Dinner Recipes

The ultimate autumn delicacy in Shanghai. Sweet, delicate crab meat and rich, golden crab roe, steamed simply and dipped in black vinegar and ginger.

A visually stunning Suzhou banquet dish. A whole fish is elaborately scored, deep-fried so the flesh puffs out like a squirrel's tail, and drenched in a vibrant sweet and sour sauce.

A thrilling Sichuan dish consisting of crispy, bite-sized pieces of deep-fried chicken buried in a massive mountain of fiery dried red chilies and numbing peppercorns.

A dramatic traditional dish where a whole stuffed chicken is wrapped in lotus leaves and baked inside a shell of clay. Cracking the clay reveals incredible aromas and tender meat.

A legendary Hangzhou dish named after poet Su Dongpo. Massive squares of pork belly braised for hours in wine and soy sauce until the fat becomes like rich, savory jelly.

The imperial masterpiece of Beijing. A meticulously roasted duck featuring incredibly thin, shatteringly crisp skin, served with thin pancakes, hoisin sauce, and scallions.

A traditional Punjabi winter delicacy made from slow-cooked mustard greens, spinach, and bathua, heavily tempered with garlic and ghee.

A robust, spicy curry made with minced meat (lamb, mutton, or chicken) and sweet green peas, cooked with a heavy hand of aromatics.

Authentic Kashmiri Dum Aloo featuring deep-fried baby potatoes slow-cooked in a fiery red, yogurt-based gravy infused with fennel and ginger.

A gentle, fragrant Kerala-style fish stew simmered in a light coconut milk broth with mild spices and tomatoes.

A decadent, mild chicken curry flavored with earthy fresh fenugreek leaves and finished with rich cream.

A deeply comforting, rich Punjabi curry made with red kidney beans simmered in a thick, spiced onion-tomato gravy.