Boiled Recipes

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.

A legendary Sichuan dish. Pork belly is boiled, chilled, sliced thin, and stir-fried until the fat renders, tossed with leeks and savory chili bean paste.

A famous Sichuan street food. Chewy noodles served over a highly seasoned sauce of chili oil, sesame paste, and Sichuan pepper, topped with crispy savory pork.

The crown jewel of Cantonese dim sum. Open-faced dumplings filled with a bouncy, intensely savory mixture of hand-minced pork, shrimp, and shiitake mushrooms.

The most iconic congee pairing. Creamy, savory rice porridge featuring the rich, earthy flavor of century eggs and tender slivers of lean pork.

Shanghai's most beloved breakfast. Small, yeast-leavened buns with incredibly thick, crunchy fried bottoms, filled with pork and a burst of hot, savory soup.

The gold standard of Hong Kong breakfasts. Springy, al dente egg noodles and plump shrimp/pork wontons swimming in a fragrant, clear, seafood-infused broth.

Crispy, chewy, and highly aromatic unleavened flatbreads folded with oil and minced scallions to create beautiful, flaky layers.

A traditional Beijing winter breakfast. A thick, warming porridge made from toasted millet flour, drizzled generously with rich, savory sesame paste.

A deeply nourishing and comforting rice porridge simmered with ginger, tender sliced chicken, and earthy shiitake mushrooms.

A famous breakfast soup from Henan province. Intensely peppery, thick, and packed with beef, wood ear mushrooms, kelp, and chewy wheat gluten.