Chinese Recipes

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...

Zhimajiang is the soul of Chinese pantries, offering a depth of flavor that is far more intense, nutty, and smoky than its Mediterranean cousin, tahini. This artisanal spread is me...

This comforting Chinese classic features delicate 'pillows' of savory pork and shrimp floating in a golden, aromatic broth. Perfect for kids, these homemade wontons are fun to asse...

A cornerstone of the Mid-Autumn Festival, these mooncakes feature a thin, golden crust that yields to a rich, velvety heart of sweetened adzuki bean paste. This traditional Chinese...

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...

A cornerstone of Chinese street food culture, these tea eggs are as beautiful to look at as they are delicious to eat. Soft-boiled eggs are delicately cracked and steeped in a frag...

Tracing its lineage back to the Yuan Dynasty, Peking Duck is the crown jewel of Chinese imperial cuisine, celebrated for its paper-thin, mahogany-colored skin. This recipe utilizes...

Hong Shao Rou is a quintessential Chinese comfort dish, famously known as a favorite of Chairman Mao, featuring succulent pork belly slow-cooked to a jelly-like tenderness. The 're...

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...

Inspired by the high-heat energy of Asian night markets, this fried rice is a masterclass in texture and balance. Each grain of rice is toasted to perfection, coated in a savory-sw...

Experience the sophisticated elegance of high-mountain Oolong, a tea that sits perfectly between the freshness of green tea and the depth of black tea. This recipe utilizes a gentl...

A cornerstone of Jiangsu cuisine for over 600 years, Nanjing Salted Duck is celebrated for its porcelain-white skin, tender rosy meat, and a savory profile that is deeply fragrant ...

This Hong Kong-style masterpiece bridges the gap between traditional Cantonese technique and the bold, vibrant profiles of Modern American-Chinese comfort food. Featuring double-fr...

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...

These elegant open-faced dumplings are a celebration of coastal flavors, blending succulent shrimp and sweet sea scallops into a delicate, springy filling. Inspired by the traditio...

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...