Rasa Malaysia (2)
Main Course (79)
Side Dish (52)
Soups & Stews (18)
This recipe is an elegant take on the Chinese classic.
These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures.
This rendition of hot and sour soup gets its sourness from chinkiang vinegar, a rice vinegar reminiscent of balsamic.
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.
This dish is a perfect example of tofu's versatility.
A spicy Chinese dish using the smooth and earthy tasting 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.
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".
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.
Chinese, Japanese, and Portuguese ingredients come together in this basic dish.
Hot and sour soup is a culinary contradiction. In it, the mildest ingredients—mushrooms, tofu—are nestled in a fiery, vinegar-laced broth.
This recipe is an adaptation of one we found in Martin Yan's Feast.
Of all Sichuanese street snacks, this one is the best known.
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.
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)
This dish is served at the elite China Club in Beijing.
Camphor wood for smoking, used for this duck at the China Club, is not available in the United States.
This Sichuan dish is only moderately spicy.
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.