Chinese Recipes & Guides
How to Cook Loofah (Luffa Gourd) — 3 Delicious Methods
Learn how to buy, prep, and cook loofah gourd with three authentic Chinese methods including stir-fry, soup, and steamed.
Buckwheat Cat Ear Noodles (猫耳朵) — Handmade from Scratch
Learn to make adorable cat ear shaped noodles from buckwheat flour, a traditional Shanxi-style pasta with nutty flavor.
Easy Chinese-Style Vegan Ribs (Tofu Skin Ribs)
Crispy, savory, and deeply satisfying — these vegan ribs made from layered tofu skin taste remarkably close to the real thing.
Oatmeal Tortillas — Asian-Inspired Oat Flatbread
Soft, pliable oat tortillas perfect for wrapping stir-fries, mu shu style dishes, or eating with any Asian filling.
Hong Kong Style Cream Puffs (泡芙) — Light & Crispy
Delicate choux pastry filled with silky custard cream, a beloved bakery treat from Hong Kong's cha chaan tengs.
Chinese Chrysanthemum Jelly Cake — Elegant Agar Agar De…
A stunning floral jelly cake made with dried chrysanthemum flowers and agar agar — light, beautiful, and naturally vegan.
Chinese Red-Braised Pork Ribs (红烧排骨) — Classic Comfort…
Fall-off-the-bone tender pork ribs in a glossy, savory-sweet sauce — the ultimate Chinese home cooking comfort dish.
Crispy Pan-Fried Tofu with Savory Dipping Sauce
Golden, crispy on the outside and silky within — the easiest way to make tofu that even tofu skeptics will love.
Simple Cabbage & Tofu Stir-Fry — 15-Minute Weeknight Di…
A humble but delicious weeknight stir-fry combining tender cabbage with crispy tofu in a savory garlic sauce.
Pineapple Chicken Gizzard Stir-Fry — Sweet & Savory
Tender chicken gizzards with fresh pineapple in a tangy sweet-and-sour sauce — a bold Cantonese-inspired dish.
Peony Shrimp — Elegant Cantonese Butterfly Shrimp
Beautiful butterflied shrimp that open like peony flowers when fried — a show-stopping Cantonese banquet dish.
Chinese Eggplant & Green Bean Stew (茄子豆角)
Meltingly tender eggplant and crisp-tender green beans braised in a savory garlic-soy sauce — pure comfort.
Steamed Egg with Silken Tofu (蒸蛋豆腐) — Silky Smooth
An impossibly silky steamed egg custard with soft tofu — one of the most comforting dishes in Chinese cuisine.
How to Cook Mantis Shrimp (皮皮虾) — Salt & Pepper Style
The ultimate Chinese seafood indulgence: mantis shrimp fried until crispy and tossed with salt, pepper, and garlic.
Crispy Crinkle Fries with Chinese Five-Spice Salt
Perfectly crispy crinkle-cut fries seasoned with aromatic Chinese five-spice salt — an addictive East-meets-West snack.
Egg Drop & Bok Choy Soup (蛋花青菜汤) — 10-Minute Comfort
A light, nourishing soup with silky egg ribbons and tender bok choy — the classic Chinese dinner table companion.
Spicy Sichuan Chicken Cartilage (辣子鸡脆骨) — Crunchy & Add…
Crispy, crunchy chicken cartilage tossed with dried chilies and Sichuan peppercorns — the ultimate Chinese bar snack.
Fish Maw Soup (花胶汤) — Luxurious Cantonese Delicacy
A rich, collagen-packed soup featuring fish maw, chicken, and Chinese herbs — a prized Cantonese tonic soup.
Homemade Beef Tendon Balls (牛筋丸) — Bouncy & Flavorful
Springy, bouncy beef balls with tender tendon pieces — a Chaoshan specialty perfect in soup or noodles.
Chinese-Style Beef Jerky (牛肉干) — Sweet, Savory & Spicy
Thin, caramelized beef jerky with five-spice, soy, and a hint of sweetness — better than any store-bought version.
Golden Fried Bean Curd (炸豆腐) — Crispy Tofu Puffs
Light, airy fried tofu puffs with a golden crust — perfect for soups, stir-fries, or eating on their own.
Authentic Mapo Tofu (麻婆豆腐) — The Real Sichuan Recipe
Learn to make authentic Sichuan mapo tofu at home — silken tofu in fiery doubanjiang sauce with numbing peppercorns. Ready in 30 min.
Char Siu (叉烧) — Cantonese BBQ Pork with Sticky Glaze
Make authentic Cantonese char siu at home — fermented red tofu marinade with honey-maltose glaze. Ready in 50 min plus marinating.
Restaurant-Style Egg Fried Rice — The Wok Hei Method
Master the secret to restaurant-quality egg fried rice with proper wok hei technique. Ready in 13 minutes.
