The Complete Recipe Index.

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

Nº 01

Stir-fry 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.

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

Nº 02

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 03

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 04

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 05

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 06

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 07

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.

A warm bowl of tremella and lotus seed porridge with red dates and goji berries

Nº 08

Dessert 210 min

Tremella and Lotus Seed Porridge (Yin Er Lian Zi Zhou)

A gently sweet Chinese dessert porridge with silky tremella, tender lotus seeds, red dates, and optional goji berries. Long soaking and slow simmering give it a soothing, lightly gelatinous texture.

Slices of tender steamed pumpkin arranged on a white plate

Nº 09

Pumpkin 20 min

Steamed Pumpkin (Qing Zheng Nan Gua)

Pumpkin steamed until naturally sweet and tender. This simple home-style dish preserves the squash's delicate flavor and makes an easy dessert, side dish, or light staple.