Fried Recipes
Perfect your cooking with these fried dishes. Automatically curated for you from our central database!
Stinky Tofu (Chou Dou Fu)
The most infamous Chinese snack. Fermented tofu that smells pungently of decay, but when deep-fried, transforms into an incredibly savory, crispy, and addictive delicacy.
Scallion Pancakes (Cong You Bing)
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.
Home-style Braised Tofu (Jia Chang Dou Fu)
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.
Teochew Oyster Omelette (Hao Jian)
A famous street food from Chaoshan and Taiwan. A crispy, chewy, gooey egg batter filled with plump, briny oysters and scallions, served with a tangy chili sauce.
Eight Treasure Stuffed Duck (Ba Bao Ya)
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.
Honey Walnut Shrimp
A beloved banquet dish. Jumbo shrimp deep-fried in a light, crispy batter, tossed in a creamy, sweet mayonnaise sauce, and topped with candied walnuts.
Ginger and Scallion Crab (Cong Jiang Chao Xie)
A messy, glorious, hands-on feast. Chopped fresh crab is flash-fried to seal in the juices, then wok-tossed in a fragrant sauce overloaded with fresh ginger and scallions.
Buddha's Delight (Luohan Zhai)
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.
Sizzling Rice Soup (Guoba Rou Pian)
A fun and dramatic soup where piping hot, deep-fried rice crusts (guoba) are dropped into a rich chicken and shrimp broth at the table, creating a loud sizzling sound.
Sichuan Tea Smoked Duck (Zhangcha Ya)
A complex, multi-step Sichuan masterpiece. A duck is marinated, steamed to render fat, heavily smoked with tea leaves and camphor, and finally deep-fried to a crisp.
Squirrel Shaped Mandarin Fish (Songshu Guiyu)
A visually stunning Suzhou banquet dish. A whole fish is elaborately scored, deep-fried so the flesh puffs out like a squirrel's tail, and drenched in a vibrant sweet and sour sauce.
Chongqing Spicy Chicken (Laziji)
A thrilling Sichuan dish consisting of crispy, bite-sized pieces of deep-fried chicken buried in a massive mountain of fiery dried red chilies and numbing peppercorns.