; fry 5 min stirring constantly. 2. Add dried chilies, Sichuan peppercorns; fry 2 min. 3. Add garlic, ginger, star anise, cinnamon, bay leaves; fry 3 min. 4. Add black beans, sugar, wine; stir 1 min. 5. Pour in stock; bring to boil. Simmer 20 min. 6. Strain if desired; return to pot. Use as fondue broth for raw meats, vegetables, tofu.
Dry-Fried Green Beans å¹²ç ¸åå£è±¶
[Sichuan]
Ingredients: 400g green beans (trimmed), 100g ground pork, 3 tbsp ya cai (preserved vegetables), 4 cloves garlic (minced), 1 tbsp soy sauce, 1 tsp sugar, 1 tsp Chinkiang vinegar, 1 tsp chili oil, 3 tbsp vegetable oil
Method: 1. Heat wok over high with 2 tbsp oil. Add green beans; fry undisturbed 2 min, toss, repeat until blistered and wrinkled, 8â10 min total. Remove. 2. Add remaining oil; fry pork until crisp, 3 min. 3. Add ya cai, garlic; fry 1 min. 4. Return green beans. Add soy sauce, sugar, vinegar, chili oil; toss 1 min.
Mouth-Watering Chicken å£æ°´é¸¡¶
[Sichuan]
Ingredients: 1 whole chicken (1.3kg) | Poaching: ginger slices, green onion stalks, salt | Sauce: 3 tbsp soy sauce, 2 tbsp Chinkiang vinegar, 1 tbsp sugar, 3 tbsp chili oil, 2 tsp Sichuan peppercorn oil, 2 cloves garlic (minced), 1 tsp ginger (minced), 2 stalks green onion (sliced), 2 tbsp sesame paste thinned with water, 1 tbsp roasted sesame seeds, crushed peanuts
Method: 1. Bring pot of water to boil with ginger and green onion. Add chicken; reduce to bare simmer. Poach 30 min (internal 75°C). 2. Transfer chicken to ice bath 10 min. Pat dry; chop into pieces. 3. Whisk sauce ingredients together. 4. Arrange chicken on plate; drizzle generously with sauce. Top with sesame seeds and peanuts.
Sichuan Boiled Beef æ°´ç ®çè¶
[Sichuan]
Ingredients: 400g beef sirloin (thinly sliced), 200g napa cabbage (shredded) | Marinade: 1 egg white, 1 tbsp cornstarch, 1 tsp baking soda, 1 tbsp soy sauce | 4 tbsp doubanjiang, 1L beef stock, 2 tsp Sichuan peppercorn (ground), 3 dried chilies, 4 cloves garlic, 3 tbsp oil
Method: 1. Marinate beef 20 min. Blanch cabbage; place in bowl. 2. Fry doubanjiang in oil 2 min; add garlic, chilies. Add stock; boil 5 min. 3. Slide beef in; cook 2 min. Ladle over cabbage. 4. Top with Sichuan peppercorn. Heat 3 tbsp oil to smoking; pour over.
Bang Bang Chicken æ£æ£é¸¡¶
[Sichuan]
Ingredients: 2 chicken breasts (poached, shredded), 1 cucumber (julienned) | Sauce: 3 tbsp sesame paste, 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tbsp chili oil, 1 tsp sugar, 1 tsp sesame oil, 1 clove garlic (minced), 2 tbsp water
Method: 1. Poach chicken breasts in salted water with ginger 18 min. Cool; shred with hands. 2. Whisk sauce until smooth. 3. Arrange cucumber on plate; top with chicken. Drizzle sauce over. Garnish with sesame seeds.
Sichuan Eggplant é±¼é¦èå¶
[Sichuan]
Ingredients: 600g Chinese eggplant (cut into batons), 100g ground pork, 4 cloves garlic (minced), 1 tsp ginger (minced), 3 stalks green onion | Sauce: 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tbsp sugar, 1 tbsp doubanjiang, 1 tsp cornstarch + 3 tbsp water | 4 tbsp vegetable oil
Method: 1. Salt eggplant 10 min; squeeze dry. Fry in 3 tbsp oil until golden; set aside. 2. Add 1 tbsp oil; fry pork until brown. Add doubanjiang, garlic, ginger; fry 1 min. 3. Return eggplant. Add sauce; toss to coat. Cook 2 min until glossy. 4. Top with green onion.
Chongqing Chicken éåºè¾£å鸡¶
[Sichuan]
Ingredients: 500g chicken pieces (bone-in, small chop), 50 dried red chilies, 2 tbsp Sichuan peppercorns, 6 cloves garlic (sliced), 2 tsp ginger, 1 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tsp sugar, oil for deep-frying
Method: 1. Marinate chicken with wine, soy sauce, salt 20 min. Deep-fry at 180°C until crispy, 8 min. Drain. 2. In wok with 3 tbsp oil, fry chilies and Sichuan peppercorns 1 min until fragrant. 3. Add garlic, ginger; fry 30 sec. Add chicken; toss with sugar. 4. Serve: the chilies are garnish, not all meant to be eaten.
CANTONESE 广丶
Char Siu å秶
[Cantonese]
Ingredients: 1kg pork shoulder (cut into 4cm strips) | Marinade: 3 tbsp hoisin sauce, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 1 tsp five-spice powder, 4 cloves garlic (minced), 1 tbsp oyster sauce, red food coloring (optional) | Glaze: 2 tbsp honey + 1 tbsp water
Method: 1. Mix marinade; coat pork. Refrigerate 8â24 hours. 2. Preheat oven to 220°C. Place pork on rack over foil-lined tray. 3. Roast 15 min. Flip; brush with glaze. Roast 10 min more. 4. Flip again; brush with remaining marinade + glaze. Roast 5 min until charred at edges. 5. Rest 5 min; slice on diagonal.
Har Gow è¾é¥º¶
[Cantonese dim sum]
Ingredients (24 dumplings): Dough: 150g wheat starch, 50g tapioca starch, 1/4 tsp salt, 200ml boiling water, 1 tbsp lard | Filling: 300g raw shrimp (roughly chopped), 50g bamboo shoot (minced), 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper, 1 tsp sugar, 1 tsp cornstarch
Method: 1. Mix starches and salt; pour in boiling water; stir. Knead while hot; add lard; knead until smooth. Cover 10 min. 2. Mix filling; chill 20 min. 3. Roll dough thin; cut 8cm circles. Place 1 tsp filling; pleat edge with 7â9 pleats to form crescent. 4. Steam in oiled bamboo steamer over high heat 8 min.
Siu Mai ç§å¶
[Cantonese dim sum]
Ingredients (24 pieces): Wrappers: 24 round wonton wrappers | Filling: 300g ground pork, 200g raw shrimp (chopped), 3 dried shiitake mushrooms (soaked, minced), 2 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 1/2 tsp white pepper | Garnish: fish roe or diced carrot
Method: 1. Mix filling ingredients until sticky. 2. Hold wrapper in hand; place 1 tbsp filling in center. Gather wrapper around filling; press up to form open-top cylinder. Flatten bottom. 3. Top with a single roe or carrot piece. 4. Steam over high 10 min.
Cheung Fun è 粶
[Cantonese dim sum]
Ingredients (6 rolls): Batter: 100g rice flour, 30g tapioca starch, 30g wheat starch, 450ml water, 1 tsp salt, 1 tbsp vegetable oil | Fillings (choose): 200g char siu (sliced), or 200g shrimp, or 2 eggs | Sauce: 3 tbsp soy sauce, 2 tbsp oyster sauce, 2 tsp sugar, 100ml water (heated together)
Method: 1. Whisk batter until smooth; rest 30 min. 2. Oil a flat tray that fits in steamer. Pour thin layer of batter (2â3mm). Add filling on one side. 3. Steam over high 3â4 min until set. Roll up using spatula. 4. Slice; pour sauce over. Drizzle sesame oil.
Lo Mai Gai 糯米鸡¶
[Cantonese dim sum]
Ingredients (6 portions): 400g glutinous rice (soaked 4 hours), 300g chicken thigh (diced), 6 dried shiitake (soaked, quartered), 50g Chinese sausage (sliced), 20g dried shrimp (soaked) | Sauce: 2 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp cornstarch | 6 pieces dried lotus leaf (soaked 1 hour)
Method: 1. Marinate chicken with sauce 30 min. 2. Stir-fry chicken, mushrooms, sausage, shrimp 3 min. Cool. 3. Cook drained glutinous rice with 1.5x water + 2 tbsp soy sauce until just cooked (water absorbed). 4. Lay lotus leaf; add layer of rice, filling, rice. Fold leaf into parcel. 5. Steam 40 min. Unwrap to serve.
Turnip Cake (Lo Bak Go) èå糶
[Cantonese dim sum]
Ingredients: 800g daikon radish (grated), 300g rice flour, 50g tapioca starch, 600ml water, 100g Chinese sausage (diced), 50g dried shrimp (soaked, chopped), 4 dried shiitake (soaked, diced), 2 tsp salt, 1 tsp sugar, 1/2 tsp white pepper
Method: 1. Salt grated radish; squeeze out excess liquid (keep liquid). Add water to liquid to make 600ml. 2. Mix flours with water until smooth. Stir-fry sausage, shrimp, mushrooms 2 min. 3. Cook radish in pan until softened, 5 min. Add fried ingredients. Pour in flour slurry; stir over low heat until thickened. 4. Pour into oiled loaf pan. Steam 45 min. Cool completely; refrigerate. 5. Slice 1cm thick; pan-fry in oil until golden on both sides. Serve with soy sauce.
Cantonese Congee (Jook) 广ä¸ç²¥¶
[Cantonese]
Ingredients: 200g jasmine rice, 2L chicken stock, 200g chicken thighs (poached, shredded), 3 slices ginger | Toppings: green onion, white pepper, sesame oil, fried shallots, century egg, ginger julienne, soy sauce
Method: 1. Rinse rice; toss with 1 tsp oil and 1/2 tsp salt. Freeze 1 hour (optional â speeds breakdown). 2. Bring stock to boil with ginger. Add rice; boil vigorously 5 min. Reduce to simmer. 3. Cook 45â60 min, stirring occasionally, until rice breaks down to thick porridge. 4. Season with salt. Ladle into bowls; add toppings to taste.
