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[Steaming]

This smooth egg custard, with spinach and shrimp, makes a perfect one-dish meal.

Fish and shelfish• Poultry and eggs• [Steaming]

Steamed egg custard with spinach and shrimp

Chinese olive vegetable, or gan lan cai (橄榄菜) in Mandarin, imparts rich flavors to the steamed fish.

Fish and shelfish• [Steaming]

Steamed fish with olive vegetable (橄榄菜蒸鱼)

In this iconic Hakka dish, mui choy (梅菜), a type of preserved mustards, infuses the pork with rich aroma and salty, sweet, and umami tastes.

Meat• [Steaming]

Hakka steamed pork with mui choy (客家梅菜蒸肉)

The natural affinity among mung bean, rice, and chicken, steamed together and imbued with the scent of lotus leaf, creates a dish so harmonious and comforting.

Poultry and eggs• Rice, noodles, and grains• [Steaming]

Steamed mung beans with rice and chicken in lotus leaf

In Shanghai and its surrounding region, steaming whole fish with ham, bamboo shoots, and shiitake mushrooms creates an exquisite dish fit for a banquet.

Fish and shelfish• [Steaming]

Shanghai-style steamed fish with ham, bamboo shoots, and shiitake mushrooms

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)

In this dish from Henan Province, the noodles are steamed twice to achieve great flavor and texture: the first time to cook partially and the second time to finish cooking with a saucy mixture of meat and vegetable sauce.

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

Henan twice-steamed noodles (河南蒸面)

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