Hot and Sour Soup (酸辣汤) — Better Than Takeout
Make authentic Chinese hot and sour soup with Chinkiang vinegar and silky egg ribbons. Ready in 35 minutes.
Wonton Soup From Scratch — Silky Dumplings in Clear Bro…
Make silky pork and shrimp wontons in clear broth from scratch — complete guide with folding techniques. Ready in 65 min.
Authentic Kung Pao Chicken (宫保鸡丁) — The Real Sichuan Ve…
Make authentic Sichuan kung pao chicken with velveted chicken, dried chilies, and roasted peanuts. Ready in 30 min.
Dan Dan Noodles (担担面) — Authentic Sichuan Street Noodle…
Authentic Sichuan dan dan noodles with sesame paste, chili oil, and crispy pork topping. Ready in 35 min.
Smashed Cucumber Salad (拍黄瓜) — The 10-Minute Chinese Cl…
Make Chinese smashed cucumber salad with garlic, chili oil, and Sichuan peppercorns. Ready in 10 minutes, no cooking required.
Flaky Chinese Scallion Pancakes (葱油饼) — Crispy Street F…
Make flaky, layered Chinese scallion pancakes with a hot water dough and sesame oil. Ready in 45 min.
Cold Sesame Noodles (芝麻凉面) — Summer Noodles with Rich S…
Make cold Chinese sesame noodles with a rich Sichuan-style sesame paste sauce. Ready in 25 minutes.
Three Cup Chicken (三杯雞) — Sticky Taiwanese Basil Stir-F…
Make Taiwanese three cup chicken with sesame oil, soy sauce, rice wine, and fresh basil. Ready in 30 min.
Cantonese Steamed Whole Fish — The Essential Technique
Master the essential Cantonese technique for steaming whole fish with ginger, scallion, and sizzling hot oil. Ready in 22 min.
Red-Braised Pork Belly (红烧肉) — Chairman Mao's Favourite
Make melt-in-the-mouth red-braised pork belly with caramelised rock sugar and aromatic spices. Ready in 105 min.
Chinese Dumplings (饺子 Jiaozi) From Scratch — Complete G…
Complete guide to making Chinese jiaozi from scratch — dough, three fillings, four folding methods, and all cooking techniques.
Xiaolongbao (小笼包) — Shanghai Soup Dumplings
Master Shanghai soup dumplings with homemade aspic, thin wrappers, and perfectly pleated dumplings. An advanced project.
Ants Climbing a Tree (蚂蚁上树) — Sichuan Glass Noodles wit…
Make authentic Sichuan ants climbing a tree — spicy glass noodles with seasoned pork mince. Ready in 20 min.
Cantonese Congee (粥) — Silky Rice Porridge with Century…
Make silky Cantonese congee with century egg and pork using the traditional 90-minute broth method.
Chinese Soy-Garlic Fried Chicken Wings — Crispy Party F…
Make crispy Chinese-style fried chicken wings with a soy-garlic glaze. Perfect party food, ready in 30 min.
Kung Pao Shrimp — Quick Sichuan Stir-Fry
Make quick kung pao shrimp with the same authentic Sichuan sauce base as kung pao chicken. Ready in 15 min.
Chinese Beef and Broccoli — Restaurant-Style with Velve…
Make restaurant-style Chinese beef and broccoli with velveted beef and glossy oyster sauce glaze. Ready in 20 min.
Mapo Eggplant (麻婆茄子) — Vegan Sichuan Comfort Food
Make vegan mapo eggplant — silky eggplant in fiery Sichuan doubanjiang sauce. Ready in 20 min.
Taiwanese Beef Noodle Soup (牛肉麵) — Slow-Braised Perfect…
Make rich Taiwanese beef noodle soup with slow-braised beef shank in a spicy tomato-doubanjiang broth.
Red Oil Wontons (红油抄手) — Sichuan Chili Oil Wontons
Make Sichuan red oil wontons — silky pork wontons drenched in a fiery chili oil sauce. Ready in 45 min.
Fluffy Steamed Bao Buns (馒头) — Cloud-Like Milk Buns
Make fluffy, cloud-like steamed bao buns — the soft white base for char siu bao and any filling you desire.
Hong Kong French Toast (西多士) — Cha Chaan Teng Classic
Make crispy HK-style French toast — thick bread, peanut butter, deep fried, with butter and syrup.
Longevity Noodles (长寿面) — Chinese New Year Braised Yi M…
Make longevity noodles — braised yi mein with mushrooms and oyster sauce for Chinese New Year celebrations.
Black Sesame Tang Yuan (汤圆) — Glutinous Rice Balls for…
Make chewy tang yuan with sweet black sesame filling — traditional Chinese dessert for Winter Solstice celebrations.
Traditional Mooncakes (月饼) — Lotus Paste with Salted Eg…
Make traditional Cantonese mooncakes with golden syrup crust, lotus paste filling, and salted duck egg yolk centres.
