Steamed Recipes

A beautiful, festive dim sum and dinner dish from Hubei. Savory pork meatballs rolled in glutinous rice and steamed until the rice puffs up and becomes translucent, resembling glowing pearls.

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.

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.

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.

The ultimate autumn delicacy in Shanghai. Sweet, delicate crab meat and rich, golden crab roe, steamed simply and dipped in black vinegar and ginger.

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.

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

The Chairman's favorite dish. Incredible sticky, sweet, and savory cubes of pork belly that melt in your mouth, braised in soy sauce, wine, and caramelized sugar.

A popular Chinese-American stir-fry. Tender, crispy slices of beef flank steak coated in a sticky, sweet, and savory dark soy and brown sugar glaze, mixed with scallions.

The hallmark of Cantonese seafood. A whole fish steamed to silken perfection, topped with julienned scallions and ginger, and finished with sizzling hot oil and seasoned soy sauce.

Fluffy, pillowy steamed lotus leaf buns stuffed with melt-in-your-mouth red braised pork belly, pickled mustard greens, cilantro, and crushed peanuts.