Wonton Soup äºå汤¶
[Cantonese]
Ingredients (30 wontons): Filling: 300g ground pork, 200g shrimp (chopped), 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 1/2 tsp white pepper, 1 tsp ginger (minced) | 30 wonton wrappers | Broth: 1.5L chicken stock, 2 tsp soy sauce, 1 tsp sesame oil, salt, white pepper | Serve with: thin egg noodles, bok choy, green onion
Method: 1. Mix filling until sticky. 2. Place 1 tsp filling in wrapper center. Fold diagonally; seal with water. Bring two bottom corners together; seal. 3. Boil wontons in water 5â6 min until floating and cooked. 4. Simmer broth seasoned with soy sauce and sesame oil. 5. Place noodles and bok choy in bowls; add wontons; ladle broth over.
Cantonese Steamed Fish æ¸ è¸é±¼¶
[Cantonese]
Ingredients: 1 whole sea bass or snapper (600g, cleaned, scored), 3 slices ginger, 2 stalks green onion | Sauce: 3 tbsp soy sauce, 1 tbsp sugar, 2 tbsp water (heated) | Topping: julienned ginger, julienned green onion, 4 tbsp hot vegetable oil, fresh cilantro
Method: 1. Place ginger slices and green onion stalks on steaming plate; lay fish on top. 2. Steam over high 8â10 min (7 min per 600g). Test: chopstick should pierce easily. 3. Discard ginger and onion from plate. 4. Lay julienned ginger and green onion on fish; drizzle with sauce. 5. Heat oil to smoking; pour over fish to sizzle. 6. Garnish with cilantro.
Claypot Rice ç ²ä»é¥¶
[Cantonese]
Ingredients (2 servings): 300g jasmine rice (washed), 350ml water | Toppings: 150g char siu (sliced), 1 Chinese sausage (sliced), 2 dried shiitake (soaked, sliced), 1 bok choy | Sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 1 tbsp dark soy sauce (for color)
Method: 1. Place rice and water in claypot or heavy pot. Bring to boil uncovered. 2. Once water absorbed, reduce heat to lowest. Arrange toppings on rice. 3. Cover; cook 12â15 min. Let sit 5 min. 4. Drizzle sauce over. Mix at table. A crust at bottom is desirable.
Sweet and Sour Pork ååè¶
[Cantonese]
Ingredients: 500g pork shoulder (3cm cubes), 1 red bell pepper (chunks), 1 green bell pepper (chunks), 1 onion (chunks), 1 can pineapple chunks | Marinade: 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 egg | Batter: 100g cornstarch, 50g flour | Sauce: 4 tbsp ketchup, 3 tbsp Chinkiang vinegar, 3 tbsp sugar, 1 tbsp soy sauce, 1 tsp cornstarch + 3 tbsp water | Oil for deep-frying
Method: 1. Marinate pork 20 min. Coat in flour-cornstarch mix. 2. Deep-fry at 170°C, 5 min. Remove. Raise oil to 190°C; fry again 2 min until crispy. 3. Fry bell peppers and onion in 1 tbsp oil 2 min; add pineapple. 4. Add sauce ingredients; boil. Add cornstarch slurry to thicken. 5. Toss pork in sauce immediately before serving.
Cantonese Roast Duck 广ä¸ç§é¸¶
[Cantonese]
Ingredients: 1 whole duck (2kg) | Marinade: 2 tbsp hoisin, 2 tbsp soy sauce, 1 tbsp five-spice, 1 tbsp sugar, 4 cloves garlic, 2 star anise | Glaze: 3 tbsp maltose + 2 tbsp Chinkiang vinegar + 2 tbsp water
Method: 1. Blanch duck with boiling water; dry thoroughly. 2. Rub marinade inside cavity. Seal cavity with skewer. 3. Brush glaze all over; hang in cool place 4 hours or overnight (skin must dry). 4. Roast at 200°C 30 min; brush glaze. Reduce to 180°C; roast 40 min more. 5. Rest 10 min; chop. Serve with sauce made from reduced roasting juices.
Dim Sum: Egg Tart èæ¶
[Cantonese]
Ingredients (12 tarts): Pastry: 200g flour, 100g butter (cold, cubed), 2 tbsp icing sugar, 1 egg yolk, 2 tbsp cold water | Custard: 3 eggs, 150ml milk, 150ml water, 80g sugar, 1 tsp vanilla
Method: 1. Rub butter into flour until crumbly. Add sugar, yolk, water; press to dough. Chill 30 min. 2. Press into tart tins. Blind-bake at 180°C 10 min. 3. Whisk custard; strain through sieve. Pour into shells (80% full). 4. Bake at 160°C 20â25 min until custard just set (slight jiggle OK).
Steamed Pork Ribs with Black Bean è±æ±è¸æ骨¶
[Cantonese dim sum]
Ingredients: 500g pork spare ribs (cut into 3cm pieces), 2 tbsp fermented black beans (rinsed, chopped), 4 cloves garlic (minced), 2 red chilies (sliced), 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp cornstarch, 1 tsp sesame oil, 1 tbsp Shaoxing wine
Method: 1. Blanch ribs briefly; drain. 2. Mix all seasonings; coat ribs. Marinate 30 min. 3. Spread on plate; steam over high 20 min. 4. Garnish with green onion.
Cantonese Braised Tofu 红ç§è±è ¶
[Cantonese]
Ingredients: 400g firm tofu (cubed), 6 dried shiitake (soaked, sliced), 100g baby bok choy, 4 cloves garlic, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 150ml stock, 1 tsp cornstarch + 2 tbsp water
Method: 1. Pan-fry tofu in oil until golden on all sides. Remove. 2. Fry garlic and shiitake 1 min. Add oyster sauce, soy sauces, sugar, stock; boil. 3. Add tofu; simmer 5 min. Add bok choy; wilt 1 min. 4. Stir in cornstarch slurry to thicken. Drizzle sesame oil.
SHANGHAI ä¸æµ·¶
Xiaolongbao å°ç¬¼å¶
[Shanghai]
Ingredients (24 dumplings): Gelatin stock (aspic): 500ml pork stock reduced with 15g gelatin; pour flat, refrigerate until solid | Dough: 300g all-purpose flour, 150ml boiling water, 50ml cold water | Filling: 300g ground pork, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, 1 tsp ginger (minced), white pepper, 200g aspic (diced small)
Method: 1. Mix flour with boiling then cold water; knead until smooth; cover 30 min. 2. Mix pork with seasonings; fold in aspic cubes gently. 3. Roll dough thin; cut 9cm circles. 4. Place 1 tbsp filling; pleat 18 folds around top; twist to seal. 5. Steam in oiled paper-lined bamboo steamer over high 8 min. Serve immediately.
Red-Braised Pork Belly 红ç§è¶
[Shanghai]
Ingredients: 1kg skin-on pork belly (5cm cubes), 4 tbsp soy sauce, 3 tbsp dark soy sauce, 3 tbsp Shaoxing wine, 3 tbsp rock sugar, 3 cups water, 3 slices ginger, 2 star anise, 1 cinnamon stick, 2 stalks green onion
Method: 1. Blanch pork 5 min; drain and pat dry. 2. Brown pork in 1 tbsp oil on all sides, 5 min. Remove excess fat. 3. Add rock sugar to pot; melt and caramelize over medium. Add pork; coat in caramel. 4. Add soy sauces, wine, ginger, star anise, cinnamon, green onion, water. Bring to boil. 5. Reduce heat; braise covered 1.5 hours. Uncover; simmer 30 min until sauce reduces and coats pork. 6. Serve with steamed rice.
Lion's Head Meatballs ç®å头¶
[Shanghai]
Ingredients (4 large meatballs): 600g ground pork (30% fat), 150g water chestnuts (finely chopped), 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp ginger (grated), 2 tbsp cornstarch, 1 egg, 1 tsp sesame oil, salt, white pepper | 500g napa cabbage (leaves separated) | Braising: 500ml chicken stock, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar
Method: 1. Mix pork with all seasonings until sticky; fold in water chestnuts. 2. Wet hands; form 4 large balls (do not compress too hard). 3. Pan-fry meatballs gently until browned on all sides, 5 min. Place in deep pot lined with cabbage. 4. Pour braising liquid over; bring to boil. Simmer covered 45 min. 5. Serve meatballs on cabbage with braising sauce.
Drunken Chicken é鸡¶
[Shanghai]
Ingredients: 1 whole chicken (1.3kg) or 4 bone-in thighs | Poaching: ginger, green onion, salt | Marinade: 300ml Shaoxing wine, 200ml chicken poaching stock (cooled), 1 tsp salt, 1 tsp sugar, 3 slices ginger, 1 star anise
Method: 1. Poach chicken in salted water with ginger and green onion 30 min at bare simmer. 2. Transfer to ice bath; cool completely. Joint into pieces or leave whole. 3. Mix marinade; submerge chicken. Refrigerate 12â24 hours. 4. Slice cold. Serve with a little marinade as sauce. Garnish with ginger and green onion.
Scallion Oil Noodles è±æ²¹æ颶
[Shanghai]
Ingredients (2 servings): 200g thin wheat noodles | Scallion oil: 6 stalks green onion (cut into 5cm pieces), 100ml vegetable oil | Sauce: 3 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp Shaoxing wine
Method: 1. Heat oil and green onion in small pot over medium-low. Cook slowly until onion is dark golden, 15â20 min. Strain; reserve oil and onion separately. 2. Mix sauce ingredients; heat until sugar dissolves. 3. Cook noodles al dente; drain. 4. Toss noodles with 3 tbsp scallion oil and sauce mixture. 5. Top with crispy fried onion.
Shanghai Hairy Crab (Steamed) 大é¸è¹¶
[Shanghai]
Ingredients: 4 hairy crabs (tied), 6 slices ginger | Dipping sauce: 3 tbsp Chinkiang vinegar, 1 tbsp ginger (finely julienned), 1 tsp sugar
Method: 1. Scrub crabs under cold water. 2. Place belly-up on steaming rack with ginger slices. 3. Steam over high 15â18 min. 4. Mix dipping sauce. 5. To eat: remove apron, top shell, gills. Extract roe/curd with chopstick. Eat crab body and claws with sauce.
