Every recipe a hand-built original — search the whole index, then open the page.
Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A saucy Chinese stir fry of chicken thigh pieces with capsicum, onion and roasted cashews in an oyster sauce and sesame glaze. It is served immediately while the sauce is glossy.
An infused chili oil made by steeping Sichuan peppercorns, garlic, shallot, cinnamon, bay leaves, star anise and cloves in neutral oil, then pouring the hot oil over Sichuan chili flakes with sesame seeds, sugar and salt.
Pan-fried dough pockets filled with Chinese chives, chopped vermicelli and scrambled egg seasoned with sesame oil, five-spice, mushroom powder and vegetarian oyster sauce.
Pork belly roasted under a rock salt crust after an overnight uncovered chill, then grilled until the skin puffs golden and crisp. The seasoned flesh carries Chinese cooking wine, five spice and white pepper.
Pan-fried pork and cabbage dumplings with shiitake mushrooms, garlic chives, ginger and sesame oil, pleated by hand. They are fried, steamed in the pan and crisped again before serving.
If you have ever made spice blends at home, you know that they taste SO much better than storebought. This Chinese Five Spice blend has off the charts flavor that is perfect for your next Asian dish.
Frozen edamame in the pod simmered in a salted broth with Sichuan peppercorns, dried chiles, star anise, cassia, bay, ginger and scallion, then soaked so the beans take on the spice.
Sticky rice and pumpkin cakes with a mochi-like, gooey centre — plain or filled with red bean paste, rolled in sesame seeds and fried until the outside turns crisp and golden.
Blistered green beans stir-fried with ground pork, dried red chiles, garlic and ginger, finished with Shaoxing wine and a dark soy sauce glaze, served over rice.
A three-ingredient congee where a ham bone and long grain rice simmer in water until the grains break down completely. Shredded ham goes back into the thick, savoury rice soup, finished with green onions, fried shallots and sesame oil.
ChineseSoupServes 5 to 6398 kcalGluten-freeDairy-freeEgg-freeDiabetic
Twice-fried battered chicken thigh pieces tossed in a glossy lemon sauce made with fresh lemon juice and zest, honey and vinegar, served over steamed rice.
Cornstarch-dusted lobster tail pieces fried until bright red, simmered briefly in an oyster-sauce broth with ginger and scallion, and poured over noodles.
Stir-fried minced pork in a chilli bean and sweet bean sauce with dark soy and black vinegar, served over white noodles with cucumber batons and coriander. This is Zha Jiang Mian, nicknamed Chinese Bolognese.
Pork belly cubes browned, then braised low and slow with ginger, bay, star anise and rock sugar in soy sauce and Shaoxing wine until the sauce turns to a dark caramel glaze, served over rice.
Marinated chicken wings fried crisp in a seasoned cornstarch coating, sprinkled with white pepper while hot, then tossed in a wok with garlic, ginger, Fresno chiles and jalapeños.
Chicken breast slices tenderised with baking soda, seasoned with curry spices and stir-fried in a peanut butter and coconut milk satay sauce with onion and garlic. Sliced scallions garnish the finished dish.
Cold silken tofu cut into slabs and shingled on a plate, covered with a soy, chili oil and rice vinegar sauce with ginger, garlic, scallions and sesame seeds.
A whole sea bass, branzino or snapper steamed with ginger and scallion, sauced with warm seasoned soy, then finished with oil heated to 375°F poured sizzling over the aromatics and cilantro.
A chilled Chinese salad of fine potato slivers and enoki mushrooms, blanched until just crisp and dressed with soy sauce, rice vinegar, chili oil, scallion oil and cilantro.
Chinese Spring Rolls is a Chinese appetizers and snacks built around pork. It takes 70 min in total and serves 18. It pairs well with applesauce and roasted sweet potatoes.
Eggs beaten with twice their weight in warm water, strained and steamed into a smooth custard, crosshatched and topped with soy sauce, chili oil and scallions.
A baked, chewy sticky rice cake made from glutinous rice flour, coconut milk and soymilk, sweetened with coconut sugar and topped with chopped nuts, with an optional layer of red bean paste.
Pork ribs marinated in hoisin, soy, Shaoxing wine and sesame, roasted low and slow and basted with the remaining marinade until sticky and caramelised.
Marinated sliced beef and soft scrambled eggs folded back into tomatoes cooked down with garlic, ketchup, soy and white pepper and thickened with a cornstarch slurry.
Hand-formed Chinese dumplings with a gingered filling of zucchini, potato, carrot, peas and scallion, browned in a pan and finished with teriyaki sauce and chervil.
Tofu skin sheets layered and wrapped around a shiitake, bamboo shoot and carrot filling, brushed with a soy and Shaoxing sauce, then steamed and fried until crisp and golden.
Steamed firm tofu and shiitake mushrooms joined by crisp fried tofu puffs under a fiery tahini, chilli oil and fermented black bean sauce. Sesame seeds, spring onions and green chilli scatter over the plate.
Chopped romaine, diced chicken, red cabbage, carrots, mandarin oranges, almonds, pasta and crisp wonton strips tossed in an orange, honey and sesame dressing.