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Steaming

Steaming fish with black mushrooms (shiitake) and goji berries is a great way to create a dish that’s at once familiar and new.

Fish and shelfish• [Steaming]

Steamed fish with black mushrooms and goji berries

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

Vegetables• [Steaming]

Steamed butternut squash with meigan cai and pork

Peeled loofah is cut into rounds, top with diced shrimp, steamed for a few minutes, and then drizzled with garlic oil on top—a simple yet elegant dish perfect for any occasion.

Fish and shelfish• Vegetables• [Steaming]

Steamed loofah with shrimp

The thinner variety of Chinese yam is called iron stick yam (tiegun shanyao 铁棍山药), so named because the marks on its skin resemble rust. Here, it's steamed, sliced, and then steeped in osmanthus syrup.

Cold dishes and salads• Vegetables• [Steaming]

Steamed iron stick yam with osmanthus syrup (桂花山药)

Steaming whole fish with fermented black beans (douchi 豆豉), an iconic Chinese ingredient with a distinctive aroma and rich umami taste, give the dish a complex flavor—and a attractive look too.

Fish and shelfish• [Steaming]

Steamed fish with fermented black beans

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)

This smooth egg custard, with spinach and shrimp, makes a perfect one-dish meal.

Fish and shelfish• Poultry and eggs• [Steaming]

Steamed egg custard with spinach and shrimp

Chinese olive vegetable, or gan lan cai (橄榄菜) in Mandarin, imparts rich flavors to the steamed fish.

Fish and shelfish• [Steaming]

Steamed fish with olive vegetable (橄榄菜蒸鱼)