Recipes › Chinese

Chinese cuisine

Every Chinese dish we have, with the recipe for each — 121 of them, each one written for this site rather than adapted from anybody else's.

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Chicken (27)
Pork (39)
Beef (6)
Duck (4)
Lamb (2)
Fish (7)
Shellfish (9)
Egg (29)
Vegetarian (32)
Vegetables (32)
Desserts (5)
Pastes, sauces and basics (1)

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Asian recipes (968)

Every Chinese dish

Aubergine with Minced Pork, sourced from China. Aubergine fried in long batons with pork scattered through it and a sharp sauce. Pork.
Baozi, sourced from China. A baozi, also known as bao or bau, is a type of steamed, filled bun or. vegan.
Beef Chow Fun, sourced from China. Wide rice noodles in a dry wok at the highest heat, turned with a spatula and never stirred, so they char instead of breaking. Beef.
Beef Curry, sourced from China. Beef shin in a curry thickened by potato rather than by flour or coconut. Beef.
Beggar's Chicken, sourced from China. A whole chicken wrapped in leaves, sealed inside a flour and salt casing and baked for hours, then broken open at the table. Chicken, Pork.
Beijing Pork, sourced from China. Shredded pork in a dark sweet sauce, rolled up at the table with raw spring onion. Pork, Egg, Tofu.
Biangbiang Noodles, sourced from China. Dough ripped by hand into wide belts and finished by pouring smoking oil over dry chilli and garlic in the bowl. vegan.
Black Sesame Soup, sourced from China. A hot sweet soup ground from toasted sesame and soaked rice, thickened by the rice alone and by nothing else. vegan.
Braised Aubergine, sourced from China. Aubergine browned hard and then braised in a sweet-sour sauce that reduces onto it. vegan.
Braised Beef, sourced from China. Beef shin cooked long and slow with daikon, and the broth kept to drink alongside. Beef.
Braised Chicken, sourced from China. Chicken thighs cooked with dried mushrooms and the water they soaked in. Chicken.
Braised Duck, sourced from China. Duck legs with their fat rendered out and poured away, then braised in wine and ginger. Duck.
Braised Pork, sourced from China. Pork shoulder braised gently with rock sugar, with chestnuts added near the end. Pork.
Braised Pork Belly, sourced from China. Pork belly cooked in caramelised sugar and soy until the sauce is thick enough to coat it. Pork.
Braised Pork Ribs, sourced from China. Short ribs fried then braised in a sweet-sour sauce reduced hard until it turns sticky. Pork.
Buddha's Delight, sourced from China. A braise built almost entirely from dried things, where the water they soaked in is the only stock there is. Tofu, vegan.
Cantonese Chicken, sourced from China. A whole chicken scalded, glazed and left to dry overnight before it is roasted. Chicken.
Cantonese Chicken Wings, sourced from China. Wings braised in soy and rock sugar until the liquid has gone and only a glaze is left. Chicken.
Cantonese Pork Soup, sourced from China. Pork bones boiled three hours and skimmed, for a clear broth the meat has given everything to. Pork, Shellfish.
Cantonese Roast Pork, sourced from China. Pork shoulder marinated a full day and roasted in strips, basted with maltose near the end. Pork, Tofu.
Cantonese Seafood Soup, sourced from China. A clear thickened soup where every piece of seafood goes in after the heat is off and cooks in the residual heat alone. Fish, Shellfish, Egg.
Chicken and Corn Soup, sourced from China. A thickened soup finished with egg white poured in a thin stream off the heat. Chicken, Egg.
Chicken Chow Mein, sourced from China. Noodles pressed into the pan until one side crisps, then turned. Chicken.
Chicken Curry, sourced from China. Chicken on the bone in a sauce split from coconut cream, done in half an hour. Chicken.
Chicken Feet, sourced from China. Feet braised, fried, then steamed, so the skin puffs and then softens to jelly. Chicken.
Chicken in Black Bean Sauce, sourced from China. Chicken stir-fried fast with fermented beans crushed into the oil. Chicken.
Chicken Salad, sourced from China. Poached chicken torn by hand and dressed cold, with no heat anywhere near the finished bowl. Chicken.
Chongqing Noodles, sourced from China. Thin noodles under a bowl sauce where the spooned sediment from the bottom of the chilli oil matters more than the oil itself.
Cold Sesame Noodles, sourced from China. Noodles rinsed cold and turned through a loosened sesame paste sauce. vegan.
Congee, sourced from China. Rice cooked in twelve times its volume of water until the grains burst and thicken it. vegan.
