Quick Meals
Egg Fried Rice
The test of any wok cook: separate grains, wisps of egg through every mouthful, and that faint smoky note from the…
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Chinese recipes
Wok heat, velveting and the balance of salt and sweet. 107 tested Chinese recipes, from the everyday to the ambitious.
Chinese recipes — all 107 recipes
Dinner
Orange Chicken
The most ordered dish in American Chinese restaurants: craggy fried chicken tossed in a bright, sticky sauce built…
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Appetizers
Steamed Pork Dumplings
Juicy jiaozi with a hand-rolled wrapper thick at the centre and thin at the edge — the shape that stops the base…
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Dinner
Kung Pao Chicken
Sichuan's most travelled dish, done properly: velveted chicken, blistered dried chillies, the numbing buzz of…
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Quick Meals
Beef and Broccoli
The most useful stir-fry in the repertoire: velveted beef, crisp-tender broccoli and a savoury oyster sauce gravy…
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Dinner
General Tso's Chicken
The Chinese-American classic: crackling battered chicken in a sticky, tangy, faintly sweet sauce with a lick of…
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Quick Meals
Tomato and Egg Stir-Fry
The dish every Chinese household cooks and no restaurant bothers to: eggs scrambled soft, tomatoes cooked down to a…
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Dinner
Sweet and Sour Pork
Cantonese gu lou yuk with a genuinely crisp coating and a sauce balanced by real pineapple and rice vinegar rather…
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Dinner
Sesame Chicken
Orange chicken's darker, nuttier sibling: the same shattering fried crust in a soy and honey glaze thickened with…
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Quick Meals
Chicken Lo Mein
Soft egg noodles tossed rather than fried, coated in a glossy soy and oyster sauce with chicken and crisp…
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Lunch
Wonton Noodle Soup
Prawn and pork wontons in a clear, dried-flounder broth with springy thin egg noodles. Cantonese, and the noodles go…
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Quick Meals
Chicken Chow Mein
Springy egg noodles tossed with chicken and vegetables in a savoury brown sauce, with a few noodles crisped against…
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Appetizers
Scallion Pancakes
Layered flatbreads made from a hot-water dough, rolled with oil and spring onion, coiled and flattened so they fry…
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Appetizers
Crispy Spring Rolls
Shatteringly crisp vegetable spring rolls with a filling that stays crunchy inside the wrapper. Cooling the filling…
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Appetizers
Xiao Long Bao
Shanghai soup dumplings: pleated parcels holding pork and a mouthful of hot broth, created by folding chilled aspic…
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Dinner
Mapo Tofu
Silken tofu in a fierce, oily red sauce of fermented broad bean paste, minced pork and Sichuan peppercorn. Fifteen…
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Desserts
Hong Kong Egg Tarts
Hong Kong dim sum tarts with a short, biscuity crust and a wobbling, barely-set custard that should be smooth and…
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Dinner
Red-Braised Pork Belly
Red-braised pork belly: cubes of belly caramelised in melted rock sugar, then braised in soy and Shaoxing wine until…
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Dinner
Char Siu Pork
Cantonese barbecue pork with a sticky, deeply burnished glaze and rings of red at the edge. It takes forty minutes…
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Lunch
Wonton Soup
Silky wontons with a prawn and pork filling floating in a clear, restorative broth. The wrappers are so thin they…
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Dinner
Singapore Noodles
Thin rice vermicelli stained yellow with curry powder, tossed with prawns, char siu and egg. Despite the name it is…
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Dinner
Dan Dan Noodles
Chengdu street noodles: a pool of chilli oil, sesame paste and black vinegar at the bottom of the bowl, topped with…
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Dinner
Beef Chow Fun
Wide rice noodles seared in a smoking wok with velveted beef, beansprouts and chives. Judged on wok hei and on…
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Appetizers
Char Siu Bao
Cantonese steamed barbecue pork buns: a snow-white, faintly sweet dough that bursts open at the top to reveal sticky…
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Appetizers
Salt and Pepper Squid
Squid in a light cornflour crust, flash fried and tossed with chilli, garlic and toasted salt and pepper. A…
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Lunch
Hot and Sour Soup
Sharp with black vinegar, hot with white pepper rather than chilli, and thickened to that distinctive silky body…
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Dinner
Xinjiang Cumin Lamb
Xinjiang's signature: lamb seared hard in a smoking wok with whole cumin seed, chilli flakes and nothing much else…
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Dinner
Mapo Eggplant
Aubergine fried until it collapses, then simmered in doubanjiang, garlic and Sichuan pepper. The vegetarian cousin…
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Dinner
