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Recipes

In China, medicinal and culinary usages of mugwort, called Ai Cao (艾草) in Mandarin, date back for thousands of years. Its floral aroma, reminiscent of chrysanthemums, makes this soup unique and refreshing.

Soups and stews• Vegetables• [Simmering]

Mugwort soup with fingerling potatoes and beech mushrooms

Eating spring pancakes (春饼) is a time-honored tradition in northern China, to celebrate the arrival of spring and pray for a good harvest. A bite of the pancake symbolizes a bite of spring (咬春).

Dumplings, dim sum, and snacks• Vegetables• [Pan-frying]

Spring pancakes with asparagus, eggs, and Chinese sausage

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

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

When you cook broccolini to a point that it begins to char and caramelize, you get more concentrated flavor and bring out its natural sweetness and nuttiness.

Vegetables• [Stir-frying]

Wok-charred broccolini with garlic and walnuts

This Fujianese chicken dish with shacha sauce (沙茶酱), also known as sacha sauce, is umami-rich and intensely aromatic.

Poultry and eggs• [Simmering]

Braised chicken in shacha sauce (沙茶鸡), Fujian style

Aromatic and nutritious, this millet porridge makes a perfect light dinner when paired with stir-fried vegetables.

Rice, noodles, and grains• [Simmering]

Millet porridge with butternut squash

In this Chinese rendition of Galician octopus with potatoes, Chinese five-spice powder is used instead of paprika, providing a complex sweet-savory aroma to the boiled octopus and potato.

Fish and shelfish• [Boiling/Poaching]• [Stir-frying]

Octopus and potatoes with Chinese five-spice powder