Chinese Recipes

A cornerstone of the Dragon Boat Festival, Zongzi are aromatic parcels of glutinous rice wrapped in bamboo leaves and slow-cooked to perfection. This savory version features succul...

Zongzi is a timeless Chinese delicacy traditionally enjoyed during the Dragon Boat Festival, featuring glutinous rice wrapped in fragrant bamboo leaves. These pyramid-shaped parcel...

Experience the exhilarating, sinus-clearing heat of authentic Chinese Hot Mustard, a staple of dim sum houses and classic Sichuan eateries. Unlike mellow yellow mustards, this vers...

A cornerstone of Jiangsu-Zhejiang cuisine, this dish celebrates the 'Spring's first delicacy' through a technique known as 'oil-braising.' The bamboo shoots are transformed into te...

Deeply rooted in Cantonese wellness traditions, this soothing Mung Bean Soup with Kelp is the ultimate antidote to a sweltering summer day. The mung beans are simmered until they '...

A sophisticated twist on the traditional Chinese sweet bun, these baozi feature a vibrant, silky filling made from fresh green garden peas and a hint of vanilla. The contrast betwe...

Named after the legendary Song Dynasty poet Su Dongpo, this iconic Hangzhou dish is the pinnacle of Chinese red-braising. It features thick cubes of pork belly slow-cooked in Shoxi...

A quintessential street food staple from the heart of Chengdu, these noodles are a masterclass in the 'Ma La' (numbing and spicy) flavor profile. Springy wheat noodles are tossed i...

Originating from the heart of the Xiang River region, this Hunan Fried Rice is a bold departure from its milder Cantonese cousins. It captures the essence of 'Gan La' (dry and spic...

Transport your senses to the bustling night markets of Chengdu with this deeply aromatic and electrifying Szechuan broth. This recipe balances the 'Mala' sensation—the addictive co...

Known as 'Shui Zhu Niurou,' this iconic Sichuan masterpiece is a sensory explosion of tender beef, crunchy vegetables, and a vibrant, numbing chili broth. Unlike traditional poachi...

A quintessential street food staple from the heart of Chengdu, these Sichuan Cold Noodles (Liangmian) offer a masterclass in the 'Mala' flavor profile—the addictive harmony of numb...

Originating from the Chengdu region of Sichuan, China, Mapo Tofu is a legendary masterpiece that balances the heat of chili with the numbing buzz of Sichuan peppercorns. This dish ...

Hailing from the Sichuan province of China, this vegetarian rendition of Mapo Tofu captures the soul-warming 'mala'—a signature balance of numbing heat and spicy depth. We swap tra...

Originating from the Sichuan province of China, this plant-based Mapo Tofu captures the soul of the original dish through the 'málà' combination of numbing Sichuan peppercorns and ...

Experience the legendary 'Mala' sensation—a harmonious collision of numbing Sichuan peppercorns and scorching dried chilies that defines the heart of Chengdu's culinary identity. T...

Born in the Qing Dynasty in Chengdu, Mapo Doufu is a masterpiece of Sichuan cuisine, celebrated for its seven core characters: numbing, spicy, hot, savory, tender, aromatic, and fl...

Originating from the heart of Sichuan province, Gan Shao Xia is a masterclass in the 'dry-braising' technique, where the sauce is reduced until it clings to the seafood like a savo...

Hailing from the heart of Hunan province, this dish is a masterclass in the 'Xiang' culinary philosophy of bold heat and deep umami. Unlike the mild salted ducks of the east, this ...

A cornerstone of Shandong (Lu) cuisine, these majestic braised meatballs represent the four traditional blessings of Chinese culture: happiness, success, longevity, and joy. Each o...

This classic Cantonese-inspired side dish features silky wheat noodles tossed in a rich, savory glaze that strikes the perfect balance between salty and sweet. Bursting with crisp-...

This vibrant stir-fry celebrates the delicate, tendril-filled beauty of young pea shoots, a seasonal delicacy prized in Cantonese cuisine for their sweet, grassy flavor and tender-...

This vibrant side dish transforms humble brassicas into a restaurant-quality centerpiece using the classic Chinese technique of high-heat stir-frying. The baby bok choy retains a d...

This elevated take on the Cantonese classic utilizes the 'Secreto' cut of Ibérico pork, prized for its intense marbling and nutty undertones. The meat is bathed in a complex marina...