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Narrow Results You've Selected: Chinese Recipe Remove all Source Saveur (141) Appetite for China (4) Rasa Malaysia (2) The Good Mood Food Blog (2) Dhanggit's Kitchen (1) Show all... Gourmet Traveler (1) Kate in the Kitchen (1) Kitchen Unplugged (1) New York Times (1) Nibbledish (1) No Recipes (1) Orangette (1) Our Chocolate Shavings (1) Post-Gazette (1) Red Cook (1) Riya's Kitchen (1) Serious Eats (1) Simply Recipes (1) Steamy Kitchen (1) Teczcape (1) The Yummy Mummy (1) Use Real Butter (1) Washington Post (1) asiancuisine.suite101.com (1) Difficulty Easy (113) Medium (34) Hard (4) Main Ingredient Vegetables (79) Pork (55) Chicken (23) Shrimp (14) Pasta (13) Show all... Shellfish (13) Rice (10) Beef (8) Eggs (7) Fish (5) Nuts (5) Duck (4) Fruit (4) Gin (2) Potato (2) Beans (1) Bread (1) Turkey (1) Course Main Course (79) Side Dish (52) Appetizers (40) Soups & Stews (18) Condiments and Sauces (9) Show all... 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Bake (6) Chill (6) No Cook (6) Roast (6) Slow Cook (5) Stew (5) Grill/Barbecue (4) Braise (2) Brine (1) Broil (1) Poach (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = " Cuisine: Chinese,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 09/04/2007 Chilled Drunken Chicken with Rice Wine Granita (Bingzhen Huangjiu Ji) This recipe is an elegant take on the Chinese classic. Issue #97 09/04/2007 Tea-Smoked Eggs with Caviar (Xunlong Yuzi Yanxun Dan) These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures. Issue #97 09/04/2007 Shanghai-Style Hot and Sour Soup (Hushi Suanla Geng) This rendition of hot and sour soup gets its sourness from chinkiang vinegar, a rice vinegar reminiscent of balsamic. Issue #97 01/16/2008 Sweet and Sour Pork This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork. Issue #96 01/17/2008 Stir-Fried Smoky Bacon with Smoked Tofu This dish is a perfect example of tofu's versatility. Issue #95 01/17/2008 Hunanese Home-Style Tofu A spicy Chinese dish using the smooth and earthy tasting tofu. Issue #95 01/17/2008 Water Spinach with Garlic and Fermented Tofu According to Martha Dahien, Chinese cooks know that water spinach "tastes best cooked with something of intense . . . flavor", such as the fermented tofu in this recipe. Issue #95 01/17/2008 Zhangguying-Style Braised Fried Tofu Deep-fried tofu puffs come in many shapes and sizes. In this dish, the puffs are sliced open to ru wei, "let the flavors enter". Issue #95 01/17/2008 Spareribs and Dried Tofu Stick Soup In China, mildly flavored soups like this one are served in small bowls to be sipped along with meals in lieu of tea or water. Issue #95 01/28/2008 Fried Rice Chinese, Japanese, and Portuguese ingredients come together in this basic dish. Issue #93 12/07/2005 Suan La Tang (Hot and Sour Soup) Hot and sour soup is a culinary contradiction. In it, the mildest ingredients—mushrooms, tofu—are nestled in a fiery, vinegar-laced broth. Issue #89 11/16/2005 Litchi Duck Stir-Fry This recipe is an adaptation of one we found in Martin Yan's Feast. Issue #84 10/25/2005 Dan Dan Noodles Of all Sichuanese street snacks, this one is the best known. Issue #82 12/12/2005 Lee Wan Ching's Sizzling Pepper and Salt Shrimp This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef. Issue #78 01/02/2008 Xiao Long Bao (Shanghai Soup Dumplings) The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004) Issue #74 09/01/2005 Deep-Fried Prawns with Garlic Chile Sauce This dish is served at the elite China Club in Beijing. Issue #60 09/01/2005 Tea-Smoked Duck Camphor wood for smoking, used for this duck at the China Club, is not available in the United States. Issue #60 09/01/2005 Diced Chicken and Peanuts Sauteed with Dried Chiles This Sichuan dish is only moderately spicy. Issue #60 09/01/2005 Spinach with Fried Ginger At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe. Issue #60 01/21/2009 Boiled Dumplings Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity. Issue #56 « Previous 1 2 3 4 5 . . .9 Next »

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