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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.
Crisp-fried marinated chicken thigh pieces are tossed in hot oil with dried chillies, Sichuan peppercorns, ginger and garlic, then finished with sesame seeds and Sichuan pepper oil and served with steamed rice.
Starch-coated chicken pieces seared and simmered with broccoli in an orange, honey and sesame sauce, served over rice with sesame seeds and green onions.
Thinly sliced marinated pork loin stir-fried with napa cabbage, shiitake mushrooms and green onions, tossed with noodles in a dark soy and oyster sauce.
Chicken legs simmer with jasmine rice, ginger and garlic until the grains break down into a creamy porridge; the shredded chicken goes back on top with spring onions, egg, soy sauce and sesame oil.
A comforting Chinese rice porridge simmered until silky, with savory marinated ground chicken stirred through and a generous garnish of sesame, scallions, fried shallots and pickled mustard greens.
Boneless chicken thighs marinated in oyster sauce, hoisin, five spice and fermented bean curd, air fried, basted with marinade and finished with a honey and maltose glaze.
Skin-on pork belly rubbed on the meat side with five spice, white pepper and shaoxing wine, salt-crusted and air fried in two stages until the skin puffs and crisps.
Chicken thigh pieces marinated with ginger, garlic, shaoxing wine and egg white, coated in potato starch, air fried twice and tossed in a thickened soy, chicken stock and szechuan chili sauce.
Chicken thigh pieces marinated with ginger, garlic and shaoxing wine, coated in potato starch, air fried and tossed in a thickened orange juice, zest and chicken stock sauce.
Chicken thigh pieces marinated in soy sauce, ginger, garlic and shaoxing wine, coated in coarse sweet potato flour, air fried and seasoned with five spice, served with crisp-fried Thai basil.
Lo mein noodles stir-fried in a wok with marinated chicken strips, cabbage, carrot, onion and scallions in a light and dark soy, oyster sauce and sesame sauce.
Pan-fried and steamed pork dumplings filled with salted napa cabbage, scallion, garlic and ginger, served with a black vinegar and chili oil dipping sauce.
Black cod steamed with ginger and green onion, dressed with a soy and sugar sauce and finished with hot oil poured over fresh ginger, scallion and cilantro.
Bacon and kimchi fried rice with chilli burnt corn and crispy fried egg is a Chinese dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A fresh, quick salad of bamboo shoots and edamame tossed in vegan mayonnaise with shichimi pepper, garnished with red chilli and chives — good alongside a stir-fry or as part of a Chinese feast.
Chicken poached in stock with ginger, five-spice and star anise, shredded over cucumber, carrot and sugar-snap peas and tossed in a peanut, honey and chilli bang bang sauce.
Enoki and shimeji mushrooms dressed with chiles, soy, garlic, ginger, lime and herbs are wrapped in banana leaves with lemongrass and grilled until the packets char. The leaves keep the mushrooms juicy and perfume them as they cook, with rice alongside.
This recipe yields about 15 to 20 rice noodle rolls, depending on how much batter you use for each layer. You can halve the recipe if you want to make fewer rolls.
A Chinese stir-fry of thin flank steak marinated with soy sauce, cornstarch, sesame oil and baking soda, seared and tossed with blanched broccoli in a soy, oyster sauce and beef broth sauce.
Crisp-fried egg noodles topped with soy and oyster sauce beef strips, shiitake mushrooms, mangetout, and beansprouts, served with sliced spring onions.
Wide rice noodles stir-fried at high heat with marinated flank steak, onion, scallions and bean sprouts in a soy-based sauce. Finished with sesame oil.
Wide hor fun noodles wok-tossed with flash-fried marinated beef slices, beansprouts and spring onion in oyster and dark soy, finished with sesame and white pepper.
Tender steak slices stir-fried with onion and garlic in a wok, then returned to a reduced honey, soy and oyster sauce sharpened with coarsely crushed black pepper.
Egg noodles in a chicken broth loosened with a soy, hoisin, honey and peanut butter sauce, topped with ground chicken or pork browned with mushrooms and shallot, and finished with homemade garlic chili oil and green onions.
Tofu torn into chunks, seasoned, dredged in potato and corn starch and fried crisp, then tossed with celery and onion in a glossy, fiery black pepper sauce.