Nian Gao (年糕) — Sweet Sticky Rice Cake for Chinese New…
Make traditional Chinese New Year sticky rice cake — steamed and pan-fried for a sweet, chewy treat.
Zongzi (粽子) — Dragon Boat Festival Sticky Rice Dumpling…
Make traditional bamboo-wrapped sticky rice dumplings with pork and salted egg yolk for Dragon Boat Festival.
Chinese Braised Tofu in Mushroom Sauce — Vegan Comfort…
Make braised silken tofu in a savoury mushroom sauce — vegan, easy, and ready in 20 minutes.
Kung Pao Tofu — Vegan Sichuan Classic
Make vegan kung pao tofu with crispy fried tofu in authentic Sichuan chili-peanut sauce. Ready in 25 min.
Sesame Balls (煎堆) — Fried Glutinous Rice Balls with Red…
Make crispy Chinese sesame balls — golden, hollow glutinous rice balls with sweet red bean paste centres.
Chinese Steamed Egg (蒸水蛋) — Silky Smooth Custard
Make silky smooth Chinese steamed egg custard — the easier version of chawanmushi. Ready in 15 min.
Char Siu Bao (叉烧包) — Steamed BBQ Pork Buns
Make fluffy steamed char siu bao with sweet BBQ pork filling — a dim sum classic.
Chinese Tomato and Egg Stir-Fry (西红柿炒鸡蛋) — The Most-Coo…
Make the most-cooked dish in Chinese home kitchens — silky scrambled eggs with sweet tomato sauce. 10 minutes.
Twice-Cooked Pork (回锅肉) — Sichuan Hui Guo Rou
Make Sichuan twice-cooked pork — boiled then stir-fried pork belly with leeks and doubanjiang. Ready in 30 min.
Dry-Fried Green Beans with Garlic and Chili (干煸四季豆)
Make blistered, dry-fried green beans with garlic and chili oil — a classic Sichuan vegan side dish. Ready in 15 min.
Chinese Broccoli with Oyster Sauce (蚝油芥兰) — 10-Minute S…
Make perfectly blanched Chinese broccoli (gai lan) with glossy oyster sauce — the essential Cantonese side dish.
Salt and Pepper Tofu (椒盐豆腐) — Crispy Deep-Fried Vegan S…
Make crispy salt and pepper tofu — deep-fried tofu cubes tossed with garlic, chili, and aromatic salt. Vegan.
Beef with Black Bean Sauce (豉汁牛肉) — Cantonese Classic
Make Cantonese beef with fermented black bean sauce — velveted beef with peppers in savoury black bean glaze.
Chinese BBQ Ribs — Oven-Roasted Sticky Char Siu Style
Make sticky, glossy Chinese BBQ ribs in a char siu-style marinade — easy oven method, hands-off cooking.
Hong Kong Milk Tea (港式奶茶) — Silky Pulled Tea
Make authentic Hong Kong-style milk tea — strong Ceylon tea pulled through a cloth filter with evaporated milk.
Chinese Lemon Chicken — Cantonese Crispy Chicken in Lem…
Make Cantonese-style crispy lemon chicken — battered and fried chicken in a bright, tangy lemon sauce.
Vegan Mapo Tofu — Mushroom-Based Sichuan Classic
Make fully vegan mapo tofu with shiitake mushrooms replacing pork — all authentic Sichuan flavours preserved.
Beef Hor Fun (干炒牛河) — Wok-Fried Rice Noodles
Master the legendary Cantonese beef hor fun — wok-fried flat rice noodles with beef and bean sprouts.
Sesame Chicken — Crispy Battered Chicken in Sweet Sesam…
Make crispy sesame chicken — battered and fried in a sweet sesame glaze. The Chinese-American classic.
Chinese Salt and Pepper Squid — Crispy Seafood Classic
Make crispy salt and pepper squid with garlic and fresh chili — a Cantonese seafood favourite. Ready in 20 min.
Dim Sum Steamed Spare Ribs with Black Bean (豉汁排骨)
Make dim sum-style steamed pork ribs with fermented black bean and chili — a classic yum cha dish. Ready in 30 min.
Chinese Crispy Aromatic Duck — Five Spice Roasted
Make Chinese crispy aromatic duck — slow-roasted with five spice until the skin is shatteringly crispy.
Chinese Spring Rolls — Crispy Pork and Vegetable Rolls
Make crispy Chinese spring rolls with a seasoned pork and vegetable filling wrapped in thin pastry. Ready in 45 min.
Sweet Red Bean Soup (红豆汤) — Classic Chinese Dessert
Make traditional Chinese sweet red bean soup — a simple, comforting vegan dessert. Easy and nourishing.
Hong Kong Egg Tarts (蛋挞) — Flaky Pastry with Silky Cust…
Make Hong Kong-style egg tarts with flaky puff pastry shells and silky smooth egg custard filling.