Recipes by Region

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

Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Red Cooked Pork II (紅燒肉)
Beijing Zhajiang Mian (老北京炸醬麵)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Moo Goo Gai Pan (蘑菇雞片)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Fried Eggs with Soy Sauce (荷包蛋)
Egg Dumplings (鮮肉蛋餃)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Cold Braised Carp (五香酥魚)
Mini Bao (小蒸包)
Stir-Fried Potato and Eggplant (地三鮮)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Sichuan Ma La Soup Base (麻辣鍋底)
Celtuce Pickle (醬菜心)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Red Cooked Pork (紅燒肉)
Crispy Fried Oysters (酥炸生蠔)
Sweet Loquat Soup (川貝枇杷湯)
Steamed Sea Bass ((清蒸魚)
Dan Dan Noodles (擔擔麵)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Vegetarian Shark Fin Soup (素魚翅羮)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Fried Milk Custard (脆炸牛奶)
Smiling Sesame Balls (笑口棗)
Five-Spice Cured Bacon (五香臘肉)
YuXiang Stir-fry Pork (魚香肉絲)
Clear Stock (清湯)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Stir-fry Pepper Steak (青椒牛肉絲)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Fujian Spring Roll (福建潤餅)
Oyster Omelet (海蠣煎)
Sichuan Fermented Pickles (四川泡菜)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Sichuan Chili Oil (四川辣油)
Red Bean Paste Meringue Dumpling (高力豆沙)
1
2