classic Chinese
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Eight Treasure Rice Pudding (Ba Bao Fan, 八宝饭)
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Red Bean Paste in Two Ways (Hong Dou Sha, 红豆沙)
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Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version
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Red Bean Buns (Dou Sha Bao, 豆沙包)
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Century Eggs, the Myths and Recipe (Pi Dan, 皮蛋)
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Spicy Cumin Lamb Noodles (Easy Hand-torn Version)
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Sichuan Spicy Wonton In Chili Oil (红油抄手)
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Char Siu Bao (BBQ Pork Buns, 叉烧包)
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Chicken Chop Suey (with an easy stir-fry sauce)
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Turnip Cake (Lo Bak Go, 萝卜糕)
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Salt and Pepper Shrimp (椒盐虾)
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How to Make Smoked Chicken in a Wok (熏鸡)
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Lion’s Head Meatballs (Shi Zi Tou, 狮子头)
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Moo Shu Pork, the Original Recipe (木樨肉)
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Pumpkin Mochi with Red Bean Paste (红豆南瓜饼)
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Winter Melon Soup with Meatballs (冬瓜丸子汤)
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Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)
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Soy Sauce Chicken (See Yao Gai/豉油鸡)
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Steamed Fish, the Chinese Way (清蒸鱼)
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Egg and Scallion Crepe (Ji Dan Bing, 鸡蛋饼)
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Twice cooked pork (Hui Guo Rou, 回锅肉)
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How to Make Steamed Dumplings, Two Methods (蒸饺)
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Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子)
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Pickled Chili Garlic Sauce (Duo Jiao,剁椒)
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Chinese Braised Beef Shank & Master Stock (酱牛肉)
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Kung Pao Chicken, the Authentic Way (宫保鸡丁)
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Beef & Chinese broccoli stir-fry (芥蓝牛肉)
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Baked Bao Bun with Lamb Filling (羊肉烤包子)
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Cold Noodles with Sichuan Dressing (Liang Mian, 凉面)
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Sweet lotus root with sticky rice (糯米藕)
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Spicy lotus root stir-fry (辣炒莲藕)
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Sichuan leaf-wrapped sticky rice cakes (Ye’er Ba, 叶儿粑)
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How to make Xiao Long Bao (小笼包, Soup Dumplings)
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Chinese cabbage stir-fry, two ways (手撕包菜)
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Jian Bing, Chinese Crepes (煎饼)
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15-minute easy congee with chicken & mushroom (香菇鸡肉粥)
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Chicken potstickers with a crispy skirt (鸡肉锅贴)
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Chinese cucumber salad, three ways (黄瓜三吃)
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Easy Char Siu (Chinese BBQ pork, 叉烧)
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King oyster mushroom with garlic sauce (鱼香杏鲍菇)