Explore

Vegetables

This dish, braised winter melon with dried tiny shrimp, is a beloved family-style dish in Shanghai and its surrounding region.

Vegetables• [Simmering]

Braised winter melon with dried tiny 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)

A delightful Cantonese dish in which the celery, white Asian radish, and tomatoes add aluring aromas to the fish.

Fish and shelfish• [Pan-frying]• [Simmering]

Fish with aromatic vegetables

Stir-fry aromatic yellow chives with pressed tofu and mung bean sprouts creates a very satisfying vegetarian dish with layers of texture.

Soybeans and tofu• Vegetables• [Stir-frying]

Stir-fried yellow chives with pressed tofu and mung bean sprouts

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

The way of preparing a bowl of crossing-the-bridge noodles is unique and fun, and the resultant dish is incredibly tasty and satisfying.

Rice, noodles, and grains• [Simmering]

Yunnan crossing-the-bridge noodles (云南过桥米线)

The lotus roots are pickled with white rice vinegar and sugar. Ginkgo nuts and wood ear mushrooms add colors and textures. This cooling, feel-good dish is perfect for the summer.

Cold dishes and salads• [Pickling/Raw]

Pickled lotus root salad with ginkgo nuts and wood ear mushrooms