Recipes by Region

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Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Vegetarian Shark Fin Soup (素魚翅羮)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Sweet Loquat Soup (川貝枇杷湯)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Sichuan Fermented Pickles (四川泡菜)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Clear Stock (清湯)
Crispy Fried Oysters (酥炸生蠔)
Fujian Spring Roll (福建潤餅)
Fried Milk Custard (脆炸牛奶)
Sichuan Ma La Soup Base (麻辣鍋底)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-Fried Potato and Eggplant (地三鮮)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Sichuan Chili Oil (四川辣油)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Luosong Soup (羅宋湯)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Fried Eggs with Soy Sauce (荷包蛋)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Red Cooked Pork (紅燒肉)
Cold Braised Carp (五香酥魚)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-fry Pepper Steak (青椒牛肉絲)
Five-Spice Cured Bacon (五香臘肉)
Red Bean Paste Meringue Dumpling (高力豆沙)
Mala Spicy Vinaigrette (麻辣涼拌汁)
General Tso’s Chicken (左宗棠雞)
Egg Dumplings (鮮肉蛋餃)
Oyster Omelet (海蠣煎)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Beet Puffs (甜菜絲餅)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Red Cooked Pork II (紅燒肉)
YuXiang Stir-fry Pork (魚香肉絲)
Garlic Cucumber Salad (涼拌黃瓜)
Savory Pork Mooncake (鮮肉月餅)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
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