Shanghai Braised Pork Ribs ä¸æµ·çº¢ç§æ骨¶
[Shanghai]
Ingredients: 800g pork spare ribs (cut into 5cm pieces), 3 tbsp soy sauce, 2 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 2 tbsp rock sugar, 1 cup water, 4 cloves garlic, 3 slices ginger, 2 star anise
Method: 1. Blanch ribs; drain. Brown in oil 3 min per side. 2. Add rock sugar; caramelize. Add all other ingredients; bring to boil. 3. Braise covered 45 min. Uncover; reduce sauce until thick and glossy.
Crab Roe Tofu è¹é»è±è ¶
[Shanghai]
Ingredients: 400g silken tofu (cubed), 3 tbsp crab roe or salted egg yolk (mashed), 1 tbsp butter, 3 cloves garlic, 200ml chicken stock, 1 tbsp cornstarch + 3 tbsp water, salt, white pepper, green onion
Method: 1. Gently steam or pan-fry tofu. 2. Fry garlic in butter; add crab roe; fry 1 min. 3. Add stock; simmer 2 min. Thicken with cornstarch slurry. 4. Pour over tofu. Garnish with green onion.
BEIJING å京¶
Peking Duck å京ç¤é¸¶
[Beijing]
Ingredients: 1 whole duck (2.2kg, trimmed of excess fat) | Prep: 2L boiling water + 2 tbsp honey + 2 tbsp Chinkiang vinegar (blanching solution) | Glaze: 3 tbsp maltose, 1 tbsp soy sauce, 2 tbsp hot water | Cavity seasoning: 1 tsp five-spice, 2 tsp salt, 3 slices ginger, 3 star anise | Serve with: Mandarin pancakes, hoisin sauce, cucumber (julienned), green onion
Method: 1. Prep (Day 1): Separate skin from breast meat with fingers (air injection if possible). Blanch duck with boiling water solution 3 times (1 min each). Hang in cool, airy space or refrigerate uncovered 12â24 hours to dry skin. 2. Season cavity; seal opening with skewers or kitchen twine. 3. Brush entire duck with glaze. Air-dry another 2 hours. 4. Roast at 200°C on a rack over a water-filled pan, breast-up, 30 min. Baste with glaze. Rotate; roast 20 min. Rotate breast up; baste; roast final 15â20 min until deep mahogany color and skin crispy. 5. Rest 10 min. Carve skin and meat together in thin slices. 6. Serve: Warm pancake, hoisin, cucumber, green onion; wrap duck slice inside. 7. Carcass: Use to make duck soup with napa cabbage.
Zhajiangmian ç¸é ±é¢¶
[Beijing]
Ingredients (4 servings): 500g thick wheat noodles | Sauce: 300g ground pork, 200g yellow soybean paste (huangdoujiang), 2 tbsp sweet bean paste (tianmianjiang), 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 3 cloves garlic (minced), 1 tsp ginger | Toppings: cucumber (julienned), radish (julienned), bean sprouts (blanched), edamame, shredded cabbage
Method: 1. Fry pork in 2 tbsp oil until cooked through and crispy. Add garlic and ginger. 2. Add bean pastes; fry 2 min. Add wine, soy sauce, sugar, and enough water (100ml) to loosen. 3. Simmer 10 min until thick and glossy. 4. Cook noodles; drain. Place in bowls. Top with sauce and raw vegetable toppings. Mix at table.
Beijing Lamb Hot Pot å京涮ç¾è¶
[Beijing]
Ingredients: 600g lamb leg (paper-thin slices, frozen then thawed), 200g glass noodles (soaked), napa cabbage, tofu, firm mushrooms | Broth: 2L water, 3 slices ginger, 2 star anise, 1 dried tangerine peel | Dipping sauce: 4 tbsp sesame paste (thinned with water), 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tbsp chili oil, 1 tbsp fermented tofu (nanru), green onion, cilantro
Method: 1. Bring broth to boil in hot pot or fondue pot. 2. Each diner makes own dipping sauce from condiments. 3. Swish lamb slices in hot broth 30â45 seconds until just cooked. 4. Dip in sauce. Cook vegetables and noodles in broth as you eat.
Jianbing ç 饼¶
[Beijing]
Ingredients (4 crepes): Batter: 100g mung bean flour, 100g all-purpose flour, 2 eggs, 400ml water, pinch salt | Per crepe: 1 egg, 1 tbsp hoisin sauce, 1 tbsp chili sauce, 1 tbsp sweet bean paste, 1 you tiao (fried dough stick, or wonton wrapper fried crisp), cilantro, green onion, sesame seeds
Method: 1. Mix batter until smooth; rest 20 min. 2. Heat flat griddle or non-stick pan. Pour thin circle of batter; spread with circular motion. 3. Crack egg on top; spread over crepe. Sprinkle sesame seeds and green onion. 4. Flip when set (1 min). Spread hoisin and chili sauces. Add you tiao and cilantro. 5. Fold into quarters; serve immediately.
Mongolian Beef (Beijing Style) èå¤çè¶
[Beijing]
Ingredients: 500g flank steak (thinly sliced), 6 stalks green onion (5cm pieces), 6 dried red chilies, 3 cloves garlic | Sauce: 3 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp hoisin, 2 tsp sugar, 1 tbsp Shaoxing wine, 1 tsp cornstarch | Marinade: 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp baking soda
Method: 1. Marinate beef 20 min. Mix sauce separately. 2. High-heat wok with 3 tbsp oil. Fry beef 2 min until charred. Remove. 3. Fry garlic, chilies, and green onion 1 min. 4. Return beef; add sauce; toss 1 min.
HUNAN æ¹å¶
Chairman Mao's Red-Braised Pork æ¯æ°çº¢ç§è¶
[Hunan]
Ingredients: 1kg skin-on pork belly (4cm cubes), 3 tbsp soy sauce, 2 tbsp dark soy sauce, 3 tbsp Shaoxing wine, 2 tbsp rock sugar, 3 dried red chilies, 3 slices ginger, 2 star anise, 1 cinnamon stick, 2 stalks green onion, 300ml water | Note: Hunan version uses more chili than Shanghai version
Method: 1. Blanch pork in boiling water 5 min; drain and rinse. 2. Brown pork in dry wok until fat renders, 5 min. 3. Add rock sugar; caramelize. Add pork; coat. 4. Add chilies, ginger, spices, green onion; fry 1 min. 5. Add soy sauces, wine, water; bring to boil. 6. Braise covered 1 hour. Uncover; reduce 30 min until thick.
Steamed Fish Head with Chili åæ¤é±¼å¤´¶
[Hunan]
Ingredients: 1 large fish head (silver carp, split), 4 tbsp duo jiao (Hunan fermented chopped chilies), 3 cloves garlic (minced), 2 tsp ginger (minced), 2 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 2 stalks green onion, 3 tbsp hot vegetable oil
Method: 1. Score fish head flesh. Place on plate. 2. Mix duo jiao, garlic, ginger, soy sauce, sugar; spread over fish. 3. Steam over high 15 min. 4. Top with julienned green onion; pour hot oil over to sizzle.
Stir-Fried Smoked Pork ççè èçèè¶
[Hunan]
Ingredients: 300g Chinese smoked pork belly (larou, sliced), 200g garlic shoots or garlic greens (5cm pieces), 3 dried red chilies, 2 tbsp soy sauce, 1 tsp sugar, 1 tsp Shaoxing wine
Method: 1. Blanch smoked pork slices 2 min to reduce salt. Drain. 2. Fry pork in dry wok until edges curl and fat is transparent. 3. Add dried chilies; fry 30 sec. 4. Add garlic shoots; fry 2 min. 5. Season with soy sauce, sugar, wine; toss 1 min.
Hunan Cumin Lamb æ¹ååç¶ç¾è¶
[Hunan]
Ingredients: 400g lamb shoulder (thin slices), 2 tbsp cumin seeds, 2 tsp chili flakes, 1 tsp Sichuan peppercorn (ground), 4 cloves garlic (sliced), 1 onion (sliced), 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 2 stalks green onion, fresh cilantro
Method: 1. Marinate lamb with soy sauce and wine 20 min. 2. High-heat wok, smoking. Fry lamb 2 min until charred. Remove. 3. Fry onion and garlic 2 min. Add cumin seeds, chili flakes, Sichuan pepper; fry 30 sec. 4. Return lamb; toss with green onion and cilantro. Serve immediately.
FUJIAN ç¦å»º¶
Buddha Jumps Over the Wall ä½è·³å¢¶
[Fujian]
Ingredients: 200g pork belly (blanched, sliced), 200g chicken pieces, 100g abalone (canned or fresh), 100g sea cucumber (rehydrated), 100g shark fin (optional/substitute with thick glass noodles), 50g dried scallops (soaked), 8 quail eggs (boiled, peeled), 6 dried shiitake (soaked), 50g lotus seeds, 30g lily bulbs, 2 yam (cubed), 1L chicken stock, 100ml Shaoxing wine, 3 tbsp oyster sauce, 2 tbsp soy sauce, 3 slices ginger
Method: 1. Individually prepare each major ingredient: blanch meats, sear abalone briefly, rinse sea cucumber. 2. Layer in clay pot: meats at bottom, then seafood, then vegetables, then eggs. 3. Pour stock, wine, oyster sauce, soy sauce over. Add ginger. 4. Seal pot with dough or foil; steam or simmer on very low 3â4 hours. 5. Adjust seasoning; serve directly from pot.
Oyster Omelette èµä»ç ¶
[Fujian/Taiwan]
Ingredients (2 servings): 200g small fresh oysters (or shucked), 100g sweet potato starch, 50ml water, 3 eggs, 100g baby spinach or bok choy (blanched) | Sauce: 3 tbsp ketchup, 2 tbsp hoisin sauce, 1 tbsp sugar, 1 tsp chili sauce | 2 tbsp lard or oil
Method: 1. Mix starch with water into smooth slurry. 2. Heat lard in flat pan. Add oysters; sear briefly 30 sec. 3. Pour starch slurry over oysters; let set 1 min. Push to one side; crack eggs into cleared space. 4. Scramble eggs slightly; fold over oyster-starch mixture. 5. Cook until slightly crispy on bottom. Slide onto plate with blanched greens. 6. Drizzle sauce over top.
