Braised & steamed recipes Nian Gao (Chinese New Year Rice Cake, 年糕) Cook Jasmine Rice On the Stove, Three Ways Pearl Meatballs (Sticky Rice Meatballs, 珍珠丸子) Steamed Custard Buns (Nai Wong Bao, 奶黄包) Enoki Mushroom, How To Prepare and Cook (金针菇) Chinese Beef Stew with Potatoes (土豆炖牛肉) Steamed Chicken with Shiitake Mushroom (香菇蒸鸡) Eight Treasure Rice Pudding (Ba Bao Fan, 八宝饭) Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version Red Bean Buns (Dou Sha Bao, 豆沙包) Char Siu Bao (BBQ Pork Buns, 叉烧包) Turnip Cake (Lo Bak Go, 萝卜糕) How to Make Smoked Chicken in a Wok (熏鸡) Lion’s Head Meatballs (Shi Zi Tou, 狮子头) Pumpkin Mochi with Red Bean Paste (红豆南瓜饼) Soy Sauce Chicken (See Yao Gai/豉油鸡) Steamed Fish, the Chinese Way (清蒸鱼) How to Make Steamed Dumplings, Two Methods (蒸饺) Chinese Braised Beef Shank & Master Stock (酱牛肉) Sichuan leaf-wrapped sticky rice cakes (Ye’er Ba, 叶儿粑) How to make Xiao Long Bao (小笼包, Soup Dumplings) Big Plate Chicken with Belt Noodles (Da Pan Ji/大盘鸡) Steamed cabbage rolls (翡翠包肉) Gua Bao (pork belly buns, 刈包) Chinese flower rolls with scallions (Hua Juan, 花卷) Mantou (馒头), Chinese steamed buns Shrimp & pork shumai (鲜虾猪肉烧卖) Steamed bao buns (baozi, 包子), a complete guide Cook dumplings in three ways (Ultimate Dumpling Guide part 4) Tofu soup with dried shrimp (虾皮豆腐汤) Spicy beef noodle soup (香辣牛肉面) Liang Pi: cold skin noodles, the simple way (凉皮) Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) Har gow: dim sum shrimp dumplings (虾饺) Steamed salmon with scallion oil (葱油三文鱼) Steamed garlic prawns with vermicelli (蒜蓉粉丝蒸虾) Chinese pork burger (Rou Jia Mo 肉夹馍) Three cup chicken (San Bei Ji, 三杯鸡) Braised Spare Ribs with Black Bean Sauce (豆豉炖排骨) Tofu-stuffed tomatoes (番茄豆腐盅) Steamed pork ribs with butternut squash (南瓜蒸排骨) Braised chicken wings with peppercorns (胡椒鸡翅) Sweet and sour fish (糖醋鱼) Learn my 5 secrets to create authentic dishes GET THE GUIDE COOKING CHINESE WITH EASE WITH EASE
