Chinese cooking recipe index

How to use the recipe index

The recipes are grouped by regional signal or restaurant format. The point is not to reproduce every restaurant dish exactly. The point is to connect a menu name to ingredients, method, flavor structure, and a practical home version.

When a dish has a strong restaurant-format identity, such as dim sum, hot pot, Hong Kong cafe, or Indo-Chinese cooking, use that format as the guide rather than forcing it into a province-only category.

Sichuan

Twice-Cooked Pork

A Sichuan twice-cooked pork recipe with pork belly, leeks, doubanjiang, sweet bean sauce, and menu-literacy notes.

Sichuan Water-Boiled Fish

A Sichuan water-boiled fish recipe with white fish, doubanjiang, dried chiles, Sichuan peppercorn, and vegetables.

Laziji Dry Chili Chicken

A Sichuan laziji recipe with chicken, dried chiles, Sichuan peppercorn, garlic, ginger, and scallions.

Ants Climbing a Tree

A Sichuan ants climbing a tree recipe with glass noodles, minced pork or mushrooms, doubanjiang, and aromatics.

Dan Dan Noodles

Dan dan noodles are a Sichuan noodle dish built around chile oil, sesame paste, preserved vegetable, ground pork, Sichuan peppercorn, and a small amount of sauce.

Dry-Fried Green Beans

Dry-fried green beans show why a vegetable dish can carry a meal: blistered texture, concentrated flavor, aromatics, and rice-friendly seasoning.

Fish-Fragrant Eggplant

Fish-fragrant eggplant is a Sichuan dish built around garlic, ginger, pickled chile, vinegar, sugar, soy sauce, and tender eggplant. It usually contains no fish.

Kung Pao Chicken

Kung pao chicken is a Sichuan dish of diced chicken, dried chiles, peanuts, scallions, vinegar, sugar, soy sauce, and Sichuan peppercorn.

Mapo Tofu

Mapo tofu is a Sichuan benchmark dish built around tofu, chile broad bean paste, Sichuan peppercorn, garlic, ginger, and a glossy sauce.

Mouthwatering Chicken

Mouthwatering chicken is a Sichuan cold dish of tender poached chicken dressed with chile oil, soy sauce, vinegar, sesame, garlic, and Sichuan peppercorn.

Cantonese

Cantonese Congee

A Cantonese congee recipe with rice porridge, ginger, scallion, optional chicken, fish, pork, or century egg.

Clay Pot Rice

A Cantonese clay pot rice recipe with rice, Chinese sausage, chicken or mushrooms, soy sauce, and a crisp bottom.

Salt and Pepper Tofu

A Cantonese-style salt and pepper tofu recipe with crisp tofu, garlic, scallions, chiles, salt, and white pepper.

Beef Chow Fun

Beef chow fun is a Cantonese wok-technique dish built around flat rice noodles, beef, scallions, bean sprouts, soy sauce, and high heat.

Cantonese Steamed Fish

Cantonese steamed fish is a lesson in freshness, timing, ginger, scallion, soy sauce, and restraint.

Char Siu

Char siu is Cantonese barbecued pork with a sweet-savory glaze, aromatic seasoning, and roasted edges.

White-Cut Chicken

White-cut chicken is a Cantonese poached chicken dish served with ginger-scallion sauce. It is a test of timing, texture, and restraint.

Wonton Noodle Soup

Wonton noodle soup is a Cantonese noodle-shop dish built around thin egg noodles, shrimp-pork wontons, clear broth, and precise texture.

Dim Sum

Steamed Spareribs with Black Bean Sauce

A Cantonese dim sum steamed spareribs recipe with fermented black beans, garlic, ginger, and menu-literacy notes.

Cantonese Turnip Cake

Cantonese turnip cake is a dim sum dish made from daikon, rice flour, savory bits, steaming, and pan-frying.

Shrimp Cheung Fun

Shrimp cheung fun are Cantonese rice noodle rolls filled with shrimp and served with a light sweet soy sauce.

Jiangnan

Shanghai Stir-Fried Rice Cakes

A Shanghai stir-fried rice cakes recipe with napa cabbage, pork or mushrooms, soy sauce, and chewy niangao.

Xiao Long Bao

A practical xiao long bao soup dumpling recipe with pork filling, gelatinized broth, wrappers, and Jiangnan menu-literacy notes.

Red-Braised Pork

Red-braised pork is a soy-rich, sweet-savory braise built around pork belly, sugar, Shaoxing wine, ginger, and time.

Scallion Oil Noodles

Scallion oil noodles are a Jiangnan-style lesson in simplicity: noodles, scallions, oil, soy sauce, and timing.

Shaanxi

Biang Biang Noodles

A Shaanxi biang biang noodles recipe with wide hand-pulled noodles, hot oil, vinegar, chile, garlic, and menu-literacy notes.

Liangpi Cold Skin Noodles

Liangpi is a Shaanxi cold noodle dish built around chewy noodles, vinegar, chile oil, cucumber, garlic, and gluten-like texture.

Roujiamo

Roujiamo is a Shaanxi-style meat-filled flatbread that shows how wheat and braised meat structure northwestern Chinese menus.

