How do I find a specific recipe?

Use the search bar at the top or browse by tags like 'stir-fry', 'dessert', or 'quick'. You can also check the Recipes page to see everything we've published so far.

Are these recipes tested?

Yes. Every recipe on the site has been cooked and adjusted before publishing. The ingredient amounts are precise (grams, milliliters) because 'a pinch of this' doesn't help when you're learning a new dish.

Can I save recipes for later?

Click the bookmark icon on any recipe page. Your saved recipes show up under 'Saved Recipes' in the menu. Everything is stored in your browser — no account needed.

Where can I find the ingredients?

Most ingredients are available at Asian grocery stores. For specialty items like Sichuan peppercorns or Shaoxing wine, we include notes on what they are and what you can use instead if needed.

Yes, completely. No subscriptions, no premium content, no paywalls. We just want to share good recipes.

Vol. 2026 · Issue 08

立秋Start of Autumn

26 recipes · since 2024

The Cooking Journal

Real Chinese recipes, made simple.

Home-tested dishes from across China — Sichuan, Cantonese, Hunan, and the everyday cooking in between. No filler, no fluff, just recipes that work in a real kitchen.

Browse the journal About the kitchen

This Week's Featured

Hunan farmhouse stir-fry with pork belly, scrambled eggs, green peppers, and red chili

Aug 19, 2026 17 min

Hunan Farmhouse Stir-Fry (Nong Jia Yi Wan Xiang)

A savory Hunan home-style stir-fry of rendered pork belly, tender scrambled eggs, crisp green peppers, and a fragrant touch of doubanjiang. It is bold, deeply satisfying, and ready in about 17 minutes.

Chapter 01 · 新出锅

Latest from the kitchen

Recently tested, written down, and added to the journal.

Browse all

Xinjiang big plate chicken with browned chicken, potatoes, dried chilies, scallions, and colorful peppers in a glossy sauce

Nº 01

Chicken 60 min

Xinjiang Big Plate Chicken (Da Pan Ji)

A bold Xinjiang chicken stew with caramel-browned chicken, tender potatoes, dried chilies, warm spices, and colorful peppers. The glossy savory sauce is spicy, gently sweet, and especially good with hand-pulled wide noodles.

Two glasses of pale green kiwi, apple, and spinach cooler with a smooth texture

Nº 02

Drink 10 min

Kiwi Spinach Cooler (Qi Yi Guo Bo Cai Te Tiao)

A light, refreshing fruit-and-vegetable drink with tangy kiwi, crisp apple, and just enough spinach for color without overpowering the fruit. Smooth, gently sweet, and ready in 10 minutes.

A bowl of Taiwanese braised pork rice with glossy pork belly and a soy-braised egg

Nº 03

Rice 90 min

Taiwanese Braised Pork Rice (Lu Rou Fan)

A comforting Taiwanese rice bowl with tender strips of pork belly slowly braised in soy sauce, rice wine, aromatics, warm spices, and caramelized rock sugar until the sauce turns glossy and amber.

A plate of Hunan-style hand-torn cabbage stir-fried with pork belly and chilies

Nº 04

Stir-fry 20 min

Hand-Torn Cabbage Stir-Fry (Shou Si Bao Cai)

A spicy, tangy Hunan-style cabbage stir-fry with crisp-tender torn cabbage and fragrant pork belly. The key is high heat, quick cooking, and returning the cabbage to the wok only at the end.

A small bowl of glossy Chinese sweet and sour sauce

Nº 05

Sauce 10 min

Sweet and Sour Sauce (Tang Cu Zhi)

A classic Chinese sweet-and-sour sauce with an easy-to-remember balance of water, soy sauce, sugar, vinegar, and cooking wine. Stir it together in minutes, then simmer it with your dish until glossy.

Golden deep-fried milk bars with a creamy white center

Nº 06

Dessert 150 min

Deep-Fried Milk (Zha Xian Nai)

A crisp, golden Chinese dessert with a soft milk-custard center. The custard must be cooked until thick and chilled until fully set before breading and frying, so the pieces hold their shape in hot oil.

Chapter 02 · 味道

Find it by flavor

Browse by region, technique, or what's in your pantry tonight.

A note on measurement

" A pinch of this doesn't help when you're learning a new dish. Every recipe here is in grams, milliliters, and minutes ."

— jackTao, in the kitchen

Chapter 03

Common questions.

Quick answers about using China Recipe.

Mostly Chinese home cooking — the kind of food you'd eat at someone's house in China, not a fancy restaurant. We cover dishes from Sichuan, Guangdong, Hunan, and other regions. Some recipes are quick weeknight meals, others take more time but are worth it.