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Poultry and eggs

This Fujianese chicken dish with shacha sauce (沙茶酱), also known as sacha sauce, is umami-rich and intensely aromatic.

Poultry and eggs• [Simmering]

Braised chicken in shacha sauce (沙茶鸡), Fujian style

This iconic Cantonese dish, with smooth eggs and tender, bouncy shrimp, is easy to make and always satisfying.

Fish and shelfish• Poultry and eggs• [Stir-frying]

Cantonese-style scrambled eggs with shrimp (滑蛋虾仁)

Aged Shaoxing wine makes the chicken wings instensly aromtic and irresistible.

Cold dishes and salads• Poultry and eggs• [Boiling/Poaching]

Shaoxing drunken chicken wings

In this classic dish from Beijing, the tender chicken and crunchy walnuts create a nice textural contrast, and the sweetness from tian mian jiang counterbalances the mild bitterness of the walnuts.

Poultry and eggs• [Stir-frying]

Stir-fried chicken and walnuts with tian mian jiang (酱爆核桃鸡丁)

Dark soy sauce, light soy sauce, Shaoxing wine, and sesame oil make the steamed chicken aromatic, flavorful, and richly colored.

Poultry and eggs• [Steaming]

Steamed soy sauce chicken

The authentic version of this Sichuanese dish uses only chicken and peanuts as the main ingredients. The optimal ratio of sugar, Zhenjiang vinegar, dark soy sauce, and light soy sauce creates balanced and layered flavors.

Poultry and eggs• [Stir-frying]

Gong Bao chicken (宫保鸡丁)

This Uyghur-style rice with chicken and carrots, called polo, polov, or pulao, is very similar to rice dishes from other Central Asian countries that are variations of pilaf originated in Persia.

Poultry and eggs• [Simmering]

Uyghur-style rice with chicken and carrots

Steaming the quail and Chinese yam with chicken stock in a tureen, a technique known as 隔水炖 in Chinese cooking, creates a clear, delicate soup.

Poultry and eggs• Soups and stews• [Steaming]

Steamed quail and Chinese yam soup, Hui style