Home-style番茄炒蛋 · Fān qié chǎo dàn
Tomato & Egg Stir-fry
Soft eggs, juicy tomatoes, and a little sauce to spoon over rice. A comforting place to begin your Chinese cooking journey.
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Home-style
Sichuan-inspired宫保鸡丁 · Gōng bǎo jī dīng
Kung Pao Chicken
A home-kitchen take on the Sichuan classic: chicken, crunchy peanuts, and a tangy sauce. Make the heat your own.
Home-style家常蛋炒饭 · Dàn chǎo fàn
Everyday Egg Fried Rice
A quick pan of rice with eggs, peas, and scallions. Separate grains and a hot pan do most of the work.
Northern-style猪肉白菜饺子 · Zhū ròu bái cài jiǎo zi
Pork & Cabbage Dumplings
A weekend project with a simple filling and ready-made wrappers. Start with a half-moon fold; fancy pleats can wait.
Shanghai-style葱油拌面 · Cōng yóu bàn miàn
Scallion Oil Noodles
A bowl of noodles dressed in gently browned scallion oil and soy sauce. A few pantry staples, plenty of flavour.
Sichuan-inspired菌菇麻婆豆腐 · Má pó dòu fu
Mushroom Mapo-style Tofu
A meat-free variation with mushrooms, soft tofu, and a spicy bean sauce. Inspired by mapo tofu, with a gentler pantry approach.
Home-style拍黄瓜 · Pāi huáng guā
Smashed Cucumber Salad
Cool cucumber with garlic, vinegar, and a little sesame fragrance. Salt briefly, drain, then dress just before serving.
IllustrationHome-style蒜蓉西兰花 · Suàn róng xī lán huā
Garlic Broccoli
Tender broccoli with a clean garlic flavour. A brief blanch helps thick stems and florets finish at the same time.
Cantonese-inspired清炒小白菜 · Qīng chǎo xiǎo bái cài
Stir-fried Bok Choy
Juicy stems and soft green leaves, simply cooked with garlic. Separate their cooking times for a better texture.
IllustrationSichuan-inspired酸辣土豆丝 · Suān là tǔ dòu sī
Hot & Sour Shredded Potatoes
Thin potato strips with vinegar and a little chilli. Rinse away loose starch, then cook through without turning them into mash.
IllustrationHome-style蒜蓉菠菜 · Suàn róng bō cài
Garlic Spinach
A quick side of spinach and garlic. Drain the greens after blanching so the flavour stays concentrated.
IllustrationSichuan-inspired手撕包菜 · Shǒu sī bāo cài
Hand-torn Cabbage
Cabbage torn into small pieces and tossed with garlic and vinegar. A wide pan helps the edges brown instead of steam.
Home-style蒜香四季豆 · Suàn xiāng sì jì dòu
Garlic Green Beans
Fully cooked green beans finished in a garlic pan. Boiling first makes this home version easier to cook through.
Home-style红烧茄子 · Hóng shāo qié zi
Soy-braised Eggplant
Soft eggplant in a glossy soy-garlic sauce. This pan-braised version uses a little water rather than deep-frying.
Northern-style地三鲜 · Dì sān xiān
Eggplant, Potato & Pepper
Three everyday vegetables in a savoury sauce. Cook the potato first so the pepper stays fresh while the centres soften.
IllustrationCantonese-inspired香菇青菜 · Xiāng gū qīng cài
Mushrooms & Bok Choy
Fresh mushrooms and tender greens with a light soy sauce. Fresh shiitake keep this version quick, with no soaking needed.
Home-style酸辣汤 · Suān là tāng
Hot & Sour Soup
Tofu, mushrooms, and ribbons of egg in a peppery, tangy broth. Vinegar and white pepper are adjusted at the end.
IllustrationHome-style番茄豆腐汤 · Fān qié dòu fu tāng
Tomato & Tofu Soup
A light soup built from softened tomato and tofu. Frying the tomato briefly brings more flavour than simply boiling it.
IllustrationHome-style紫菜蛋花汤 · Zǐ cài dàn huā tāng
Seaweed & Egg Soup
A quick soup with dried seaweed and soft egg ribbons. Use cooking seaweed, not salted snack sheets.
Home-style蛋花汤 · Dàn huā tāng
Egg Drop Soup
A gently thickened broth with floating egg ribbons. A small starch slurry gives the soup its soft body.
IllustrationHome-style玉米排骨汤 · Yù mǐ pái gǔ tāng
Corn & Pork Rib Soup
A clear simmered soup with ribs, sweet corn, and ginger. A gentle simmer keeps the broth from becoming cloudy.
IllustrationHome-style冬瓜菌菇汤 · Dōng guā jūn gū tāng
Winter Melon & Mushroom Soup
Winter melon turns translucent in a light mushroom broth. Cut similar-size pieces so they soften together.
Shanghai-style红烧肉 · Hóng shāo ròu
Red-braised Pork Belly
Pork belly slowly cooked with soy, ginger, and a little sugar. This beginner version skips the separate caramel-making stage.
Home-style糖醋里脊 · Táng cù lǐ jǐ
Sweet & Sour Pork Strips
Tender pork in a bright ketchup-vinegar sauce. Shallow pan-frying gives a lighter coating than a deep-fried restaurant version.
Home-style糖醋排骨 · Táng cù pái gǔ
Sweet & Sour Pork Ribs
Small rib sections simmered in a sweet-tangy sauce until tender. A little vinegar at the end refreshes the flavour.
