22 Delicious Best Chinese Food Recipes Authentic

Prepare to embark on a culinary journey to the heart of China with our roundup of 22 Delicious Best Chinese Food Recipes Authentic. Whether you’re craving the comfort of a steaming bowl of noodles or the vibrant flavors of stir-fry, these dishes bring the essence of Chinese cuisine right to your kitchen. Perfect for home cooks looking to explore authentic flavors, this list promises to inspire your next meal adventure. Let’s dive in!

Kung Pao Chicken

Hey there! If you’re craving something spicy, savory, and just a little bit sweet, you’re in the right place. Kung Pao Chicken is a classic dish that packs a punch, and it’s easier to make at home than you might think.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 2 tbsp peanut oil
• 1/2 cup unsalted roasted peanuts
• 6 dried red chilies, stems removed
• 1 tsp Sichuan peppercorns
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1/2 cup green onions, sliced into 1-inch pieces
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1 tsp sesame oil

Instructions

1. In a bowl, marinate the chicken with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 15 minutes to absorb the flavors.
2. Heat peanut oil in a wok over medium-high heat until shimmering. Add the chicken and stir-fry until golden brown, about 4 minutes. Remove and set aside.
3. In the same wok, add peanuts, dried chilies, and Sichuan peppercorns. Toast until fragrant, about 1 minute, being careful not to burn.
4. Add garlic, ginger, and green onions to the wok. Stir-fry for 30 seconds until aromatic.
5. Return the chicken to the wok. Add hoisin sauce and sugar, tossing everything together until the chicken is evenly coated and heated through, about 2 minutes.
6. Finish with a drizzle of sesame oil, give it one final toss, and remove from heat.

Zesty and bold, this Kung Pao Chicken is all about the contrast of textures—tender chicken, crunchy peanuts, and that signature numbing heat from the Sichuan peppercorns. Serve it over steamed jasmine rice or alongside some stir-fried greens for a complete meal that’ll have everyone asking for seconds.

Sweet and Sour Pork

Just imagine biting into a piece of Sweet and Sour Pork that’s perfectly crispy on the outside, yet tender and juicy on the inside, all coated in a glossy, tangy-sweet sauce that’s downright addictive. This classic dish is a crowd-pleaser for a reason, and today, we’re breaking down how to make it at home with pro tips to nail it every time.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup water
• 1/4 cup white sugar
• 1/4 cup apple cider vinegar
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup vegetable oil, for frying
• 1/2 cup pineapple chunks
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced

Instructions

1. In a large bowl, whisk together cornstarch, flour, and beaten egg until a thick batter forms. Tip: The batter should coat the back of a spoon; if too thick, add water a tablespoon at a time.
2. Toss pork cubes in the batter until fully coated.
3. Heat vegetable oil in a deep skillet over medium-high heat to 350°F. Fry pork in batches until golden brown, about 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure even cooking.
4. Transfer fried pork to a paper towel-lined plate to drain excess oil.
5. In a separate saucepan, combine water, sugar, vinegar, ketchup, soy sauce, garlic powder, and onion powder. Bring to a simmer over medium heat, stirring until sugar dissolves, about 2 minutes.
6. Add pineapple chunks and diced bell peppers to the sauce, cooking for an additional 2 minutes until vegetables are just tender. Tip: For extra crunch, add the vegetables in the last minute of cooking.
7. Gently fold fried pork into the sauce until evenly coated.

The result? A vibrant dish where the crispy pork meets the sweet and tangy sauce, with pops of juicy pineapple and crisp peppers. Serve it over steamed jasmine rice for a meal that’s as colorful as it is delicious.

Mapo Tofu

Vibrant and bursting with flavor, Mapo Tofu is the kind of dish that turns a regular dinner into something special. You’ll love how the silky tofu and spicy sauce come together for a comforting yet exciting meal.

