Recipes by Region

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Oyster Omelet (海蠣煎)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
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)
Red Cooked Pork (紅燒肉)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Sichuan Ma La Soup Base (麻辣鍋底)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Beet Puffs (甜菜絲餅)
Sweet Loquat Soup (川貝枇杷湯)
Cold Braised Carp (五香酥魚)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Sichuan Fermented Pickles (四川泡菜)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Red Cooked Pork II (紅燒肉)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Moo Goo Gai Pan (蘑菇雞片)
Stir-fry Pepper Steak (青椒牛肉絲)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Beijing Zhajiang Mian (老北京炸醬麵)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Stir-fried Chicken with Chinese Celery (芹菜炒雞絲)
Crispy Fried Oysters (酥炸生蠔)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
General Tso’s Chicken (左宗棠雞)
Egg Dumplings (鮮肉蛋餃)
Savory Pork Mooncake (鮮肉月餅)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Clear Stock (清湯)
Smiling Sesame Balls (笑口棗)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Fried Eggs with Soy Sauce (荷包蛋)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Luosong Soup (羅宋湯)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Dan Dan Noodles (擔擔麵)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Vegetarian Shark Fin Soup (素魚翅羮)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Red Bean Paste Meringue Dumpling (高力豆沙)
Celtuce Pickle (醬菜心)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
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