Recipes by Region

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Red Cooked Pork (紅燒肉)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Celtuce Pickle (醬菜心)
Sichuan Chili Oil Wonton (紅油抄手)
Fujian Spring Roll (福建潤餅)
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)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Fried Eggs with Soy Sauce (荷包蛋)
Steamed Sea Bass ((清蒸魚)
Stir-fry Pepper Steak (青椒牛肉絲)
Pork Rib and Mountain Yam Soup (排骨山藥湯)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Cold Braised Carp (五香酥魚)
Luosong Soup (羅宋湯)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Dan Dan Noodles (擔擔麵)
Red Bean Paste Meringue Dumpling (高力豆沙)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Fried Milk Custard (脆炸牛奶)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
General Tso’s Chicken (左宗棠雞)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Five-Spice Cured Bacon (五香臘肉)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Sichuan Chili Oil (四川辣油)
Sweet Loquat Soup (川貝枇杷湯)
Vegetarian Shark Fin Soup (素魚翅羮)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Red Cooked Pork II (紅燒肉)
Crispy Fried Oysters (酥炸生蠔)
Savory Pork Mooncake (鮮肉月餅)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Stir-Fried Sweet Potato Greens (清炒地瓜葉)
Moo Goo Gai Pan (蘑菇雞片)
Beijing Zhajiang Mian (老北京炸醬麵)
Egg Dumplings (鮮肉蛋餃)
Sichuan Fermented Pickles (四川泡菜)
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