Ingredients

• 1 block (14 oz) silken tofu, drained and cut into 1-inch cubes
• 2 tbsp Sichuan peppercorns, lightly toasted and ground
• 1 tbsp fermented black beans, rinsed and minced
• 2 cloves garlic, finely minced
• 1 tbsp ginger, finely minced
• 1/2 lb ground pork, preferably pasture-raised
• 2 tbsp chili bean paste
• 1 cup chicken stock, low-sodium
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp cornstarch, dissolved in 2 tbsp water
• 2 tbsp scallions, finely sliced for garnish
• 1 tbsp sesame oil

Instructions

1. Heat a wok over medium-high heat until a drop of water sizzles upon contact.
2. Add the ground pork, breaking it apart with a spatula, and cook until no longer pink, about 3 minutes.
3. Stir in the minced garlic, ginger, and fermented black beans, cooking until fragrant, about 30 seconds.
4. Add the chili bean paste and stir-fry for another 30 seconds to release its flavors.
5. Pour in the chicken stock, soy sauce, and sugar, bringing the mixture to a gentle boil.
6. Gently add the tofu cubes, shaking the wok to coat them in the sauce without breaking them.
7. Simmer for 5 minutes, allowing the tofu to absorb the flavors.
8. Stir in the cornstarch slurry to thicken the sauce, cooking for an additional 1-2 minutes until glossy.
9. Remove from heat, drizzle with sesame oil, and garnish with scallions and ground Sichuan peppercorns.

Unbelievably creamy with a kick, this Mapo Tofu is perfect over steamed rice or with a side of crisp vegetables for contrast. The numbing spice of the Sichuan peppercorns makes each bite unforgettable.

Peking Duck

So, you’re craving something crispy, flavorful, and a bit fancy, right? Peking duck is your answer, with its golden skin and juicy meat, it’s a showstopper that’s surprisingly doable at home.

Ingredients

• 1 whole duck (about 5 lbs), air-dried
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 1 cucumber, julienned
• 6 scallions, julienned
• 12 Mandarin pancakes
• Hoisin sauce, for serving

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, whisk together honey, soy sauce, Shaoxing wine, and five-spice powder to create the glaze.
3. Brush the duck inside and out with the glaze, ensuring an even coat.
4. Place the duck on a rack in a roasting pan, breast side up, and roast for 2 hours.
5. Increase the oven temperature to 400°F (200°C) and roast for another 30 minutes to crisp the skin.
6. Let the duck rest for 15 minutes before carving to allow the juices to redistribute.
7. Serve with julienned cucumber, scallions, Mandarin pancakes, and hoisin sauce on the side.

Making Peking duck at home is a labor of love, but the result is utterly rewarding. The skin crackles with each bite, while the meat stays succulent. For a twist, try wrapping the duck and fixings in lettuce leaves instead of pancakes for a lighter option.

Char Siu (Chinese BBQ Pork)

Ready to dive into the world of Chinese BBQ with a dish that’s as fun to make as it is to eat? Char Siu, or Chinese BBQ Pork, is a sweet, savory, and slightly smoky delight that’s perfect for spicing up your weeknight dinners or impressing at your next gathering.

Ingredients

• 1.5 lbs pork shoulder, cut into 2-inch thick strips
• 1/4 cup hoisin sauce
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp fermented red bean curd
• 1 tsp five-spice powder
• 1/2 tsp white pepper
• 2 cloves garlic, minced
• 1 tbsp ginger, grated

Instructions

1. In a bowl, whisk together hoisin sauce, honey, soy sauce, Shaoxing wine, fermented red bean curd, five-spice powder, white pepper, garlic, and ginger until smooth.
2. Place pork strips in a large resealable bag and pour the marinade over them. Seal the bag, ensuring all pieces are coated, and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil. Place a wire rack on top.
4. Remove pork from the marinade, letting excess drip off, and place on the wire rack. Reserve marinade for basting.
5. Roast pork for 25 minutes, then baste with reserved marinade. Continue roasting for another 20 minutes, or until the pork is caramelized and reaches an internal temperature of 145°F (63°C).
6. Let the pork rest for 10 minutes before slicing against the grain for tender pieces.