Popiah (Fresh Spring Rolls) è饼¶
[Fujian]
Ingredients (12 rolls): Wrappers: 12 thin popiah skins (or large rice paper, softened) | Filling: 500g jicama or turnip (julienned, stir-fried with garlic and soy sauce until soft), 200g bean sprouts (blanched), 2 eggs (scrambled), 100g prawns (cooked, shelled), 100g tofu (fried, sliced), lettuce leaves | Sauces: hoisin sauce, chili sauce, toasted sesame seeds, crushed peanuts, crispy shallots
Method: 1. Cook jicama in oil with garlic until very tender, 20 min. Season with soy sauce; cool. 2. Assemble: Lay skin flat; spread hoisin and chili sauce. Add lettuce, then filling ingredients. 3. Sprinkle peanuts, sesame, shallots. Roll tightly. 4. Serve immediately.
Fujian Fried Rice ç¦å»ºç饶
[Fujian]
Ingredients (2 servings): 400g cooked rice (cold), 100g shrimp, 100g squid (rings), 4 dried shiitake (soaked, diced), 2 eggs, 3 cloves garlic, 2 stalks green onion | Sauce: 200ml chicken stock, 2 tbsp oyster sauce, 1 tsp soy sauce, 1 tsp cornstarch | 3 tbsp oil
Method: 1. Fry rice in hot oil until grains separate. Set aside. 2. Fry garlic, shrimp, squid, mushrooms 3 min. Push aside; scramble eggs. 3. Add rice; mix everything. Season with soy sauce. 4. Make sauce: mix stock, oyster sauce, cornstarch; pour over. Toss until glossy. 5. Top with green onion.
YUNNAN äºå¶
Crossing-the-Bridge Noodles è¿æ¡¥ç±³çº¿¶
[Yunnan]
Ingredients (2 servings): Broth: 1.5L chicken stock (piping hot), 1 tbsp rendered lard | Raw ingredients added to hot broth: 100g chicken breast (paper-thin slices), 100g pork loin (paper-thin slices), 4 quail eggs | Cooked items: 200g rice noodles (blanched), 100g bean sprouts, bok choy | Garnish: green onion, cilantro, ginger, soy sauce
Method: 1. Heat stock to rolling boil; add lard to float as insulating layer. 2. Serve bowls of boiling broth at table. 3. Each diner slides raw meats into broth first (cook in residual heat 2â3 min), then quail eggs, then noodles and vegetables. 4. Season to taste with soy sauce and condiments.
Steam Pot Chicken æ±½é 鸡¶
[Yunnan]
Ingredients: 1 whole chicken (1.3kg, chopped into pieces), 20g ginseng (optional), 6 dried shiitake (soaked), 10 red dates, 3 slices ginger, 2 stalks green onion, 1 tsp salt, white pepper, 30ml Shaoxing wine
Method: 1. Blanch chicken pieces 3 min; drain. 2. Place in Yunnan steam pot (qiguo) or deep bowl: chicken, mushrooms, dates, ginseng, ginger, green onion. 3. Add wine and salt. Do NOT add water. 4. Place pot over pot of boiling water; steam 2â3 hours. The steam condenses inside and creates the broth. 5. Season and serve directly from pot.
Yunnan Mushroom Stir-Fry äºåéçèç¶
[Yunnan]
Ingredients: 400g mixed wild mushrooms (chanterelle, boletus, enoki), 4 cloves garlic (sliced), 2 red chilies, 2 tbsp butter, 1 tbsp soy sauce, 1 tsp Shaoxing wine, fresh cilantro, salt
Method: 1. Tear or slice mushrooms into large pieces. 2. Heat wok until very hot; add butter. Fry mushrooms without stirring 2 min to char slightly. 3. Toss; add garlic and chilies; fry 1 min. 4. Add soy sauce, wine; toss. Season with salt. 5. Garnish with cilantro.
Yunnan Cold Noodles å米线¶
[Yunnan]
Ingredients (2 servings): 300g rice noodles (cooked, cooled), 2 tbsp sesame paste (thinned), 2 tbsp soy sauce, 1 tbsp chili oil, 1 tbsp Chinkiang vinegar, 1 tsp sugar, 1 clove garlic (minced), cucumber (shredded), peanuts, fresh mint, cilantro
Method: 1. Cook rice noodles; rinse with cold water; drain. 2. Whisk sauce ingredients. 3. Toss noodles with sauce. Top with cucumber, peanuts, mint, cilantro.
FRIED RICE & NOODLES¶
Egg Fried Rice èç饶
[Pan-Chinese]
Ingredients (2 servings): 400g cold cooked rice (preferably day-old), 3 eggs (beaten), 3 stalks green onion (sliced), 2 tbsp soy sauce, 1 tsp sesame oil, 3 tbsp vegetable oil, salt, white pepper
Method: 1. Heat wok over highest heat until smoking. Add oil. 2. Add eggs; scramble until just set but still wet. Push to side. 3. Add rice; press flat against wok. Let sit 30 sec to toast, then stir. 4. Mix eggs into rice; fry 3 min, tossing constantly. 5. Add soy sauce, green onion; toss 30 sec. Drizzle sesame oil. Season with salt and white pepper.
Yangzhou Fried Rice æ¬å·ç饶
[Jiangsu]
Ingredients (2 servings): 400g cold cooked rice, 3 eggs (beaten), 100g shrimp (cooked, peeled), 80g char siu or ham (diced), 50g frozen peas (thawed), 50g corn, 2 stalks green onion, 2 tbsp soy sauce, 1 tsp sesame oil, 3 tbsp oil, salt, white pepper
Method: 1. Scramble eggs in hot oiled wok; set aside. 2. Fry shrimp and ham briefly; set aside. 3. Fry rice on high heat until grains separate, 3 min. 4. Return eggs, shrimp, ham, peas, corn; add soy sauce. 5. Toss 2 min. Top with green onion; drizzle sesame oil.
Pineapple Fried Rice è èç饶
[Regional/Thai-influenced South China]
Ingredients (2 servings): 400g cold cooked rice, 1/2 pineapple (hollowed, flesh diced), 100g shrimp, 2 eggs, 50g frozen peas, 50g diced carrot (blanched), 3 tbsp soy sauce, 1 tsp curry powder, 1 tsp sesame oil, 3 tbsp oil
Method: 1. Scramble eggs; remove. Fry shrimp briefly; remove. 2. Fry rice until toasted. Add curry powder; mix. 3. Add pineapple, peas, carrot; fry 2 min. Return eggs and shrimp. 4. Season with soy sauce and sesame oil. Serve in pineapple shell.
Chow Mein ç颶
[Cantonese]
Ingredients (2 servings): 200g fresh egg noodles, 200g chicken breast (sliced) or shrimp, 1 cup bean sprouts, 1 cup napa cabbage (shredded), 2 stalks green onion, 3 cloves garlic | Sauce: 2 tbsp oyster sauce, 2 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 100ml stock
Method: 1. Boil noodles 2 min; drain; rinse with cold water. Pan-fry in oil until crispy; set aside. 2. Stir-fry chicken or shrimp 3 min; remove. Fry garlic, cabbage, bean sprouts 2 min. 3. Return protein; add mixed sauce; toss. 4. Serve over crispy noodles (or toss together for soft style). Top with green onion.
Lo Mein æ颶
[Cantonese]
Ingredients (2 servings): 200g fresh egg noodles, 150g beef (thinly sliced, marinated in soy sauce and cornstarch), 1 cup bok choy, 1 cup mushrooms (sliced), 2 cloves garlic | Sauce: 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar
Method: 1. Cook noodles; drain; toss with 1 tsp sesame oil to prevent sticking. 2. Stir-fry beef briefly; remove. Fry garlic, mushrooms, bok choy 2 min. 3. Add noodles; pour sauce over. Toss to coat everything. 4. Return beef; toss 1 min.
Singapore Noodles ææ´²çç±³¶
[Hong Kong/Cantonese]
Ingredients (2 servings): 200g thin rice vermicelli (soaked 10 min), 150g shrimp, 150g char siu (sliced), 2 eggs (scrambled), 1 cup bean sprouts, 1 red bell pepper (julienned), 2 tbsp Madras curry powder, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp turmeric, 3 tbsp oil
Method: 1. Drain vermicelli. Mix sauce ingredients. 2. Scramble eggs; remove. Fry shrimp; remove. 3. High heat: fry curry powder and turmeric in oil 30 sec. Add bell pepper 1 min. 4. Add vermicelli; toss to coat with spice. Add sauce; toss. 5. Add bean sprouts, eggs, shrimp, char siu; toss 1 min.
Beef Chow Fun å¹²ççæ²³¶
[Cantonese]
Ingredients (2 servings): 400g fresh wide rice noodles (ho fun), 200g beef sirloin (thinly sliced), 100g bean sprouts, 4 stalks green onion | Beef marinade: 1 tbsp soy sauce, 1 tsp cornstarch, 1/2 tsp baking soda, 1 tsp sesame oil | Sauce: 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp oyster sauce, 1 tsp sugar | 4 tbsp oil (essential â use enough)
Method: 1. Marinate beef 20 min. Gently separate rice noodles. 2. High heat until wok smokes. Fry beef 1 min until just cooked; remove. 3. Add more oil; fry noodles without stirring 1 min to char. Toss; add sauce. 4. Return beef; add bean sprouts and green onion; toss 1 min. "Wok hei" (breath of the wok) is key.
SOUPS¶
Egg Drop Soup èè±æ±¤¶
[Pan-Chinese]
Ingredients (4 servings): 1L chicken stock, 3 eggs (beaten), 2 tbsp cornstarch + 4 tbsp water, 2 tsp soy sauce, 1 tsp sesame oil, 1 tsp ginger (grated), 2 stalks green onion (sliced), white pepper, salt
Method: 1. Bring stock to boil with ginger and soy sauce. 2. Stir in cornstarch slurry; simmer until slightly thickened. 3. Pour beaten eggs in a thin stream while stirring gently in circular motion. 4. Season with salt, white pepper, sesame oil. Garnish with green onion.
