Beijing Zhajiangmian
Beijing-style wheat noodles topped with a deeply savoury pork and fermented sweet bean sauce, served with crisp vegetables.
Chinese recipes
34 Chinese recipes with the full ingredients and method on the page.
Cantonese Beef Chow Fun
Cantonese Beef Chow Fun pairs tender marinated beef with wide rice noodles, bean sprouts and Chinese chives in a savoury high-heat stir-fry.
Cantonese Soy Sauce Chicken
Bone-in chicken thighs are gently braised in an aromatic Cantonese soy sauce mixture with ginger, rock sugar and warm spices.
Cantonese Steamed Egg
Silky Cantonese steamed eggs seasoned simply with soy sauce, sesame oil and spring onion greens.
Cantonese Steamed Fish
A Cantonese-style whole steamed fish finished with ginger, spring onions, soy sauce and hot aromatic oil.
Chinese Scallion Pancakes
Chinese Scallion Pancakes are layered wheat flatbreads rolled with spring onions and pan-fried until crisp outside, flaky within and pleasantly chewy.
Chinese Tomato Egg Stir-Fry
A comforting Chinese home-style stir-fry of soft scrambled eggs and juicy tomatoes in a light sweet-savoury sauce.
Fish-Fragrant Eggplant
Tender eggplant in a glossy Sichuan yu xiang sauce with doubanjiang, garlic, ginger and black vinegar.
Fujian Peanut Soup
Fujian Peanut Soup slowly cooks soaked peanuts with rock sugar until buttery-soft in a pale, lightly creamy dessert broth.
Guangxi Guilin Rice Noodles
Guangxi Guilin Rice Noodles layer tender rice noodles with aromatic braised pork, pickled mustard greens, bamboo shoots, roasted peanuts and a concentrated savoury sauce.
Hakka Stuffed Tofu
Hakka Stuffed Tofu fills firm tofu with a savoury pork and shiitake mixture, then pan-sears and gently braises the pieces in a light soy sauce.
Henan Lamb Stewed Noodles
Henan Lamb Stewed Noodles combine hand-stretched wheat noodles, tender lamb and leafy greens in a gently spiced lamb broth.
Hubei Lotus Root and Pork Rib Soup
A clear, gently simmered Hubei soup with tender pork ribs, lotus root and ginger.
Hunan Dong’an Chicken
Hunan Dong’an Chicken combines tender poached chicken with rice vinegar, ginger, dried chilli and Sichuan pepper in a bright, savoury sauce.
Hunan Stir-Fried Pork with Green Peppers
Thin slices of pork belly are stir-fried with fresh green chillies and bell pepper in a direct, savoury Hunan-style seasoning.
Jiangsu Red-Braised Lion’s Head Meatballs
Jiangsu Red-Braised Lion’s Head Meatballs feature tender pork and water-chestnut meatballs gently braised with cabbage in a savoury soy-based broth.
Jiangxi Three-Cup Chicken
Jiangxi Three-Cup Chicken braises tender chicken with sesame oil, Shaoxing wine, soy sauce, ginger, garlic and basil until coated in a fragrant savoury glaze.
Kung Pao Chicken
A classic Sichuan chicken stir-fry with peanuts, dried chillies and a glossy sweet-sour savoury sauce.
Mao-Style Red-Braised Pork
Tender Hunan-style pork belly slowly braised with caramelized sugar, soy sauce, Shaoxing wine and warm spices.
Mapo Tofu
A vegetarian Sichuan-style Mapo Tofu with silky tofu, doubanjiang, garlic, ginger and fragrant Sichuan peppercorns.
Northeastern Three-Earthly-Treasures Stir-Fry
A Northeastern Chinese classic of potato, eggplant and green pepper in a glossy garlic-soy sauce.
Northern Chinese Chive and Egg Dumplings
Northern Chinese Chive and Egg Dumplings wrap a fragrant Chinese-chive and scrambled-egg filling in tender handmade wheat wrappers before gentle boiling.
Shaanxi Hot-Oil Biang Biang Noodles
Broad hand-pulled Shaanxi noodles are topped with garlic, spring onion and chilli, then awakened with sizzling hot oil and black vinegar.
Shandong Oil-Braised Prawns
Large shell-on prawns are seared and gently braised in a glossy Shandong-style sweet-savoury sauce with ginger and spring onion.
Shanghai Pan-Fried Pork Buns
Shanghai Pan-Fried Pork Buns enclose a juicy, savoury pork filling in soft yeast dough with a crisp golden base, sesame and spring onions.
Shanghai Scallion Oil Noodles
Shanghai-style noodles tossed with deeply fragrant scallion oil and a glossy sweet-savoury soy dressing.
Sichuan Dan Dan Noodles
Sichuan Dan Dan Noodles combine springy wheat noodles, savoury pork, preserved mustard greens, peanuts and a fragrant chilli–Sichuan pepper sauce.
Sichuan Dry-Fried Green Beans
A vegan home-style version of Sichuan dry-fried green beans with blistered beans, doubanjiang, garlic and Sichuan peppercorns.
Twice-Cooked Pork
A Sichuan classic of tender pork belly stir-fried with doubanjiang, green garlic and peppers.
West Lake Beef Soup
A gently thickened Zhejiang soup with minced beef, mushrooms, delicate egg-white ribbons and fresh coriander.
Xinjiang Big Plate Chicken
Xinjiang Big Plate Chicken combines tender chicken, potatoes and peppers in a warmly spiced soy-based stew served with wide wheat noodles.
Xinjiang Cumin Lamb
A dry Xinjiang-style lamb stir-fry seasoned generously with toasted cumin, onion, chillies and sesame.
Yangzhou Fried Rice
A classic Jiangsu fried rice with separate grains, egg, prawns, ham and finely diced vegetables.
Zhejiang Longjing Shrimp
Zhejiang Longjing Shrimp pairs tender prawns with a delicate Longjing tea infusion and young tea leaves in a pale, lightly glossy stir-fry.