Marvel at the glossy, sticky exterior and the juicy, flavorful interior of your Char Siu. Serve it sliced over steamed rice, tucked into fluffy bao buns, or as a standout addition to your next noodle bowl for a meal that’s anything but ordinary.

Hot and Sour Soup

Let’s dive into making a comforting bowl of Hot and Sour Soup, perfect for those days when you crave something with a bit of kick and tang. You’ll love how easy it is to bring this restaurant favorite into your own kitchen.

Ingredients

• 6 cups chicken stock, preferably homemade
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 8 oz shiitake mushrooms, thinly sliced
• 1/2 cup bamboo shoots, julienned
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tsp white pepper, freshly ground
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 2 green onions, finely sliced
• 1 tsp toasted sesame oil

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the shiitake mushrooms and bamboo shoots, sautéing until the mushrooms are tender, about 5 minutes.
3. Pour in the chicken stock, bringing the mixture to a gentle boil.
4. Stir in the rice vinegar, soy sauce, and white pepper, adjusting the heat to maintain a simmer.
5. Slowly drizzle in the beaten eggs, stirring constantly to create delicate ribbons.
6. Add the cornstarch slurry, stirring continuously until the soup thickens slightly, about 2 minutes.
7. Remove from heat and stir in the green onions and toasted sesame oil.

Finished with a silky texture and a bold balance of heat and acidity, this soup is a delight. Try garnishing with extra green onions or a drizzle of chili oil for an extra layer of flavor.

Dumplings (Jiaozi)

Few things bring people together like a plate of steaming, homemade dumplings (Jiaozi). Whether you’re wrapping them up for a cozy night in or prepping for a festive gathering, these little pockets of joy are sure to delight.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 3/4 cup warm water
• 1/2 lb ground pork, preferably pasture-raised
• 1 cup finely chopped Napa cabbage
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp freshly grated ginger
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the all-purpose flour and warm water. Stir until a dough forms, then knead on a lightly floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
2. While the dough rests, prepare the filling. In a bowl, mix the ground pork, Napa cabbage, soy sauce, sesame oil, ginger, sea salt, and black pepper until well combined.
3. Divide the dough into 4 equal parts. Roll each part into a long rope, about 1 inch in diameter, then cut into 1-inch pieces. Roll each piece into a thin circle, about 3 inches in diameter.
4. Place a teaspoon of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Ensure no air pockets remain to prevent bursting during cooking.
5. Heat the clarified butter in a large non-stick skillet over medium heat. Add the dumplings in a single layer, leaving space between each. Cook for 2-3 minutes until the bottoms are golden brown.
6. Carefully add 1/4 cup water to the skillet, cover immediately, and steam for 5 minutes. Remove the lid and cook for an additional 2 minutes to crisp the bottoms.
7. Serve hot. The dumplings should have a crispy bottom with a tender, juicy filling. For an extra kick, serve with a side of chili oil or black vinegar for dipping.

With their crispy bottoms and succulent filling, these dumplings are a textural dream. Try serving them alongside a simple cucumber salad for a refreshing contrast.

Spring Rolls

Got a craving for something crispy, fresh, and utterly delicious? Spring rolls are your answer. These light, veggie-packed wraps are perfect for a quick snack or a fancy appetizer.

Ingredients

• 1 package of spring roll wrappers (8.5-inch diameter)
• 2 cups of shredded Napa cabbage
• 1 cup of julienned carrots
• 1 cup of thinly sliced shiitake mushrooms
• 1/2 cup of bean sprouts
• 2 tbsp of minced garlic
• 1 tbsp of grated ginger
• 2 tbsp of soy sauce
• 1 tbsp of sesame oil
• 1 cup of peanut oil for frying

