Here is a incomplete list of Chinese recipes featured in Chef Wars along with a list of ingredients, tags and type.
You may find more recipes at the Category Page here.
Name | English name | Ingredients | Type | Tags | Description |
---|---|---|---|---|---|
Almond Jelly | Gelatin, Almond, Milk, Sugar, Orange | Dessert | Fruity, Nutty, Far East | Gelatin is mixed with sugar, milk and almond essence to create a silky pudding. Served cold with fruits like oranges, longans and lychees. | |
Bak Cit Gai Fan | White Cut Chicken Rice | Rice, Chicken, Ginger, Scallion, Coriander | Rice | Street, Far East, Meaty | This is one of the classic Cantonese siu mei, or rotisserie dishes. Chicken is cooked in ginger broth and served with a scallion ginger dip. |
Bang Bang Ji | Bang Bang Chicken | Chicken, Sesame, Scallion, Vinegar, Sichuan Pepper | Meat | Meaty, Far East, Fiery | This classic Sichuan chicken salad is dressed with vinegar, Sichuan peppers, sesame and chili oil, then served cold. |
Bao Zai Fan | Claypot Rice with Chinese Sausage | Rice, Pork, Sausage, Sugar, Soy Sauce | Rice | Hearty, Far East, Home | A home-style favorite, rice is cooked in a claypot with pork and Chinese sausage, with the drippings seeping into the rice. |
Beef Chow Fun | Noodles, Beef, Soy Sauce, Scallion, Bean Sprouts | Noodles | Hearty, Far East, Meaty | In this favorite Cantonese dish, wide rice noodles are stir-fried with beef, scallions, bean sprouts and dark soy sauce. | |
Ceon Gyun | Cantonese Spring Rolls | Pork, Carrot, Mushroom, Oil, Flour | Dumpling | Far East, Tea Time, Earthy | In this Cantonese dimsum favorite, pork, carrots, mushrooms and other vegetables are minced, wrapped and deep-fried. Yum! |
Cha Ye Dan | Marbled Tea Eggs | Egg, Tea, Five Spice Powder, Sugar, Soy Sauce | Eggs | Aromatic, Street, Far East | These tea-stained eggs are cooked in soy sauce and spices, giving the cracks in the shell a marble-like pattern. |
Char Siu Bao | Char Siu Bun | Flour, Char Siu, Soy Sauce, Sugar, Wine | Bread | Sweet, Far East, Meaty | In this Cantonese favorite, a fluffy steamed white bun or 'bao' is filled with tender, sweet, barbeque pork tenderloin. Yummy! |
Char Siu Fan | Cantonese Barbecue Pork Rice | Honey, Pork, Rice, Soy Sauce, Wine | Rice | Far East, Meaty | This is one of the classic Cantonese siu mei, or rotisserie dishes. Char Siu is eaten with rice. |
Char Siu Sou | Char Siu Pastry Puff | Flour, Char Siu, Soy Sauce, Sugar, Egg | Pastry | Far East, Meaty, Sweet | In this dimsum favorite, egg-washed flaky pastry is filled with sweet, succulent barbeque pork. |
Chee Cheong Fun | Rice Noodle Rolls | Rice, Soy Sauce, Char Siu, Shrimp | Rice | Far East, Home, Tea Time | These rolls are made of thin sheets of rice noodles, giving it a slippery texture. It is filled with shrimp or Char Siu, then seasoned with soy sauce. |
Chien Chang Go | Thousand Layer Cake | Flour, Sugar, Egg, Custard | Cake | Sweet, Far East, Romantic | A sight to behold, this dimsum specialty is made up of many layers of sweet egg dough. |
Chongqing Lazi Ji | Chongqing Chicken | Chicken, Sichuan Pepper, Garlic, Ginger, Wine | Meat | Fiery, Aromatic, Far East | In this specialty from Chongqing, wok-fried chicken sits under an avalanche of dried Sichuan peppers. The result is smoky, fragrant and numbingly hot! |