Twice-Cooked Pork
Sichuan's huiguorou: pork belly simmered whole, cooled, sliced paper-thin and returned to a searing wok with…
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Breakfast
Century Egg Congee
Rice cooked in eight times its volume of stock until the grains collapse into a silken porridge, served with century…
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Holiday Specials
Peking Duck
Lacquered, glass-crisp skin carved off a duck that has been air-dried for a full day, wrapped in thin pancakes with…
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Dinner
Shui Zhu Fish
White fish poached in a chilli and Sichuan pepper broth, buried under dried chillies and garlic, and finished by…
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Dinner
Lion's Head Meatballs
Enormous pork meatballs braised in a light broth with cabbage, so tender they barely hold together. From Huaiyang…
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Appetizers
Lo Bak Go
Grated daikon bound with rice flour and studded with dried shrimp, Chinese sausage and mushroom, steamed into a loaf…
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Dinner
Tofu and Edamame Stir-Fry
Firm tofu pressed, cornflour-crusted and fried hard, then tossed with edamame and greens in a garlic-ginger sauce…
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Dinner
Chicken Cauliflower Fried Rice
Cauliflower blitzed to rice grains and fried hard with chicken thigh, egg and spring onion — the wok dish without…
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Quick Meals
Sesame Peanut Noodles
Cold noodles in a peanut, sesame and black vinegar sauce, thinned with hot noodle water so it coats instead of…
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Quick Meals
Black Pepper Beef
Velveted beef seared hard with peppers and onion in a sauce built on a great deal of coarsely cracked black pepper…
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Quick Meals
Scallion Oil Noodles
Shanghai’s cong you ban mian: spring onions fried slowly in oil until they are dark and brittle, the oil they leave…
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Appetizers
Har Gow
Crystal-skinned prawn dumplings with at least ten pleats, steamed until the wrapper turns translucent. The dish a…
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Appetizers
Siu Mai
Open-topped pork and prawn dumplings in a yellow wrapper, finished with a dot of roe. The other half of the dim sum…
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Appetizers
Cheung Fun
Sheets of rice batter steamed on a tray, rolled around prawns or beef and dressed in sweetened soy. The most…
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Lunch
Lo Mai Gai
Sticky rice packed around chicken, sausage and mushroom in a lotus leaf and steamed until the leaf perfumes the…
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Appetizers
Chicken Feet in Black Bean Sauce
Chicken feet deep-fried, soaked until they puff, then braised in black bean and steamed. Three stages, two days, and…
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Baking
Nai Wong Bao
Snow-white steamed buns filled with a set custard of egg yolk, butter and milk powder. The filling is made and…
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Appetizers
Sheng Jian Bao
Shanghai buns with a crisp fried base and soup inside, cooked base-down in a covered pan and finished with sesame…
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Breakfast
Jianbing
A thin mung bean crepe with an egg cracked onto it, folded around a sheet of fried cracker, hoisin and coriander…
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Lunch
Rou Jia Mo
Chopped braised pork packed into a flatbread baked on a griddle. Xi'an has sold it for two thousand years and calls…
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Lunch
Liangpi
Cold wheat noodles made by washing the starch out of a dough, steamed into sheets and cut into wide slippery ribbons…
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Appetizers
Smashed Cucumber Salad
Cucumber hit with the flat of a cleaver until it splits, salted, drained and dressed in garlic and vinegar. Fifteen…
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Appetizers
Bang Bang Chicken
Poached chicken torn into shreds under a sesame and chilli sauce. Named for the stick used to beat the meat loose…
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Appetizers
Century Egg with Cold Tofu
Century eggs on cold silken tofu with soy, chilli oil and a great deal of coriander. Assembly only, five minutes…
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Appetizers
Drunken Chicken
Poached chicken steeped for a day in Shaoxing wine and its own jellied stock, then sliced cold. Shanghai in summer…
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Appetizers
Red Oil Wontons
Pork wontons under a slick of red chilli oil, black vinegar and garlic. Sichuan's answer to the soup version, and…
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Appetizers
Marbled Tea Eggs
Hard-boiled eggs cracked all over and simmered in tea, soy and star anise until the shell pattern shows through as…
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Breakfast
Youtiao
Long twisted dough sticks fried until they puff hollow, torn and dipped in hot soy milk. The Chinese breakfast…
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Dinner
Dongpo Rou
Squares of pork belly tied with string and braised in Shaoxing wine and soy for three hours, until the fat is…