Instructions

1. Heat 1 tbsp of peanut oil in a large skillet over medium-high heat until shimmering.
2. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3. Add shiitake mushrooms, cooking for 2 minutes until they begin to soften.
4. Stir in Napa cabbage, carrots, and bean sprouts, cooking for an additional 3 minutes until vegetables are just tender.
5. Remove skillet from heat and stir in soy sauce and sesame oil, allowing the mixture to cool slightly.
6. Lay a spring roll wrapper on a clean surface, positioning it like a diamond.
7. Place 2 tbsp of the vegetable mixture in the lower third of the wrapper.
8. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose.
9. Seal the edge with a dab of water.
10. Heat remaining peanut oil in a deep skillet to 350°F.
11. Fry spring rolls in batches for 2-3 minutes until golden brown and crispy.
12. Drain on paper towels to remove excess oil.

Best enjoyed hot, these spring rolls offer a satisfying crunch with every bite. Serve them with a side of sweet chili sauce for dipping, or slice them in half for a colorful addition to salads.

Wonton Soup

Craving something warm and comforting? Wonton soup is your go-to, with its delicate dumplings floating in a savory broth that’s both light and satisfying.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 2 tbsp soy sauce, aged for depth of flavor
• 1 tbsp sesame oil, toasted
• 1 tsp ginger, freshly grated
• 2 cloves garlic, finely minced
• 1 package wonton wrappers, about 40 count
• 6 cups chicken stock, homemade or high-quality store-bought
• 2 green onions, thinly sliced
• 1 tsp white pepper, freshly ground

Instructions

1. In a mixing bowl, combine the ground pork, soy sauce, sesame oil, ginger, and garlic. Mix until the ingredients are uniformly incorporated.
2. Place a teaspoon of the pork mixture in the center of a wonton wrapper. Moisten the edges with water, fold into a triangle, and press to seal, ensuring no air pockets remain.
3. Bring the chicken stock to a gentle boil in a large pot over medium-high heat. Carefully add the wontons, stirring occasionally to prevent sticking.
4. Reduce the heat to medium-low and simmer the wontons for 5 minutes, or until they float to the surface and the filling is cooked through.
5. Stir in the green onions and white pepper, then remove the pot from the heat.
6. Ladle the soup into bowls, distributing the wontons evenly among them.

Silky wonton skins give way to a juicy, flavorful pork filling, while the broth brings a clean, aromatic finish. For an extra touch, garnish with additional green onions or a drizzle of chili oil.

Chow Mein

Ever find yourself craving something that’s both comforting and packed with flavor? Chow mein, with its tender noodles and crisp veggies, hits the spot every time.

Ingredients

• 8 oz chow mein noodles
• 2 tbsp sesame oil
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1 cup julienned carrots
• 1 cup sliced shiitake mushrooms
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup sliced scallions

Instructions

1. Bring a large pot of water to a rolling boil and cook the chow mein noodles according to package instructions, about 3-4 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
2. Heat sesame oil and clarified butter in a large wok or skillet over medium-high heat until shimmering.
3. Add the lightly beaten eggs, scrambling quickly until just set, about 30 seconds. Remove from the wok and set aside.
4. In the same wok, add the julienned carrots and sliced shiitake mushrooms, stir-frying for 2-3 minutes until slightly softened.
5. Return the cooked noodles and scrambled eggs to the wok, tossing to combine.
6. Pour in the soy sauce, oyster sauce, and sugar, stirring continuously for 1-2 minutes until everything is evenly coated and heated through.
7. Garnish with sliced scallions before serving.

Great for a quick weeknight dinner, this chow mein boasts a perfect balance of textures—chewy noodles, crisp vegetables, and fluffy eggs. Try topping it with a sprinkle of sesame seeds for an extra crunch.

Fried Rice

Got a craving for something savory, quick, and utterly satisfying? Fried rice is your go-to dish, perfect for using up leftovers or whipping up a meal in minutes. You’ll love how versatile and forgiving it is, making it a staple in kitchens everywhere.

