🗺️Regional Cuisine Chinese Recipes
Authentic dishes from every corner of China. 73 recipes — tested in Western kitchens with regular grocery store ingredients.
All Regional Cuisine recipes
How to Make Guo Bao Rou – Crispy Northeastern Sweet & Sour Pork
锅包肉 (Guō Bāo Ròu)
Crispy, tangy, sweet Northeastern Chinese Guo Bao Rou (锅包肉) with a foolproof double-fry method....
Cantonese Steamed Whole Fish – The Easiest Fancy Dinner
清蒸鱼 (Qīng Zhēng Yú)
The most elegant 20-minute dinner: Cantonese steamed whole fish (清蒸鱼) with ginger, scallion, and soy. No steamer require...
Red-Braised Pork Belly (Hong Shao Rou) – The Ultimate Chinese Comfort Food
红烧肉 (Hóng Shāo Ròu)
Melt-in-your-mouth red-braised pork belly (红烧肉) — caramelized, soy-braised, and impossibly tender. The dish that defines...
Three Cup Chicken – Taiwan's Most Famous Home-Cooked Dish
三杯鸡 (Sān Bēi Jī)
Taiwanese Three Cup Chicken (三杯鸡) — tender chicken braised in equal parts soy sauce, sesame oil, and rice wine. Aromatic...
Char Siu – Chinese BBQ Pork
叉烧
Glossy Chinese BBQ pork roasted in your regular oven....
Soy Sauce Chicken
豉油鸡
Silky Cantonese soy sauce chicken....
Lion's Head Meatballs
狮子头
Giant Shanghai-style pork meatballs braised in soy sauce....
Crossing-the-Bridge Noodles
过桥米线
Yunnan crossing-the-bridge rice noodles in hot broth....
Zhenjiang Sweet and Sour Ribs
糖醋排骨
Shanghai sweet and sour pork ribs....
Yu Xiang Rou Si (Fish-Fragrant Pork Slivers)
鱼香肉丝
Sichuan fish-fragrant shredded pork....
Zha Jiang Mian (Beijing Noodles)
炸酱面
Beijing zha jiang mian — noodles with pork-soybean sauce....
Steamed Spare Ribs with Black Bean Sauce
豉汁蒸排骨
Dim sum-style steamed spare ribs....
Drunken Chicken
醉鸡
Shanghai drunken chicken — chilled in Shaoxing wine....
Shanghai Scallion Oil Noodles
葱油拌面
Shanghai scallion oil noodles — 4 ingredients, pure magic....
Hunan Spicy Beef (Xiao Chao Huang Niu Rou)
小炒黄牛肉
Fiery Hunan spicy beef stir-fry with fresh chilies — bold, hot, addictive....
Dongbei Chicken and Mushroom Stew
小鸡炖蘑菇
Hearty Dongbei chicken and mushroom stew — northern Chinese comfort in a pot....
Di San Xian (Dongbei Three Treasures)
地三鲜
Dongbei di san xian — potato, eggplant, and pepper in garlic soy glaze....
Longjing Tea Shrimp
龙井虾仁
Elegant Hangzhou Longjing tea shrimp — delicate, fragrant, a Zhejiang classic....
Hakka Stuffed Tofu
客家酿豆腐
Hakka stuffed tofu — fried tofu pockets filled with seasoned pork, pan-braised....
Hunan Steamed Fish Head with Chilies
剁椒鱼头
Iconic Hunan steamed fish head buried under a mountain of chopped chilies....
Wuxi Sweet and Savory Spare Ribs
无锡排骨
Famous Wuxi spare ribs — fall-off-the-bone tender in a glossy red-braised sauce....
Yangzhou Fried Rice
扬州炒饭
The king of fried rice — Yangzhou-style with shrimp, ham, and egg....
Hong Kong Curry Fish Balls
咖喱鱼蛋
Iconic Hong Kong street food — bouncy fish balls in fragrant curry sauce....
Cantonese White Cut Chicken
白切鸡
The ultimate Cantonese chicken — silky, tender, served with ginger-scallion oil....
Hakka Salt-Baked Chicken
客家盐焗鸡
Hakka salt-baked chicken — incredibly juicy chicken buried in a salt crust....
Beggar's Chicken (Jiao Hua Ji)
叫化鸡
Legendary Beggar's Chicken — stuffed, wrapped, and slow-roasted until fall-apart tender....
Macau Pork Chop Bun
猪扒包
Macau's iconic pork chop bun — crispy fried pork cutlet on a warm roll....