IllustrationSichuan-inspired回锅肉 · Huí guō ròu
Twice-cooked Pork
Pork belly is simmered first, sliced, then tossed with chilli bean paste and leeks. The two cooking stages create its distinct texture.
IllustrationHome-style青椒肉丝 · Qīng jiāo ròu sī
Pork & Pepper Stir-fry
Thin pork strips and green peppers in a light sauce. Cook the meat separately so the peppers do not become over-soft.
Sichuan-inspired鱼香肉丝 · Yú xiāng ròu sī
Yuxiang Pork Strips
“Fish-fragrant” describes a garlic-ginger sweet-sour seasoning, not fish in the dish. This version uses fresh mushrooms and carrot.
IllustrationShanghai-style清炖狮子头 · Qīng dùn shī zi tóu
Lion’s Head Pork Meatballs
Large pork meatballs gently simmered with cabbage. They are named for their shape, and contain no lion meat.
Home-style可乐鸡翅 · Kě lè jī chì
Cola Chicken Wings
Chicken wings simmered in cola and soy sauce, then reduced to a light glaze. Regular cola supplies the sweetness in this version.
Home-style三杯鸡 · Sān bēi jī
Three-cup Chicken
Chicken with ginger, garlic, soy, sesame oil, and basil. “Three-cup” names the seasoning style; this small-batch guide does not use three literal cups.
IllustrationCantonese-inspired姜葱鸡 · Jiāng cōng jī
Ginger-scallion Chicken
Gently poached boneless chicken with a warm ginger-scallion dressing. A thermometer makes the poaching stage easier to judge.
IllustrationHome-style孜然鸡丁 · Zī rán jī dīng
Cumin Chicken Bites
Small chicken pieces with cumin, onion, and pepper. Add powdered spices late so they do not scorch against the pan.
Home-style西兰花炒牛肉 · Xī lán huā chǎo niú ròu
Beef & Broccoli
Thin beef slices and broccoli in a light soy-garlic sauce. Slice across the grain and cook in a roomy pan.
IllustrationHome-style黑椒牛柳 · Hēi jiāo niú liǔ
Black Pepper Beef
Beef strips, onion, and peppers with a warm black-pepper sauce. Start with less pepper if cooking for spice-sensitive eaters.
IllustrationHome-style番茄炖牛腩 · Fān qié dùn niú nǎn
Tomato Beef Stew
Beef chuck slowly simmered with tomato, onion, and potato. Wait for the beef to soften before adding the potatoes.
IllustrationCantonese-inspired姜葱蒸鱼 · Jiāng cōng zhēng yú
Ginger-scallion Steamed Fish
A boneless white-fish fillet steamed with ginger, then dressed with soy and scallion. Fillet thickness matters more than the clock.
Cantonese-inspired蒜蓉虾 · Suàn róng xiā
Garlic Shrimp
Peeled shrimp quickly cooked with a generous amount of garlic. Dry the shrimp before they meet the pan.
Home-style椒盐虾 · Jiāo yán xiā
Salt & Pepper Shrimp
Pan-fried peeled shrimp with a thin starch coating and fragrant pepper. This is a shallow-fried home version, not a shell-on deep-fry.
Cantonese-inspired虾仁炒蛋 · Xiā rén chǎo dàn
Shrimp & Scrambled Eggs
Shrimp and soft egg curds with scallion. Cook shrimp first, then use gentle heat for the eggs.
Home-style红烧豆腐 · Hóng shāo dòu fu
Soy-braised Tofu
Firm tofu with browned sides, simmered in a light ginger-soy sauce. Dry surfaces help keep the pieces intact.
Home-style椒盐豆腐 · Jiāo yán dòu fu
Salt & Pepper Tofu
Tofu cubes pan-fried with a thin starch coating, then lightly seasoned with salt, pepper, and scallion.
IllustrationCantonese-inspired水蒸蛋 · Shuǐ zhēng dàn
Silky Steamed Eggs
Eggs and warm water steamed in a shallow bowl. Gentle steam and a covered bowl help keep the surface smooth.
Home-style茶叶蛋 · Chá yè dàn
Tea Eggs
Hard-boiled eggs with gently cracked shells, simmered in a tea-soy broth. Optional refrigerated soaking develops more colour.
IllustrationNorthern-style麻酱拌面 · Má jiàng bàn miàn
Sesame Noodles
Noodles in a creamy sesame dressing with fresh cucumber. Loosen sesame paste gradually instead of pouring in all the water at once.
IllustrationHome-style番茄鸡蛋面 · Fān qié jī dàn miàn
Tomato & Egg Noodle Soup
A warm noodle bowl with tomato broth and cooked eggs. Boil noodles separately so the broth does not become overly starchy.
Northern-style家常炸酱面 · Jiā cháng zhá jiàng miàn
Home-style Zhajiang Noodles
Pork mince in a savoury bean sauce, spooned over noodles with cucumber. Add sauce by taste rather than drowning the whole bowl.
Northern-style葱油饼 · Cōng yóu bǐng
Scallion Pancakes
Rolled wheat dough with scallion layers, cooked in a frying pan. A short dough rest makes rolling much easier.
IllustrationHome-style香菇蔬菜粥 · Xiāng gū shū cài zhōu
Mushroom & Vegetable Congee
Rice slowly cooked into a soft porridge, with mushrooms and greens added later. Keep a little hot water ready as the rice thickens.
Shanghai-style八宝饭 · Bā bǎo fàn
Eight-treasure Sweet Rice
Sticky rice with sweet bean paste, dried fruit, and nuts. This simplified dessert uses a small selection of toppings rather than eight mandatory ingredients.
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