Steamed Recipes

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 iconic dish of Sichuan province. Silken tofu cubes bathed in a fiery, bright red, numbing and incredibly savory sauce with minced 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.

A hearty, portable breakfast roll. Chewy steamed sticky rice wrapped tightly around a crunchy Youtiao, savory pork floss, and pickled mustard greens.

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.

A dim sum favorite consisting of glutinous rice stuffed with chicken, Chinese sausage, and mushrooms, wrapped in a large lotus leaf and steamed.

The classic Northern Chinese staple. Soft, slightly sweet, and utterly comforting blank-canvas steamed buns that pair with everything.

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

Fluffy, pillowy steamed buns filled with a savory, juicy pork and scallion mixture. A staple breakfast food found on every street corner in China.

Silky, delicate, translucent rice noodle sheets steamed to order, wrapped around shrimp or pork, and drenched in a sweet soy sauce.

A Dim Sum classic often eaten for breakfast. A savory, steamed cake made from daikon radish, rice flour, Chinese sausage, and dried shrimp, sliced and pan-fried to a crisp.

The heartbeat of India. A robust, heavily spiced, milky black tea boiled to perfection with fresh ginger and cardamom.