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Meat

These steamed meat-filled rolls, called lazy dragon, are a favorite street food in Beijing. Creating these fluffy, juicy lazy dragon rolls at home is quite easy, even if you've never made Chinese buns or dumplings before.

Dumplings, dim sum, and snacks• [Steaming]

Steamed lazy dragon rolls, old Beijing style (老北京懒龙)

A nourishing and healing soup in hot weather, thanks to the cooling properties of Job's tears and winter melon.

Soups and stews• [Simmering]

Job’s tears and winter melon soup with pork ribs (薏米冬瓜排骨汤)

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)

Braising tofu sticks with pork belly is a signature dish from Jiangxi Province of China, where the first tofu sticks were made over 1,000 years ago.

Meat• Soybeans and tofu• [Simmering]

Braised pork belly with tofu sticks

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 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)

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

The dry-frying method creates crisp-tender texture in the okra. The addition of ground pork and ya cai (芽菜), a unique preserved vegetable from Sichuan, makes the dish intriguing with layers of flavors.

Meat• Vegetables• [Stir-frying]

Dry-fried okra with ground pork and ya cai