Recipes by Region

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Pork Rib and Mountain Yam Soup (排骨山藥湯)
General Tso’s Chicken (左宗棠雞)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Fried Milk Custard (脆炸牛奶)
Sichuan Ma La Soup Base (麻辣鍋底)
Sweet Loquat Soup (川貝枇杷湯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Steamed Sea Bass ((清蒸魚)
Beijing Zhajiang Mian (老北京炸醬麵)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Red Bean Paste Meringue Dumpling (高力豆沙)
Smiling Sesame Balls (笑口棗)
Sichuan Chili Oil Wonton (紅油抄手)
Sichuan Fermented Pickles (四川泡菜)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Oyster Omelet (海蠣煎)
YuXiang Stir-fry Pork (魚香肉絲)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Moo Goo Gai Pan (蘑菇雞片)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Vegetarian Shark Fin Soup (素魚翅羮)
Cold Braised Carp (五香酥魚)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Celtuce Pickle (醬菜心)
Fried Eggs with Soy Sauce (荷包蛋)
Red Cooked Pork II (紅燒肉)
Steam Clay Pot Chicken Soup (汽鍋雞)
Five-Spice Cured Bacon (五香臘肉)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Clear Stock (清湯)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Fujian Spring Roll (福建潤餅)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Stir-fry Pepper Steak (青椒牛肉絲)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Luosong Soup (羅宋湯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Stir-Fried Potato and Eggplant (地三鮮)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
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