Braised 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.

Considered one of the world's oldest sandwiches. A crispy, pan-baked flatbread stuffed to the brim with incredibly tender, deeply spiced, slow-braised pulled pork belly.

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.

The ultimate late-night street food. Massive piles of bright red crayfish boiled and wok-tossed in an aggressively spicy, numbing, oily broth. Eating them requires getting your hands very messy.

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 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.

A luxurious banquet dish often served at weddings and Chinese New Year. Tender, whole abalone braised slowly with thick shiitake mushrooms in a rich, dark oyster sauce glaze.

The ultimate winter warmer. Chunks of beef brisket and tendon braised slowly with Chu Hou paste and daikon radish until the meat melts and the radish absorbs all the savory broth.

A traditional vegetarian dish traditionally enjoyed by Buddhist monks. A complex, savory stew of tofu, glass noodles, mushrooms, and exotic vegetables braised in a light soy sauce.

Giant, impossibly tender and fluffy pork meatballs braised slowly with Napa cabbage. The bumpy meatballs resemble a guardian lion's head, and the cabbage its mane.

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 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.