Chili and Lime Sichuan-Style Fried Wontons with Sweet Chili Sauce
A spicy and tangy twist with chili flakes and lime for a zesty flavor.
THE RECIPE COLLECTION
Recipes from China
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1,345 recipes · Page 42 of 57
Miso and Sesame Smoked Duck Breast with Steamed Bok Choy and Oyster Sauce
Umami miso with nutty sesame depth
Braised Beef with Chinese Angelica and Chinese Mushrooms
Tender braised beef cooked with Chinese angelica and wood ear mushrooms in a savory sauce.
Chive and Sesame Pickled Mustard Greens with Chili and Garlic
Adds a fresh oniony note with chives and extra sesame seeds for crunch.
Shaoxing and Sesame Hangzhou-Style Dongpo Pork
A rich, nutty depth with Shaoxing wine and sesame oil.
Fried Wonton Strips with Sweet Chili Sauce and Vinegar
Crispy fried wonton strips served with a sweet and tangy chili sauce and vinegar.
Black Pepper and Sichuan Pepper Xinjiang-Style Fried Dumplings with Spiced Lamb and Onions
Adds a bold, numbing heat to the dumplings.
Lemon and Coriander Xinjiang-Style Roasted Butternut Squash with Spices and Nuts
Balances the sweetness with a zesty lemon and fresh coriander kick.
Mint and Garlic Yantai Style Grilled Shrimp with Lemon and Herbs
Brings a fresh, aromatic lift with a stronger garlic presence.
Ginger Lime Glaze Sichuan-Style Grilled Pork Chops
Balances the spice with a tangy, aromatic glaze.
Szechuan Pepper and Soy Stir-Fried Snow Peas with Oyster Sauce
Adds a numbing, spicy-salty contrast with a tingling finish.
Braised Pork Ribs with Chinese Dates and Soy Sauce and Star Anise and Garlic
Hunan-style braised pork ribs with sweet and savory flavors.
Sesame Soy Drizzle Jiangsu-Style Boiled Chicken with Ginger and Scallions
Enhances the soy sauce with a nutty depth.
Soy and Sesame Pan-Fried Chive Dumplings with Soy-Ginger Glaze
Enhance the glaze with a rich, nutty flavor using additional soy sauce and sesame seeds.
Garlic and Lime Sichuan-Style Steamed Fish with Pickled Chili and Soy Sauce
Adds pungent garlic and zesty lime contrast
Miso Umami Boost Chinese Steamed Egg Custard with Char Siu
Deep umami from fermented miso
Cumin and Chive Xinjiang-Style Grilled Eggplant with Spices and Herbs
Warm cumin and fresh chives add a savory, herbaceous note.
Chive and Soy Steamed Fish Balls with Light Broth
A simple yet savory upgrade with the earthy notes of chives and a touch of soy.
Black Pepper and Scallion Cantonese Pan-Fried Radish Cake
Adds sharp pepper heat and fresh onion notes.
Garlic and Honey Pan-Seared Scallops with Fermented Bean Paste and Garlic
Sweet honey and aromatic garlic create a balanced glaze.
Miso and Mirin Balance Classic Nanjing Salted Duck
A savory-sweet balance with a touch of umami.
Ginger and Lime Fujian Pan Fried Dumplings with Spicy Sauce
Enhances the ginger flavor with a zesty lime finish.
Cinnamon and Cumin Xinjiang-Style Lamb and Onion Pan-Fried Dumplings
Introduces a warm cinnamon note with a deeper cumin flavor for the filling.
Cumin Tomato Drizzle Sichuan-Style Roasted Pumpkin with Soy Sauce
Adds a warm cumin flavor to the chicken broth for extra depth.