Chinese Cuisine

A beloved Northern Chinese stir-fry. Sliced pork, scrambled eggs, wood ear mushrooms, and daylily buds stir-fried together and traditionally served rolled in thin mandarin pancakes.

An ingenious ancient cooking method. A whole chicken wrapped in parchment and completely buried in a massive pot of scorching hot coarse salt. The salt locks in all moisture and flavor.

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 bold, aromatic stir-fry from the Muslim regions of Northwestern China. Thin slices of lamb are wok-tossed with a heavy coating of toasted cumin, chili flakes, and onions.

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.

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.

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.

A communal dining experience. A violently red, bubbling cauldron of spicy, numbing, beef-tallow broth where diners cook raw meats and vegetables at the table.

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.

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 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.

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.