Recipes by Region

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Sichuan Ma La Soup Base (麻辣鍋底)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Fujian Spring Roll (福建潤餅)
Red Cooked Pork II (紅燒肉)
Red Cooked Pork (紅燒肉)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Chili Oil Wonton (紅油抄手)
Fried Milk Custard (脆炸牛奶)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Sichuan Fermented Pickles (四川泡菜)
Vegetarian Shark Fin Soup (素魚翅羮)
Crispy Fried Oysters (酥炸生蠔)
Beet Puffs (甜菜絲餅)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Oyster Omelet (海蠣煎)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Red Bean Paste Meringue Dumpling (高力豆沙)
Savory Pork Mooncake (鮮肉月餅)
Steam Clay Pot Chicken Soup (汽鍋雞)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Dan Dan Noodles (擔擔麵)
Celtuce Pickle (醬菜心)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Clear Stock (清湯)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
General Tso’s Chicken (左宗棠雞)
Stir-Fried Potato and Eggplant (地三鮮)
Smiling Sesame Balls (笑口棗)
Five-Spice Cured Bacon (五香臘肉)
Mini Bao (小蒸包)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Beijing Zhajiang Mian (老北京炸醬麵)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
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