Cong You Bing | Scallion Pancakes | Flour, Scallion, Oil, Sesame | Pancake | Greasy, Far East, Street | Commonly available from Chinese street stalls, these flatbreads are filled with minced scallions and sesame oil. |
Dandan Mian | Dandan Noodles | Noodles, Sichuan Pepper, Pork, Preserved Vegetable, Peanut | Noodles | Fiery, Far East, Nutty | Noodles are drenched in a spicy sauce of preserved mustard stems, Sichuan pepper, pork and peanuts. Chili oil is drizzled for a more fiery kick! |
Dong Gua Lao Huo Tang | Wintermelon Soup | Squash, Chicken, Ham, Date, Scallops | Soup | Surf and Turf, Far East, Earthy | Chinese folks believe that wintermelon cools down the body - so this broth of chicken, ham and wintermelon is perfect for a hot summer's day. |
Fa Gao | Chinese Prosperity Cakes | Flour, Sugar, Butter, Date | Cake | Sweet, Festive, Far East | This Chinese cupcake-like dessert is usually eaten for Chinese New Year! It's made simply with rice flour and sugar, then steamed! |
Fo Tiao Qiang | Buddha Jumps Over the Wall | Chicken, Scallops, Ham, Mushroom, Bamboo Shoot | Soup | Far East, Surf And Turf, Luxury | This dish combines more than ten ingredients like quail eggs, chicken, abalone and scallops. They say it's so good, even Buddha will 'jump over a wall' to try it! |
Fu Pei Guan | Beancurd Skin Rolls | Shrimp, Chicken, Bamboo Shoot, Tofu, Scallion | Dumpling | Far East, Tea Time, Healthy | Tofu skin is filled with shrimp, bamboo shoots and other meats, then steamed with stock and Chinese wine. The resulting rolls are moist and bursting with flavor. |
Fujian Zongzi | Fujian Sticky Rice Dumpling | Leaf, Rice, Pork, Chestnut, Mushroom | Rice | Street, Earthy, Far East | You'll find these triangular-shaped sticky rice dumplings wrapped in bamboo leaves and filled with goodies like pork, chestnuts and mushrooms! |
Fun Guo | Teochew Dumplings | Flour, Pork, Shrimp, Peanut, Chives | Dumpling | Far East, Surf And Turf, Tea Time | Pork, shrimp, peanuts, radish and mushrooms are often the filling for these Guangdong specialties. |
Fuqi Feipian | Beef Slices in Chili | Beef, Anise, Sichuan Pepper, Wine, Peanut | Meat | Fiery, Aromatic, Far East | Thinly sliced beef and innards are bathed in spices, Sichuan pepper and crushed peanuts. Although served cold, It's fiery and mouth-numbing! |
Ginger Milk Pudding | Ginger, Milk, Sugar | Dessert | Creamy, Aromatic, Far East | Ginger juice is curdled with milk and a little sugar to create a silky smooth pudding. | |
Gong Bao Ji | Gong Bao Chicken | Chicken, Soy Sauce, Wine, Peanut, Sichuan Pepper | Meat | Far East, Fiery, Nutty | This dish is believed to be named after a Sichuan province governor. Here, chicken is stir-fried with peanuts and Sichuan peppers. |
Gu Lu Rou | Sweet and Sour Pork | Pork, Soy Sauce, Sugar, Vinegar, Oil | Meat | Sweet, Sour, Far East | One of the most famous Cantonese dishes, crunchy, twice-fried pork chunks are cooked in a coating of sugar, vinegar and soy sauce. |
Guo Bao Rou | Dongbei-style Sweet and Sour Pork | Pork, Bread Crumbs, Soy Sauce, Sugar, Vinegar | Meat | Sweet, Sour, Far East | Harbin's sweet and sour pork is more thinly sliced and lightly flavored than the Cantonese version, creating a more delicate and crispier dish! |
