#chinese
17 viral recipes tagged #chinese.
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麻婆豆腐
Numbing, hot, fragrant — má-là in technical balance. Silken tofu in a deep red gravy of doubanjiang, ground pork, and roasted Sichuan peppercorn. Twenty minutes from pantry to plate.
chinesespicyweeknight -
豚肉とニラの餃子
Hand-folded Chinese dumplings with a juicy pork-and-chive filling, boiled or pan-fried into potstickers. The wrapper-pleating is meditative, the dipping sauce sharp with black vinegar — and a freezer full of them is its own reward.
chinesedumplingsmake-ahead -
宮保鶏丁（カンパオチキン）
The Sichuan classic: cubes of chicken stir-fried fast with dried chilies and Sichuan peppercorns, peanuts, and scallion, in a glossy sweet-sour-savory sauce. Numbing, fragrant, and on the table in fifteen minutes.
chinesestir-fryweeknight -
担担麺
Chengdu's famous street noodles: a slick, spicy-numbing sauce of chilli oil, Sichuan pepper, sesame paste and black vinegar pooled in the bottom of the bowl, topped with crisp stir-fried minced pork and savoury preserved mustard greens (ya cai). You toss it all together at the table — fiery, nutty, tingly and utterly addictive.
chinesenoodlesspicy -
チャーシュー
Cantonese barbecue pork: strips of pork shoulder lacquered in a sweet-savoury marinade of hoisin, soy, honey and five-spice, then roasted until the edges char and the glaze turns glossy and sticky. The ruby-red, caramelised pork you see hanging in Chinatown windows — served over rice, in noodles, or in fluffy bao.
chineseporkroast -
酢豚
The Cantonese classic (gū lōu yuk): cubes of pork coated in a light batter and fried until crisp, then tossed in a glossy sweet-and-sour sauce with pineapple, bell pepper and onion. The contrast of crunchy pork and bright, tangy, glistening sauce is what makes it a takeaway favourite the world over — far better made fresh.
chineseporkfried -
豚の角煮(紅焼肉)
One of China's most iconic home dishes: cubes of pork belly caramelised in a sugar syrup, then slowly braised with soy, Shaoxing wine, ginger and warm spices until the meat is meltingly tender and lacquered in a glossy, sweet-savoury red glaze. Famously beloved (it was said to be Chairman Mao's favourite), it's deeply comforting over a bowl of plain rice.
chineseporkbraise -
ワンタン麺
The Cantonese classic of Hong Kong's noodle shops: plump prawn-and-pork wontons and springy thin egg noodles in a clear, savoury broth, finished with a few leaves of yu choy and a drizzle of sesame oil. Delicate and comforting, it lives on three things — juicy wontons, bouncy noodles and a clean, deeply savoury broth.
chinesesoupnoodles -
小籠包(ショーロンポー)
Shanghai's marvel of a dumpling: a delicate pleated wrapper enclosing seasoned pork and a hidden pool of hot, savoury soup that bursts when you bite in. The magic is solidified gelatinous stock folded into the filling, which melts back to liquid as the dumplings steam. Xiaolongbao reward patience and a careful pleat — and the ritual of dipping in black vinegar and ginger, then sipping the soup, is one of the great pleasures of the table.
chineseporkdumplings -
サンラータン
The takeout favourite done right: a savoury broth made genuinely hot from white pepper and genuinely sour from black vinegar, thick with silky ribbons of egg, soft tofu, wood-ear mushroom and bamboo shoot, lightly thickened to a velvety body. Suan la tang is fast, warming and endlessly adjustable — the balance of pepper-heat and vinegar-tang, added at the end, is what separates a great bowl from a gloopy one.
chinesesoupquick -
北京ダック
China's most celebrated dish: a duck dried and roasted until the skin is lacquered, mahogany and shatteringly crisp, carved and served with thin pancakes, scallion, cucumber and sweet bean (hoisin-style) sauce to roll at the table. Peking duck is a centuries-old Beijing art form built entirely around that famous crisp skin — and while restaurants use special ovens, a careful home method of air-drying and roasting gets you remarkably close.
chineseduckroast -
葱油餅(ツォンヨゥビン)
China's savoury, flaky street snack: an unleavened dough rolled with oil and a blizzard of scallions, then coiled, flattened and pan-fried until shatteringly crisp and golden outside with chewy, layered, oniony insides. The trick to those famous flaky layers is the roll-coil-and-flatten technique that laminates oil through the dough. Cong you bing is quick, cheap and deeply moreish — torn into wedges and dipped in a soy-vinegar sauce, hot from the pan.
chineseveganstreet-food -
東坡肉（トンポーロー）
A glistening masterpiece of Hangzhou cuisine, named for the Song-dynasty poet Su Dongpo: thick squares of pork belly slow-braised in Shaoxing wine, soy sauce and sugar with ginger and scallion until the meat is meltingly tender and the fat turns silky and jelly-like. The cubes emerge mahogany-glazed and so soft they can be cut with chopsticks, balancing rich and sweet, savoury and aromatic. Cooked low and slow until the sauce reduces to a glossy syrup, Dongpo pork is a celebrated banquet dish — the very definition of luxurious, melt-in-the-mouth red-braised pork.
chineseporkbraised -
甘酢あん (スイート＆サワーソース)
This is the glossy, ruby-orange Chinese takeout-style sweet and sour sauce, balanced between tangy pineapple and vinegar and a rounded brown-sugar sweetness, with just enough ketchup for color and body. A quick cornstarch slurry gives it that clingy, spoon-coating shine so it clings to fried tofu, pork, or chicken instead of sliding off. Because everything simmers in one small pan, you control the sweet-sour balance exactly to taste in under 15 minutes.
chinesesaucecondiment -
青梗菜の炒め物
Crisp-tender bok choy tossed in a glossy garlic, soy, and oyster-sauce glaze, this is the fast Cantonese-style side that turns up next to almost everything on a Chinese table. Screaming-hot oil plus a stems-first, leaves-last sequence keeps the stalks juicy and snappy while the leaves wilt just enough to drink up the savory sauce. It comes together in a single wok in under 20 minutes.
chineseside-dishstir-fry -
ポークチャーハン
Takeout-style pork fried rice built on chilled day-old rice, tender marinated pork, soft-scrambled egg, and scallions, all tossed in a savory soy-oyster sauce. The secret is dry, cold rice and a screaming-hot pan: cooking each element separately, then combining at the end, keeps the grains distinct and lightly crisped instead of gummy. A quick cornstarch-and-soy marinade means the pork stays juicy even over high heat.
chinesemain-coursestir-fry -
キャベツ炒め
This is the hand-torn cabbage you get at Chinese home-style restaurants: ragged pieces charred at the edges but still juicy and snappy inside, glossed with garlic, dried chilies, soy, and a hit of black vinegar. Tearing instead of slicing gives you uneven surfaces that catch the sauce and blister in the hot wok, and cooking fast over the highest heat your stove can manage keeps the cabbage sweet instead of sulfurous. It goes from cutting board to table in about 20 minutes with one pan.
chineseside-dishquick