Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
Chinese cuisine
Chinese cuisine: Browse recipes from this reviewed collection. Explore 100 recipes, including Tea eggs, Egg-coated glutinous rice cakes, Steamed flower rolls. Compare ingredients, estimated time and complete illustrated methods.
Egg-coated glutinous rice cakes
Coat glutinous rice cakes in egg and pan-fry gently until soft inside and golden outside.
Steamed flower rolls
Steam frozen flower rolls through while practicing safe handling of steam.
Boiled corn
Simmer corn in water and check the kernels for tenderness before serving.
Millet congee
Add millet to boiling water, then simmer gently until the grains soften.
Steamed pumpkin
Cut even slices, steam until soft and test the centers with a skewer.
Seaweed egg drop soup
Simmer the seaweed first, then slowly pour in beaten egg to form ribbons.
Chive scrambled eggs
Cook the eggs first, briefly stir-fry the chives, then combine.
Blanched choy sum
Blanch the stems before the leaves, then finish with a freshly simmered garlic sauce.
Century egg and tofu
Use silken tofu labeled ready to eat, then add century eggs and a freshly mixed sauce.
Pan-fried dumplings
Steam frozen dumplings through, then crisp their bases; check that the package supports pan-frying.
Longan and red date congee
Cook glutinous rice with pitted red dates and longan using the rice cooker’s porridge program and fill limit.
Flaky Chinese flatbread
Make layered flatbreads with a partly hot-water dough, then fill with cooked egg, lettuce, ham and cheese.
Stir-fried rice noodles
An egg-and-vegetable version: cook the egg first, then stir-fry fresh rice noodles and vegetables with soy sauce.
Scallion oil noodles
Make a batch of scallion sauce; start with 15 ml sauce per 80 g dry noodles and reserve the rest. Actual batch yield varies with cooking losses.
Wuhan hot dry noodles
A home version using cooked alkaline noodles and cooked minced pork, with sesame paste thinned gradually.
Sweet and sour spare ribs
Blanch and fry small rib pieces, then cook through and coat with a sweet-sour glaze.
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.
Wood ear mushroom salad
Soak wood-ear mushrooms briefly, cook and drain, then toss with a garlicky tangy dressing.
Spinach and eggs
Blanched spinach and scrambled eggs, with split oil and an egg-setting checkpoint.
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.
Eggplant, potato and pepper stir-fry
Potato, eggplant and pepper fried in batches and coated in sauce; frying setup and oil scaling need further review.
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.
Lettuce in oyster sauce
Briefly blanch lettuce and finish with garlicky oyster sauce, with salt and oil separated by use.
Soy-braised winter melon
Brown winter melon, simmer until tender and lightly thicken the sauce; this version uses conventional oyster sauce.
Soy-braised eggplant
Batter-fried green eggplant braised with tomato and onion; intended for cooks familiar with deep frying.
Blistered green peppers
Blister peppers in one layer and coat with a sweet-tangy sauce, keeping the garlic from scorching.
Edamame with preserved plums
Simmer edamame pods with preserved plums until the beans are tender, adjusting water to the pot.
Steamed egg custard
Measure water against the beaten egg and steam gently until the center is fully set.
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.
Handmade boiled dumplings
Roll homemade wrappers around pork-and-chive filling, then boil and check the filling center.
Pork shumai
Gather thin wrappers around pork filling, optionally adding mushrooms, bamboo shoots and aspic, then steam through.
Pan-cooked flatbread
Rest a partly hot-water dough, layer in a flour-oil paste and griddle thin flatbreads.
Oat and egg pancakes
Let oats absorb milk, mix with eggs and cook thin pancakes over low heat.
Stir-fried rice cakes with pork and bok choy
Pork, bok choy and aromatics flavor tender rice cakes finished with a light coating of sauce.
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.
Small rice balls in sweet rice wine
Cook small rice balls through, then add fermented sweet rice for a gently tangy dessert soup.
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.
Tomato and egg noodles
Tomato, green bell pepper and egg form a topping scented with scallion and garlic for drained wheat noodles; pepper and garlic amounts are editorial additions for reproducibility.
Zhajiang noodles
Cook pork into a thick bean sauce and toss with springy noodles and cucumber.
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.
Enoki mushroom salad
Cook enoki thoroughly, drain and toss with a tangy garlic-scallion dressing.
