Recipes by Region

All
Beijing
Cantonese
Dongbei
Fujian
Haipai
Home-Style
Hunan
Modern Chinese
Shanghai
Sichuan
Yunnan
Zhejiang

Garlic Cucumber Salad (涼拌黃瓜)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Vegetarian Shark Fin Soup (素魚翅羮)
Mala Spicy Vinaigrette (麻辣涼拌汁)
General Tso’s Chicken (左宗棠雞)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Luosong Soup (羅宋湯)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Moo Goo Gai Pan (蘑菇雞片)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Fujian Spring Roll (福建潤餅)
Sweet Loquat Soup (川貝枇杷湯)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Fried Milk Custard (脆炸牛奶)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Five-Spice Cured Bacon (五香臘肉)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Dan Dan Noodles (擔擔麵)
Red Bean Paste Meringue Dumpling (高力豆沙)
YuXiang Stir-fry Pork (魚香肉絲)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Stir-fry Pepper Steak (青椒牛肉絲)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Fried Eggs with Soy Sauce (荷包蛋)
Stir-Fried Potato and Eggplant (地三鮮)
Crispy Fried Oysters (酥炸生蠔)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Sichuan Fermented Pickles (四川泡菜)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Oyster Omelet (海蠣煎)
Savory Pork Mooncake (鮮肉月餅)
Egg Dumplings (鮮肉蛋餃)
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)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Mini Bao (小蒸包)
Beijing Zhajiang Mian (老北京炸醬麵)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Steamed Sea Bass ((清蒸魚)
Sichuan Chili Oil Wonton (紅油抄手)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
1
2