CN Top 10 traditional Chinese recipes.

Ingredients

• dumpling wrappers, as needed
• 1 lb / 450 g pork
• 1–2 cups prepared vegetables
• 1 tsp–2 tbsp ginger, to taste
• 1–2 cups prepared scallions
• 1 tsp–2 tbsp soy sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Dumplings and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Dumplings warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g duck
• pancakes, as needed
• 1 tsp–2 tbsp hoisin sauce, to taste
• 1–2 cups prepared scallions
• 1–2 cups prepared cucumber
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Peking Duck and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Peking Duck warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g chicken
• peanuts, as needed
• 1 tsp–2 tbsp dried chiles, to taste
• 1 tsp–2 tbsp soy sauce, to taste
• 1 tsp–2 tbsp vinegar, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Kung Pao Chicken and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Kung Pao Chicken warm, fresh or chilled depending on the traditional style.

Ingredients

• 6–8 oz / 170–225 g tofu
• 1 lb / 450 g ground pork
• doubanjiang, as needed
• 1–2 cups prepared Sichuan peppercorn
• 1–2 cups prepared scallions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Mapo Tofu and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Mapo Tofu warm, fresh or chilled depending on the traditional style.

Ingredients

• 1½–2 cups cooked rice
• 2–4 eggs
• peas, as needed
• 1–2 cups prepared carrots
• 1 tsp–2 tbsp soy sauce, to taste
• 1–2 cups prepared scallions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Fried Rice and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1–3 cups broth
• 1 lb / 450 g sliced meat
• 1 lb / 450 g seafood
• 6–8 oz / 170–225 g tofu
• 1–2 cups prepared greens
• 1 tsp–2 tbsp dipping sauces, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the broth and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 10–12 oz / 280–340 g egg noodles
• 1–2 cups prepared vegetables
• 1 lb / 450 g chicken
• 6–8 oz / 170–225 g tofu
• 1 tsp–2 tbsp soy sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Chow Mein until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• 1 lb / 450 g pork
• 1 tsp–2 tbsp vinegar, to taste
• 1 tsp–2 tbsp sugar, to taste
• ketchup, as needed
• 1–2 cups prepared peppers
• pineapple, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the pork for Sweet and Sour Pork.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• spring roll wrappers, as needed
• 1–2 cups prepared cabbage
• 1–2 cups prepared carrots
• 1 lb / 450 g pork
• 1 lb / 450 g shrimp
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the spring roll wrappers for Spring Rolls.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• 1 lb / 450 g pork shoulder
• hoisin, as needed
• 1 tsp–2 tbsp honey, to taste
• 1 tsp–2 tbsp soy sauce, to taste
• five-spice, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the pork shoulder with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Char Siu until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.