Xinjiang

Xinjiang Lamb Skewers

A Xinjiang lamb skewers recipe with cumin, chile, salt, and northwestern Chinese menu-literacy notes.

Big Plate Chicken

Big plate chicken is a large-format Xinjiang dish of chicken, potatoes, peppers, spices, and wide noodles.

Xinjiang Polo Rice

Polo is a Xinjiang rice dish built around lamb, carrots, onions, oil, rice, and cumin-scented aroma.

Yunnan

Yunnan Mushroom Stir-Fry

A Yunnan mushroom stir-fry recipe with mixed mushrooms, garlic, herbs, chiles, and menu-literacy notes.

Crossing-the-Bridge Rice Noodles

Crossing-the-bridge noodles are a Yunnan rice-noodle format built around very hot broth, separately added ingredients, herbs, mushrooms, and a clean but aromatic soup base.

Small-Pot Rice Noodles

Small-pot rice noodles are an everyday Yunnan noodle format: rice noodles cooked with broth, meat, pickled vegetables, herbs, and optional chile.

Guizhou

Guizhou Sour Fish Soup

Guizhou sour fish soup is a sour-spicy broth dish that shows how acidity, pickling, chile, and fish can define a Chinese menu without using Sichuan ma-la flavor.

Guizhou Sour-Spicy Rice Noodles

Guizhou sour-spicy rice noodles are built around acidity, preserved vegetables, chile, herbs, and rice noodles rather than Sichuan peppercorn.

Shandong

Dezhou-Style Braised Chicken

Dezhou-style braised chicken is inspired by a Shandong braised chicken tradition built around whole-bird flavor, soy, spices, ginger, scallion, and gentle cooking.

Shandong-Style Sweet-and-Sour Fish

Shandong-style sweet-and-sour fish uses crisp fish and a glossy vinegar-sugar sauce to show the northern coastal balance of seafood, frying, and sharp-sweet sauce.

Jiangsu

Lion's Head Meatballs

Lion’s head meatballs are a Jiangsu/Huaiyang-style dish built around large tender pork meatballs, broth, napa cabbage, ginger, and gentle cooking.

Wensi Tofu Soup

Wensi tofu soup is a Jiangsu/Huaiyang dish known for fine knife work, delicate tofu threads, clear broth, and restrained flavor.

Yangzhou Fried Rice

Yangzhou fried rice is a Jiangsu-linked fried rice style with small, distinct ingredients, balanced color, egg, shrimp, ham or char siu, peas, and scallions.

Zhejiang

Dongpo Pork

Dongpo pork is a Hangzhou-associated pork belly braise built around Shaoxing wine, soy sauce, sugar, ginger, scallion, and slow cooking.

Longjing Shrimp

Longjing shrimp is a Hangzhou-associated Zhejiang dish built around fresh shrimp, Dragon Well tea aroma, and restraint.

West Lake Beef Soup

West Lake beef soup is a Hangzhou-associated soup with minced beef, egg white, tofu, cilantro, and a gentle thickened texture.

Fujian

Fujian Peanut Noodles

A Fujian-style peanut noodles recipe with wheat noodles, peanut sauce, soy sauce, vinegar, garlic, and menu-literacy notes.

Fujian Red Wine Chicken

Fujian red wine chicken uses red yeast rice or red wine lees, ginger, rice wine, and chicken to create a wine-fragrant red broth.

Fuzhou Fish Ball Soup

Fuzhou fish ball soup is a Fujian menu signal built around fish paste texture, clear broth, ginger, rice wine, and gentle seasoning.

Anhui

Anhui Ham and Bamboo Shoot Stew

Anhui ham and bamboo shoot stew is a home-friendly way to understand Hui cuisine’s earthy, preserved, mountain-linked flavor logic.

Hunan

Hunan Pickled Long Beans with Pork

A Hunan pickled long beans with pork recipe using sour beans, minced pork, chiles, garlic, and rice-friendly seasoning.

Hunan Chopped Chili Fish

Hunan chopped chili fish uses salted chopped chiles, ginger, garlic, scallions, and steam to create direct, bright chile flavor.

Hunan Smoked Pork with Peppers

Hunan smoked pork with peppers is a rice-friendly dish built around smoked or cured pork, fresh chiles, garlic, fermented black beans, and direct heat.

Hakka

Hakka Lei Cha Rice

A Hakka lei cha rice recipe with tea-herb broth, rice, greens, tofu, peanuts, and menu-literacy notes.

Hakka Salt-Baked Chicken

Hakka salt-baked chicken is a restrained chicken dish built around salt, ginger, scallion, texture, and aroma.

Hakka Stuffed Tofu

Hakka stuffed tofu is a migration-linked dish built around tofu, savory filling, pan-frying, and sauce.

Teochew

Teochew Rice Porridge

A Teochew rice porridge recipe with separate grains, water, and side dishes such as pickles, eggs, tofu, and braised items.

Teochew Braised Tofu and Eggs

Teochew braised tofu and eggs use a soy-based aromatic braising liquid related to the lo sui flavor family.

