Recipes by Category

All
Bao or Bun
Braised Dish
Charcuterie
Cold Dish
Condiment
Dumplings
Fried Dish
Fundamental Recipe
Noodles
Pastry
Pickle
Rice Dish
Roast Dish
Sauced Dish
Snack
Soup
Steamed Dish
Stir-Fry
Sweet Dish
Vegetarian

Five-Spice Cured Bacon (五香臘肉)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Crispy Fried Oysters (酥炸生蠔)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Sichuan Chili Oil Wonton (紅油抄手)
Oyster Omelet (海蠣煎)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Red Cooked Pork (紅燒肉)
Sichuan Fermented Pickles (四川泡菜)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Mini Bao (小蒸包)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Red Cooked Pork II (紅燒肉)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Fujian Spring Roll (福建潤餅)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Clear Stock (清湯)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Smiling Sesame Balls (笑口棗)
Steamed Sea Bass ((清蒸魚)
Beet Puffs (甜菜絲餅)
YuXiang Stir-fry Pork (魚香肉絲)
Fried Eggs with Soy Sauce (荷包蛋)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Sichuan Ma La Soup Base (麻辣鍋底)
Celtuce Pickle (醬菜心)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Stir-fry Pepper Steak (青椒牛肉絲)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
General Tso’s Chicken (左宗棠雞)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Beijing Zhajiang Mian (老北京炸醬麵)
Red Bean Paste Meringue Dumpling (高力豆沙)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Cold Braised Carp (五香酥魚)
Moo Goo Gai Pan (蘑菇雞片)
Vegetarian Shark Fin Soup (素魚翅羮)
Egg Dumplings (鮮肉蛋餃)
Savory Pork Mooncake (鮮肉月餅)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
1
2