Ingredients

• 2 cups day-old jasmine rice, grains separated
• 3 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup diced carrots, 1/4 inch pieces
• 1/2 cup frozen peas, thawed
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 1 tbsp clarified butter, swirling to coat the pan. Pour in the beaten eggs, stirring constantly until softly scrambled, about 1 minute. Transfer to a plate.
3. Increase heat to high, add remaining butter, then carrots. Stir-fry for 2 minutes until slightly softened.
4. Add peas and rice, breaking up any clumps. Cook for 3 minutes, stirring occasionally, until rice is heated through.
5. Drizzle soy sauce and sesame oil over the rice, tossing to evenly distribute. Fold in scrambled eggs and green onions, cooking for an additional 1 minute.
6. Tip: For optimal texture, use rice that’s been refrigerated overnight. Tip: Keep ingredients moving in the pan to prevent burning. Tip: Adjust heat as needed to maintain a steady sizzle without smoking.

Just like that, you’ve got a bowl of fried rice with a perfect balance of fluffy and slightly crispy textures, rich umami flavors, and vibrant colors. Try topping it with a fried egg for extra decadence or serve alongside a spicy cucumber salad for contrast.

General Tso’s Chicken

Craving something sweet, spicy, and utterly satisfying? General Tso’s Chicken is your go-to dish, combining crispy chicken with a sticky, flavorful sauce that’s hard to resist.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup low-sodium chicken broth
• 1/4 cup soy sauce
• 3 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tsp red pepper flakes
• 2 green onions, thinly sliced

Instructions

1. In a large bowl, toss the chicken pieces with cornstarch until fully coated.
2. Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring an even layer.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
6. In the same skillet, sauté garlic and ginger over medium heat until fragrant, about 30 seconds.
7. Whisk together chicken broth, soy sauce, hoisin sauce, rice vinegar, sugar, and red pepper flakes in a small bowl.
8. Pour the sauce mixture into the skillet with garlic and ginger, bringing to a simmer. Tip: Simmer until the sauce thickens slightly, about 2 minutes, for the perfect consistency.
9. Return the fried chicken to the skillet, tossing to coat evenly in the sauce.
10. Garnish with sliced green onions before serving. Tip: For an extra crunch, sprinkle with sesame seeds or serve over steamed jasmine rice.

Delight in the contrast of crispy chicken against the glossy, savory-sweet sauce. Serve it alongside steamed broccoli for a colorful, balanced meal that’s sure to impress.

Beef and Broccoli

Hey, you know those nights when you’re craving something savory, a little sweet, and totally satisfying? Beef and broccoli is your go-to, combining tender slices of beef with crisp, vibrant broccoli in a rich, glossy sauce.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets, blanched
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 cup beef broth
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add flank steak slices in a single layer, searing for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
4. Pour in soy sauce, oyster sauce, brown sugar, and beef broth, stirring to combine. Bring to a simmer.
5. Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens, about 1 minute.
6. Return the seared beef and blanched broccoli florets to the skillet, tossing to coat evenly in the sauce.
7. Drizzle with sesame oil and sprinkle red pepper flakes over the top, tossing once more to combine.
8. Remove from heat and let stand for 2 minutes to allow flavors to meld.

Great for a quick weeknight dinner, this beef and broccoli dish boasts a perfect balance of textures—tender beef, crisp broccoli, and a sauce that’s just the right thickness. Serve it over a bed of steamed jasmine rice or alongside some crispy roasted potatoes for a hearty meal.

Egg Foo Young

Craving something savory and satisfying? Egg Foo Young is your go-to dish, blending fluffy eggs with crisp veggies and a rich gravy that’s downright addictive.

