Lunch Recipes

A famous Sichuan dish featuring julienned pork and wood ear mushrooms stir-fried in a complex 'fish-fragrant' sauce that is sweet, sour, spicy, and garlicky.

The hallmark of Cantonese seafood. A whole fish steamed to silken perfection, topped with julienned scallions and ginger, and finished with sizzling hot oil and seasoned soy sauce.

Plump, juicy dumplings filled with a savory mixture of ground pork and chunks of shrimp, swimming in a clear, comforting chicken broth.

The quintessential Cantonese noodle dish. Thin, crispy, and chewy egg noodles wok-tossed with bean sprouts, scallions, and a savory soy sauce glaze.

A masterclass in subtlety. Gently poached whole chicken served with incredibly fragrant rice cooked in chicken fat and broth, accompanied by ginger-scallion sauce.

A beloved Shanghai staple. A simple but incredibly aromatic dish of thin noodles tossed in a sweet, savory soy sauce and dark, caramelized scallion oil.

A deeply savory, comforting bowl of tender braised beef shank, chewy wheat noodles, and a rich, spiced dark broth.

The most famous fried rice in China. A delicate, light, and colorful stir-fry of day-old rice, eggs, shrimp, Char Siu pork, and vegetables, without heavy soy sauce.

The ultimate Taiwanese comfort bowl. Minced pork belly slowly braised in soy sauce, rice wine, five-spice, and fried shallots, served over hot rice with a braised egg.

An incredibly dramatic, numbing, and spicy dish. Silky, velveted fish slices poached gently in a spicy broth, finished with a pour of sizzling chili oil.

Sticky, sweet, and incredibly savory roasted pork with a glossy glaze and iconic red edges. The cornerstone of Cantonese roast meats.

The pride of Beijing. Thick, chewy wheat noodles topped with an intensely savory, dark sauce made from fried soybean paste and diced pork belly, served with fresh vegetables.