Boiled Recipes

A fast, incredibly savory seafood dish. Fresh clams wok-tossed in a pungent, salty, umami-rich fermented black bean and garlic sauce, finished with fresh scallions.

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 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.

The most famous dish in Taiwan. Bone-in chicken pieces braised in a sizzling, sweet, and savory glaze of sesame oil, soy sauce, and rice wine, finished with fresh Thai basil.

A classic Sichuan noodle dish named for its appearance. Savory, spicy minced pork (the ants) clings tightly to slippery glass noodles (the tree branches).

A refreshing Shaanxi street food classic. Translucent, chewy, cold wheat starch noodles tossed with cucumber, gluten sponges, chili oil, and black vinegar.

Famous thick, hand-pulled, belt-like noodles from Shaanxi province, tossed with hot chili oil, black vinegar, and aromatics for an intensely savory, spicy bite.

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.

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.