Congee with Century Egg, sourced from China. Congee with salted pork and century egg, half the egg stirred in and half kept back. Pork, Egg.
Crossing the Bridge Noodles, sourced from China. A bowl of broth under a seal of hot fat, into which raw slices and noodles are dropped at the table and cook in the bowl. Chicken, Pork, Egg.
Dandan Noodles, sourced from China. A sauce built cold in the bottom of the bowl and never cooked, with hot noodles dropped on top and stirred up at the table. Pork.
Dao Xiao Mian, sourced from China. Noodles shaved off a block of dough straight into the boiling water, so they are cooked in the order they are cut. Beef.
Deep Fried Chicken, sourced from China. Boneless chicken in a coarse starch coating, fried once and served dry. Chicken, Egg.
Deep Fried Tofu, sourced from China. Firm tofu pressed, dried and fried twice, with a dry salt to dip it in. Tofu, vegan.
Dongbei Pork, sourced from China. Pork in a thick potato-starch batter, fried twice and tossed in a clear sweet-sour sauce. Pork.
Dry Pot Chicken, sourced from China. Chicken and hard vegetables cooked down in a wok until almost nothing wet is left, then carried to the table still in the pan. Chicken.
Duck Pancakes, sourced from China. Thin wheat pancakes rolled in pairs and steamed, then peeled apart. vegan.
Dumpling Soup, sourced from China. Thin-skinned dumplings cooked in the broth they are served in. Pork, Shellfish.
Dumplings, sourced from China. Pleated dumplings with a thick skin, boiled and drained, sturdy enough to fry afterwards. Pork.
Egg Fried Rice, sourced from China. Day-old rice fried hard in a dry pan, with the egg poured over the rice rather than cooked first. Egg, vegetarian.
Egg Pancake, sourced from China. A thin batter spread on a hot pan with an egg cracked straight onto it. Egg, vegetarian.
Egg Roll, sourced from China. A thick wheat wrapper around a filling cooked and cooled first, fried until blistered. Pork, Egg.
Fujian Red Wine Chicken, sourced from China. Chicken braised in the lees left over from making rice wine, which colour the dish deep red and carry all of its flavour. Chicken.
Fuqi Feipian, sourced from China. Beef and offal braised, cooled completely and sliced thin, then dressed cold with no heat anywhere at the end. Beef.
Greens in Oyster Sauce, sourced from China. Greens blanched briefly and dressed with a warmed oyster sauce, so the stems stay firm.
Hainanese Chicken Rice, sourced from China. A poached chicken and a plate of rice cooked in its fat and its broth, so the rice carries the whole dish. Chicken.
Hakka Pork, sourced from China. Belly fried until its skin blisters, then steamed on a bed of preserved greens that take up the fat. Pork.
Hakka Pork Soup, sourced from China. A twelve-minute soup where the pork is the point rather than the broth. Pork.
Hakka Pork with Taro, sourced from China. Slices of belly and taro stacked alternately and steamed, then turned out as a single dome. Pork, Tofu.
Hot and Sour Soup, sourced from China. A thickened soup where the heat is white pepper rather than chilli, and the vinegar goes in after the pan has left the stove. Chicken, Pork, Egg, Tofu.
Hot Dry Noodles, sourced from China. Noodles boiled the day before, oiled and cooled on a tray, then reheated in ten seconds and tossed with sesame paste and no broth at all. vegan.
Hunan Chicken, sourced from China. Chicken braised briefly with pickled red chillies and finished with vinegar off the heat. Chicken.
Hunan Pork Belly, sourced from China. Pork belly sliced and steamed for two hours over fermented beans and dried chilli. Pork.
Hunan Pork with Green Peppers, sourced from China. Thin pork and fresh green chillies thrown together over the highest heat you have. Pork.
Kung Pao Chicken, sourced from China. Kung pao chicken (gong bao in Mandarin) is a spicy Sichuan recipe made with diced chicken, chili peppers and peanuts, named after a court official. It is a popular dish served at Chinese restaurants throughout the United States and the UK. Chicken.
Lamb Curry, sourced from China. Lamb with whole spice and yoghurt stirred in off the heat, and no coconut at all. Lamb.
Lamian, sourced from China. Wheat noodles pulled out by hand rather than rolled and cut, where each rest is what makes the next pull possible. vegan.
Liangpi, sourced from China. Noodles made by washing the gluten out of a dough, steaming what settles, and eating the washed-out gluten alongside. vegan.
