Dinner Recipes

The crown jewel of Cantonese BBQ (Siu Mei). A whole goose marinated with five-spice inside its cavity, air-dried, and roasted until the skin is paper-thin, crispy, and the meat is succulent.

A staple of Cantonese Dim Sum, but heavily enjoyed as a dinner dish at home. Small nuggets of pork spare ribs coated in starch and steamed until slippery, tender, and infused with savory black beans.

The quintessential Chinese home-cooked dish. Triangles of firm tofu are pan-fried until golden, then braised in a savory, slightly spicy sauce with pork, mushrooms, and bamboo shoots.

A beautiful, festive dim sum and dinner dish from Hubei. Savory pork meatballs rolled in glutinous rice and steamed until the rice puffs up and becomes translucent, resembling glowing pearls.

The ultimate late-night street food. Massive piles of bright red crayfish boiled and wok-tossed in an aggressively spicy, numbing, oily broth. Eating them requires getting your hands very messy.

A famous street food from Chaoshan and Taiwan. A crispy, chewy, gooey egg batter filled with plump, briny oysters and scallions, served with a tangy chili sauce.

A classic Shandong banquet dish. High-status sea cucumber, prized for its gelatinous, bouncy texture, braised slowly in an intensely fragrant scallion oil and soy broth.

A grand, festive banquet centerpiece. A whole duck is completely deboned without breaking the skin, stuffed with sticky rice and eight 'treasures', then steamed and deep-fried.

A sizzling, deeply savory Cantonese classic. Tender slices of marinated beef wok-tossed with crisp bell peppers and onions in a pungent, peppery dark sauce.

A famous sweet and savory dish from Jiangsu province. Pork ribs are slowly braised until fall-off-the-bone tender in a dark, sticky, caramelized soy and sugar glaze.

A beloved banquet dish. Jumbo shrimp deep-fried in a light, crispy batter, tossed in a creamy, sweet mayonnaise sauce, and topped with candied walnuts.

An elegant cold appetizer. Chicken is poached until tender, then submerged for days in a fragrant marinade of high-quality Shaoxing wine and herbs, served chilled.