Recipes by Region

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Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
General Tso’s Chicken (左宗棠雞)
Moo Goo Gai Pan (蘑菇雞片)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Five-Spice Cured Bacon
Five-Spice Cured Bacon (五香臘肉)
Sichuan Flavored Lobster Rolls (麻醬龍蝦飽)
Smiling Sesame Balls (笑口棗)
Sichuan Chili Oil Wonton (紅油抄手)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Fried Eggs with Soy Sauce (荷包蛋)
Luosong Soup (羅宋湯)
Red Bean Paste Meringue Dumpling (高力豆沙)
Beijing Zhajiang Mian (老北京炸醬麵)
Stir-fry Pepper Steak (青椒牛肉絲)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Oyster Omelet (海蠣煎)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Garlic Cucumber Salad (涼拌黃瓜)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Vegetarian Shark Fin Soup (素魚翅羮)
Savory Pork Mooncake (鮮肉月餅)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Celtuce Pickle (醬菜心)
Beet Puffs (甜菜絲餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Sichuan Chili Oil (四川辣油)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Pork and Chinese Chives Pot Stickers (韭菜鮮肉鍋貼)
Clear Stock (清湯)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Crispy Fried Oysters (酥炸生蠔)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Red Cooked Pork II (紅燒肉)
Sichuan Fermented Pickles (四川泡菜)
Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲)
Mala Spicy Vinaigrette (麻辣涼拌汁)
Cold Braised Carp (五香酥魚)
Fried Milk Custard (脆炸牛奶)
Fujian Spring Roll (福建潤餅)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
YuXiang Stir-fry Pork (魚香肉絲)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
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