Hong Kong Clay Pot Rice
煲仔饭
Hong Kong clay pot rice — crispy rice crust, savory toppings, cooked in one pot....
Hunan Cumin Beef
孜然牛肉
Hunan cumin beef — smoky, spicy, with the irresistible aroma of toasted cumin....
Macau Egg Tart
葡式蛋挞
Macau-style Portuguese egg tarts — flaky crust, creamy custard with caramelized top....
Dongbei Vinegar Cabbage
醋溜白菜
Dongbei vinegar cabbage — tangy, slightly spicy, the perfect winter vegetable dish....
West Lake Vinegar Fish
西湖醋鱼
Hangzhou's famous West Lake fish — tender carp in a glossy sweet-vinegar sauce....
Hunan Dry-Fried Green Beans
干煸豆角
Hunan dry-fried green beans — blistered, spicy, and loaded with garlic....
Shanghai Lion's Head Meatball Soup
清炖狮子头
Shanghai clear-broth lion's head meatballs — delicate, melt-in-your-mouth giant pork balls....
Taiwanese Braised Beef Noodle Soup
红烧牛肉面
Taiwanese braised beef noodle soup — fall-apart beef in rich spicy broth....
Sichuan Boiled Fish (Shui Zhu Yu)
水煮鱼
Sichuan boiled fish — tender white fish in a sea of sizzling chili oil....
Chongqing Spicy Chicken (La Zi Ji)
重庆辣子鸡
Chongqing la zi ji — crispy fried chicken buried in a mountain of chilies....
Yunnan Mixian Rice Noodles
云南米线
Yunnan rice noodle soup — tangy, spicy, loaded with fresh herbs and pickled vegetables....
Biang Biang Noodles
裤带面
Shaanxi hand-pulled biang biang noodles — belt-wide noodles with sizzling chili oil, garlic, and soy....
Steamed Wuchang Fish
清蒸武昌鱼
Hubei steamed Wuchang fish — delicate freshwater bream with ginger, scallion, and soy....
Guilin Rice Noodles (Mi Fen)
桂林米粉
Guilin rice noodles — the iconic Guangxi breakfast with braised beef, pickled beans, and peanuts....
River Snail Rice Noodles (Luo Si Fen)
螺蛳粉
Liuzhou luosifen — the famously stinky, addictively sour-spicy river snail rice noodle soup....
Anhui Stinky Mandarin Fish
臭鳜鱼
Anhui stinky mandarin fish — fermented freshwater fish that smells funky but tastes impossibly tender and savory....
Vegan Mapo Tofu
素麻婆豆腐
Sichuan vegan mapo tofu — all the numbing, spicy satisfaction with mushroom 'meat' instead of pork....
Jajangmyeon (Korean Black Bean Noodles)
炸酱面（韩式中餐）
Korean-Chinese jajangmyeon — chewy noodles smothered in glossy black bean sauce with pork and vegetables....
Tangsuyuk (Korean Sweet and Sour Pork)
糖醋肉（韩式中餐）
Korean-Chinese tangsuyuk — extra crispy fried pork with sweet and sour sauce served on the side....
Champon (Nagasaki Seafood Noodles)
长崎ちゃんぽん
Nagasaki champon — Japanese-Chinese seafood noodle soup loaded with pork, squid, and vegetables in pork bone broth....
Japanese-Style Gyoza
日式煎饺
Japanese gyoza — pan-fried dumplings with crispy lace bottoms, served with soy-vinegar dipping sauce....
Mapo Tofu Ramen
麻婆豆腐拉面
Mapo tofu ramen — Sichuan heat meets Japanese comfort. Numbing, spicy, and deeply satisfying....
Jjamppong (Spicy Seafood Noodle Soup)
韩式海鲜辣汤面
Jjamppong — Korean-Chinese spicy seafood noodle soup, fiery red broth loaded with seafood....
Dan Dan Ramen
担担拉面
Dan dan ramen — Sichuan sesame-chili pork on Japanese ramen noodles. Two great bowls in one....
Anhui Li Hongzhang Fried Chicken
李鸿章大杂烩-炸鸡
Anhui-style fried chicken — marinated in Shaoxing wine and soy, coated in thin batter, twice-fried to shattering crispne...
Anhui Mao Fu Tofu
毛豆腐
Mao tofu — Anhui's famously fermented tofu, pan-fried and served with chili. Unique, earthy, unforgettable....
