Recipes from China

Crispy pan-fried buns filled with scallions and chili oil.

Tender lamb shanks braised in beer with aromatic herbs.

Earthy cumin and nutty sesame seeds add depth to the soup

Crispy fried chicken coated in a spicy Sichuan pepper seasoning.

Fresh crab steamed with ginger and scallions for a delicate flavor.

Tender pork braised with eggplant and chili peppers in a savory sauce.

Grilled shrimp with a zesty lemon and herb glaze.

Brightens the dish with zesty citrus and spicy ginger.

Crispy fried wontons served with a tangy sweet and sour sauce.

Adds a spicy and nutty flavor to the chutney.

Crispy pan-fried noodles with pork and mixed vegetables.

Introduces a nutty sesame depth with a subtle heat from chili.

Enhances the savory depth with a smoky kick

A rich and savory braised beef dish from Dezhou, flavored with mushrooms and onions.

Intensifies the savory profile with extra garlic and scallion flavor.

A bold combination with a numbing, aromatic quality.

A simple and flavorful Yantai dish of boiled eggplant topped with garlic and chili oil.

Smoky grilled pork ribs from Weifang, served with a spicy and sweet sauce.

A popular Zibo dish of steamed buns filled with pork and pickled vegetables.

Adds a delicate anise-like flavor with a subtle shallot sweetness.

Crispy pan-fried dumplings from Jinan filled with pork and cabbage.

A unique Qingdao dish of pork ribs braised in beer with aromatic spices.

A bold and aromatic variation with extra star anise and cloves for depth.

Crispy fried tofu with numbing Sichuan pepper and spicy chili oil.