Recipes by Region

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Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Vegetarian Shark Fin Soup (素魚翅羮)
Red Cooked Pork II (紅燒肉)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Garlic Cucumber Salad (涼拌黃瓜)
Fried Eggs with Soy Sauce (荷包蛋)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Oyster Omelet (海蠣煎)
Luosong Soup (羅宋湯)
Fried Milk Custard (脆炸牛奶)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Clear Stock (清湯)
Sichuan Ma La Soup Base (麻辣鍋底)
Mini Bao (小蒸包)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Celtuce Pickle (醬菜心)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Red Cooked Pork (紅燒肉)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Moo Goo Gai Pan (蘑菇雞片)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Sichuan Fermented Pickles (四川泡菜)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Cold Braised Carp (五香酥魚)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Sichuan Chili Oil (四川辣油)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-fry Pepper Steak (青椒牛肉絲)
Fujian Spring Roll (福建潤餅)
Stir-Fried Potato and Eggplant (地三鮮)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Crispy Fried Oysters (酥炸生蠔)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Double Winter Stir-Fried Five-Spice Bacon
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Steam Clay Pot Chicken Soup (汽鍋雞)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Dan Dan Noodles (擔擔麵)
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