Celtuce salad
Briefly salt and blanch celtuce batons, then toss with ginger, garlic and chili-infused oil.
Cauliflower stir-fry
Blanch small cauliflower florets, stir-fry with garlic and finish with a little steam.
Baby napa cabbage in broth
Simmer baby napa with luncheon meat in a light broth, with optional enoki and century egg.
Hand-torn cabbage stir-fry
Wilt hand-torn cabbage, then finish it with pork belly slices and aromatic seasoning.
Pine nut and corn stir-fry
Coat sweet corn and optional carrot in a light glaze, then add toasted pine nuts.
Garlic water spinach
Gently sauté garlic, then toss water spinach until the leaves wilt and stems are tender-crisp.
Zucchini and eggs
Set scrambled eggs aside, soften zucchini and then combine them.
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.
Kung pao chicken
Use toasted peanuts with marinated chicken and a lightly thickened scallion-scented sweet-sour sauce.
Sweet and sour pork
Fry starch-coated pork, then toss with pineapple and green pepper in sweet-sour sauce.
Cantonese beef brisket and radish
Slowly braise beef with fermented red bean curd and chu hou sauce, then add radish.
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.
Twice-cooked pork
Boil pork belly, slice it and stir-fry with green garlic and chili-bean paste using the two-stage method.
Ginger-scallion chicken
Steam chicken legs, debone and shred, then dress with ginger-scallion oil; verify the center temperature.
Spiced braised beef
Refrigerator-marinate beef shank, braise it in stages, then promptly chill in small portions before slicing.
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.
Covered-pan shrimp with ginger and onion
The source’s covered-pan variant: shrimp cooks over onion and ginger, with a separate scallion-garlic dip.
Garlic shrimp
Steam butterflied raw shrimp with prepared garlic sauce, then finish with oil and light soy.
Oil-braised prawns
Sear then simmer whole prawns and finish with a light sweet-salty glaze, checking flesh rather than shell color.
Red-braised fish
Dry and sear a whole fish, then gently braise and verify its thickest center temperature.
Laba mixed-grain congee
A selected eight-ingredient grain, bean and fruit version, with adzuki beans and peanuts soaked under refrigeration.
Plain rice congee
Use a raw-rice volume-to-water ratio, lower heat at the boil and continue until grains are soft.
Pork and century egg congee
Cook rice, century eggs and lean pork in an appropriate porridge program, then finish with clean prepared greens.
Snow fungus and lotus seed sweet soup
A version with snow fungus explicitly weighed after soaking, simmered with lotus and dates and sweetened in stages.
Tomato and egg soup
Soften tomato, add water and drizzle in beaten egg until set, seasoning lightly after cooking.
Corn and pork rib soup
Blanch and brown ribs, simmer first with corn and later carrot, keeping enough broth throughout.
Pork rib, yam and corn soup
Simmer ribs with Chinese yam, corn and carrot, dividing ginger and scallion between blanching and finishing.
Poached pork meatball soup
A meatball soup standardized around 500 g pork, with accompaniments cooked first and doneness checked beyond floating.
Cucumber and century egg soup
Lightly fry century egg and garlic, add water and finish with thin cucumber slices.
Enoki mushroom soup
Separate and shorten enoki, cook it thoroughly and season gradually.
Dried mandarin peel and rib soup
A simplified clear soup: double-boil pork ribs with culinary dried mandarin peel.
Bitter melon and pork rib soup
A stovetop version simmering ribs, bitter melon and dried shrimp until the pork is tender.
Yam and pumpkin chicken soup
Simmer chicken with Chinese yam and chestnuts, then add cooked pumpkin puree and red dates.
Cumin beef
Thinly slice and marinate beef under refrigeration, then stir-fry with cumin and peppers.
Crispy pork strips
Marinate pork strips under refrigeration, coat with egg-white batter, fry through and refry briefly for crispness.
Sour and spicy fern starch noodles
Cook packaged fern-starch noodles fully, then toss with soy sauce, vinegar and chili oil.
Sugar-crusted taro
Fry taro until tender inside, then toss off heat in syrup until a fine white sugar crust forms.
Stir-fried starch jelly
Cut cooked starch jelly into cubes and heat gently in a garlic and fermented-bean sauce.
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