Hot and Sour Soup é ¸è¾£æ±¤¶
[Sichuan/Northern]
Ingredients (4 servings): 1L chicken stock, 200g firm tofu (julienned), 100g pork tenderloin (julienned), 50g dried wood-ear mushrooms (soaked, julienned), 3 dried shiitake (soaked, sliced), 50g bamboo shoot (julienned), 2 eggs (beaten), 3 tbsp Chinkiang vinegar, 2 tbsp soy sauce, 1 tbsp chili oil, 1 tsp white pepper, 3 tbsp cornstarch + 6 tbsp water, 1 tsp sesame oil, green onion, cilantro
Method: 1. Bring stock to boil. Add pork; cook 3 min. Add mushrooms, bamboo, tofu. 2. Stir in soy sauce, vinegar, white pepper, chili oil. 3. Add cornstarch slurry to thicken. 4. Drizzle eggs in thin stream, stirring gently. 5. Drizzle sesame oil; top with green onion and cilantro.
West Lake Beef Soup 西æ¹çèç¾¹¶
[Jiangsu/Hangzhou]
Ingredients (4 servings): 1L chicken stock, 200g ground beef, 4 egg whites, 2 tbsp cornstarch + 4 tbsp water, 2 tbsp soy sauce, 1 tsp Shaoxing wine, 1 tsp sesame oil, 1 tsp white pepper, cilantro, Chinkiang vinegar
Method: 1. Bring stock to boil. Add ground beef; break up. Simmer 5 min. 2. Add soy sauce, wine. Stir in cornstarch slurry. 3. Beat egg whites lightly; drizzle in slowly, stirring. 4. Season; drizzle sesame oil. Serve with splash of vinegar and cilantro.
Winter Melon Soup å¬ç汤¶
[Cantonese]
Ingredients (4 servings): 500g winter melon (peeled, cubed), 200g pork spare ribs (blanched), 50g dried shrimp (soaked), 2 dried dates (hongzao), 1L water, 3 slices ginger, salt
Method: 1. Combine all ingredients in pot. Bring to boil. 2. Simmer 45 min until melon is translucent and tender. 3. Season with salt. Garnish with green onion.
Tom Yum-Style Sour Fish Soup é ¸è鱼汤¶
[Sichuan variation]
Ingredients: 600g white fish fillets, 200g suan cai (sour pickled mustard greens), 3 slices ginger, 3 cloves garlic, 2 dried chilies, 1L stock, 2 tbsp soy sauce, 1 tsp white pepper, 1 tbsp Shaoxing wine, green onion
Method: 1. Rinse and chop suan cai. Fry in oil with ginger, garlic, chilies 3 min. 2. Add stock; boil 10 min. 3. Slice fish; add to soup. Simmer 5 min. Season. 4. Garnish with green onion.
MA LA XIANG GUO 麻辣é¦é¶
Ma La Xiang Guo (Dry Hot Pot) 麻辣é¦é¶
[Sichuan]
Ingredients: Choose 500g from: sliced pork belly, beef slices, shrimp, lotus root (sliced), potato (sliced), broccoli, baby bok choy, tofu skin, mushrooms, glass noodles | Base: 3 tbsp doubanjiang, 2 tbsp Sichuan peppercorns, 5 dried chilies, 4 cloves garlic, 2 tsp ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp sesame oil, 4 tbsp oil
Method: 1. Blanch harder vegetables (potato, lotus root) briefly. Deep-fry or blanch meats separately. 2. Fry doubanjiang, dried chilies, Sichuan peppercorns in oil 2 min. Add garlic and ginger. 3. Add all proteins and vegetables; toss to coat in oil. 4. Add soy sauce, oyster sauce, sugar; stir-fry on high 3â4 min until everything is coated and cooked. 5. Drizzle sesame oil. Serve without broth â this is a dry stir-fry, not a soup.
CONGEE VARIATIONS ç²¥¶
Fish and Ginger Congee é±¼çç²¥¶
[Cantonese]
Ingredients (4 servings): 200g jasmine rice, 1.8L fish or chicken stock, 300g white fish fillets (sliced), 4 slices ginger (julienned), 2 stalks green onion, 1 tsp sesame oil, white pepper, soy sauce, fried shallots, fresh cilantro
Method: 1. Cook congee (see Cantonese Congee base recipe) with fish stock. 2. When porridge is done, slide fish slices in; cook 2 min. 3. Ladle into bowls; top with ginger, green onion, sesame oil, white pepper, fried shallots.
Century Egg and Pork Congee ç®èç¦èç²¥¶
[Cantonese]
Ingredients (4 servings): 200g jasmine rice, 1.8L chicken stock, 200g pork tenderloin (sliced) | Marinade: 1 tsp soy sauce, 1 tsp cornstarch | 3 century eggs (quartered) | Toppings: ginger (julienned), green onion, sesame oil, white pepper, soy sauce, fried shallots
Method: 1. Marinate pork. Cook congee base with stock until broken down. 2. Add pork slices; stir in; cook 5 min. 3. Add century egg pieces; stir gently. 4. Season; serve with toppings.
Abalone Congee é²é±¼ç²¥¶
[Cantonese]
Ingredients (4 servings): 200g jasmine rice, 1.8L chicken or abalone stock, 4 small canned abalone (sliced), 50g dried scallops (soaked), ginger, sesame oil, white pepper, green onion
Method: 1. Simmer dried scallops in stock 20 min. Cook congee in this enriched stock. 2. Top finished congee with abalone slices, sesame oil, white pepper, green onion.
Sweet Red Bean Congee 红è±ç²¥¶
[Pan-Chinese]
Ingredients: 100g glutinous rice, 100g red beans (soaked overnight), 1.5L water, 80g rock sugar, 3 pieces dried tangerine peel
Method: 1. Drain red beans. Simmer with tangerine peel in water 1 hour until soft. 2. Add glutinous rice; cook 40 min until broken down. 3. Add rock sugar; stir until dissolved. Serve hot or chilled.
DUMPLINGS & BUNS¶
Jiaozi (Boiled Dumplings) 水饺¶
[Northern Chinese]
Ingredients (40 dumplings): Dough: 300g all-purpose flour, 150ml just-boiled water, pinch salt | Filling: 400g ground pork, 300g napa cabbage (salted 10 min, squeezed dry, minced), 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp Shaoxing wine, 1 tsp ginger (grated), 2 stalks green onion (minced), 1 tsp sugar, white pepper, 2 tbsp cold water | Dip: black Chinkiang vinegar, chili oil, soy sauce, ginger
Method: 1. Mix flour and water; knead until smooth; cover 30 min. 2. Salt cabbage; let sit 10 min; squeeze out as much water as possible. 3. Mix all filling ingredients; stir in one direction until sticky. 4. Roll dough into log; cut into 40 pieces; roll each into thin circle. 5. Place 1 tsp filling; fold and seal with 5â7 pleats. 6. Boil in large pot of salted water; stir to prevent sticking. Cook until float and continue 2 min. 7. Serve with dipping sauce.
Jiaozi (Pan-Fried / Potstickers) é è´´¶
[Northern Chinese]
Ingredients: Same as boiled dumplings above.
Method: 1. Prepare same dumplings as above. 2. Heat pan with 2 tbsp oil. Arrange dumplings flat-bottom down (do not crowd). 3. Fry undisturbed 2 min until golden. Add 100ml water; cover immediately. 4. Steam 6 min until water evaporated. Uncover; fry 1 min until crispy again. 5. Invert onto plate or slide out. Serve with dipping sauce.
Jiaozi (Steamed Dumplings) è¸é¥º¶
[Northern Chinese]
Ingredients: Same as boiled dumplings above.
Method: 1. Prepare same dumplings. 2. Brush bamboo steamer with oil. Place dumplings; leave space between. 3. Steam over high heat 12 min.
Bao Zi (Steamed Buns) å å¶
[Pan-Chinese]
Ingredients (16 buns): Dough: 300g all-purpose flour, 150ml warm water, 5g instant yeast, 30g sugar, 1 tbsp vegetable oil, 1/4 tsp baking powder | Filling: 300g ground pork, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, 3 stalks green onion (minced), 1 tsp ginger (grated)
Method: 1. Mix dough; knead 10 min until smooth. Prove 1 hour until doubled. 2. Mix filling. 3. Punch down dough; divide into 16 pieces. Roll each into 12cm circle. 4. Place 1.5 tbsp filling; gather edges; pleat 12 times; twist to close. 5. Place on parchment squares; prove 20 min. 6. Steam over high 15 min. Turn off heat; rest 5 min before opening lid.
Char Siu Bao åç§å¶
[Cantonese]
Ingredients (12 buns): Dough: same as Bao Zi | Filling: 300g char siu (diced), 2 tbsp oyster sauce, 1 tbsp hoisin, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp cornstarch + 2 tbsp water (make sauce, cool)
Method: 1. Make char siu filling sauce; toss with diced char siu. Chill. 2. Prepare dough as Bao Zi. 3. Fill and pleat. For baked version: brush with egg wash; bake at 180°C 18 min. 4. For steamed: follow Bao Zi steaming method.
Sheng Jian Bao çç å¶
[Shanghai]
Ingredients (16 buns): Same dough as Bao Zi | Filling: same as Xiaolongbao (pork + aspic for soup effect) | Topping: 2 tbsp sesame seeds, 2 tbsp green onion, oil for frying
Method: 1. Prepare filling with aspic. Make dough; prove. 2. Form buns as Bao Zi. Prove 15 min. 3. Heat flat pan; coat with 2 tbsp oil. Place buns packed closely. 4. Fry on medium until bottoms golden, 3 min. Add 150ml water; cover. Steam 8 min. 5. Uncover; fry until water evaporated and bottom extra crispy. 6. Sprinkle sesame and green onion. Flip onto plate.
Scallion Pancake è±æ²¹é¥¼¶
[Northern/Shanghai]
Ingredients (4 pancakes): 300g all-purpose flour, 180ml boiling water, 1 tsp salt, 3 tbsp sesame oil, 3 stalks green onion (minced), 1 tsp salt for filling, oil for frying
Method: 1. Mix flour and boiling water; knead to smooth dough; rest 20 min. 2. Divide into 4. Roll each into thin rectangle; brush with sesame oil; sprinkle salt and green onion. 3. Roll up like a log; coil; flatten with palm; roll flat again (6mm thick). 4. Fry in oiled pan medium-low 3 min per side until golden and layered.
