Flaky Chinese flatbread
Make layered flatbreads with a partly hot-water dough, then fill with cooked egg, lettuce, ham and cheese.
Difficulty 3 / 5
Difficulty 3 / 5: Browse recipes from this reviewed collection. Explore 40 recipes, including Flaky Chinese flatbread, Stir-fried rice noodles, Cola chicken wings. Compare ingredients, estimated time and complete illustrated methods.
Stir-fried rice noodles
An egg-and-vegetable version: cook the egg first, then stir-fry fresh rice noodles and vegetables with soy sauce.
Cola chicken wings
Marinate wings in soy sauce, brown them, then simmer in cola and reduce the glaze.
Steamed sea bass
Steam a whole fish with ginger and scallion, check its internal temperature and finish with seasoned soy sauce.
Scallion pan-fried tofu
This three-portion version uses 900 g drained firm tofu, thinly pan-fried then tossed with green pepper and scallion; seasoning is not calibrated to three blocks of arbitrary size.
Dry-pot cauliflower
Blanch then stir-fry cauliflower with thin pork belly slices, using garlic cloves from the ingredient list.
Mixed mushrooms in oyster sauce
Blanch three fresh mushrooms and broccoli separately, then coat the mushrooms in an oyster-sauce glaze.
Soy-braised winter melon
Brown winter melon, simmer until tender and lightly thicken the sauce; this version uses conventional oyster sauce.
Blistered green peppers
Blister peppers in one layer and coat with a sweet-tangy sauce, keeping the garlic from scorching.
Chive and egg pockets
Cook the egg and shrimp filling first, then wrap in thin dough and pan-fry until golden and hot through.
Sesame shaobing
Layer a spiced flour-oil paste into dough, coat with white sesame and griddle until cooked.
Pan-cooked flatbread
Rest a partly hot-water dough, layer in a flour-oil paste and griddle thin flatbreads.
Green bean braised noodles
Boil the beans thoroughly first, then braise noodles over pork and beans.
Henan steamed noodles
Steam thin dried noodles, toss with pork and garlic-scape sauce, then steam again.
Laoyou pork rice noodle soup
This version starts with 250 g dry flat rice noodles, about 3–5 mm wide, before soaking; sour bamboo, fermented beans, garlic and pork form two bowls of tangy noodle soup.
Pea-starch jelly
Cook pea starch into a translucent paste, chill until set and dress with a tangy chili sauce.
Shaanxi hot oil noodles
This version uses 190 g uncooked fresh wide noodles per portion, drained before hot oil blooms scallion, garlic and chili; strand count is not a measure.
Salted pork and greens rice
Cook rice beneath cured pork and greens stems, then fold in separately cooked leaves.
Yangzhou fried rice
Cook egg, shrimp and vegetables first, then stir-fry with safely refrigerated rice until hot throughout.
Taiwanese braised pork rice
Slowly braise finely cut pork belly with shallots and serve over hot rice.
Chinese savory pork pancakes
Thin batter pancakes with cooked minced pork mixed through, rather than an enclosed dough filling; egg is optional.
Pepper-salt corn
Drain corn well, coat lightly with starch and pan-fry before adding pepper-salt and sesame.
Garlic roasted eggplant
Roast the eggplant until soft, open it carefully and roast again with garlic-cumin sauce.
Hand-torn cabbage stir-fry
Wilt hand-torn cabbage, then finish it with pork belly slices and aromatic seasoning.
Pork, cabbage and vermicelli stew
Simmer pork belly with napa stems, then add the leaves and softened potato-starch noodles.
Steamed spare ribs with black beans
Marinate small rib pieces with fermented black beans and steam in a shallow dish.
Scallion-braised chicken legs
Sear diced chicken leg, briefly braise it with Chinese leek and finish with scallion.
Rice powder steamed pork
Coat pork belly in seasoned rice powder and steam over potato until tender.
Soy-braised chicken wings
Blanch wings, braise with caramel and spices, then reduce the sauce after checking doneness.
Red-braised pork belly
Render large pork-belly pieces and braise slowly, adding cooked quail eggs and tofu skin if desired.
Braised chicken with mushrooms
Braise chicken-leg pieces with shiitake, add green pepper near the end and include potato if desired.
Ginger-scallion chicken
Steam chicken legs, debone and shred, then dress with ginger-scallion oil; verify the center temperature.
Sichuan mouthwatering chicken
Cook chicken through, cool promptly, and dress with peanuts and a chili-garlic sauce made gently in the pan.
Pepper and pork stir-fry
Dry-fry peppers, then stir-fry refrigerator-marinated lean pork, separating the two salt uses.
Mapo tofu
The source’s salted-egg-white tofu variant, simmered with a little minced pork, garlic chili sauce and Sichuan pepper.
Minced pork and glass noodles
Sweet-potato vermicelli absorbs a minced-pork bean-paste sauce, finishing moist rather than scorched dry.
Chicken with shiitake mushrooms
Stir-fry and simmer chicken-leg pieces with rehydrated shiitake, following the source’s pan-cooked method.
Laba mixed-grain congee
A selected eight-ingredient grain, bean and fruit version, with adzuki beans and peanuts soaked under refrigeration.
Cumin beef
Thinly slice and marinate beef under refrigeration, then stir-fry with cumin and peppers.
Sugar-crusted taro
Fry taro until tender inside, then toss off heat in syrup until a fine white sugar crust forms.
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