Recipes by Region

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Fried Milk Custard (脆炸牛奶)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Moo Goo Gai Pan (蘑菇雞片)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Red Cooked Pork (紅燒肉)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Steamed Sea Bass ((清蒸魚)
Stir-fry Pepper Steak (青椒牛肉絲)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Oyster Omelet (海蠣煎)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Sichuan Ma La Soup Base (麻辣鍋底)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Red Cooked Pork II (紅燒肉)
Fried Eggs with Soy Sauce (荷包蛋)
General Tso’s Chicken (左宗棠雞)
Sichuan Chili Oil (四川辣油)
Egg Dumplings (鮮肉蛋餃)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Stir-Fried Potato and Eggplant (地三鮮)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Cold Braised Carp (五香酥魚)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
YuXiang Stir-fry Pork (魚香肉絲)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Beet Puffs (甜菜絲餅)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Luosong Soup (羅宋湯)
Mini Bao (小蒸包)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Dan Dan Noodles (擔擔麵)
Crispy Fried Oysters (酥炸生蠔)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Celtuce Pickle (醬菜心)
Beijing Zhajiang Mian (老北京炸醬麵)
Savory Pork Mooncake (鮮肉月餅)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Red Bean Paste Meringue Dumpling (高力豆沙)
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