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Tian mian jiang

In this classic dish from Beijing, the tender chicken and crunchy walnuts create a nice textural contrast, and the sweetness from tian mian jiang counterbalances the mild bitterness of the walnuts.

Poultry and eggs• [Stir-frying]

Stir-fried chicken and walnuts with tian mian jiang (酱爆核桃鸡丁)

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)

The yolk of salted duck egg is highly prized in Chinese cooking. Here, the pan-seared king oyster mushrooms, with their meaty texture, earthy aroma, and rich flavors, become truly sensational when coated with the glossy, fragrant salted yolks.

Cold dishes and salads• Poultry and eggs• [Pan-frying]

Pan-seared king oyster mushrooms with salted duck egg yolks

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)