Luosifen, sourced from China. A broth simmered from snails and bones for hours, where the smell everyone mentions comes from the bamboo rather than the snails. Pork, Shellfish, Tofu.
Mantou, sourced from China. Plain steamed bread with nothing inside it, where the whole difficulty is the minute after the heat goes off.
Mooncake, sourced from China. A baked pastry with a moulded pattern on top that comes out hard and pale and is not ready for two days. Egg, vegetarian.
Oyster Omelette, sourced from China. Oysters in a starch batter that sets to a chewy translucent sheet, with the egg poured over it rather than beaten into it. Shellfish, Egg.
Pickled Cabbage, sourced from China. Cabbage left to sour under its own brine, with no vinegar in it at all. vegan.
Pickled Cucumber, sourced from China. Cucumber salted until it gives up its water, then dressed, so it stays crisp instead of going limp in the bowl. vegan.
Pickled Eggs, sourced from China. Eggs held in a salt brine for a month, until the yolks firm up and turn orange. Duck, Egg.
Pickled Garlic, sourced from China. Whole cloves kept under vinegar, which turns them green and then blue-green before they settle. vegan.
Pickled Ginger, sourced from China. Young ginger sliced thin and dressed in a sweet vinegar, ready to eat the same afternoon. vegan.
Pickled Mustard Greens, sourced from China. Mustard greens wilted in the sun and packed dry, so they sour without sitting in liquid. vegan.
Pickled Radish, sourced from China. Daikon salted to draw its water out, then dressed sweet and sour and eaten within the week. vegan.
Pickled Turnip, sourced from China. Turnip salted and then dried until leathery, so it keeps its chew instead of softening. vegan.
Pig's Trotters and Ginger Vinegar Stew, sourced from China. Pig's trotters and ginger vinegar stew (豬腳薑) is a Cantonese Chinese dish traditionally prepared for new mothers, but which is now also a popular everyday dish. The main ingredients of Pig's Trotters and Ginger Vinegar Stew are: pig trotters, ginger, Chinese sweet black vinegar, eggs, salt, and oil. You want to be able to fill your pot, so actual quantities will depend on your pot. Pork, Egg.
Poached Chicken, sourced from China. A whole chicken cooked in water that never boils, then dropped into ice. Chicken.
Popiah, sourced from China. Soft wheat skins rolled around a long-braised turnip filling, never fried, and drained hard so the skin does not go through. Pork, Shellfish, Egg, Tofu.
Pork Knuckle, sourced from China. A whole knuckle braised three hours until the skin is sticky and the meat falls off the bone. Pork.
Pork Tenderloin, sourced from China. Tenderloin seared whole, rested, and sliced thin across the grain. Pork.
Red Bean Paste, sourced from China. Vegetables | Beans | Chinese Cuisine. vegan.
Red Bean Soup, sourced from China. Adzuki beans simmered until they collapse of their own accord, with the sugar kept out until they have. vegan.
Red Cooked Chicken, sourced from China. Chicken simmered in a dark soy liquid that is kept and used again. Chicken.
Roast Chicken, sourced from China. A chicken butterflied flat so the whole skin faces the heat at once. Chicken.
Roast Duck, sourced from China. A duck scalded, dried a day, and roasted long and low so the fat leaves before the skin crisps. Duck.
Sachima, sourced from China. Strands of egg dough fried crisp and then bound in a sugar syrup, where the syrup temperature decides whether it sets or sags. Egg, vegetarian.
Scallion Pancake, sourced from China. A coiled flatbread with oil and flour rolled through it, so it cooks into separate layers rather than one slab. vegan.
Sesame Chicken, sourced from China. Fried chicken turned through a sesame glaze added off the heat at the last moment. Chicken, Egg.
Shacha Noodles, sourced from China. Noodles built around a jarred sauce of dried seafood and garlic, where the work is loosening it without frying it. Beef.
Shandong Fried Chicken, sourced from China. Chicken brined, dredged dry and fried twice, so the crust stays crisp as it cools. Chicken.
Shaobing, sourced from China. A baked layered flatbread whose layers come from a cooked flour-and-oil paste rolled through it rather than from folding alone. vegetarian.
Shrimp Lo Mein, sourced from China. Soft noodles tossed through a sauce rather than fried in it. Shellfish.
Shrimp Toast, sourced from China. Prawn paste spread on stale bread and fried paste side down. Shellfish, Egg.
Shrimp with Lobster Sauce, sourced from China. Prawns in a savoury sauce set with beaten egg, containing no lobster at all. Pork, Shellfish, Egg.
