Fried Recipes

A Cantonese seafood classic. Tender pieces of scored squid deep-fried in an impossibly light, crispy batter and tossed with toasted salt, Sichuan pepper, chilies, and garlic.

A rustic, hearty vegetable dish from Northeastern China. 'Three Earthly Treasures' features potatoes, eggplant, and green peppers deep-fried and tossed in a savory soy-garlic glaze.

The authentic Chinese version. Crispy, double-fried pork tenderloin strips coated in a vibrant, glossy, perfectly balanced sweet and sour glaze, without pineapple or bell peppers.

Sichuan blistered green beans. Long beans are deep-fried until wrinkled, then wok-tossed with crispy minced pork, dried chilies, and savory Ya Cai.

The most famous fried rice in China. A delicate, light, and colorful stir-fry of day-old rice, eggs, shrimp, Char Siu pork, and vegetables, without heavy soy 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.

A savory, umami-packed steamed cake made from shredded daikon radish and rice flour, studded with Chinese sausage and dried shrimp, then pan-fried to a crisp.

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.

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

The ultimate Chinese breakfast accompaniment. Immensely airy, crispy, and savory deep-fried dough sticks, perfect for dipping into warm soy milk or congee.

Classic pan-fried potstickers with a crispy, golden-brown bottom and a juicy pork and cabbage filling, steamed to perfection.

A brilliant Cantonese dim sum invention. A crispy, deep-fried dough stick (Youtiao) wrapped snugly inside a delicate, slippery steamed rice noodle roll.