Guo Qiao Mi Xian | Crossing the Bridge Noodles | Noodles, Stock, Chicken, Ham, Tofu | Noodles | Far East, Hearty, Meaty | This Yunnan specialty usually comes with a bowl of rice noodles, piping hot stock, and a variety of fresh ingredients served separately. |
Ha Gow | Cantonese Shrimp Dumplings | Flour, Shrimp, Bamboo Shoots, Scallion, Animal Fat | Dumpling | Far East, Tea Time, Sea | A popular Cantonese dimsum, these dumplings have tender, juicy shrimps that become visible through the delicate, translucent skin. |
Hai Xian Sheng Mian | Crispy Egg Noodles with Seafood | Noodles, Shrimp, Squid, Bok Choy, Mushroom | Noodles | Sea, Far East, Earthy | Egg noodles are pan-fried until they form a crispy nest for seafood, vegetables and a light gravy to rest on. Truly delicious! |
Hei Zhi Ma Hu | Black Sesame Soup | Sesame, Rice, Sugar | Dessert | Nutty, Far East, Breakfast | In this healthy soup, toasted black sesame seeds and rice are blended with sugar and water until thick and sweet. It often forms the base for other ingredients. |
Hong Shao Rou | Red Braised Pork | Pork, Sugar, Soy Sauce, Wine | Meat | Luxury, Far East, Meaty | Pork belly is braised for hours in sugar, soy sauce and aromatic spices until the fat and sticky sauce melt in your mouth! |
Hong Shu Tang | Sweet Potato Soup | Sweet Potato, Ginger, Sugar, Date | Dessert | Far East, Aromatic, Healthy | Healthy and heartwarming, this Cantonese treat simmers sweet potatoes, ginger, and red dates until the flavors meld perfectly. |
Huasheng Tang | Sweet Peanut Soup | Milk, Peanut, Sugar | Dessert | Far East, Nutty, Sweet | In this nutty dessert soup, peanuts are soaked overnight, then cooked with some water, milk and sugar until they almost melt in your mouth. |
Hui Guo Rou | Twice-Cooked Pork | Bell Pepper, Bean Paste, Pork, Sichuan Pepper, Wine | Meat | Far East, Fiery, Hearty | In this Sichuan specialty, pork is first simmered in a bath of spics, then wok-fried until crispy with vegetables and two types of bean paste. |
Ji Jiao | Chicken Feet | Chicken, Beans, Bean Paste, Sugar, Soy Sauce | Meat | Far East, Tea Time, Pub Grub | This can be a scary dish for dimsum newbies! Chicken feet is fried, braised and steamed in a bean sauce until the meat and skin are soft and chewy. |
Jiao Hua Ji | Beggars Chicken | Leaf, Chicken, Pork, Rice, Five Spice Powder | Meat | Far East, Earthy, Aromatic | Chicken is stuffed with pork, rice and spices, then encased in lotus leaves and clay. The juices are sealed as the chicken bakes. |
Jiao Yan You Yu | Salt and Pepper Squid | Squid, Peppercorn, Flour, Chili, Oil | Seafood | Sea, Far East, Home | Squid is coated in cornstarch, then tossed with garlic, pepper and chili peppers to give it a crunchy, spicy kick! |
Jiao Zi | Beijing-style Pork and Chive Dumplings | Flour, Pork, Chives, Wine, Oil | Dumpling | Far East, Greasy, Meaty | These wonderful, crimped dumplings are filled with pork and chives, then either steamed or pan-fried. |
Jing Jiang Rou Si | Shredded Pork in Bean Sauce | Pork, Bean Paste, Sugar, Scallion, Flatbread | Meat | Meaty, Far East, Sweet | A traditional Beijing dish, lean pork tenderloin is stir-fried in sweet soybean paste, then served with scallions in a soya bean wrap. |
Li Hongzhang Hodgepodge | Chicken, Fish, Ham, Stock, Bamboo Shoot | Meat | Surf and Turf, Far East, Festive | This dish is an eclectic mix of ingredients ranging from ham and chicken to mushroom and sea cucumbers! | |
