Vegetable Recipes

A Hakka classic widely eaten as a dim sum snack. Thick slices of Chinese eggplant stuffed with a savory shrimp and pork paste, pan-fried, and braised in a dark garlic sauce.

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 communal dining experience. A violently red, bubbling cauldron of spicy, numbing, beef-tallow broth where diners cook raw meats and vegetables at the table.

A rustic, hearty vegetable dish from Northeastern China. 'Three Earthly Treasures' features potatoes, eggplant, and green peppers deep-fried and tossed in a savory soy-garlic glaze.

Sichuan blistered green beans. Long beans are deep-fried until wrinkled, then wok-tossed with crispy minced pork, dried chilies, and savory Ya Cai.