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Dinner
Yuxiang Rousi
Shredded pork in a sweet, sour and hot sauce that contains no fish at all — the name refers to the seasonings…
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Dinner
Zhajiangmian
Thick wheat noodles under a dark salty pork sauce and a heap of raw shredded vegetables that you mix in yourself at…
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Dinner
La Zi Ji
Fried chicken pieces buried in a wok of dried chillies and Sichuan pepper, from which you hunt out the chicken…
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Dinner
Duo Jiao Yu Tou
A split fish head steamed under a mound of chopped salted red chillies. Hunan's signature, and it uses fresh pickled…
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Dinner
Beggar's Chicken
A whole chicken wrapped in lotus leaves, sealed in clay and baked for three hours, then broken open at the table…
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Dinner
White Cut Chicken
A whole chicken poached below a simmer and plunged into ice, served cold with a ginger and scallion oil. The most…
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Dinner
Soy Sauce Chicken
A whole chicken poached in a dark soy master stock until the skin is mahogany and glossy. The stock is kept and…
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Dinner
Salt Baked Chicken
A chicken buried in three kilos of hot coarse salt and baked until it is cooked through by conducted heat alone…
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Dinner
Da Pan Ji
Chicken, potatoes and peppers stewed with beer and chilli in one enormous plate, with wide hand-pulled noodles slid…
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Dinner
Braised Beef Brisket
Brisket and daikon braised for three hours in a chu hou and bean paste sauce until the tendon has gone to jelly. The…
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Dinner
Sweet and Sour Spare Ribs
Short ribs braised in Chinkiang vinegar and rock sugar until the sauce reduces to a lacquer. Shanghai, and it is…
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Dinner
Steamed Ribs with Black Bean
Bite-sized ribs marinated with fermented black beans and garlic, steamed for twenty-five minutes on a plate. Easier…
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Dinner
Siu Yuk
Roast pork belly with skin blistered into a crackling you can hear from across the room, cut into cubes. Cantonese…
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Dinner
Mei Cai Kou Rou
Pork belly fried, sliced, packed face-down over preserved mustard greens and steamed for two hours, then turned out…
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Dinner
Ginger and Scallion Crab
Whole crab chopped through the shell, dusted in cornflour, flash-fried and tossed with a mountain of ginger and…
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Dinner
Steamed Whole Fish
A whole fish steamed for twelve minutes and finished with smoking oil poured over raw ginger and spring onion. The…
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Dinner
Dry-Fried Green Beans
Green beans fried until their skins blister and wrinkle, then tossed with minced pork, preserved vegetable and…
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Dinner
Di San Xian
Potato, aubergine and green pepper each fried separately then brought together in a garlicky sauce. Dongbei, and the…
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Dinner
Stir-Fried Water Spinach
Water spinach thrown into a screaming wok with garlic and fermented bean curd, out again in ninety seconds. Hollow…
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Dinner
Choy Sum in Oyster Sauce
Choy sum blanched in oiled salted water and dressed in warmed oyster sauce. Three minutes, and the oil in the water…
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Dinner
Home-Style Tofu
Tofu triangles fried until golden and puffed, then braised with pork and doubanjiang. What Sichuan households cook…
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Dinner
Yong Tau Foo
Tofu, peppers, aubergine and chillies stuffed with a fish and pork paste, fried and then simmered in a clear soup…
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Lunch
Hot Dry Noodles
Wuhan's breakfast: alkaline noodles blanched, oiled, cooled and then reheated to order under sesame paste, pickled…
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Lunch
Biang Biang Noodles
Belt-wide noodles pulled by hand and slapped on the counter, under chilli, garlic and a ladle of smoking oil. Named…
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Dinner
Yangzhou Fried Rice
Fried rice with prawns, char siu and egg, where every grain is separate and coated in yolk. The version everything…
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Dinner
Claypot Rice
Rice cooked in a clay pot with sausage and chicken laid on top, until a crisp golden crust forms on the base that…
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Lunch
Zongzi
Glutinous rice packed with pork belly and salted egg yolk into a bamboo-leaf pyramid, tied with string and boiled…
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Dinner
Vinegar Cabbage
Cabbage torn by hand rather than cut, fried hard with dried chilli and finished with black vinegar. Five minutes…
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Dinner
Stir-Fried Lotus Root
Lotus root sliced thin, rinsed of its starch and fried for barely two minutes, so it stays as crisp as an apple.
