Noodles
4 servings · 248 minutes · Advanced
Broad hand-pulled Shaanxi noodles slicked with hot chile oil, black vinegar, garlic, and fragrant bloomed aromatics.
8 servings · 1200 minutes · Expert
A Fujian banquet soup of layered seafood, poultry, mushrooms, and ham in a clear, deeply savory broth.
Barbecue
6 servings · 80 minutes · Moderate
Cantonese char siu roasted until lacquered, sticky, and sweet-savory with red bean curd, honey, and five-spice perfume.
Sandwich
8 servings · 340 minutes · Advanced
Rou jia mo with crisp-edged flatbread stuffed with juicy chopped braised pork and warm Shaanxi spice.
6 servings · 1565 minutes · Advanced
Cantonese siu yuk with shattering salted skin, tender pork belly, five-spice savor, and rich roasted fat.
Noodles
4 servings · 50 minutes · Moderate
Sichuan dan dan noodles tossed in a glossy sesame-chile sauce with ya cai, pork, vinegar, and numbing pepper.
Braised Dish
6 servings · 235 minutes · Advanced
Hangzhou-style pork belly slowly braised in Shaoxing wine and soy until glossy, spoon-tender, and gently sweet.
Dumplings
6 servings · 170 minutes · Advanced
Northern jiaozi filled with juicy pork, cabbage, ginger, and scallion, pleated for boiling, steaming, or pan-frying.
Egg Dish
12 servings · 190 minutes · Advanced
Cantonese bakery egg tarts with flaky pastry shells and smooth golden custard set just barely firm.
Noodles
4 servings · 75 minutes · Moderate
Beijing zhajiangmian with chewy noodles, dark fried soybean-pork sauce, and crisp cucumber, radish, and sprouts.
Stew
6 servings · 120 minutes · Moderate
Communal hot pot built around simmering broth, thin meats, seafood, vegetables, noodles, and deeply personal dipping sauces.
Stir-Fry
4 servings · 58 minutes · Moderate
Sichuan kung pao chicken stir-fried hot and fast with dried chiles, peanuts, scallions, and a glossy sweet-sour sauce.
6 servings · 420 minutes · Expert
Lanzhou beef noodle soup with clear spiced broth, hand-pulled noodles, tender beef, chile oil, radish, and cilantro.
Meatballs
6 servings · 150 minutes · Moderate
Jiangnan lion’s head meatballs braised until plush and tender with soft cabbage and a delicate savory broth.
Braised Dish
4 servings · 40 minutes · Moderate
Sichuan mapo tofu with custardy tofu, chile bean paste, beef or pork, red oil, and a deep ma la finish.
Dessert
12 servings · 3115 minutes · Advanced
Cantonese mooncakes with tender golden crust, dense lotus or red bean filling, and salted egg yolk richness.
Roast
6 servings · 1980 minutes · Expert
Beijing roast duck with crisp lacquered skin, tender meat, thin pancakes, cucumber, scallion, and sweet bean sauce.
Seafood
6 servings · 95 minutes · Advanced
Open-faced dim sum dumplings steamed with springy pork, sweet shrimp, mushroom, and a juicy Cantonese bite.
Braised Dish
6 servings · 130 minutes · Moderate
Shanghai-style hong shao rou with pork belly braised in caramel, soy, Shaoxing wine, and ginger until glossy.
Pancakes & Waffles
4 servings · 120 minutes · Moderate
Flaky cong you bing pan-fried in layered spirals until crisp, chewy, and fragrant with scallion oil.
Dumplings
6 servings · 128 minutes · Expert
Har gow with translucent wheat-starch wrappers folded around bouncy shrimp, bamboo shoots, and clean seafood sweetness.
Seafood
4 servings · 85 minutes · Moderate
Tender fish fillets in fiery Sichuan red oil with bean sprouts, dried chiles, garlic, and numbing peppercorns.
Dumplings
6 servings · 645 minutes · Expert
Xiao long bao with delicate pleated wrappers, savory pork filling, and hot broth sealed inside each dumpling.
Bread & Rolls
12 servings · 195 minutes · Advanced
Fluffy char siu bao steamed around glossy Cantonese barbecue pork filling with sweet-savory sauce.
Seafood
4 servings · 75 minutes · Advanced
Crisp whole fish finished with a bright sweet-and-sour glaze that clings to scored golden flesh.
Rice Dish
6 servings · 90 minutes · Moderate
Tangyuan with chewy glutinous rice wrappers, nutty black sesame filling, and warming ginger syrup.
Stir-Fry
4 servings · 133 minutes · Moderate
Sichuan twice-cooked pork stir-fried with leeks, doubanjiang, sweet bean paste, and smoky curled edges.
Braised Dish
4 servings · 135 minutes · Moderate
Cantonese white-cut chicken poached gently for silky meat and springy skin, served with ginger-scallion oil.
Rice Dish
4 servings · 765 minutes · Simple
Yangzhou fried rice with separate wok-tossed grains, egg, shrimp, char siu, peas, scallions, and clean savor.
Rice Dish
16 servings · 1020 minutes · Advanced
Bamboo-leaf zongzi packed with sticky rice, soy-braised pork, mushrooms, and salted egg yolk for Dragon Boat Festival.
4 servings · 42 minutes · Simple
Chilled smashed cucumbers with craggy edges that catch a savory-tart black-vinegar dressing, fresh garlic, sesame, scallions, and a measured spoonful of chile oil.
4 servings · 58 minutes · Moderate
Crisp-edged Hong Kong egg noodles cradle velveted chicken, cabbage, carrots, and bean sprouts in a light soy-oyster sauce that stays savory rather than wet.
4 servings · 40 minutes · Simple
Silky whole fish steamed with ginger and scallions, then finished with sizzling aromatic oil and a light soy dressing.
Vegetable Dish
4 servings · 25 minutes · Moderate
Blistered bok choy, fragrant ginger and garlic, and a translucent Cantonese oyster-sauce glaze, finished in minutes over fierce wok heat.
Vegetable Dish
4 servings · 40 minutes · Advanced
Blistered green beans with crisp pork, preserved mustard greens, dried chiles, and the citrusy warmth of toasted Sichuan pepper.
Rice Dish
4 servings · 15 minutes · Simple
High-heat egg fried rice with fluffy curds, separate toasted grains, sweet peas, scallions, and a savory sesame finish.
Zapappy
Cooking