Baozi Flower Rolls è±å·¶
[Northern Chinese]
Ingredients (16 rolls): Same dough as Bao Zi | Filling: 2 tbsp sesame oil, 1 tsp salt, 1 tsp five-spice powder, 3 stalks green onion (minced)
Method: 1. Make and prove dough. Roll into large rectangle; brush with sesame oil. 2. Sprinkle filling mix. Roll into log; cut into 3cm pieces. 3. Stack 2 pieces; press chopstick through center lengthwise; pull ends to twist. 4. Prove 20 min. Steam 12 min.
SPRING ROLLS¶
Cantonese Spring Rolls æ¥å·¶
[Cantonese]
Ingredients (20 rolls): 20 spring roll wrappers | Filling: 200g ground pork, 200g cabbage (shredded), 100g bean sprouts, 100g shiitake (sliced), 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 2 tsp cornstarch, 3 cloves garlic, 1 tsp ginger | Seal: 2 tbsp flour + 2 tbsp water (paste) | Oil for deep-frying
Method: 1. Stir-fry pork until cooked. Add garlic, ginger, vegetables; fry 3 min. Season. Add cornstarch; toss. Cool completely. 2. Place 2 tbsp filling diagonally on wrapper corner. Roll once; fold in sides; roll up. Seal with flour paste. 3. Deep-fry at 175°C until golden, 3â4 min. Drain.
Fresh Vietnamese-Style Spring Rolls é²æ¥å·¶
[Regional fusion]
Ingredients (12 rolls): 12 rice paper wrappers, 200g shrimp (cooked, halved), 100g glass noodles (soaked, drained), lettuce, mint, cilantro, cucumber (julienned), avocado (sliced) | Dip: 3 tbsp hoisin, 1 tbsp peanut butter, 1 tbsp lime juice, 1 tsp chili sauce, warm water to thin
Method: 1. Soak each rice paper in warm water 30 sec until pliable. 2. Layer ingredients; roll tightly. 3. Serve with dipping sauce.
SWEET DISHES & DESSERTS¶
Mooncakes (Traditional Cantonese) æ饼¶
[Cantonese]
Ingredients (12 mooncakes): Pastry: 300g all-purpose flour, 200g golden syrup, 80g vegetable oil, 1 tsp alkaline water (lye water) | Filling: 500g lotus seed paste (store-bought or homemade), 100g melon seeds, 12 salted egg yolks (soaked in wine, baked 10 min at 150°C)
Method: 1. Mix syrup, oil, alkaline water. Add flour; mix to dough. Chill 1 hour. 2. Divide dough into 12 (30g each). Divide lotus paste into 12 portions; wrap each around 1 egg yolk. 3. Flatten dough; wrap around filling ball. Seal smoothly. 4. Press into mooncake mold; unmold onto baking sheet. 5. Bake at 180°C 10 min. Brush with egg wash (1 egg yolk + 1 tsp water). Bake 15 min more until golden. 6. Rest 2â3 days before eating; skin softens.
Snow Skin Mooncakes å°ç®æ饼¶
[Cantonese â modern]
Ingredients (12 mooncakes): Skin: 100g glutinous rice flour, 100g rice flour, 50g wheat starch, 60g icing sugar, 300ml full-fat milk, 50ml vegetable oil | Filling: 400g lotus paste or red bean paste | Cooked glutinous rice flour (fried in dry pan) for dusting
Method: 1. Mix skin ingredients; steam in flat dish 25 min. Cool; knead until smooth. 2. Chill dough and filling. Divide both into 12 portions. 3. Flatten skin; wrap around filling. Press into mold dusted with cooked flour. 4. Refrigerate until firm, at least 2 hours.
Tangyuan 汤å¶
[Pan-Chinese]
Ingredients (24 balls): Dough: 300g glutinous rice flour, 240ml warm water | Filling: 100g black sesame paste (mix ground black sesame, sugar, butter) or red bean paste | Syrup: 1L water, 2 tbsp rock sugar, 3 slices ginger, dried osmanthus
Method: 1. Mix flour and water; knead to pliable dough. Rest 10 min. 2. Divide dough and filling into 24 portions. Flatten dough; wrap filling; seal into ball. 3. Bring large pot of water to boil. Add tangyuan; cook until floating + 2 min. 4. Serve in sweet ginger syrup.
Douhua è±è± (Silken Tofu Pudding)¶
[Pan-Chinese]
Ingredients (4 servings): 1L fresh soy milk, 2 tsp gypsum powder (calcium sulfate) or 1.5 tsp GDL | Savory toppings (northern style): soy sauce, chili oil, sesame paste, pickled vegetables | Sweet toppings (southern style): ginger syrup, coconut milk, mango, grass jelly
Method: 1. Heat soy milk to 80°C. Dissolve gypsum in 3 tbsp water; pour into bowl. 2. Pour hot soy milk over gypsum from height (aeration helps). Do not stir. 3. Cover; rest undisturbed 15 min until set. 4. Scoop gently into bowls with large spoon. Add toppings.
Red Bean Soup 红è±æ²¶
[Cantonese]
Ingredients: 300g red beans (soaked overnight), 2L water, 100g rock sugar, 3 pieces dried tangerine peel, 2 pieces dried lotus seed
Method: 1. Drain beans; combine with fresh water and tangerine peel in pot. 2. Bring to boil; simmer 90 min until beans are completely soft. 3. Add rock sugar; stir until dissolved. 4. Serve hot or chilled. Can blend half for creamier texture.
Sesame Balls ç å (Jian Dui)¶
[Cantonese]
Ingredients (20 balls): 250g glutinous rice flour, 60g sugar, 180ml warm water, 200g red bean paste (filling), 100g sesame seeds (for coating), oil for deep-frying
Method: 1. Mix flour, sugar, water to pliable dough. 2. Divide into 20 pieces. Flatten; fill with 1 tsp red bean paste; seal. 3. Roll in water, then coat with sesame seeds. 4. Deep-fry at 160°C, turning frequently, until sesame is golden and ball is puffed, 8 min. Press gently against wok walls to expand.
Nian Gao (Sticky Rice Cake) 年糶
[Pan-Chinese]
Ingredients: 300g glutinous rice flour, 200g brown sugar, 250ml water, 2 tbsp vegetable oil | For frying later: egg, oil
Method: 1. Dissolve brown sugar in warm water. Cool. 2. Mix with glutinous rice flour and oil until smooth. 3. Pour into oiled pan (20x20cm). Steam 45 min until set. 4. Cool completely; refrigerate overnight. 5. Slice; dip in beaten egg; pan-fry in oil until golden on both sides.
Eight Treasure Rice å «å®é¥¶
[Pan-Chinese]
Ingredients: 300g glutinous rice (cooked with sugar and lard), 200g red bean paste, assorted toppings: lotus seeds, red dates, longan, raisins, candied fruits, dried cranberries | Syrup: 2 tbsp sugar + 100ml water + 1 tsp cornstarch, heated
Method: 1. Mix cooked glutinous rice with 2 tbsp sugar and 1 tbsp lard. 2. Grease bowl; arrange fruit/nuts decoratively on bottom. Press layer of rice, then bean paste, then more rice. 3. Steam 20 min. Invert onto plate. 4. Pour sugar syrup glaze over.
Almond Tofu (Annin Dofu) æä»è±è ¶
[Beijing/Cantonese]
Ingredients: 15g agar-agar powder, 600ml full-fat milk, 200ml water, 3 tbsp sugar, 1 tsp almond extract | Serve with: canned fruit cocktail or fresh fruit, light syrup
Method: 1. Dissolve agar in water; heat until fully melted. Add milk and sugar; heat until sugar dissolves. Do not boil. 2. Stir in almond extract. Pour into flat dish. 3. Refrigerate 2 hours until set. Cut into cubes. 4. Serve in bowls with fruit and syrup.
ADDITIONAL SICHUAN¶
Sichuan Pork Wontons in Chili Oil 红油ææ¶
[Sichuan]
Ingredients (30 wontons): Filling: 300g ground pork, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp ginger, 1 tsp Shaoxing wine, white pepper | 30 wonton wrappers | Sauce: 3 tbsp chili oil, 2 tbsp soy sauce, 1 tsp Chinkiang vinegar, 1 tsp sugar, 1 tsp Sichuan peppercorn oil, sesame seeds, green onion
Method: 1. Make wontons as standard method; boil 4â5 min. 2. Mix sauce in bowl; add drained wontons; toss. 3. Garnish with sesame and green onion.
Sichuan Cucumber Salad åå·æé»ç¶
[Sichuan]
Ingredients: 2 cucumbers (smashed, cut into chunks), 3 cloves garlic (minced), 1 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tsp sugar, 1 tbsp chili oil, 1 tsp sesame oil, 1 tsp Sichuan peppercorn oil, salt
Method: 1. Smash cucumbers with flat knife; cut into bite pieces. Salt 10 min; squeeze out liquid. 2. Mix dressing. Toss with cucumber and garlic. 3. Serve immediately.
Sichuan Numbing Beef Noodle Soup 红汤çè颶
[Sichuan]
Ingredients (2 servings): 200g thick wheat noodles, 400g beef brisket (braised until tender, sliced) | Broth: beef braising liquid + 1L beef stock, 2 tbsp doubanjiang, 2 tbsp soy sauce, 1 tsp Sichuan peppercorn (ground), 2 star anise, 1 tbsp chili oil | Toppings: bok choy, green onion, chili flakes, sesame oil
Method: 1. Simmer broth with doubanjiang, spices 20 min; strain. 2. Cook noodles; place in bowls. Add beef slices. 3. Ladle hot broth over. Add toppings.
ADDITIONAL CANTONESE¶
Steamed Egg Custard è¸æ°´è¶
[Cantonese]
Ingredients (2 servings): 3 eggs, 300ml warm chicken stock (or water), 1 tsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt | Topping: soy sauce, sesame oil, green onion, tiny drop of chili oil
Method: 1. Beat eggs gently (no bubbles). Mix with warm (not hot) stock; strain through sieve. 2. Pour into shallow dish. Skim off any foam. 3. Steam on low heat (small flame, lid slightly ajar) 12â15 min until just set with slight wobble. 4. Drizzle soy sauce and sesame oil; garnish with green onion.
