Boiled Recipes

A deeply comforting, traditional dessert soup. Sweet, earthy adzuki beans simmered slowly with rock sugar and dried tangerine peel until they melt into a rich, velvety texture.

A highly popular modern Hong Kong dessert soup. A refreshing, vibrant yellow, chilled puree of sweet mangoes and creamy coconut milk, filled with chewy sago pearls and bursts of tart pomelo pulp.

A savory, umami-packed dim sum staple. Grated daikon radish mixed with rice flour, Chinese sausage, and dried shrimp, steamed into a cake, then pan-fried until crispy on the outside.

A classic dim sum and bakery treat. Deep-fried glutinous rice balls covered in white sesame seeds, boasting a crispy, nutty exterior, a chewy mochi-like shell, and a sweet red bean filling.

The global phenomenon from Taiwan. A refreshing, creamy, sweet iced black tea filled with chewy, caramelized tapioca pearls.

The ubiquitous Chinese convenience store and street snack. Hard-boiled eggs with beautifully marbled whites, steeped in a savory, aromatic broth of black tea and whole spices.

The ultimate savory Chinese street food and snack. A crispy, flaky, laminated flatbread layered with pork fat or oil and massive amounts of fresh green scallions.

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 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.

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 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.