Beijing Sauce Shredded Pork (Jiang Si Rou)
京酱肉丝
Beijing sauce shredded pork — silky pork slivers in sweet bean sauce, served with tofu skin wraps and scallions....
Shandong Braised Sea Cucumber with Scallions
葱烧海参
Shandong braised sea cucumber — premium ingredient meets simple preparation, rich scallion oil sauce with gelatinous sea...
Yunnan Steam Pot Chicken (Qi Guo Ji)
汽锅鸡
Yunnan steam pot chicken — the legendary clear chicken broth made entirely from condensation, no water added....
Dongpo Pork (Zhejiang-Style Braised Pork Belly)
东坡肉
Dongpo pork — Hangzhou's legendary braised pork belly, meltingly tender in dark soy caramel sauce....
Guangxi Beef Offal Soup (Niu Za)
牛杂汤
Guangxi beef offal soup — aromatic star anise-spiced broth with tender beef tripe and tendon....
Hakka Thunder Tea Rice (Lei Cha Fan)
擂茶饭
Lei Cha — Hakka thunder tea rice. A bowl of steamed rice with fresh vegetables, topped with aromatic herbal tea pesto....
Hubei Steamed Wuchang Fish with Chili
剁椒武昌鱼
Wuchang fish — Hubei's most famous freshwater fish, steamed with fermented chilies. Flaky, spicy, and profoundly flavorf...
Macau Minchi (Minced Pork with Potatoes)
免治肉碎
Macau minchi — Macanese-Portuguese comfort food: soy-braised minced pork with crispy diced potatoes and a fried egg....
Dongbei Chicken and Potato Stew
东北土豆炖鸡
Dongbei chicken and potato stew — hearty one-pot braised chicken with melting potatoes and glass noodles....
Hunan Steamed Eggs with Minced Pork
湘味肉饼蒸蛋
Hunan steamed eggs — a platter of seasoned minced pork topped with whole eggs, steamed until just set....
Nanjing Salted Duck (Jiangsu)
南京盐水鸭
Nanjing salted duck — the iconic Jiangsu cold duck, salt-cured and gently poached until succulent and silky....
Shaanxi Yangrou Paomo (Lamb Soup with Bread)
羊肉泡馍
Yangrou paomo — Xi'an's legendary lamb soup with crumbled flatbread. A hearty bowl of Shaanxi comfort....
Xinjiang Big Plate Chicken (Da Pan Ji)
大盘鸡
Xinjiang big plate chicken — a massive platter of cumin-spiced chicken stew with peppers, potatoes, and hand-pulled nood...
Hong Kong Claypot Rice (latest version)
港式煲仔饭
Hong Kong claypot rice — rice cooked in a clay pot with Chinese sausage, lap cheong, and a soy-darkened crust at the bot...
Ants Climbing a Tree (Sichuan Noodles)
蚂蚁上树
Ants climbing a tree — Sichuan glass noodles stir-fried with minced pork in a pungent soy-chili sauce....
Shanghai Sweet and Sour Spareribs
糖醋小排
Shanghai-style sweet and sour spareribs — caramelized pork ribs in a glossy, sticky sweet-sour glaze....
Cantonese Roast Pork Belly (Siu Yuk)
脆皮烧肉
Siuyuk — Cantonese roast pork belly with impossibly crispy bubbly skin and juicy tender meat....
Cantonese Pan-Fried Crispy Noodles (Two Sides)
两面黄
Cantonese two-sided yellow noodles — egg noodles pan-fried until crispy on both sides, topped with a savory meat and veg...
Fish Head Tofu Soup
鱼头豆腐汤
Fish head tofu soup — Cantonese-style whole fish head simmered with silken tofu into a milky white, collagen-rich broth....
Chinese Beef Brisket Soup (Cantonese)
清汤牛腩
Cantonese clear beef brisket soup — tender brisket in a star anise-fragrant clear broth with daikon radish....
Browse more categories
About Regional Cuisine Chinese recipes
Regional Chinese recipes explore the country's incredible diversity — from the numbing spice of Sichuan to the delicate steaming of Guangdong. These dishes connect you to specific places and traditions.
This collection includes 73 tested recipes. Each one includes step-by-step instructions, precise measurements, substitution notes, and nutrition information.
Tips for cooking Regional Cuisine dishes
- Read the cuisine tag on each recipe to learn its origin
- Don't be afraid of unfamiliar ingredients — substitutes are listed
- Many regional dishes improve overnight as flavors meld