Chinese Recipes

Transport your kitchen to the bustling roast shops of Guangdong with this authentic Char Siu. This recipe delivers that iconic balance of savory-sweet complexity, featuring tender,...

A crown jewel of Jiangsu cuisine, this elegant dish exemplifies the Huaiyang philosophy of 'maintaining the original flavor' through meticulous slow-braising. The gelatinous, colla...

Originating from the prestigious Huaiyang school of Chinese cuisine, Lion’s Head Meatballs are a testament to the art of knife skills and patience. These oversized, melt-in-your-mo...

A crown jewel of Northern Chinese banquet cooking, this 'Xiang Su Ya' offers a more rustic, textural alternative to the classic Peking Duck. The process involves a transformative t...

Tracing its lineage back to the Yuan Dynasty, Peking Roast Duck is the crowning jewel of Beijing’s culinary heritage, celebrated for its shattering, lacquered skin and succulent me...

Hailing from the historic city of Wuxi in the Jiangsu province, these ribs are the crown jewel of Huaiyang cuisine, celebrated for their 'falling-off-the-bone' tenderness and vibra...

A beloved treasure of Beijing's traditional snack culture, Lvdagun features layers of soft, chewy glutinous rice wrapped around a sweet, velvety red bean paste. Its whimsical name ...

A crown jewel of Shandong (Lu) cuisine, this majestic dish features a whole pork knuckle braised to a shimmering, ruby-red perfection. Known for its 'meltingly tender' texture and ...

Hailing from the cradle of Chinese culinary arts, Shandong Style Roast Duck is the sophisticated ancestor of the world-famous Peking Duck. This dish is celebrated for its 'bright r...

Hailing from the coastal regions of the Shandong (Lu) culinary tradition, this dish celebrates the pristine freshness of the sea with minimalist elegance. By utilizing the classic ...

Originating from the Jiangsu province but perfected in the bustling kitchens of Guangzhou, Yangchow (Young Chow) Fried Rice is the crown jewel of Cantonese wok cooking. This dish i...

Transport yourself to the bustling, wintry streets of Beijing with this authentic Kao Di Gua. These sweet potatoes are roasted until the natural sugars caramelize into a sticky, ho...

Tangyuan are the quintessential soul food of the Lunar New Year, symbolizing family unity and togetherness through their perfectly round shape. These delicate, pillowy rice balls f...

A quintessential Chinese street food and dim sum staple, these eggs are as beautiful to look at as they are delicious to eat. Hard-boiled eggs are gently cracked and then simmered ...

A quintessential staple of Chinese night markets and convenience stores, these Tea Eggs (Cha Dan) are as beautiful as they are delicious. Each egg features a stunning marble patter...

Inspired by the vibrant night markets of Northern China, these fried skewers (Zha Chuan'er) are a masterclass in texture and bold, aromatic spices. Each skewer is flash-fried to go...

Originating from the legendary Jiuhualou Restaurant in Jinan during the Qing Dynasty, Nine-Turn Pig's Intestines (Jiuzhuan Dachang) is a pinnacle of Shandong (Lu) cuisine. The name...

A crown jewel of Zhejiang's 'Yong' cuisine, Ningbo Salted Crab (Hong Gao Qiang) is a masterclass in the beauty of raw preservation. This dish features live swimming crabs cured in ...

Hailing from the coastal city of Ningbo in Zhejiang province, this dish celebrates the 'Zhe' culinary philosophy of 'freshness, saltiness, and simplicity.' By steaming live mud cra...

A quintessential winter delicacy from the heart of Beijing, Jie Mo Dun is a masterclass in the balance of pungent, sweet, and sour flavors. This traditional dish features tender he...

A cornerstone of Chinese home cooking, this Beijing-style classic balances the bright acidity of vine-ripened tomatoes with the velvety richness of soft-scrambled eggs. This dish i...

Transport your senses to the bustling night markets of Northern China with these iconic, smoky mutton skewers. Traditionally grilled over charcoal, this dish defines Beijing street...

A nostalgic staple of Chinese winter street food, these chestnuts are traditionally tumbled in large iron woks filled with black sand and maltose syrup. The sand acts as a heat con...

A cornerstone of Northern Chinese winter comfort, this 'Yang Xie Zi' (Lamb Scorpion) soup is named for the spine's resemblance to a scorpion. This soul-warming dish features a deep...