Explore

Steaming

To make this refreshing chrysanthemum green salad, the leaves are steamed briefly until just wilted. The sesame dressing and toasted sesame seeds accentuate the aroma of the leaves.

Cold dishes and salads• Vegetables• [Steaming]

Chrysanthemum green salad with sesame dressing

Steaming butterflied shrimp with minced garlic is a simple and brilliant way to create juicy shrimp and an irresistible aroma.

Fish and shelfish• [Steaming]

Steamed butterflied shrimp with minced garlic (蒜蓉开背虾)

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

Steaming gives the eggplant a delicate and silky texture, and creates a light and easy dish that’s suitable for many occasions. Toasted almonds add a wonderful textural contrast to the eggplant.

Cold dishes and salads• Vegetables• [Steaming]

Steamed Chinese eggplant with almonds

Wrapping glutinous rice and pork ribs in lotus leaf is guaranteed to create an irresistible parcel after a long steaming.

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

Steamed glutinous rice and pork ribs in lotus leaf

This delicate, elegant dish hails from Jiangsu Province, which has one of the most refined and sophisticated regional cuisines in China.

Fish and shelfish• [Steaming]

Steamed fish rolls with bamboo shoots, ham, and shiitake mushrooms (三丝鱼卷)

Steaming the quail and Chinese yam with chicken stock in a tureen, a technique known as 隔水炖 in Chinese cooking, creates a clear, delicate soup.

Poultry and eggs• Soups and stews• [Steaming]

Steamed quail and Chinese yam soup, Hui style

In this beloved Sichuan dish, the simple mixture of salt and ground Sichuan pepper lends complex and rich flavors to the fried duck.

Poultry and eggs• [Deep-frying/Shallow-frying]• [Steaming]

Fragrant crispy duck with Sichuan pepper salt (香酥鸭)