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Rice and noodles

A beloved Yunnan rice dish with potatoes and ham.

Rice, noodles, and grains• [Simmering]

Yunnan rice with potatoes (云南洋芋焖饭)

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)

Spinach, peas, pressed tofu, and mushroom make an exciting and satisfying vegetarian fried rice. The spinach leaves give the rice an intriguing green hue, hence the name “Emerald fried rice.”

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

Emerald fried rice (翡翠炒饭)

This congee (rice porridge) with shrimp, fish, and peas is quick to make and tastes wonderful.

Fish and shelfish• Rice, noodles, and grains• [Simmering]

Congee with seafood and peas

When the noodles are tossed with soy sauce and the fragrant scallion oil, they are coated with a powerful flavor punch, a beautiful golden color, and a marvelous sheen.

Rice, noodles, and grains• [Deep-frying/Shallow-frying]

Shanghai scallion-oil noodles (上海葱油面)

This Uyghur-style rice with chicken and carrots, called polo, polov, or pulao, is very similar to rice dishes from other Central Asian countries that are variations of pilaf originated in Persia.

Poultry and eggs• [Simmering]

Uyghur-style rice with chicken and carrots

One of the dishes many Beijing locals swear by is “Zha Jiang Noodles (炸酱面)”. What sets it apart from other noodle dishes is the sauce, zha jiang, meaning “fried sauce”.

Rice, noodles, and grains• [Simmering]

Zha jiang noodles, old Beijing style (老北京炸酱面)