The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce.
These giant ginger and garlic-spiced meatballs come from home cook Eatty Du.
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
This garlicky stir-fry is made with loofah, a long, slender gourd that has soft, tender flesh beneath its ridged green peel.
Stir-fried shredded potatoes are a popular dish in homes and restaurants all over Beijing.
Known as a “dry” stir-fry because there’s no sauce, this dish is composed of earthy mushrooms and brightly flavored bok choy.
At the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish.
This fragrant stir-fry, a version of one in The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999) by Grace Young, is a popular Chinese New Year dish.
If you can't find choy sum, whole baby bok choy makes a fine substitute.
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
Black olives lend this dish a pungency similar to Asian shrimp paste.