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Meat

This stir-fried lamb, brimming with flavors from the Xibei region of China, can add a nice splash of variety to your dinner routine and expand your Chinese recipe repertoire.

Meat• [Stir-frying]

Stir-fried lamb with cumin and cilantro

Making these impressive balls is straightforward: shape the meatballs, roll them in glutinous rice, and steam. Once cooked, the rice grains become almost translucent with a pearly sheen, encasing the luscious meatballs.

Meat• Rice, noodles, and grains• [Steaming]

Steamed pearl meatballs in glutinous rice (珍珠丸子)

The hearty soup of black soybeans, pork ribs, ham, and gai lan (Chinese broccoli) is tasty and nurishing.

Meat• Soups and stews• [Simmering]

Black soybean soup with pork ribs, ham, and gai lan

In this famous Sichuan dish, the assertive flavors of the chili oil, garlic, and cilantro contrast nicely with the mild taste of the tripe, and the crushed nuts further accentuate the omasum’s crunchiness.

Cold dishes and salads• Meat• [Boiling/Poaching]

Sichuan omasum beef tripe in chili oil (四川红油百叶)

When you simmer lotus roots and pork bones together, you get a tasty and nourishing soup where the subtle flavor of lotus roots shines through.

Meat• Soups and stews• [Simmering]

Lotus root and pork bone soup, Hubei style (湖北莲藕猪骨汤)

In this dim sum house favorite, the fermented black beans give the pork ribs a rich aroma and umami taste. The addition of the pumpkin brings a nice sweetness to the dish.

Meat• [Steaming]

Steamed pork ribs with fermented black beans and butternut squash

This rich and delicious winter soup with pig’s trotters and dried soybeans is consumed by millions of Chinese families to stay warm and nourished.

Meat• Soups and stews• Soybeans and tofu• [Simmering]

Pig’s trotter and soybean soup

The rich flavors of the beef, the irresistible aromas of the five-spice powder, and the subtle earthiness of the arrowhead meld beautifully after braising together.

Meat• Vegetables• [Simmering]

Braised beef and arrowhead with five-spice powder