Chinese
Mapping the Flavors of China
"Chinese food is not a monolith,” says Betty Liu; each region’s specialties are a reflection of both time and geography. Move around this map of China to access recipes from its many and varied cuisines.
What Does ‘Authentic’ Chinese Food Even Mean?
As new ingredients are introduced and as communities migrate, the cuisine is always evolving.
The Secret to Stir-Frying On a Wimpy Electric Stove
Stir-frying on an electric stove can be done well—but it takes a little patience.
This Tangy, Savory Fish Is a Taste of Teochew
Dressed with ginger, tart salted plums, and pickled mustard greens, this is a refreshing steamed fish dinner that keeps you coming back for more.
How to Make Perfectly Sticky and Succulent Char Siu at Home
Char siu—Cantonese barbecued pork—is a favorite, often enjoyed at restaurants or picked up from barbecue shops. But it's easy to make a great version at home.
Mapo Tofu
Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.
Baoshao Mushrooms (Mushrooms Grilled in Banana Leaves)
The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.
Little Pot Rice Noodles
Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan.
Youtiao (Chinese Savory Doughnuts)
Crisp, golden brown youtiao is a staple at the Chinese breakfast table.
Drunken Chicken
This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.
Big Plate Chicken
Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.
Fish Head in Chile Sauce
This spicy Hunan steamed fish recipe can be made with either carp or salmon.
Ants Climbing a Tree (Sichuan Braised Pork and Vermicelli Noodles)
There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.
Hainanese Chicken Rice
After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.
Char Siu (Barbecue Pork)
The secret to this simple Chinese barbecue pork recipe lies in the marinade and basting the pork while it’s roasting.
Fish-Fragrant Eggplant With Minced Pork
Give the humble eggplant the attention it deserves with a rich and spicy sauce.
Lanzhou Chile Oil
This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.
3 Fruits of the Earth
Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.
Dan Dan Mian (Dan Dan Noodles)
Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.
Salted Plum Steamed Fish
You can use any white-fleshed fish for this flexible recipe, although pomfret, sea bass, and snapper are the best.