Recipes by Region

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Pork Rib and Mountain Yam Soup (排骨山藥湯)
Vegetarian Stir-Fried Garlic Scape (素炒蒜薹)
Mango Coconut Tapioca Pudding (椰奶芒果西米露)
Five-Spice Cured Bacon (五香臘肉)
Alkaline Zongzi with Red Bean Paste Filling (豆沙鹼水棕)
Mini Bao (小蒸包)
Fujian Seafood-Flavored Sticky Rice (閩南油飯)
Clear Stock (清湯)
Steam Clay Pot Chicken Soup (汽鍋雞)
Spicy Oxtail Hot Pot Stock (牛尾火鍋底湯)
Oil Braised Spring Bamboo Shoots (油燜春筍)
Sichuan Fermented Pickles (四川泡菜)
Moo Goo Gai Pan (蘑菇雞片)
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯)
Steamed Pork and Radish Greens Buns (蘿蔔纓包子)
Black Sesame Mooncake with Egg Yolk (芝麻蛋黃月餅)
Sichuan Chili Oil (四川辣油)
Beet Puffs (甜菜絲餅)
Stir-Fried Fiddlehead Ferns with Chinese Bacon (蕨菜炒臘肉)
Stir-fry Pepper Steak (青椒牛肉絲)
Double Winter Stir-Fried Five-Spice Bacon (臘肉炒雙冬)
Jellyfish and Wood Ear Salad (木耳拌海蜇絲)
Fried Milk Custard (脆炸牛奶)
Fried Eggs with Soy Sauce (荷包蛋)
Smiling Sesame Balls (笑口棗)
Eight Treasures Hulu Duck (八珍葫蘆鴨)
Purple Yam Mochi Balls in Ginger Syrup (紫薯姜汁湯圓)
Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞)
Fried Rice with Ground Pork and Pickled Turnip (黒三剁炒飯)
Red Bean Paste Meringue Dumpling (高力豆沙)
Steamed Crab with Ginger Vinegar (清蒸螃蟹)
Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐)
Auntie Wang’s Shrimp Zhajiang Mian (王媽媽鮮蝦炸醬麵)
Garlic Stir-fry Pea Shoots (蒜炒豆苗)
Sesame Coated Pumpkin Pancakes (芝麻南瓜餅)
Old Cucumber and Pork Soup (老黃瓜豬骨湯)
YuXiang Stir-fry Pork (魚香肉絲)
Braised Chicken with Chestnuts and Shiitake Mushrooms (板栗冬菇燜雞)
Red Cooked Pork (紅燒肉)
Pineapple Shrimp Fried Rice (菠蘿蝦球炒飯)
Sichuan Chili Oil Wonton (紅油抄手)
General Tso’s Chicken (左宗棠雞)
Stir-Fried Sea Intestine with Garlic Chives (韭菜炒海腸)
Stir-Fried Abalone Mushrooms with Basil (九層塔炒杏鮑菇)
Cold Braised Carp (五香酥魚)
Sweet Loquat Soup (川貝枇杷湯)
Red Cooked Pork II (紅燒肉)
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵)
Vegetarian Shark Fin Soup (素魚翅羮)
Beijing Zhajiang Mian (老北京炸醬麵)
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