Teochew Oyster Omelet

Teochew oyster omelet combines egg, oysters, starch, scallions, and sauce into a crisp-edged, soft-centered dish.

Taiwanese

Taiwanese Oyster Omelet

A Taiwanese oyster omelet recipe with eggs, oysters, sweet potato starch, greens, and sweet-savory sauce.

Taiwanese Beef Noodle Soup

Taiwanese beef noodle soup is a broth, beef, and wheat-noodle dish that can be clear, red-braised, spicy, tomato-rich, or deeply aromatic.

Taiwanese Lu Rou Fan

Lu rou fan is a Taiwanese braised pork rice dish: small pieces of pork, soy sauce, aromatics, five-spice, and rice.

Taiwanese Popcorn Chicken

Taiwanese popcorn chicken is a night-market fried snack with bite-size chicken, five-spice, white pepper, sweet potato starch, and fried basil.

Taiwanese Three-Cup Chicken

Three-cup chicken is a Taiwanese dish built around sesame oil, soy sauce, rice wine, ginger, garlic, and basil.

Malaysian Chinese

Char Kway Teow

Char kway teow is a Malaysian Chinese hawker noodle dish built around flat rice noodles, high heat, shrimp, egg, bean sprouts, and savory sauce.

Malaysian Laksa

Laksa is a Southeast Asian noodle soup family. This home version uses a coconut curry broth, rice noodles, shrimp or chicken, herbs, and chile.

Indo-Chinese

Chili Paneer

An Indo-Chinese chili paneer recipe with paneer, peppers, onions, soy sauce, vinegar, chile sauce, and dry/gravy options.

Gobi Manchurian

Gobi Manchurian is an Indo-Chinese cauliflower dish built around fried texture, soy-garlic-chile sauce, and the dry-versus-gravy menu format.

Indo-Chinese Hakka Noodles

Indo-Chinese Hakka noodles are stir-fried noodles with vegetables, soy sauce, vinegar, chile, and a restaurant-style high-heat finish.

Hong Kong Cafe

Hong Kong Baked Pork Chop Rice

Hong Kong baked pork chop rice is a cha chaan teng dish with fried rice, pork chop, tomato sauce, and a baked topping.

Hong Kong Macaroni Soup

Hong Kong macaroni soup is a cha chaan teng breakfast dish with macaroni, broth, ham or luncheon meat, egg, and mild seasoning.

Hong Kong Milk Tea

Hong Kong milk tea is a strong black tea drink with evaporated milk and sugar, central to cha chaan teng culture.

American Chinese

Crab Rangoon

Crab rangoon is an American Chinese appetizer of wonton wrappers filled with cream cheese and crab or imitation crab, then fried until crisp.

Egg Foo Young

Egg foo young is an American Chinese omelet-style dish served with a savory brown gravy.

General Tso's Chicken

General Tso’s chicken is an American Chinese dish of fried chicken pieces coated in a sweet, tangy, mildly spicy sauce.

Buddhist Vegetarian

Buddha's Delight

Buddha’s delight is a Buddhist-style vegetable dish built around tofu, mushrooms, vegetables, glass noodles, and a savory vegetarian sauce.

Vegetarian

Vegetable Dumplings

A Chinese vegetable dumplings recipe with cabbage, mushrooms, tofu, scallions, wrappers, and dietary adaptation notes.

Vegetarian Hot Pot Broth

Vegetarian hot pot broth uses mushrooms, aromatics, vegetables, and tofu-friendly seasoning to create a meatless hot pot base.

Northern Chinese

Scallion Pancakes

Scallion pancakes are a northern Chinese wheat dish built around layered dough, scallions, oil, pan-frying, and texture.

Zhajiangmian

Zhajiangmian is a northern Chinese noodle dish with wheat noodles, savory fermented bean sauce, pork or mushrooms, and raw vegetable toppings.

Northwestern

Cumin Lamb

Cumin lamb is a northwestern Chinese flavor signal: lamb, cumin, chiles, onion, heat, and aromatic intensity.

Home-style

Steamed Egg Custard

Chinese steamed egg custard is a soft, savory egg dish made by steaming beaten eggs with water or stock until just set.

Tomato Egg

Tomato egg is a simple Chinese home-style dish built around soft eggs, tomatoes, scallions, light seasoning, and rice.

Cold Dishes

Cold Cucumber Salad

Cold cucumber salad is a simple Chinese cold dish built around smashed cucumber, vinegar, garlic, soy sauce, sesame oil, and optional chile oil.

Hot Pot

Hot Pot Dipping Sauces

Hot pot dipping sauces are built from condiments such as sesame paste, shacha sauce, soy sauce, vinegar, garlic, scallion, cilantro, chile oil, and fermented tofu.

Soups

Hot and Sour Soup

Hot and sour soup is built on vinegar, white pepper, tofu, mushrooms, egg, and broth rather than chile heat alone.

Technique

Egg Fried Rice

Egg fried rice is a technique dish: dry rice, hot pan, egg texture, scallion fragrance, and restrained seasoning.

Vegetables

Garlic Greens

Garlic greens are a basic Chinese restaurant and home-cooking template: fresh greens, hot pan, garlic, salt, and timing.