Lion's Head Meatballs | Pork, Chestnut, Soy Sauce, Ginger, Egg | Meat | Meaty, Hearty, Far East | These Shanghai-style meatballs are mixed with minced water chestnuts for extra crunch! They're tender, moist and savory! | |
Lo Mai Gai | Lotus Leaf Rice | Chicken, Leaf, Mushroom, Rice, Sausage | Rice | Street, Far East, Earthy | Glutinous rice is filled with chicken, mushrooms and Chinese sausage, and steamed in a lotus leaf. Delectable! |
Longevity Noodles | Noodles, Chicken, Ginger, Mushroom, Oil | Noodles (Type) | Far East, Hearty, Festive | Usually eaten during Chinese New Year, these egg noodles must never be cut! This version is stir-fried with chicken, ginger, and mushrooms! | |
Luo Bo Gao | Turnip Cake | Turnip, Shrimp, Rice, Sausage, Oil | Vegetables | Greasy, Far East, Tea Time | Daikon radish, rice flour, dried shrimps and Chinese sausage are mixed and pan-fried into slabs - the outside is crispy, the inside, luscious. |
Luo Han Zhai | Buddha's Delight | Bamboo Shoot, Cabbage, Mushroom, Soy Sauce, Tofu | Vegetables | Far East, Healthy, Vegetarian | Traditionally eaten by Buddhist monks, up to 18 different vegetables with auspicious significance are braised in Soy Sauce until tender. |
Luobo Men Niu Nan | Braised Beef Brisket with Turnips | Beef, Turnip, Soy Sauce, Bean Paste, Anise | Meat | Aromatic, Hearty, Far East | Beef brisket and daikon radish are simmered for hours in a bath of spices, soy sauce and fermented bean curd. Absolutely yummy! |
Ma La Huo Guo | Szechuan Hot Pot | Stock, Bean Paste, Sichuan Pepper, Ginger, Anise | Soup | Fiery, Aromatic, Far East | Ma La means numbing and spicy. True to its name, this hot pot serves various meats and veggies in a salty and fiery herbal broth with Sichuan peppers! |
Ma Lai Go | Malay Steamed Sponge Cake | Flour, Sugar, Egg, Honey | Cake | Tea Time, Far East, Sweet | This traditional sponge cake actually isn't Malaysian! An egg and brown sugar batter is fermented overnight, then steamed until airy and moist! |
Mango Pudding | Mango, Gelatin, Milk, Sugar | Dessert | Fruity, Creamy, Far East | This creamy dish combines mango and gelatin into a light pudding that's drenched in evaporated milk. | |
Mango Sago | Milk, Sugar, Mango, Tapioca | Dessert | Fruity, Creamy, Far East | This popular Cantonese dessert adds ripe mangoes and tapioca pearls in a creamy mango-milk mixture. Perfect for summer! | |
Mapo Tofu | Tofu, Sichuan Pepper, Bean Paste, Pork, Beans | Vegetables | Fiery, Home, Far East | Silky tofu contrasts with crispy minced pork and a spicy, bright-red sauce of bean paste and Sichuan Peppers. A classic in Sichuan cuisine! | |
Moo Shu Pork | Pork, Wine, Mushroom, Egg, Soy Sauce | Meat | Earthy, Meaty, Far East | Probably more well-known is the US than in China, this dish stir-fries pork, mushroom and scrambled eggs in soy sauce and rice wine. | |
Nian Gao | Chinese New Year Cake | Egg, Flour, Oil, Rice, Sugar | Cake | Far East, Festive, Greasy | Eaten during Chinese New Year, this paste of sugar and glutinous rice is usually dipped in egg and pan-fried. It's considered lucky to eat these! |
