Recipes by Region

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Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Vegetarian Shark Fin Soup (素魚翅羮)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Fried Eggs with Soy Sauce (荷包蛋)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Luosong Soup (羅宋湯)
Stir-fry Pepper Steak (青椒牛肉絲)
Fujian Spring Roll (福建潤餅)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Beijing Zhajiang Mian (老北京炸醬麵)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Egg Dumplings (鮮肉蛋餃)
Five-Spice Cured Bacon (五香臘肉)
Celtuce Pickle (醬菜心)
Sichuan Chili Oil Wonton (紅油抄手)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Smiling Sesame Balls (笑口棗)
Sichuan Ma La Soup Base (麻辣鍋底)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Oyster Omelet (海蠣煎)
Sichuan Chili Oil (四川辣油)
Savory Pork Mooncake (鮮肉月餅)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Sweet Loquat Soup (川貝枇杷湯)
YuXiang Stir-fry Pork (魚香肉絲)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Red Cooked Pork II (紅燒肉)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Moo Goo Gai Pan (蘑菇雞片)
Cold Braised Carp (五香酥魚)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Stir-Fried Potato and Eggplant (地三鮮)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Red Bean Paste Meringue Dumpling (高力豆沙)
Crispy Fried Oysters (酥炸生蠔)
General Tso’s Chicken (左宗棠雞)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Clear Stock (清湯)
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