Chinese Recipes

Yusheng is a vibrant, multi-textured masterpiece of Teochew-style raw fish salad, traditionally tossed high into the air to usher in prosperity and good fortune. This 'Lo Hei' dish...

In Chinese culture, serving a whole fish during the Lunar New Year is essential, as the word for fish (Yu) sounds like the word for 'surplus,' symbolizing abundance for the coming ...

Hailing from the mist-covered mountains of Yunnan, China, Pu-erh is a fermented dark tea renowned for its deep, woodsy complexity and smooth, velvety mouthfeel. Unlike any other te...

Often hailed as the world’s oldest sandwich, Rou Jia Mo features succulent, melt-in-your-mouth pork belly braised for hours in a complex, aromatic master stock. This Shaanxi provin...

Hailing from the mist-covered mountains of Anhui, this classic 'Hui' dish celebrates the harmony between the land and the forest. Succulent pork belly is slow-braised until it reac...

Hailing from the ancient villages of Huizhou, these savory mooncakes are a stark, rustic departure from the sweet Cantonese variety. They feature a remarkably flaky, lard-based lam...

This iconic Sichuan dish gets its whimsical name from the bits of savory ground pork that cling to translucent glass noodles, resembling ants climbing up branches. It is a mastercl...

A classic of Sichuan home cooking, this dish earns its whimsical name from the bits of savory minced pork (the 'ants') clinging to translucent glass noodles (the 'tree branches'). ...

Inspired by the legendary 'Ba Zhan Ji' of Cantonese cuisine, this dish celebrates the transformative power of a masterfully balanced wet paste. Succulent, velvet-textured chicken i...

This soul-warming dish draws inspiration from the classic red-braising techniques of Southern China, where the rich, gamey depth of duck is perfectly balanced by the sharp, warming...

This elegant dish draws inspiration from classic Cantonese steaming techniques, highlighting the pristine, flaky texture of wild-caught halibut. By infusing the fish with fresh gin...

This classic coastal Chinese delicacy elevates humble clams into a sophisticated masterpiece using the nutty, complex depth of aged Shaoxing rice wine. As the clams steam open, the...

Lap Cheong is the crown jewel of Cantonese charcuterie, a cured sausage celebrated for its signature balance of sweet, savory, and smoky notes. Infused with aromatic Mei Kuei Lu Ch...

Lap Cheong is the quintessential Chinese cured sausage, beloved for its distinctive balance of savory umami, delicate sweetness, and the intoxicating floral aroma of Mei Kuei Lu Ch...

This deep, amber-hued condiment is the soulful backbone of Cantonese cuisine, offering an incredible complexity of salt, sweetness, and fermented earthiness. Crafted from softened ...

Douchi is the backbone of Cantonese and Sichuan cuisines, offering an unparalleled depth of salty, funky, and savory flavor known as 'umami.' This traditional fermentation process ...

A cornerstone of Teochew and Hokkien cuisine, Chai Poh is the soul of many Southeast Asian comfort dishes, offering a complex profile of deep umami, crunch, and concentrated sweetn...

Often referred to as the 'Chinese Cheese,' Fermented Bean Curd is a culinary treasure that transforms humble soy into a creamy, umami-rich powerhouse. This traditional recipe uses ...

Often referred to as 'Chinese Cheese,' Sufu is a traditional fermented delicacy that transforms humble tofu into a buttery, umami-rich spread with a complex, savory depth. This rec...

This liquid gold is the soul of Shanghainese cuisine, capturing the deep, nutty essence of slowly caramelized aromatics. By gently poaching scallions in oil until they reach a brit...

Known as the 'Soul of Sichuan Cuisine,' Doubanjiang is a deeply savory, fermented paste crafted from broad beans and fresh chili peppers. This homemade version captures a complex u...

Known as the 'Soul of Sichuan Cuisine,' Doubanjiang is a deeply savory, spicy, and complex fermented bean paste that anchors iconic dishes like Mapo Tofu and Twice-Cooked Pork. Thi...

Known as the 'Soul of Sichuan Cuisine,' Doubanjiang is a deeply savory, spicy, and umami-rich fermented paste that forms the backbone of legendary dishes like Mapo Tofu. This tradi...

Often hailed as the 'Soul of Sichuan Cooking,' Doubanjiang is a deeply savory, spicy, and umami-rich fermented paste that transforms simple stir-fries into culinary masterpieces. T...