Niu Nai Zha Man Tou | Deep-Fried Mantou with Condensed Milk | Flour, Oil, Condensed Milk | Bread | Far East, Greasy, Sweet | Mantou are Chinese steamed buns eaten in Northern China. These ones are deep-fried and served with a condensed milk dipping sauce! |
Pai Gut | Spare Ribs with Black Bean Sauce | Beans, Ginger, Wine, Pork, Sugar | Meat | Tea Time, Meaty, Far East | In this Cantonese dimsum favorite, pork ribs are steamed with whole black beans, rice wine and grated ginger. |
Peking Duck | Duck, Bean Paste, Scallion, Cucumber, Sugar | Meat | Far East, Meaty, Luxury | This Beijing dish is famous for its crispy skin and multi-course preparation. The duck meat is served with scallions, sweet bean paste and cucumbers wrapped in thin pancakes. | |
Popiah | Fujian Fresh Spring Rolls | Flour, Turnip, Carrot, Cabbage, Egg | Vegetables | Far East, Home, Healthy | Grated Turnip, omelette, and other fresh vegetables are wrapped in a thin crepe. This dish is popular in Chinese communities in South-East China. |
Qing Zheng Yu | Cantonese-style Steamed Fish | Fish, Soy Sauce, Ginger, Scallion, Coriander | Seafood | Healthy, Sea, Far East | Whole sea bass or red snapper is gently steamed with soy sauce, ginger, and scallions, the garnished with cilantro. Simple but lovely. |
Ren Shen Ji Tang | Herbal Chicken Soup | Chicken, Ginseng, Ginger, Date, Mushroom | Soup | Far East, Home, Healthy | This restorative soup includes a whole black chicken, ginseng, red dates, Chinese roots, and snow-ear mushrooms. |
San Xian Doupi | Three Delicacies in Tofu Skin | Rice, Tofu, Pork, Mushroom, Egg | Rice | Greasy, Street, Far East | Sticky rice is studded with yummy ingredients - anything from pork, shrimp, mushroom and bamboo shoots - then pan-fried between sheets of tofu skin! |
Sanbeiji | Three-Cup Chicken | Chicken, Soy Sauce, Wine, Sesame, Basil | Meat | Far East, Aromatic, Meaty | The dish is named after the three sauces used to braise the chicken - soy sauce, rice wine, and sesame oil. The sauce is reduced until the chicken absorbs all the flavors! |
Sha Cha Mian | Sha Cha Noodles | Noodles, Bean Paste, Chili, Peanut, Squid | Noodles | Fusion, Nutty, Fiery | Perhaps influenced by South-East Asian satay sauces, this dish is a slightly spicy and creamy peanut soup with noodles and various fresh ingredients. |
Shao Ji Fan | Soy Sauce Chicken Rice | Rice, Chicken, Soy Sauce, Sugar, Scallion | Rice | Street, Meaty, Far East | This is one of the classic Cantonese siu mei, or rotisserie dishes. Roast chicken is marinated in soy sauce and served with rice. |
Shao Ya Fan | Roast Duck Rice | Rice, Duck, Sugar, Vinegar, Plum | Rice | Meaty, Street, Far East | This is one of the classic Cantonese siu mei, or rotisserie dishes. Roasted duck is eaten with rice and a sweet plum dipping sauce. |
Shaobing | Chinese Sesame Biscuits | Flour, Oil, Sesame, Sugar | Bread | Far East, Nutty, Breakfast | These baked sesame flatbreads are common in Northern China, and can either be sweet or savory, and filled or served as is. |
Shuan Yang Rou | Mongolian Hot Pot | Mutton, Tofu, Cabbage, Bean Sprouts, Vermicelli | Meat | Meaty, Fusion, Festive | Influenced by Mongolia, Beijing natives cook thinly sliced mutton, vegetables and vermicelli in a clear broth. Many dipping sauces are served too. |