White Cut Chicken ç½å鸡¶
[Cantonese]
Ingredients: 1 whole chicken (1.5kg), 3 stalks green onion, 5 slices ginger | Dip: 3 stalks green onion (minced), 3 tbsp ginger (minced), 1 tsp salt, 1 tsp sugar, 6 tbsp hot neutral oil
Method: 1. Bring large pot of water to boil with green onion and ginger. Add chicken breast-down. 2. Return to boil; turn off heat; cover. Let sit 30 min. Repeat once more. 3. Test: juices run clear at thickest part. Transfer to ice bath 10 min. 4. Pat dry; rub with sesame oil for sheen. Chop and serve. 5. Make dipping sauce: pour hot oil over ginger-onion-salt mixture; add sugar.
Stir-Fried Beef with Broccoli 西èè±ççè¶
[Cantonese]
Ingredients: 400g beef sirloin (sliced thin), 300g broccoli (florets, blanched), 4 cloves garlic (sliced), 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp cornstarch + 3 tbsp water, 1 tsp sesame oil, 3 tbsp oil | Marinade: 1 tbsp soy sauce, 1 tsp cornstarch, 1/2 tsp baking soda
Method: 1. Marinate beef 20 min. Mix sauce. 2. High-heat wok. Sear beef 1 min; remove. 3. Fry garlic; add broccoli; toss 1 min. Return beef. 4. Add sauce; toss until glossy. Drizzle sesame oil.
Cantonese Roast Pork Belly (Siu Yuk) ç§è ©¶
[Cantonese]
Ingredients: 1kg pork belly (skin-on, scored deeply) | Dry rub (meat side): 1 tbsp five-spice, 1 tbsp salt, 1 tsp sugar, 1 tbsp Shaoxing wine, 3 cloves garlic (minced) | Skin: 1 tsp vinegar + 1 tsp salt
Method: 1. Score skin at 1cm intervals; score meat side diagonally. Rub wine and garlic into meat. 2. Salt and vinegar on skin. Refrigerate uncovered overnight (skin must dry). 3. Preheat to 250°C. Place pork skin-up on rack. Roast 25 min until skin blisters and crackles. 4. Reduce to 200°C; roast 20 min. Rest 10 min; chop.
Cantonese Congee with Pork and Preserved Egg (variation)¶
See Century Egg and Pork Congee above.
ADDITIONAL BEIJING/NORTHERN¶
Red Bean Paste Pancakes è±æ²é 饼¶
[Northern]
Ingredients (8 pancakes): 200g all-purpose flour, 150ml warm water, 1 tsp yeast, 1 tbsp sugar, 200g red bean paste
Method: 1. Mix dough; prove 1 hour. Divide into 8. 2. Flatten each; add 1 tbsp red bean paste; seal; flatten to disk. 3. Pan-fry on medium in oiled pan 3 min per side until golden.
Bing Tang Hu Lu (Candied Hawthorn) å°ç³è«è¦¶
[Beijing]
Ingredients: 20 hawthorn berries (or strawberries), 200g sugar, 100ml water
Method: 1. Skewer hawthorns on bamboo sticks (3â5 per stick). Dry thoroughly. 2. Boil sugar and water without stirring until golden (150°C hard crack). 3. Dip skewers in sugar; place on oiled surface. Harden 2 min.
Donkey Rolls (Lü Da Gun) é©´æ滶
[Beijing]
Ingredients: 300g glutinous rice flour, 250ml water, 200g red bean paste | Coating: toasted soy flour (kinako)
Method: 1. Mix glutinous rice flour with water; steam 25 min. Cool. 2. Coat work surface with soy flour. Spread rice cake thin. 3. Spread bean paste; roll up. Cut into 3cm pieces. 4. Roll in soy flour to coat.
ADDITIONAL SHANGHAINESE¶
Pan-Fried Wontons é è´´é¦é¥¨¶
[Shanghai]
Ingredients: Same filling as wonton soup. Extra-thin wrappers.
Method: Same as potsticker method â pan-fry then steam.
Drunken Hairy Crab é蹶
[Shanghai]
Ingredients: 4 hairy crabs (live or fresh), 500ml Shaoxing wine, 200ml soy sauce, 2 tbsp salt, 3 tbsp sugar, 5 slices ginger, 2 star anise
Method: 1. Mix brine; bring to boil; cool completely. 2. Clean crabs thoroughly. Submerge in brine; refrigerate 3â5 days. 3. Serve cold and raw. Not suitable if food safety is a concern.
Shanghai Mixed Cold Appetizer ä»é¦å·è¶
[Shanghai]
Ingredients: 200g smoked fish (çé±¼), 200g soy-marinated beef shank (åç), 100g edamame (blanched), 100g agar jelly strips (åç²), blanched spinach with sesame oil and garlic
Method: 1. Prepare each component separately. 2. Arrange on platter. Drizzle any excess sauces. Serve cold as starter.
ADDITIONAL REGIONAL¶
Xinjiang Cumin Lamb Skewers æ°çç¾è串¶
[Xinjiang]
Ingredients: 500g lamb shoulder (2cm cubes), 3 tbsp cumin seeds, 2 tsp chili flakes, 1 tsp salt, 1 tsp Sichuan peppercorn, 1 tbsp vegetable oil
Method: 1. Toss lamb with oil and half the spices; marinate 30 min. 2. Thread onto metal skewers. 3. Grill over hot charcoal 8â10 min, turning. Sprinkle remaining spices halfway through.
Hainanese Chicken Rice æµ·å鸡饶
[Hainan]
Ingredients: 1 whole chicken (1.5kg), 5 slices ginger, 3 stalks green onion | Rice: 2 cups jasmine rice (washed), 2 tbsp sesame oil, 4 shallots (minced), 3 cloves garlic (minced), 600ml chicken poaching stock | Ginger-scallion sauce: 6 stalks green onion (minced), 2 tbsp ginger (minced), 1 tsp salt, 1 tsp sugar, 4 tbsp hot oil | Chili sauce: 5 red chilies, 3 cloves garlic, 1 tsp ginger, 2 tbsp lime juice, 1 tsp sugar, salt
Method: 1. Bring large pot of salted water to boil with ginger and green onion. Poach chicken 30â35 min at bare simmer. Transfer to ice bath 10 min. 2. Reserve 600ml poaching stock. Fry shallots and garlic in sesame oil; add rice; fry 2 min. Add stock; cook until absorbed. Fluff. 3. Blend chili sauce ingredients. 4. Chop chicken; brush with soy sauce and sesame oil. Serve over rice with both sauces, cucumber, and dark soy sauce.
Char Kway Teow (Malaysian-Cantonese) ç粿桶
[Cantonese/Malaysian]
Ingredients (2 servings): 400g flat rice noodles, 150g shrimp, 100g Chinese sausage (sliced), 100g bean sprouts, 2 eggs, 3 cloves garlic, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp chili paste (sambal), 3 tbsp lard or oil
Method: 1. High-heat wok until smoking. Fry garlic in lard 30 sec. 2. Add sausage, shrimp; fry 1 min. 3. Add noodles; press flat to char 1 min. Add sauces and sambal; toss. 4. Push to side; scramble eggs. Mix through with bean sprouts. 5. Serve immediately.
Zongzi (Sticky Rice Dumplings) ç²½å¶
[Pan-Chinese]
Ingredients (12 large dumplings): 500g glutinous rice (soaked overnight), 200g pork belly (marinated: 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp five-spice, 1 tsp salt), 12 salted egg yolks (optional), 12 dried shiitake (soaked), 50g dried shrimp, 24+ dried bamboo leaves (soaked), kitchen twine
Method: 1. Drain rice; mix with 2 tbsp soy sauce, 1 tbsp oyster sauce. 2. Fold 2 bamboo leaves into cone. Fill with rice, pork, egg yolk, mushroom, shrimp, more rice. 3. Fold leaf over to seal; tie with twine tightly. 4. Boil 2â3 hours (or pressure cook 1 hour). Unwrap to serve.
Wonton Noodle Soup äºå颶
[Cantonese]
Ingredients: Wontons (see Wonton Soup recipe), 200g thin egg noodles (blanched), 1L clear chicken stock, bok choy, green onion, sesame oil, white pepper, soy sauce, chili oil
Method: 1. Cook wontons in separate pot of water; drain. 2. Heat chicken stock; season. 3. Place noodles in bowl; add wontons and bok choy. Pour hot broth over. Garnish.
Cantonese Beef Ball Noodle Soup ç丸汤颶
[Cantonese]
Ingredients (2 servings): 400g fresh beef balls (store-bought), 200g flat rice noodles (blanched), 1L beef stock, bok choy, green onion | Dip: hoisin, chili sauce
Method: 1. Simmer beef balls in stock 8 min. 2. Add noodles and bok choy last 2 min. 3. Ladle into bowls; garnish with green onion, white pepper, sesame oil.
Char Siu Fried Rice åç§ç饶
[Cantonese]
Ingredients (2 servings): 400g cold cooked rice, 200g char siu (diced), 3 eggs (beaten), 1 cup frozen peas, 3 stalks green onion, 2 tbsp soy sauce, 1 tsp sesame oil, 3 tbsp oil
Method: 1. Scramble eggs in hot oiled wok; push aside. 2. Add rice; press and fry until grains separate. 3. Add char siu and peas; toss. Add eggs and soy sauce; mix. 4. Top with green onion; drizzle sesame oil.
Tea Eggs è¶å¶è¶
[Pan-Chinese]
Ingredients: 12 eggs, 3 tbsp soy sauce, 2 tbsp dark soy sauce, 2 tsp salt, 3 black tea bags, 2 star anise, 1 cinnamon stick, 1 tsp five-spice
Method: 1. Hard-boil eggs 8 min. Cool; crack shells all over with spoon (do not peel). 2. Simmer all other ingredients with 1L water 10 min. Add cracked eggs; simmer 1 hour. 3. Cool eggs in liquid; refrigerate overnight. 4. Peel to reveal marbled pattern.
Mapo Doufu Variation (Vegetarian) ç´ éº»å©è±è ¶
[Sichuan]
Ingredients: 400g soft tofu, 1 cup shiitake (diced), 2 tbsp doubanjiang, 1 tbsp fermented black beans, 4 cloves garlic, 1 cup vegetable stock, 2 tsp Sichuan peppercorn (ground), 2 tsp cornstarch + water, chili oil, green onion
Method: Follow Mapo Tofu recipe; substitute mushrooms for pork and vegetable stock for chicken stock.
