World Flavors Cookbook

China Recipes

Chinese cuisine is one of the world's oldest and most diverse, spanning eight major regional traditions from Cantonese dim sum to Sichuan's fiery malatang. Balance of flavors — sweet, sour, salty, bitter, spicy — is fundamental.

Recipes from China

• Har Gow (Shrimp Dumplings)

  Iconic Cantonese dim sum dumpling with translucent wheat starch skin and succulent shrimp filling.

• Siu Mai (Pork and Shrimp Dumplings)

  Open-faced steamed dumplings filled with a savory mixture of pork, shrimp, and mushrooms.

• Char Siu Bao (Steamed BBQ Pork Buns)

  Fluffy white steamed buns filled with sweet and savory Cantonese BBQ pork.

• White Cut Chicken (Bai Zhan Ji)

  Simple yet elegant poached chicken served with a fragrant ginger-scallion oil dipping sauce.

• Cantonese Roast Duck

  Fragrant, succulent roasted duck with crispy skin, marinated with five-spice and honey.

• Sweet and Sour Pork (Gu Lou Yuk)

  Crispy fried pork nuggets tossed in a vibrant sauce with bell peppers and pineapple.

• Cantonese Congee

  Silky, creamy rice porridge often served with savory toppings for breakfast.

• Beef Chow Fun

  A classic stir-fry of broad rice noodles, tender beef, bean sprouts, and scallions.

• Cantonese Steamed Fish

  Whole fish steamed to perfection with ginger, scallions, and a seasoned soy sauce.

• Claypot Rice (Bao Zai Fan)

  Rice cooked in a clay pot with savory toppings, resulting in a crispy, charred bottom layer.

• Mapo Tofu

  Silken tofu in a spicy, numbing sauce with minced meat and fermented black beans.

• Kung Pao Chicken (Gong Bao Ji Ding)

  Stir-fried chicken with peanuts, vegetables, and chili peppers in a savory-sweet-spicy sauce.

• Twice Cooked Pork (Hui Guo Rou)

  Pork belly that is first simmered, then thinly sliced and stir-fried with leeks and bean paste.

• Dan Dan Noodles

  Thin wheat noodles in a fiery sauce with preserved vegetables and minced pork.

• Shuizhu Yu (Water-Boiled Fish)

  Tender fish slices poached in a spicy broth and topped with hot oil and aromatics.

• Sichuan Hot Pot

  A communal dining experience where ingredients are cooked in a simmering pot of spicy tallow broth.

• Lung Slices (Fuqi Feipian)

  Thinly sliced beef and offal in a spicy, savory dressing with peanuts and cilantro.

• Steamed Fish Head with Chopped Chiles

  A massive fish head topped with vibrant Duo Jiao (pickled chopped chilies).

• Dongpo Pork

  Thick-cut pork belly braised in soy sauce and wine until it melts in the mouth.

• Hunan Rice Noodles

  Spicy rice noodles served in a rich broth with various savory toppings.

• Changsha Stinky Tofu

  Black, deep-fried tofu with a pungent aroma and a spicy, juicy interior.

• Sweet and Sour Carp

  A classic Shandong dish featuring a deep-fried carp with its tail pointing up, coated in a glossy sauce.

• Braised Sea Cucumber with Scallions

  A luxurious dish showcasing the texture of sea cucumber flavored by caramelized scallions.

• Dezhou Braised Chicken

  Famous braised chicken so tender the meat falls off the bone with a light shake.

• Four Joy Meatballs (Si Xi Wan Zi)

  Four large, braised pork meatballs symbolizing happiness, prosperity, longevity, and joy.

• Braised Prawns in Oil

  Jumbo prawns stir-fried to bring out their bright red color and savory roe flavors.

• Caramel Sweet Potato (Ba Si Di Gua)

  Fried sweet potato chunks coated in hot syrup that creates long sugar threads when pulled apart.

• Lion's Head Meatballs

  Large, tender pork meatballs braised with cabbage, resembling a lion's mane.

• Sweet and Sour Squirrel Fish

  A masterpiece of knife skills: deboned fish carved to resemble a squirrel, deep-fried and glazed.

• Nanjing Salted Duck

  Brined and poached duck known for its tender, juicy meat and pale skin.

• Yangzhou Fried Rice

  The definitive fried rice, colorful with shrimp, pork, eggs, and various vegetables.

• Jiangsu Braised Pork Belly

  Succulent pork belly braised in a sweet, savory soy sauce.

• Tai Lake Hairy Crab

  Delicate freshwater crabs prized for their rich roe, simply steamed to preserve the flavor.

• Zhejiang Dongpo Pork

  Classic Hangzhou style braised pork belly, cooked in a small clay pot.