Siu Mai | Cantonese Pork Dumpling | Flour, Pork, Shrimp, Mushroom, Carrot | Dumpling | Tea Time, Far East, Earthy | Ground pork, shrimp and mushroom are finely minced and wrapped in a thin sheet of dough. It's usually garnished with an orange dot - either carrot or crab roe. |
Siu Yuk Fan | Cantonese Roast Pork with Rice | Rice, Pork, Garlic, Five Spice Powder | Rice | Meaty, Street, Far East | This is one of the classic Cantonese siu mei, or rotisserie dishes. Pork is roasted until the skin is crispy and the meat is moist and tender. |
Song Shu Yu | Sweet and Sour Squirrel Fish | Fish, Soy Sauce, Sugar, Vinegar, Oil | Seafood | Far East, Sweet, Sour | Suzhou is renowned for its mandarin fish carved into the shape of a squirrel. The fish is deep-fried until golden brown, then coated with sweet and sour glaze. |
Suan La Tang | Hot and Sour Soup | Chili, Mushroom, Tofu, Vinegar, Bamboo Shoot | Soup | Far East, Earthy, Sour | Chinese mushrooms such as Cloud's Ear and Wood Ear are steeped in a broth of pork, fresh tofu, vinegar and chilis to create an earthy soup. |
Suan La Tu Dou Si | Sour and Spicy Shredded Potatoes | Potato, Chili, Vinegar, Oil | Potatoes | Fiery, Sour, Far East | This Northern Chinese dish is simple and filling - potatoes are cut into thin strips then tossed with dried red chilis and vinegar. |
Tang Ce Yu | Sweet and Sour Fish | Sugar, Vinegar, Soy Sauce, Fish | Seafood | ||
Tang Cu Xiao Pai | Shanghai Sweet and Sour Ribs | Pork, Soy Sauce, Sugar, Vinegar, Wine | Meat | Far East, Sweet, Sour | This specialty from Shanghai sees bite-sized ribs fried until crispy, then coated in a sauce of sugar, vinegar and soy. It's usually served cold. |
Tangyuan | Glutinous Rice Dumplings in Sweet Soup | Ginger, Rice, Sesame, Sugar | Dessert | Far East, Festive, Nutty | In this delicate dessert, glutinous rice balls are filled with black sesame paste, and soaked in ginger syrup. |
Taro Puffs | Yam, Pork, Shrimp, Mushroom, Oil | Dumpling | Greasy, Tea Time, Far East | In this Cantonese dimsum, a filling of pork, shrimp and mushroom is fried in a shell of mashed taro, leaving the shell crispy and fluffy. | |
Tofu Hua | Tofu Pudding | Tofu, Ginger, Sugar | Dessert | Far East, Healthy, Sweet | In this Cantonese snack, soft tofu is steeped in sweet ginger syrup. Delicate and fluffy! |
Water Chestnut Cake | Flour, Chestnut, Sugar, Oil | Cake | Far East, Sweet, Nutty | Chopped water chestnuts are embedded into squares of shredded water chestnuts! The cakes have a tender bite and a translucent sheen. | |
Wonton Noodles | Noodles, Stock, Shrimp, Chives, Bok Choy | Noodles | Far East, Street, Hearty | Now world-reknowned, noodles are served piping hot over clear broth, garnished with shrimp wontons and leafy vegetables. | |
Xiao Long Bao | Shanghai Soup Dumplings | Pork, Mushroom, Ginger, Flour, Stock | Dumpling | Luxury, Far East, Tea Time | These dumplings are filled with a luxurious broth of pork and mushroom, the flavors exploding through the delicate skin with every bite |
Xiaoji Dun Mogu | Chicken Mushroom Stew | Chicken, Mushroom, Noodles, Anise, Soy Sauce | Stew | Aromatic, Earthy, Far East | A specialty of cold Laoning province, families huddle around this warming dish of stewed chicken, hazel mushroom and cellophane noodles. |
Xie Rou Yu Mi Tang | Crab and Corn Soup | Stock, Crab, Corn, Egg | Soup | Hearty, Sea, Far East | This Chinese favorite marries the sweetness of corn with the savory tenderness of eggs and crab meat. |
