Lunch Recipes

A Cantonese take-out classic. Thin, springy rice vermicelli stir-fried with curry powder, shrimp, Char Siu, scrambled eggs, and crisp vegetables.

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 classic Sichuan noodle dish named for its appearance. Savory, spicy minced pork (the ants) clings tightly to slippery glass noodles (the tree branches).

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 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.

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.

A traditional Cantonese one-pot meal. Fragrant jasmine rice cooked in a claypot, topped with sweet Chinese sausage (Lap Cheong) and finished with a crispy rice crust.

Famous thick, hand-pulled, belt-like noodles from Shaanxi province, tossed with hot chili oil, black vinegar, and aromatics for an intensely savory, spicy bite.

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.