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Appetizers
Wood Ear Salad
Rehydrated wood ear fungus in black vinegar, garlic and chilli oil. Almost no calories, no cooking to speak of, and…
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Dinner
Hot and Sour Potato Slivers
Potato cut into matchsticks, rinsed of starch and fried for ninety seconds so it stays crunchy. Sour, hot, and…
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Lunch
West Lake Beef Soup
A thick clear soup of minced beef and egg white with a great deal of coriander. Hangzhou, and it takes twenty…
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Lunch
Egg Drop Soup
Stock thickened lightly and finished with beaten egg poured in a thread so it sets into ribbons. Ten minutes, four…
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Lunch
Winter Melon Soup
Winter melon simmered with pork ribs and dried shrimp until it turns translucent and takes on everything around it…
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Lunch
Lotus Root and Pork Rib Soup
Lotus root and pork ribs simmered for two hours until the root goes floury and pulls into starchy threads when you…
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Baking
Mantou
Plain steamed white buns, smooth as porcelain, eaten instead of rice across northern China. Four ingredients and no…
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Baking
Shao Bing
Layered sesame flatbreads, crisp outside and hollow within, split open and filled with egg or braised meat. Northern…
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Appetizers
Sichuan Chilli Oil
Hot oil poured over chilli flakes and spices in stages, so the sediment toasts without burning. Fifteen minutes, and…
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Appetizers
XO Sauce
Dried scallop and shrimp shredded and fried with chilli, ham and garlic until crisp. Invented in a Hong Kong hotel…
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Desserts
Tangyuan
Glutinous rice balls with a molten black sesame centre, floated in ginger syrup. Eaten at the lantern festival and…
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Desserts
Red Bean Soup
Adzuki beans cooked to collapse with rock sugar and dried tangerine peel, eaten warm or cold. Barely sweet, and…
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Desserts
Mango Pomelo Sago
Mango purée and sago pearls with pomelo segments stirred through, served very cold. Invented in Hong Kong in the…
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Desserts
Eight Treasure Rice
Glutinous rice packed into a bowl lined with candied fruit around a core of red bean paste, steamed and turned out…
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Desserts
Sesame Balls
Hollow glutinous rice balls coated in sesame seeds and fried until they swell to three times their size around a…
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Desserts
Almond Tofu
A set almond cream cut into cubes and floated in syrup with fruit. Not tofu and not really almond — it is apricot…
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Desserts
Hong Kong Egg Waffle
A sheet of connected batter spheres cooked in a hinged iron, crisp outside and hollow within, torn apart while…
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Quick Meals
Vegetable Stir-Fry
Whatever is in the fridge, cut evenly and cooked hard for four minutes in a sauce that clings. Twenty-five minutes…
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Dinner
Lanzhou Beef Noodle Soup
A clear beef broth over hand-pulled noodles with white radish, coriander and a spoonful of chilli oil. Two and a…
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Baking
Pineapple Bun
A soft milk bun under a crackled sweet crust that splits into a pattern in the oven. No pineapple in it anywhere.
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Drinks
Hong Kong Milk Tea
Strong black tea pulled repeatedly through a cloth bag and mixed with evaporated milk. Twenty minutes and it should…
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