Discover by ingredients Beef & lamb Chinese Lamb Skewers (Yang Rou Chuan’r, 羊肉串儿) Chinese Beef Stew with Potatoes (土豆炖牛肉) Spicy cumin lamb stir-fry (孜然羊肉) CLICK FOR MORE Pork Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝) Braised Spare Ribs with Black Bean Sauce (豆豉炖排骨) CLICK FOR MORE Chicken Kung Pao Chicken, the Authentic Way (宫保鸡丁) Chinese style one-pot chicken rice (葱油鸡饭) Three cup chicken (San Bei Ji, 三杯鸡) CLICK FOR MORE Fish & seafood Sichuan boiled fish (Shui Zhu Yu, 水煮鱼) Steamed garlic prawns with vermicelli (蒜蓉粉丝蒸虾) Sweet and sour fish (糖醋鱼) CLICK FOR MORE Vegetable Iceberg lettuce with oyster sauce (蚝油生菜) Chinese potato stir-fry (酸辣土豆丝) Stir-fried eggplant with plum sauce (苏梅酱茄子) CLICK FOR MORE Egg & tofu Mapo tofu, the authentic way (麻婆豆腐) Marbled tea eggs – two versions (茶叶蛋) Tomato and egg stir-fry (番茄炒蛋) CLICK FOR MORE Flour, rice & starch Sheng Jian Bao: Pan-fried pork buns (生煎包) Zha Jiang Mian (炸酱面): Beijing’s signature noodles Chinese soy sauce rice pilaf (酱油炒饭) CLICK FOR MORE Learn my 5 secrets to create authentic dishes GET THE GUIDE COOKING CHINESE WITH EASE WITH EASE
