Explore

[Simmering]

In Chinese cuisine, these vegetable-in-rich-broth dishes, labeled shangtang (上汤), are popular both at home and in restaurants.

Vegetables• [Simmering]

Broccoli in rich broth (上汤西兰花)

When you cook chicken and potatoes in a curry sauce, you create a fragrant and tasty dish that’s incredibly comforting and satisfying.

Poultry and eggs• [Simmering]• [Stir-frying]

Chicken and potato curry

Rice with white radish (萝卜饭) is a specialty from the city of Quanzhou (泉州) in southern Fujian Province.

Rice, noodles, and grains• [Simmering]• [Stir-frying]

Rice with white radish (萝卜饭)

In this easy recipe, Chinese cabbage is paired with another versatile ingredient—meatballs.

Meat• Vegetables• [Simmering]

Chinese cabbage with meatballs

This sorghum porridge with jujubes and peanuts make a comforting breakfast or snack in cold weather

Rice, noodles, and grains• [Simmering]

Sorghum porridge with jujubes and peanuts

This dish, braised winter melon with dried tiny shrimp, is a beloved family-style dish in Shanghai and its surrounding region.

Vegetables• [Simmering]

Braised winter melon with dried tiny shrimp

This tasty soup with white Asian radish and pork ribs is easy to make and utterly warming and satisfying when it’s cold outside.

Meat• Soups and stews• Vegetables• [Simmering]

White Asian radish and pork rib soup

When simmered in stock until broken down, taro releases its starch to make the soup rich and creamy—very much like thick potato soups most people in the West are familiar with, but without the use of heavy cream, sour cream, milk, or cheese. The addition of bok choy and ham turns the soup into a one-dish meal.

Soups and stews• Vegetables• [Simmering]

Thick taro soup with bok choy and ham (青菜火腿芋艿羹)