Family Recipes
Simple, delicious dishes for everyday family meals
36 recipes
Sichuan-Style Eggplant (Yuxiang Qiezi)
Soft, lightly browned eggplant in a thick, tangy-sweet, savory sauce with garlic, ginger, and doubanjiang.
Mapo Eggplant
Tender chunks of eggplant in a spicy Sichuan sauce with doubanjiang and juicy pork — a vibrant dish that's best enjoyed hot.
Pork Baozi
Soft Chinese steamed buns with fluffy yeasted dough, a juicy pork filling, and crisp napa cabbage.
White-Cut Chicken
Tender whole chicken with silky skin, poached Cantonese-style and served with hot ginger-scallion oil.
Biang Biang Noodles
Wide, chewy hand-pulled noodles from Xi'an, scalded with fragrant hot chili oil, garlic and Sichuan pepper.
Wonton Soup
Delicate wontons filled with pork and shrimp in a clear chicken broth with ginger and sesame oil — a classic Cantonese dish that warms you from the very first spoonful.
Hot and Sour Soup
A hearty Chinese soup with delicate tofu, fragrant shiitake and wood ear mushrooms, and silky ribbons of egg, where the heat of white pepper is perfectly balanced by the tang of rice vinegar.
Dan Dan Noodles
Spicy Sichuan dan dan noodles with fried ground pork and pickled ya cai mustard stems, drizzled with a creamy sesame-garlic sauce, fiery chili oil, Sichuan pepper, and crunchy peanuts.
Rougamo (Roujiamo)
Juicy pork slow-braised with Chinese spices, served hot in a crisp baijimo flatbread with cilantro and chili.
Cantonese Wonton Noodle Soup
Thin, springy egg noodles with juicy shrimp-and-pork wontons in a clear, fragrant broth.
Chinese Steamed Eggs
A delicate Chinese steamed egg custard with a silky texture, soy sauce, sesame oil, and green onion.
Chinese Jiaozi
Juicy Chinese jiaozi with a spiced pork filling, Napa cabbage and thin homemade dough, served hot with rice vinegar.
Pork and Preserved Egg Congee
A silky Cantonese rice porridge with tender pork, ginger, scallions, and rich preserved egg.
Kung Pao Chicken
Classic Sichuan kung pao chicken: juicy chicken, crunchy peanuts, dried chili and Sichuan peppercorns in a sweet-and-sour soy sauce with garlic and scallions — serve with rice.
Chicken Congee
A silky, creamy rice porridge with tender chicken and fresh ginger — a classic Cantonese breakfast dish that warms you up and gives you energy.
Lanzhou Beef Noodle Soup
A clear, rich beef broth, thin wheat noodles, white daikon, fresh herbs and vibrant chili oil — a classic Lanzhou-style bowl from northwestern China.
Mantou
Delicate Chinese steamed buns with no filling, featuring a smooth surface and a soft, springy crumb.
Mapo Tofu
Mapo tofu is an iconic Sichuan dish of silky tofu and ground pork in a rich, spicy sauce built on doubanjiang and fermented black beans, delivering the signature numbing heat of Sichuan peppercorns.
Scallion Pancakes
Crispy on the outside and delicately layered inside, these Chinese flatbreads are packed with fragrant fried scallions — a popular street food that's easy to make at home in a regular skillet.
Ants Climbing a Tree
A Sichuan dish of springy mung bean glass noodles and juicy ground pork, coated in a rich sauce made with fiery fermented doubanjiang paste.
Vegetable Stir-Fry
Crisp broccoli, sweet peppers and carrots quickly stir-fried in a smoking-hot wok and coated in a glossy soy-oyster sauce — a vibrant Asian-style vegetable dish ready in 20 minutes.
Chinese-Style Tomato and Egg
A classic Chinese home-style dish: fluffy scrambled eggs with juicy tomatoes in a light sweet-and-sour sauce, traditionally served with steamed rice.
Radish Cake (Lo Bak Go)
A delicate Cantonese cake made from juicy daikon, rice flour, lap cheong, and dried shrimp, which is steamed and then pan-fried to a golden crust.
Clay Pot Rice with Chicken and Lap Cheong
Cantonese clay pot rice is cooked under a lid with marinated chicken, sweet lap cheong sausage, and a crispy layer on the bottom.
Cucumber and Wood Ear Mushroom Salad
Crisp cucumbers and springy wood ear mushrooms in a sweet-and-sour garlic dressing — a refreshing Chinese cold appetizer.
Sweet and Sour Pork
Crispy pork in a golden crust, double-fried Cantonese-style and served in a vibrant sweet and sour sauce with pineapple, onion, and bell pepper.
Huiguorou Pork (Twice-Cooked Pork)
Sichuan twice-cooked pork: tender after boiling, browned in a wok and infused with spicy fermented bean paste and the aroma of garlic shoots.
Xiaolongbao (Shanghai Steamed Soup Dumplings)
Delicate, thin-skinned xiaolongbao filled with juicy pork and hot broth inside, served with black rice vinegar and fresh ginger.
Lion's Head Meatballs
Large juicy pork meatballs, pan-fried to a golden crust and braised with Napa cabbage in a rich soy sauce.
Chinese Tea Eggs
Marbled eggs steeped in strong black tea, soy sauce, and warm spices.