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Pork

When diced water chestnuts are added to minced meat, their crunchiness makes the otherwise soft and tender meatballs more exciting.

Meat• [Steaming]

Steamed meatballs with water chestnuts and spinach

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

In this dish, meigan cai lends layers of flavor to the sweet butternut squash

Vegetables• [Steaming]

Steamed butternut squash with meigan cai and pork

Originated in Shandong province, one of the top culinary centers in China, moo shu pork is called muxi rou (木樨肉) in Mandarin, so named because the scrambled eggs in the dish resemble muxi (木樨)—osmanthus flowers.

Meat• [Stir-frying]

Moo shu pork (木樨肉)

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)

These tasty rice wraps with meat or chicken, cucumber, and cilantry are quick to make and perfect for a satisfying and healthy one-dish meal.

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

Rice wraps, Dongbei style (东北饭包)

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)