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Latest recipes

• Yangzhou Fried Rice (扬州炒饭) – Fried rice tossed with eggs, shrimp, ham, peas, and other finely diced ingredients.
• Wonton Soup (馄饨汤) – A delicate soup featuring thin wonton dumplings filled with meat or shrimp, served in a light broth with scallions.
• Xiaolongbao (小笼包) – Small steamed dumplings filled with meat and hot broth, traditionally served with black rice vinegar and ginger.
• Sweet and Sour Pork (咕噜肉) – Crispy pieces of pork in a sweet and sour sauce, often tossed with pineapple, bell peppers, and onions.
• Peking Duck (北京烤鸭) – A famous Chinese specialty with crispy, golden-brown skin and juicy meat, traditionally served with thin pancakes, scallions, and hoisin sauce.
• Kung Pao Chicken (宫保鸡丁) – A spicy Sichuan dish made with chicken, peanuts, chili peppers, and an aromatic sauce featuring soy sauce and vinegar.
• Mapo Tofu (麻婆豆腐) – A bold Sichuan dish made with soft tofu, minced meat, spicy doubanjiang bean paste, and Sichuan peppercorns, served with rice.
• Hot Pot (火锅) – A communal dining experience where meats, vegetables, mushrooms, tofu, and noodles are cooked right at the table in a simmering broth, available mild or spicy.
• Dim Sum (点心) – A colorful variety of small Cantonese dishes, such as har gow shrimp dumplings, siu mai pork dumplings, and steamed buns, often served in bamboo steamers.
• Dan Dan Noodles (担担面) – Sichuan noodles served in a spicy sauce made with chili oil, sesame paste, soy sauce, and often topped with minced meat and preserved vegetables.
• Char Siu (叉烧) – Cantonese barbecue pork marinated in a sweet and savory blend of spices, honey, and soy sauce, roasted to a glossy, lightly caramelized finish.
• Chow Mein (炒面) – Stir-fried noodles with vegetables, soy sauce, and your choice of chicken, beef, shrimp, or tofu.

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