Chinese Recipes
23 recipes from Chinese cuisine, including Fried Rice, Hot and Sour Soup and Egg Drop Soup. 4 are vegetarian and 8 take less than 30 minutes.
Egg Drop Soup
The Chinese restaurant classic made at home in fifteen minutes — chicken stock seasoned with ginger and white pepper, lightly thickened with cornflour so the beaten egg sets in it as fine, silky ribbons.
Hot and Sour Soup
The Sichuan-style soup of pork, tofu, mushrooms and bamboo shoots in a lightly thickened broth — its heat comes from white pepper rather than chilli and its sourness from black vinegar, both stirred in at the very end.
Wonton Soup
Cantonese wonton soup — pork and prawn dumplings in paper-thin wrappers, floated in a clear chicken broth seasoned with ginger, white pepper and sesame oil, with a little pak choi for crunch.
Sichuan Chilli Oil
The red oil of Sichuan cooking — oil slowly infused with star anise, cinnamon, bay and ginger, then poured hot over chilli flakes and Sichuan pepper so they sizzle, toast and dye it deep red.
Hong Shao Rou (Red-Braised Pork Belly)
Red-braised pork belly from Hunan: cubes glazed in caramelised sugar, then simmered in Shaoxing wine and soy until the fat turns soft as jelly and the sauce reduces to a dark, sticky lacquer.
Cashew Chicken
A Cantonese-style stir-fry of tender chicken breast, toasted cashews, red pepper and onion in a light oyster-sauce glaze: milder and sweeter than kung pao, and on the table in twenty-five minutes.
Szechuan Dry-Fried Green Beans
A Sichuan restaurant classic: green beans fried until blistered and wrinkled, then tossed with crisp pork mince, preserved mustard greens, garlic and dried chillies, so they taste concentrated and almost smoky.
Chicken and Ginger Congee
The rice porridge southern China eats for breakfast and comfort: rice simmered for well over an hour until it breaks down into a silky cream, with poached chicken, ginger and crisp toppings stirred through at the table.
Scallion Pancakes
Flaky Chinese flatbreads from a hot-water dough that is oiled, scattered with spring onions, rolled into a coil and flattened, so it fries into crisp layers that pull apart; a street breakfast across northern China and Taiwan.
Chicken Chow Mein
Cantonese fried egg noodles, tossed in a smoking wok with chicken, cabbage and beansprouts and seasoned with oyster sauce and two soy sauces; the noodles are left to crisp in spots before they are turned.
Char Siu (Cantonese Roast Pork)
Cantonese barbecued pork: strips of pork neck marinated overnight in hoisin, soy, honey and five-spice, then roasted hot and basted until the edges char and the glaze turns sticky and deep red-brown.
Dan Dan Noodles
Sichuan street noodles once sold from a carrying pole: wheat noodles over a sauce of chilli oil, sesame paste, black vinegar and numbing Sichuan pepper, topped with crisp-fried pork mince and preserved mustard greens.
Beef and Broccoli
A Chinese-American takeaway staple: thin slices of flank steak, kept silky with a pinch of bicarbonate and seared hard in a wok, tossed with crisp-tender broccoli in a glossy oyster and soy sauce.
Gua Bao (Pork Belly Buns)
Taiwanese folded steamed buns, soft and faintly sweet, filled with soy-braised pork belly, quick-pickled cucumber, sugared peanuts and coriander: a night-market snack that became a fixture of modern Asian restaurants.
Sweet and Sour Pork
The Cantonese classic: cubes of pork shoulder fried twice in a light, crackling coating and tossed at the last moment in a glossy pineapple, pepper and vinegar sauce, so the crust is still crisp when it reaches the table.
Hainanese Chicken Rice
Singapore's national dish, brought by migrants from Hainan: a whole chicken poached gently and plunged into iced water for silky skin, rice cooked in its fat and broth, and three sauces of chilli, ginger and dark soy.
General Tso's Chicken
The sweet, hot and tangy fried chicken of American Chinese restaurants, first cooked by a chef from Hunan who had moved to Taiwan: crisp pieces of thigh in a dark glaze sharpened with vinegar and dried chillies.
Smashed Cucumber Salad
China's pai huang gua — cucumbers smashed with the flat of a cleaver so they crack open, salted to draw out water, then tossed in garlic, black vinegar, soy and chilli oil that cling to every ragged edge.
Hoisin Sauce
The sweet-savoury Chinese glaze, built from fermented bean paste rather than bought in a bottle.
Mapo Tofu
Sichuan tofu in a fiery bean sauce, numbing with peppercorn and built on doubanjiang.
Kung Pao Chicken
Sichuan stir-fry of diced chicken, dried chillies and peanuts in a sweet-sour-savoury sauce.
Sweet and Sour Sauce
The iconic Chinese-American dipping sauce — a perfect balance of tangy vinegar, sweet pineapple, and umami ketchup. Ready in 10 minutes.
Fried Rice
Quick and versatile egg fried rice packed with vegetables and seasoned with soy sauce and sesame oil.
Frequently asked questions
How many recipes from Chinese cuisine are on svcs.bg?
23: 19 cooking recipes, 1 salad and 3 sauces.
What are the classic dishes from Chinese cuisine?
Among the recipes here: Fried Rice, Hot and Sour Soup and Egg Drop Soup.
What is the quickest recipe from Chinese cuisine?
Egg Drop Soup, in about 15 minutes. Hoisin Sauce (15 min) and Sweet and Sour Sauce (15 min) are quick too.
Are there vegetarian recipes from Chinese cuisine?
Yes, 4 of the 23 are vegetarian, for example Sichuan Chilli Oil, Scallion Pancakes and Smashed Cucumber Salad.
How is a recipe's cuisine decided?
By its tag: this page lists every recipe tagged "chinese". A recipe can belong to more than one cuisine.