Vegetarian

Salt and Pepper Tofu (Jiao Yan Dou Fu, 椒盐豆腐)

Chinese Doughnut Sticks (Youtiao, 油条)

Wood Ear Mushroom, How to Rehydrate and Cook (木耳)

Enoki Mushroom, How To Prepare and Cook (金针菇)

Braised Tofu Sichuan Style (家常豆腐)

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 & Scallion Crepe (Ji Dan Bing, 鸡蛋饼)

Pickled Chili Garlic Sauce (Duo Jiao,剁椒)

Snow Skin Mooncake with Custard Filling (冰皮月饼)

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)