Recipes by Region

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Sweet Loquat Soup (川貝枇杷湯)
Egg Dumplings (鮮肉蛋餃)
Fried Milk Custard (脆炸牛奶)
Mini Bao (小蒸包)
Crispy Fried Oysters (酥炸生蠔)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Beijing Zhajiang Mian (老北京炸醬麵)
Smiling Sesame Balls (笑口棗)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Fujian Spring Roll (福建潤餅)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Cold Braised Carp (五香酥魚)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Oil Braised Spring Bamboo Shoots (油燜春筍)
YuXiang Stir-fry Pork (魚香肉絲)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Steamed Sea Bass ((清蒸魚)
Sichuan Chili Oil Wonton (紅油抄手)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Clear Stock (清湯)
Five-Spice Cured Bacon (五香臘肉)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Oyster Omelet (海蠣煎)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Beet Puffs (甜菜絲餅)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Celtuce Pickle (醬菜心)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Dan Dan Noodles (擔擔麵)
Sichuan Ma La Soup Base (麻辣鍋底)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Red Bean Paste Meringue Dumpling (高力豆沙)
General Tso’s Chicken (左宗棠雞)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Stir-fry Pepper Steak (青椒牛肉絲)
Luosong Soup (羅宋湯)
Fried Eggs with Soy Sauce (荷包蛋)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Steam Clay Pot Chicken Soup (汽鍋雞)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
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