Vegetarian & Vegan

Eight Treasure Rice Pudding (Ba Bao Fan, 八宝饭)

Red Bean Paste in Two Ways (Hong Dou Sha, 红豆沙)

Red Bean Buns (Dou Sha Bao, 豆沙包)

Century Eggs, the Myths and Recipe (Pi Dan, 皮蛋)

Pumpkin Mochi with Red Bean Paste (红豆南瓜饼)

Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)

Egg and Scallion Crepe (Ji Dan Bing, 鸡蛋饼)

Pickled Chili Garlic Sauce (Duo Jiao,剁椒)

Sweet lotus root with sticky rice (糯米藕)

Spicy lotus root stir-fry (辣炒莲藕)

Sichuan leaf-wrapped sticky rice cakes (Ye’er Ba, 叶儿粑)

Chinese cabbage stir-fry, two ways (手撕包菜)

Jian Bing, Chinese Crepes (煎饼)

Chinese cucumber salad, three ways (黄瓜三吃)

Scallion bread, oven-baked Cong You Bing(烤葱油饼)

King oyster mushroom with garlic sauce (鱼香杏鲍菇)

Mung bean sprouts: Homegrown guide & a stir-fry recipe

Chinese flower rolls with scallions (Hua Juan, 花卷)

Mantou (馒头), Chinese steamed buns

Hand-pulled noodles (La Mian, 拉面), a foolproof recipe

Vegan dumplings with spicy dipping sauce (素饺子)

Zongzi: Chinese sticky rice dumpling (粽子)

Six dumpling sauces (Ultimate Dumpling Guide part 5)

Homemade dumpling wrappers (Ultimate Dumpling Guide part 1)

Tomato Egg Drop Soup (番茄蛋汤)

Homemade fortune cookies (签语饼)

Sichuan spicy peanuts (Mala peanuts, 麻辣花生)

Sesame balls, the sweet potato version (红薯煎堆)

Pan-fried tofu with garlic sauce (鱼香豆腐)

Xi’an Biang Biang noodles

Pan-fried vegetarian dumplings / potstickers (素煎饺)

Mango sago with grapefruit (杨枝甘露)

Liang Pi: cold skin noodles, the simple way (凉皮)

Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹)

Xinjiang tiger salad (老虎菜)

Eggplant salad with garlic dressing (凉拌茄子)

Peanut & sesame brittle (花生芝麻糖)

Chinese chive pockets (韭菜盒子)

Spring onion oil noodles (葱油拌面)

How to make & use spring onion oil (葱油)