Xinjiang Yang Rou Chuan | Xinjiang Lamb Skewers | Lamb, Coriander, Garlic, Cumin, Sichuan Pepper | Meat | Fusion, Fiery, Aromatic | China's Xinjiang region borders Mongolia and Central Asia. Their influence comes through in this grilled lamb seasoned with cumin, coriander and chili! |
Yang Chow Chao Fan | Yang Chow Fried Rice | Rice, Egg, Shrimp, Char Siu, Scallion | Rice | Greasy, Surf and Turf, Far East | This ancient and widely popular dish blends rice, eggs, shrimps, Char Siu, peas and scallions! |
Yang Rou Pao Mo | Mutton Stew with Flatbread | Mutton, Flatbread, Five Spice Powder, Mushroom, Noodles | Stew | Fusion, Aromatic, Winter | This Muslim-inspired dish means 'lamb-soaked bread'. Pieces of flatbread are dunked in a rich mutton broth with glass noodles and mushrooms. |
Yu Tou Gao | Taro Cake | Yam, Rice, Shrimp, Mushroom, Oil | Vegetables | Greasy, Far East, Tea Time | Prepared similarly to its Cantonese cousin the Turnip Cake, taro with rice flour and dried shrimps are cut into slabs and pan-fried. |
Yu Xiang Qie Zi | Sichuan Eggplant | Eggplant, Sichuan Pepper, Bean Paste, Soy Sauce, Vinegar | Vegetables | Vegetarian, Far East, Fiery | This dish literally means 'fish-fragrant eggplant' but has no fish! Eggplant is tossed in Sichuan pepper, vinegar, bean paste and soy sauce, creating a smoky flavor. |
Yue Bing | Mooncake | Flour, Beans, Red Bean, Sugar, Egg | Pastry | Hearty, Festive, Far East | These traditional Chinese pastries are often filled with a rich red bean or lotus seed paste, and a salted egg yolk. |
Zha Jiang Mian | Fried Sauce Noodles | Bean Paste, Cucumber, Noodles, Oil, Pork | Noodles | Greasy, Hearty, Far East | Literally translated as 'fried sauce noodle', thick noodles are topped with shredded cucumbers and ground pork fried with fermented soybean paste! |
Zhaliang | Crullers Wrapped in Rice Noodles | Rice, Sesame, Flour, Oil, Soy Sauce | Rice | Tea Time, Far East, Greasy | This lovely dim sum dish is a play on textures - smooth, slippery rice noodles wrap a crunchy Chinese You Tiao. |
Zhang Cha Ya | Tea Smoked Duck | Duck, Tea, Sichuan Pepper, Wine, Honey | Meat | Far East, Aromatic, Luxury | In this elevated Sichuan dish, duck marinated with Sichuan pepper and rice wine is smoked over black tea leaves and camphor twigs. |
Zheng Dan | Chinese Steamed Egg | Egg, Stock, Scallion, Sesame | Eggs | Healthy, Far East, Home | The Chinese cousin of the Japanese Chawanmushi, this dish combines chicken, stock, eggs, sesame oil and scallions in a delicate custard. |
Zheng Rou Bing | Steamed Pork with Preserved Vegetable | Pork, Preserved Vegetable, Mushroom, Soy Sauce, Wine | Meat | Earthy, Far East, Home | This Southern Chinese dish mixes minced pork, mushrooms and pickled vegetables into a yummy patty! |
Zi Ran Yu Pian | Crispy Sliced Fish with Cumin | Fish, Flour, Cumin, Chili, Caraway | Seafood | Far East, Fiery, Sea | Battered fish is fried until golden, then coated in cumin, caraway, and chili. Yum! |
Zui Ji | Drunken Chicken | Chicken, Wine, Ginger, Scallion, Sugar | Meat | Far East, Aromatic, Home | This pale-looking dish has a complex taste. Chicken is steeped in ginger and Shaoxing wine for hours, giving it a deep, aromatic flavor. |