10 Recipes
Peking Duck
Air-dried Beijing duck lacquered in maltose syrup and roasted until the skin shatters, served with pancakes and hoisin.
Kung Pao Chicken
Sichuan stir-fry of chicken, peanuts, and dried chilies tossed in a sweet, sour, and numbing huajiao sauce.
Mapo Tofu
Silken tofu and minced pork simmered in a fiery Sichuan sauce of doubanjiang, fermented black beans, and huajiao pepper.
Hong Shao Rou
Melt-in-the-mouth pork belly red-braised in soy sauce, Shaoxing wine, and rock sugar for a lacquered, sticky result.
Sweet and Sour Pork
Crispy battered pork tossed with peppers and pineapple in a vivid sweet-sour sauce, a Cantonese classic.
Char Siu
Cantonese BBQ pork shoulder marinated in hoisin, soy, and honey, roasted until caramelized and red at the edges.
Dan Dan Noodles
Sichuan wheat noodles in a sesame and chili oil sauce topped with crispy pork mince and preserved Yibin vegetables.
Beef and Broccoli
Velvet-textured beef and broccoli stir-fried with garlic and ginger in a rich oyster and soy sauce glaze.
Lion's Head Meatballs
Large braised pork meatballs from Yangzhou slow-cooked with Napa cabbage in a light soy broth.
Dim Sum
A Cantonese brunch spread of bamboo steamers holding har gow, siu mai, char siu bao, and cheung fun.