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Pork

The best part of the Cantonese-style clay pot rice (煲仔饭)? The brown and crispy crust formed at the side and bottom of the pot during the cooking process. When you dig up the crust, mix it with the rice, toppings, and sauce, the aromas are intoxicating!

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

Clay pot rice with Chinese sausage, ground pork, and hen-of-the-woods mushrooms

With their signature red hue and lovely salty-sweet taste, Wuxi spare ribs are among the tastiest ribs in Chinese cuisine.

Meat• [Simmering]

Wuxi spare ribs (无锡排骨)

Making a dish with a fun name like this is alawys intriguing. It also tastes great with the ground pork (the ants) and mung bean noodles (the twigs of a tree).

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

Ants climbing a tree (ma yi shang shu 蚂蚁上树)

Once you know how to balance the tastes when cooking with bitter melon, you’ll find that it can be very refreshing, as in this dish where it's stuffed and steamed with ground meat.

Meat• [Steaming]

Stuffed bitter melon with ground pork, beef, and veal

Chinese eggplant is perfect for simple and quick cooking methods like steaming. Here, the steamed eggplant is jazzed up by the fish-fragrant sauce made with chopped salted chillies, ginger, garlic, scallions, salt, sugar, soy sauce, vinegar, and rice wine.

Meat• Vegetables• [Steaming]

Steamed eggplant with fish-fragrant pork

This dish is adapted from the famous Cantonese dish glutinous rice with chicken in lotus leaves, or lo mai gai. Fava beans are added for their wonderful flavor, and banana leaves are used instead of lotus leaves.

Dumplings, dim sum, and snacks• Poultry and eggs• Rice, noodles, and grains• [Steaming]

Glutinous rice with chicken (糯米鸡)

Many people consider twice-cooked pork the number one dish of Sichuan cuisine. I wholeheartedly agree—it’s a remarkable dish on so many levels.

Meat• [Steaming]• [Stir-frying]

Sichuan twice-cooked pork (四川回锅肉)

Although ramps are rarely used in Chinese cooking, they work wonderfully with garlic chives (韭菜), pressed tofu, and Chinese sausages (lap cheong) in this stir-fry that tastes at once Chinese and American.

Meat• Soybeans and tofu• Vegetables• [Stir-frying]

Stir-fried ramps with Chinese sausage and pressed tofu