CH.166.0001
Buddha's Delight (Luohan Zhai — 罗汉斋)
Luohan zhai is the great Chinese vegetarian banquet dish — a stew of up to eighteen ingredients, eac…
Chinese Buddhist monaster
CH.166.0002
Cantonese Roast Duck (广式烧鸭)
Cantonese roast duck is the civilian counterpart to Peking Duck — equally complex in preparation, fa…
Guangdong Province, China
CH.166.0003
Char Siu
Char Siu (Cantonese BBQ pork) — boneless pork shoulder or neck marinated in a sweet-savoury red glaz…
Guangdong province (Canto
CH.166.0004
Char Siu (Cantonese Barbecue Pork)
Char siu — the glowing red, lacquered, honey-sweet barbecue pork that hangs in the windows of Canton…
Guangdong (Canton) Provin
CH.166.0005
Chongqing Chicken (La Zi Ji — 辣子鸡)
La zi ji is Sichuan-Chongqing cooking taken to its dramatic extreme: a mountain of dried chillies in…
Chongqing municipality /
CH.166.0006
Chow Mein
Chow mein (chao mian — stir-fried noodles) is egg noodles stir-fried at high heat with vegetables, p…
China, Cantonese cooking
CH.166.0007
Congee
Congee (zhou) is rice cooked in 10-12x its weight of water until the grains dissolve into a thick, s…
China, documented from th
CH.166.0008
Dan Dan Noodles
Dan dan mian is a Sichuan street noodle — thin wheat noodles in a sauce of sesame paste, chilli oil,…
Chengdu and Zigong, Sichu
CH.166.0009
Dan Dan Noodles (Sichuan Street Classic)
Dan dan noodles are Sichuan street food at its most compressed — a bowl that delivers numbing heat, …
Chengdu, Sichuan Province
CH.166.0010
Dim Sum — Har Gow (虾饺 — Steamed Shrimp Dumplings)
Har gow are the benchmark by which a dim sum kitchen is judged. Every Cantonese chef understands tha…
Guangdong Province, China
CH.166.0011
Dumplings (Jiaozi)
Chinese jiaozi are the dumplings of Chinese New Year — pork and nappa cabbage wrapped in a thin whea…
Northern China, at least
CH.166.0012
Egg Fried Rice (扬州炒饭 — Yangzhou Style)
Egg fried rice occupies a paradoxical position in Chinese cooking: it is simultaneously the most hum…
Yangzhou, Jiangsu Provinc
CH.166.0013
Fried Rice
Chinese fried rice (chao fan) requires cold, day-old rice. Fresh rice contains too much moisture and…
China. Fried rice appears
CH.166.0014
General Tso's Chicken
General Tso's chicken is a Chinese-American creation — there is no General Tso's chicken in China. T…
Chinese-American cuisine,
CH.166.0015
Hot and Sour Soup
Hot and sour soup (suan la tang) is the perfect balance of sour, hot, salty, and savoury — vinegar-a…
Northern China (Sichuan a
CH.166.0016
Kung Pao Chicken
Kung Pao chicken (Gong Bao Ji Ding) is a Sichuan stir-fry of diced chicken, dried whole Sichuan chil…
Sichuan province, China.
CH.166.0017
Kung Pao Chicken (Full Sichuan Method)
Kung Pao chicken — diced chicken stir-fried with dried chillies, Sichuan peppercorn, peanuts, and a …
Sichuan Province, China;
CH.166.0018
Mapo Eggplant
Mapo eggplant (di san xian's spicy cousin) takes the Sichuan mapo sauce framework — doubanjiang, gar…
Sichuan province, China.
CH.166.0019
Mapo Tofu
Mapo tofu (Ma Po Dou Fu) is the masterwork of Sichuan cooking — silken tofu in a sauce of doubanjian…
Chengdu, Sichuan province
CH.166.0020
Mapo Tofu (Full Sichuan Method)
Mapo tofu — spiced doubanjiang-based silken tofu with ground pork and the famous Sichuan numbing-tin…
Chengdu, Sichuan Province
CH.166.0021
Peking Duck
Peking Duck (Bei Jing Ka Ya) is one of the great Chinese cooking achievements: a whole duck air-drie…
Beijing, China. Peking Du
CH.166.0022
Peking Duck (Full Method)
Peking duck is China's most celebrated preparation — a dish requiring multiple days of preparation, …
Beijing (Peking), China;
CH.166.0023
Red-Braised Pork Belly (Hong Shao Rou)
Hong shao rou — red-braised pork belly — is China's most beloved comfort preparation, a dish of tran…
China; red-braising techn
CH.166.0024
Scallion Pancakes
Cong you bing (scallion oil pancakes) are flaky, layered Chinese flatbreads — a simple wheat dough l…
Northern China and Taiwan
CH.166.0025
Sichuan Hot Pot
Sichuan hot pot (mala huo guo) is a communal cooking experience — a divided pot of bone-based broth …
Chongqing and Sichuan pro
CH.166.0026
Spring Rolls
Chinese spring rolls (chun juan) — thin, wheat-flour wrappers filled with a seasoned mixture of pork…
Fujian province, China. T
CH.166.0027
Steamed Sea Bass with Ginger and Scallion (清蒸鱼)
Qing zheng yu — steamed whole fish with ginger and scallion — is the canonical Cantonese test of tec…
Guangdong (Canton), South
CH.166.0028
Sweet and Sour Pork
Cantonese sweet and sour pork (gu lao rou) is crispy fried pork pieces in a glossy, balanced sweet-s…
Guangdong province, Canto
CH.166.0029
Twice-Cooked Pork
Hui Guo Rou (twice-cooked pork) is a Sichuan classic — pork belly poached first until just cooked, t…
Sichuan province. Hui guo
CH.166.0030
Twice-Cooked Pork (Hui Guo Rou)
Hui guo rou — twice-cooked pork — is a Sichuan classic in which pork belly is first simmered whole, …
Sichuan Province, China;
CH.166.0031
Wonton Noodle Soup (Cantonese)
Wonton noodle soup — silky wontons filled with pork and shrimp in a clear, deeply flavoured broth wi…
Guangdong (Canton), China
CH.166.0032
Wonton Soup
Cantonese wonton soup: silky wontons filled with whole shrimp and seasoned pork, floating in a clear…
Canton (Guangzhou), Guang
CH.166.0033
Xiao Long Bao
Xiao long bao (Shanghai soup dumplings) contain both filling and hot broth inside a thin, plisséd wr…
Shanghai, Jiangnan region
CH.166.0034
Xiao Long Bao (Shanghai Soup Dumplings)
Xiao long bao — the delicate soup dumplings of Shanghai — are among the most technically demanding p…
Shanghai, China; attribut
CH.166.0035
Zha Jiang Mian (炸酱面 — Beijing Noodles with Meat Sauce)
Zha jiang mian is Beijing's answer to bolognese: a rich, slow-cooked meat sauce made primarily from …
Beijing, China — traditio