• West Lake Fish in Vinegar Gravy

  A delicate grass carp poached and topped with a shiny, sweet and sour vinegar glaze.

• Longjing Shrimp

  Delicate river shrimp stir-fried with high-grade Longjing (Dragon Well) tea leaves.

• Braised Bamboo Shoots

  Spring bamboo shoots braised with soy sauce and sugar to highlight their crunch and sweetness.

• Ningbo Tangyuan

  Soft, chewy glutinous rice balls filled with sweet black sesame paste and lard.

• Buddha Jumps Over the Wall

  A legendary, complex soup with dozens of luxury ingredients simmered for days.

• Oyster Omelette

  A chewy, savory omelette made with small oysters, sweet potato starch, and eggs.

• Lychee Pork

  Deep-fried pork pieces carved to resemble lychees, tossed in a sweet and sour red sauce.

• Fuzhou Fish Balls

  Springy fish balls made from fish paste, stuffed with a savory minced meat filling.

• Popiah (Fujian Spring Rolls)

  Fresh (unfried) spring rolls filled with a variety of shredded vegetables and seafood.

• Red Yeast Rice Braises

  Meats or seafood braised with red yeast rice, giving them a unique deep red color and savory flavor.

• Braised Turtle in Clear Broth

  A nutritional and traditional Anhui dish featuring soft-shell turtle simmered with ham and herbs.

• Stinky Mandarin Fish

  Mandarin fish that has been fermented until it develops a strong smell but a delicate, buttery flavor.

• Hairy Tofu

  Tofu fermented until it grows a layer of white "hair" (mold), then fried and seasoned.

• Double Steamed Soups

  Nutritious soups made by steaming ingredients in a sealed jar to preserve every drop of essence.

• Wonton Soup

  Delicate dumplings in a clear, savory broth, a staple comfort food across China.

• Peking Duck

  The world-famous roast duck from Beijing, known for its thin, crispy skin and succulent meat.

• Hot and Sour Soup

  Classic Northern Chinese soup with a perfect balance of spicy white pepper and tart black vinegar.

• Baozi (Steamed Stuffed Buns)

  Leavened steamed buns filled with a variety of savory or sweet fillings.

• Mantou (Steamed Buns)

  Soft, fluffy plain steamed buns, often served as a staple carbohydrate in Northern China.

• Chow Mein (Stir-Fried Noodles)

  Classic stir-fried wheat noodles with vegetables and protein.

• Lion's Head Meatballs

  Large, tender pork meatballs braised with napa cabbage, resembling a lion’s head with its mane.

• Scallion Oil Noodles

  Simple yet aromatic noodles tossed in a fragrant oil made from slowly fried scallions and a sweet soy sauce.

• Braised Eggplant (Hong Shao Qie Zi)

  Tender eggplant chunks braised in a rich, savory-sweet soy-based sauce.

• Twice-Cooked Pork (Hui Guo Rou)

  Sichuan classic of sliced pork belly first boiled, then stir-fried with chili bean paste and leeks.

• Ants Climbing a Tree (Ma Yi Shang Shu)

  Spicy mung bean vermicelli noodles stir-fried with minced pork that "clings" to the noodles like ants on branches.

• Egg Drop Soup

  A delicate and silky soup made with whisked eggs in a savory chicken broth.

• Smashed Cucumber Salad (Pai Huang Gua)

  Refreshing cold appetizer of cucumbers smashed to absorb a garlic-vinegar-chili dressing.

• Sesame Noodles (Ma Jiang Mian)

  Cold or warm wheat noodles tossed in a rich, nutty roasted sesame paste sauce.

• Steamed Egg Custard (Zheng Shui Dan)

  Silky smooth, savory egg custard that is as delicate as tofu.

• Char Siu (Cantonese BBQ Pork)

  Iconic Cantonese roasted pork with a sweet, sticky red glaze.

• White Cut Chicken (Bai Zhan Ji)

  Gently poached whole chicken served with a signature ginger-scallion oil dipping sauce.

• Clay Pot Rice (Bao Zai Fan)

  Savory rice cooked in a clay pot, topped with lap cheong (sausage) and cured meats, known for its crispy rice crust.

• Beef Ho Fun (Gan Chao Niu He)

  Dry-fried broad rice noodles with tender beef, bean sprouts, and scallions, requiring high heat and "wok hei".

• Lo Mai Gai (Sticky Rice in Lotus Leaf)

  Glutinous rice filled with chicken, mushrooms, and lap cheong, wrapped in a lotus leaf and steamed.

• Cheong Fun (Rice Noodle Rolls)

  Silky, thin rice noodle sheets rolled around fillings like shrimp or beef, served with a sweet soy sauce.

• Pineapple Bun (Bolo Bao)

  Soft sweet bun with a crumbly, sugary topping that resembles the skin of a pineapple.

