Recipes by Region

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Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Clear Stock (清湯)
General Tso’s Chicken (左宗棠雞)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Crispy Fried Oysters (酥炸生蠔)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Dan Dan Noodles (擔擔麵)
Fujian Spring Roll (福建潤餅)
Oyster Omelet (海蠣煎)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
YuXiang Stir-fry Pork (魚香肉絲)
Fried Milk Custard (脆炸牛奶)
Sweet Loquat Soup (川貝枇杷湯)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Egg Dumplings (鮮肉蛋餃)
Beijing Zhajiang Mian (老北京炸醬麵)
Steam Clay Pot Chicken Soup (汽鍋雞)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Sichuan Chili Oil (四川辣油)
Savory Pork Mooncake (鮮肉月餅)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Sichuan Fermented Pickles (四川泡菜)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Fried Eggs with Soy Sauce (荷包蛋)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Smiling Sesame Balls (笑口棗)
Luosong Soup (羅宋湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Celtuce Pickle (醬菜心)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Red Cooked Pork (紅燒肉)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Stir-fry Pepper Steak (青椒牛肉絲)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Oil Braised Spring Bamboo Shoots (油燜春筍)
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