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Pan-frying

Pan-fried beltfish—golden and crispy on the outside and buttery on the inside—is always a crowd pleaser at dinner tables.

Fish and shelfish• [Pan-frying]

Pan-fried beltfish (干煎带鱼)

Crispy tofu with balanced sweet, sour, and salty tastes—a result of blending Zhenjiang vinegar, sugar, soy sauce, and Shaoxing wine.

Soybeans and tofu• [Pan-frying]• [Stir-frying]

Sweet and sour crispy tofu

The yolk of salted duck egg is highly prized in Chinese cooking. Here, the pan-seared king oyster mushrooms, with their meaty texture, earthy aroma, and rich flavors, become truly sensational when coated with the glossy, fragrant salted yolks.

Cold dishes and salads• Poultry and eggs• [Pan-frying]

Pan-seared king oyster mushrooms with salted duck egg yolks

In many countries, garlic scapes are highly prized for their mild garlic flavor and tender-crisp texture. They work wonderfully with beech mushrooms in this omelet.

Poultry and eggs• Vegetables• [Pan-frying]

Garlic scape omelet with beech mushrooms and oyster sauce

If you like empanadas, calzones, or any type of savory pies, chances are you’ll be charmed by Chinese garlic chive turnovers. With alluring golden shell and luscious filling, these tasty parcels have a lot in common—warming, comforting, versatile, and perfect as a snack, appetizer, or one-dish meal.

Dumplings, dim sum, and snacks• [Pan-frying]

Garlic chive turnovers (韭菜盒子)