Recipes by Region

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Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-Fried Potato and Eggplant (地三鮮)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Sichuan Fermented Pickles (四川泡菜)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Sichuan Ma La Soup Base (麻辣鍋底)
Red Cooked Pork II (紅燒肉)
Beet Puffs (甜菜絲餅)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
General Tso’s Chicken (左宗棠雞)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Cold Braised Carp (五香酥魚)
Steamed Sea Bass ((清蒸魚)
Red Bean Paste Meringue Dumpling (高力豆沙)
Fried Milk Custard (脆炸牛奶)
Red Cooked Pork (紅燒肉)
Oyster Omelet (海蠣煎)
Sweet Loquat Soup (川貝枇杷湯)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
YuXiang Stir-fry Pork (魚香肉絲)
Clear Stock (清湯)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Fujian Spring Roll (福建潤餅)
Mini Bao (小蒸包)
Sichuan Chili Oil (四川辣油)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Celtuce Pickle (醬菜心)
Stir-fry Pepper Steak (青椒牛肉絲)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Crispy Fried Oysters (酥炸生蠔)
Smiling Sesame Balls (笑口棗)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Five-Spice Cured Bacon (五香臘肉)
Vegetarian Shark Fin Soup (素魚翅羮)
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