Sichuan Boiled Fish, sourced from China. Fish slices poached in a thin broth, with hot oil poured over chillies at the table. Fish, Egg.
Sichuan Chicken, sourced from China. Chicken fried dry with whole chillies until the pieces are almost crisp, with no sauce at all. Chicken.
Sichuan Fish Soup, sourced from China. A sour fish soup that takes its sourness from pickled greens rather than vinegar. Fish.
Sichuan Fish with Tofu, sourced from China. Fish and tofu braised together in a thickened sauce and served in the pan. Fish, Tofu.
Sichuan Pork in Garlic Sauce, sourced from China. Shredded pork stir-fried fast in a sauce that is sour, sweet and hot at once. Pork.
Siu Yuk, sourced from China. Roast pork belly where the skin blisters into hard bubbles, which takes a day of drying and then fifteen fierce minutes. Pork.
Smoked Chicken, sourced from China. Chicken brined, steamed, then smoked over tea, sugar and rice in a lined pan. Chicken.
Soy Egg, sourced from China. Eggs peeled before they go into the braise, so the colour is even and the white takes the liquid directly. Egg, vegetarian.
Steamed Buns with BBQ Pork, sourced from China. This is a yeast dough bun that is stuffed with a meat filling and steamed until cooked. Chicken, Pork.
Steamed Chicken, sourced from China. Jointed chicken steamed in its own dish, so nothing it gives off is lost to the water. Chicken.
Steamed Egg Custard, sourced from China. A savoury custard steamed until it is just set, smooth enough to take the shape of the spoon. Egg.
Steamed Fish, sourced from China. A whole fish steamed eight minutes, its liquid thrown away and replaced. Fish.
Steamed Ground Pork, sourced from China. A single pork patty steamed flat with an egg sunk into the middle. Pork, Egg.
Stir-fried Tomato and Egg, sourced from China. Two ingredients cooked separately and brought back together, where the eggs leave the pan before the tomatoes go in. Egg, vegetarian.
Stuffed Tofu, sourced from China. Blocks of tofu hollowed and packed with a springy fish paste, fried on the cut face only and then braised. Pork, Fish, Egg, Tofu.
Sweet and Sour Pork, sourced from China. Marinated pork fried twice and met by a red fruited sauce off the heat, so the coating is still crisp when it reaches the plate. Pork, Egg.
Tangyuan, sourced from China. Glutinous rice balls with a black sesame filling that runs when they are cut, served in a thin ginger syrup.
Tea Egg, sourced from China. Boiled eggs cracked all over and steeped for a day, so the liquid reaches the white through the shell and leaves it marbled. Egg, vegetarian.
Tofu with Ground Pork, sourced from China. Soft tofu in a thickened chilli bean sauce, the pork used as a seasoning rather than a filling. Pork, Tofu.
Twice Cooked Pork, sourced from China. Pork belly simmered whole, cooled, sliced thin and then fried hard with leeks. Pork.
Wonton Wrappers, sourced from China. Wonton wrappers are thin pasta-like wrappers used for wontons. They are suitable for wonton soup. Oversize (7-inch / 45 cm square) wrappers may be used as egg roll wrappers. Round wrappers are best for making potstickers. Egg, vegetarian.
Xiaolongbao, sourced from China. Steamed dumplings with soup inside them, which gets there as a cold jelly cut into cubes and folded through the filling. Pork.
Xinjiang Lamb, sourced from China. Lamb seared hard and tossed with whole cumin toasted in the same pan, with nothing wet added. Lamb.
Yam Soup, sourced from China. A soup the yam itself thickens, with no starch and no long boiling. Pork.
Youtiao, sourced from China. A fried dough stick that is hollow inside, because two strips are jointed down the middle so they pull each other open in the oil. vegan.
Yusheng, sourced from China. A raw fish salad built in layers and then tossed at the table, where everything is shredded to the same size and dressed at the last moment. Fish.
Zhajiangmian, sourced from China. A bean sauce fried slowly until the oil splits out and floats, served over noodles with raw vegetable shreds piled on top. Pork.
Zhaliang, sourced from China. A fried dough stick wrapped in a soft steamed rice sheet, where the contrast only survives if the two meet at the last moment. vegan.
Zhangcha Duck, sourced from China. A duck cured, smoked, steamed and then fried, where each of the four stages undoes a problem the one before it created. Duck.
Zongzi, sourced from China. Glutinous rice and pork tied up in bamboo leaves and boiled for hours, where the fold is the only thing stopping it unpacking itself. Pork, Egg.

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