Tofu Skin Rolls (Yuba) è ç®å·¶
[Pan-Chinese]
Ingredients: 6 sheets dried tofu skin (rehydrated), 200g ground pork, 50g carrot (minced), 50g water chestnuts (minced), 2 tbsp soy sauce, 1 tsp sesame oil, salt, oil for frying | Sauce: 2 tbsp oyster sauce, 100ml stock, 1 tsp cornstarch
Method: 1. Mix pork filling with vegetables and seasonings. 2. Place filling on tofu skin; roll up; secure with toothpick. 3. Pan-fry until golden; add sauce; simmer 5 min until cooked through.
Guilin Rice Noodles æ¡æ米粶
[Guangxi]
Ingredients (2 servings): 300g rice noodles, 1L pork bone broth (seasoned with soy sauce, star anise, ginger), 200g braised pork (sliced), fried peanuts, pickled vegetables, fried shallots, fresh bean sprouts, green onion, chili oil
Method: 1. Cook rice noodles 3 min; drain; rinse. 2. Blanch bean sprouts. 3. Place noodles in bowls; ladle hot broth. Add pork slices and toppings.
Ma Po Mian (Sichuan Spicy Noodles) 麻å©é¢¶
[Sichuan]
Ingredients: 300g wheat noodles, Mapo sauce (see Mapo Tofu recipe without tofu), green onion, Sichuan peppercorn oil, sesame oil
Method: 1. Cook noodles; drain. 2. Prepare mapo sauce (pork + doubanjiang base). 3. Toss noodles in sauce. Drizzle Sichuan peppercorn oil and sesame oil. Top with green onion.
Beef Noodle Soup (Taiwanese-Mainland) çè颶
[Northern/Taiwanese]
Ingredients (4 servings): 800g beef shank (cut into chunks), 1.5L water, 4 tbsp soy sauce, 2 tbsp dark soy sauce, 3 tbsp doubanjiang, 3 tbsp rice wine, 3 star anise, 1 cinnamon stick, 2 dried chilies, 6 cloves garlic, 4 slices ginger, 2 tbsp sugar | 400g thick wheat noodles, bok choy, green onion, pickled mustard greens
Method: 1. Brown beef in oil. Add garlic, ginger, doubanjiang; fry 2 min. 2. Add all liquids and spices; bring to boil. Skim foam. 3. Simmer 2 hours until beef tender. 4. Cook noodles; serve in bowls with beef and broth. Add bok choy and toppings.
Scrambled Eggs with Tomatoes çªèç鸡è¶
[Pan-Chinese]
Ingredients (2 servings): 4 eggs, 3 medium tomatoes (cut into wedges), 3 cloves garlic (sliced), 1 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, salt, white pepper, 3 tbsp oil
Method: 1. Beat eggs with pinch of salt. Scramble in 2 tbsp oil until half-set; remove. 2. Fry garlic in remaining oil. Add tomatoes; cook until softened, 3 min. 3. Return eggs; add soy sauce, sugar, white pepper; toss gently 1 min. 4. Drizzle sesame oil.
Stir-Fried Water Spinach with Fermented Tofu è ä¹³ç空å¿è¶
[Cantonese]
Ingredients: 500g water spinach (kangkong), 2 cubes fermented white tofu (nanru), 5 cloves garlic (minced), 2 dried chilies, 1 tsp Shaoxing wine, 3 tbsp oil
Method: 1. Mash fermented tofu with 1 tbsp water. 2. High-heat wok. Fry garlic and chilies 30 sec. Add tofu paste; fry 30 sec. 3. Add water spinach; fry 2 min until wilted but still bright green. Add wine; toss.
Longevity Noodles é¿å¯¿é¢¶
[Pan-Chinese]
Ingredients (2 servings): 200g long wheat noodles (uncut), 1L chicken broth, 2 eggs (soft-boiled, halved), 4 slices char siu or braised pork, bok choy, mushrooms, green onion, soy sauce, sesame oil
Method: 1. Cook noodles carefully â keep unbroken (symbolism). Drain. 2. Place in bowls; ladle hot broth. 3. Arrange toppings decoratively. Season to taste.
Kung Pao Shrimp 宫ä¿è¾ä»¶
[Sichuan variation]
Ingredients: 400g shrimp (peeled, deveined), 60g peanuts, 8 dried chilies, 1 tbsp Sichuan peppercorns, 3 cloves garlic, same sauce as Kung Pao Chicken
Method: Follow Kung Pao Chicken, substituting shrimp (cook only 2 min total to avoid toughening).
Steamed Pork with Rice Flour ç²è¸è¶
[Hunan/Sichuan]
Ingredients: 500g pork belly (thin slices), 100g coarse rice flour (stir-toasted in dry pan), 3 tbsp doubanjiang, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp five-spice, 1 tsp sesame oil, 4 slices ginger
Method: 1. Mix doubanjiang, soy sauces, wine, sugar, five-spice, sesame oil, ginger; coat pork. Marinate 30 min. 2. Add rice flour; toss until each piece evenly coated. 3. Arrange in bowl skin-down; steam 1 hour. 4. Invert onto plate; serve.
Soy Sauce Chicken è±æ²¹é¸¡¶
[Cantonese]
Ingredients: 1 whole chicken (1.5kg) or 4 bone-in thighs | Sauce: 200ml soy sauce, 100ml dark soy sauce, 100ml Shaoxing wine, 50ml sesame oil, 100g rock sugar, 4 star anise, 2 cinnamon sticks, 500ml water | Green onion and ginger for garnish
Method: 1. Bring sauce to boil. Add chicken; submerge. 2. Simmer on low 30 min; turn over; cook 20 min more. 3. Remove; brush with sesame oil for sheen. Cool; chop. 4. Serve with reduced sauce as dip.
Cold Sesame Noodles è麻å颶
[Pan-Chinese]
Ingredients (2 servings): 200g thin wheat noodles (cooked, cooled with cold water), 4 tbsp sesame paste (or peanut butter), 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tbsp chili oil, 1 tsp sugar, 1 tsp sesame oil, 4 tbsp warm water, cucumber (julienned), sesame seeds, green onion
Method: 1. Whisk sesame paste with warm water gradually; add remaining sauce ingredients. 2. Toss noodles with sauce. 3. Top with cucumber, sesame seeds, green onion, extra chili oil.
Claypot Lion's Head ç é ç®å头¶
[Jiangsu variation]
Ingredients: Same as Lion's Head Meatballs; substitute pork-only version without water chestnuts for chunkier texture; use bean thread noodles instead of napa cabbage to line pot.
Method: Follow Lion's Head recipe with glass noodles; extend braising to 1 hour.
Ants Climbing a Tree èèä¸æ ¶
[Sichuan]
Ingredients: 150g ground pork, 200g glass noodles (soaked), 2 tbsp doubanjiang, 3 cloves garlic, 1 tsp ginger, 1 tbsp soy sauce, 1 tsp sugar, 300ml stock, 1 tbsp chili oil, green onion
Method: 1. Soak glass noodles until soft. 2. Fry doubanjiang in oil 1 min. Add garlic, ginger, pork; cook 3 min. 3. Add stock; bring to boil. Add glass noodles; simmer 5 min until liquid absorbed. 4. Season with soy sauce, sugar, chili oil. Top with green onion.
Smashed Cucumber Salad (Cold) åææé»ç¶
[Pan-Chinese]
Ingredients: 3 cucumbers, 3 cloves garlic (minced), 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp Chinkiang vinegar, 1 tsp chili oil, 1 tsp sugar, toasted sesame seeds
Method: 1. Smash cucumbers with knife; pull apart into chunks. Salt 15 min; squeeze out water. 2. Mix dressing; toss with cucumber. Garnish with sesame seeds.
Lotus Root Stir-Fry çèç¶
[Pan-Chinese]
Ingredients: 400g lotus root (peeled, thinly sliced, soaked in acidulated water), 3 cloves garlic, 2 red chilies, 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tsp sugar, 1 tsp sesame oil, 2 tbsp oil
Method: 1. Blanch lotus root 1 min; drain. 2. Fry garlic and chilies in oil 30 sec. Add lotus root; fry 3 min. 3. Add soy sauce, vinegar, sugar; toss 1 min. Drizzle sesame oil.
Red Bean Bao 红è±å¶
[Pan-Chinese]
Ingredients: Same dough as Bao Zi, filled with red bean paste (store-bought or homemade from simmered adzuki beans mashed with sugar and oil).
Method: Follow Bao Zi method. Steam 12 min.
Taro Balls in Syrup èå¶
[Taiwanese/Fujian]
Ingredients: 200g taro (steamed, mashed), 150g sweet potato starch, 3 tbsp sugar | Syrup: brown sugar syrup | Serve with: grass jelly, crushed ice or shaved ice
Method: 1. Mix taro, starch, sugar; knead to dough. Roll into logs; cut small pieces. 2. Boil until floating + 2 min. Drain; rinse with cold water. 3. Serve in sweet syrup or over shaved ice.
Black Sesame Tang Yuan (variation)¶
See main Tangyuan recipe â black sesame is the standard filling.
White Rabbit Candy Ice Cream 大ç½å å°æ·æ·¶
[Pan-Chinese â Dessert Inspiration]
Ingredients: 500ml heavy cream, 200ml whole milk, 100g White Rabbit candies (unwrapped), 3 egg yolks, 60g sugar
Method: 1. Melt candies in warm milk. Cool. 2. Beat yolks and sugar; temper with warm milk mixture. 3. Heat until thickened (82°C). Cool; add cream. 4. Churn in ice cream maker; freeze.
Glutinous Rice Stuffed Lotus Root 糯米è¶
[Jiangsu/Shanghai]
Ingredients: 2 sections fresh lotus root (10cm each), 200g glutinous rice (soaked 4 hours), 3 tbsp brown sugar, 2 tbsp honey
Method: 1. Drain glutinous rice; season with pinch of salt. 2. Cut one end of lotus root; pack rice into every hole tightly. Replace cap; secure with toothpick. 3. Cover with water and brown sugar; bring to boil. Simmer 1.5 hours until lotus is tender. 4. Cool; slice into 1cm rounds. Drizzle with honey and reduced cooking syrup.
End of Collection â 200+ recipes across all regions.