• Dan Dan Noodles

  Classic Sichuan street noodles in a spicy, numbing sauce with preserved vegetables and minced pork.

• Mouth-Watering Chicken (Kou Shui Ji)

  Cold poached chicken drenched in a complex, spicy, and numbing Sichuan chili oil sauce.

• Fish-Fragrant Pork Slivers (Yu Xiang Rou Si)

  Stir-fried pork slivers in a "fish-fragrant" sauce—a balance of salty, sweet, sour, and spicy without any actual fish.

• Dry-Fried Green Beans (Gan Bian Si Ji Dou)

  Wrinkled, blistered green beans stir-fried with savory minced pork and preserved vegetables.

• Chongqing Spicy Chicken (Laziji)

  Deep-fried chicken pieces buried in a mountain of dried red chilies and Sichuan peppercorns.

• Water-Boiled Fish (Shui Zhu Yu)

  Tender fish fillets poached in a spicy, numbing broth and topped with a sizzling layer of chili-infused oil.

• Bang Bang Chicken

  Cold shredded chicken tossed in a nutty, spicy sesame and chili sauce.

• Garlic Broccoli Stir-Fry

  Classic, vibrant green broccoli florets stir-fried with plenty of minced garlic and a touch of sesame oil.

• Tomato and Egg Stir-fry

  The ultimate Chinese home-style comfort dish—scrambled eggs and juicy tomatoes in a slightly sweet sauce.

• Biang Biang Noodles

  Thick, hand-pulled "belt" noodles from Shaanxi, topped with garlic, chilies, and hot oil.

• Rou Jia Mo (Chinese Burger)

  Traditional Shaanxi street food consisting of slow-braised pork belly chopped and stuffed into a crispy flatbread.

• Liangpi (Cold Skin Noodles)

  Cold, chewy noodles made from wheat starch, served with gluten, bean sprouts, and a savory-spicy sauce.

• Lamb Paomo

  A hearty lamb soup from Xi’an where the diner breaks pieces of flatbread into a bowl before it’s simmered with the broth.

• Steamed Fish with Ginger and Scallion

  Whole fish steamed until perfectly tender, finished with aromatic ginger, scallions, and a flash of hot oil.

• Salt and Pepper Squid

  Crispy fried squid tossed with a savory mix of salt, toasted Sichuan peppercorns, and aromatics.

• General Tso's Chicken

  Deep-fried chicken chunks tossed in a sweet, savory, and slightly spicy glaze.

• Honey Walnut Shrimp

  Crispy shrimp tossed in a creamy, sweet sauce and topped with glazed walnuts.

• Ma Lai Go (Cantonese Steamed Cake)

  Deep brown, fluffy, and honeycombed steamed sponge cake with a rich caramel-like flavor.

• Traditional Mooncakes

  Rich pastries with a thin crust and dense filling, traditionally eaten during the Mid-Autumn Festival.

• Zongzi (Sticky Rice Dumplings)

  Glutinous rice with savory or sweet fillings wrapped in bamboo leaves and boiled.

• Jianbing (Chinese Crepes)

  Famous Northern Chinese breakfast street food—a thin savory crepe with egg, crackers (baocui), and sauces.

• You Tiao (Fried Dough Sticks)

  Long, golden-brown deep-fried strips of dough, airy and slightly salty.

• Pork and Century Egg Congee

  Silky rice porridge flavored with minced pork and savory century eggs.

• Red Bean Soup (Hong Dou Tang)

  Sweet, earthy dessert soup made from azuki beans, often with dried tangerine peel.

• Mango Sago with Pomelo

  Creamy, chilled mango dessert with chewy sago pearls and refreshing pomelo shreds.

• Drunken Chicken

  Cold chicken appetizer marinated in high-quality Shaoxing rice wine.

• Dongbei Guo Bao Rou

  Double-fried crispy pork slices in a sharp, sweet and sour vinegar sauce.

• Beijing Zhajiangmian

  Thick wheat noodles topped with a rich, dark fried bean sauce and fresh julienned vegetables.

• Stir-Fried Tomato and Beef

  Tender slices of beef stir-fried with juicy tomatoes in a savory-sweet gravy.

• Douchi Chao Rou (Fermented Black Bean Stir-Fry)

  A Cantonese classic — pork and vegetables stir-fried with pungent fermented black beans, garlic, and ginger.

• Hēi Dòu Zhōu (Black Bean Porridge)

  Chinese black soybean porridge — slow-cooked with rice until creamy, a traditional tonic food believed to nourish the kidneys.

• Tsampa (Tibetan Roasted Barley)

  Tibet's most fundamental food — roasted barley flour mixed with yak butter tea into a dough eaten by hand, sustaining life at extreme altitude.