Ingredients

• 4 pasture-raised eggs, lightly beaten
• 1 cup bean sprouts, rinsed and drained
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/4 cup green onions, finely chopped
• 2 tbsp clarified butter
• 1 cup chicken stock
• 1 tbsp soy sauce
• 1 tsp cornstarch, dissolved in 2 tbsp water
• 1/2 tsp white pepper

Instructions

1. In a large bowl, combine the lightly beaten eggs, bean sprouts, shiitake mushrooms, and green onions.
2. Heat 1 tbsp of clarified butter in a non-stick skillet over medium heat until shimmering.
3. Pour half of the egg mixture into the skillet, spreading it evenly. Cook for 3 minutes until the edges set.
4. Flip the omelet carefully and cook for another 2 minutes until golden brown. Repeat with the remaining mixture.
5. In a small saucepan, bring chicken stock to a simmer over medium heat. Stir in soy sauce and white pepper.
6. Add the cornstarch slurry to the saucepan, whisking continuously until the gravy thickens, about 2 minutes.
7. Serve the Egg Foo Young hot, drizzled with the gravy.

Unbelievably fluffy and packed with umami, this Egg Foo Young pairs perfectly with steamed rice or a crisp salad for a lighter take.

Szechuan Shrimp

Mmm, have you ever craved something spicy, savory, and just a bit numbing? That’s Szechuan shrimp for you—a dish that packs a punch with bold flavors and a kick that’ll wake up your taste buds.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Szechuan peppercorns
• 3 tbsp chili oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, finely grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1/2 cup scallions, thinly sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add shrimp in a single layer, cooking for 1 minute per side until just pink. Remove shrimp and set aside.
3. In the same skillet, add Szechuan peppercorns, toasting for 30 seconds until fragrant. Tip: Toasting enhances their citrusy, numbing quality.
4. Stir in garlic and ginger, cooking for 1 minute until golden but not burnt.
5. Pour in chili oil, soy sauce, rice vinegar, and sugar, stirring to combine. Bring to a simmer for 2 minutes to meld flavors.
6. Return shrimp to the skillet, tossing to coat evenly in the sauce. Cook for an additional 2 minutes until shrimp are fully opaque.
7. Garnish with scallions before serving. Tip: For extra heat, drizzle with additional chili oil.

This Szechuan shrimp is a fiery delight with a mouth-tingling sensation from the peppercorns. Serve it over steamed jasmine rice to balance the heat, or alongside crisp, chilled cucumbers for a refreshing contrast.

Moo Shu Pork

Hey there, ever find yourself craving something that’s both comforting and a bit adventurous? Moo Shu Pork is your answer, blending tender slices of pork with crisp vegetables and a hint of hoisin, all wrapped up in a soft flour tortilla.

Ingredients

• 1 lb pork tenderloin, thinly sliced against the grain
• 2 tbsp clarified butter
• 3 large pasture-raised eggs, lightly beaten
• 4 cups shiitake mushrooms, thinly sliced
• 2 cups Napa cabbage, julienned
• 1/2 cup hoisin sauce
• 8 flour tortillas, warmed
• 2 tbsp sesame oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add the thinly sliced pork tenderloin, searing for 2 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, pour the lightly beaten eggs, scrambling until just set, about 1 minute. Remove and set aside with the pork.
4. Add sesame oil to the skillet, followed by minced ginger and garlic, sautéing for 30 seconds until fragrant.
5. Toss in the shiitake mushrooms and julienned Napa cabbage, stir-frying for 3 minutes until vegetables are tender yet crisp.
6. Return the pork and eggs to the skillet, mixing gently to combine with the vegetables.
7. Drizzle hoisin sauce over the mixture, stirring to coat evenly, and cook for an additional 1 minute to meld flavors.
8. Warm flour tortillas according to package instructions, then spoon the Moo Shu Pork mixture onto each.
9. Fold the tortillas burrito-style, ensuring the filling is snugly enclosed.

Absolutely delightful, the Moo Shu Pork wraps offer a perfect balance of savory and sweet, with a satisfying crunch from the vegetables. Try serving them with a side of extra hoisin sauce for dipping, or add a sprinkle of sliced green onions for a fresh, colorful finish.

Dan Dan Noodles

Just imagine slurping up a bowl of Dan Dan Noodles, where each strand is perfectly coated in a spicy, savory sauce, topped with crunchy peanuts and fresh scallions. It’s the kind of dish that turns a regular Tuesday into something special.

Ingredients

• 8 oz fresh wheat noodles
• 2 tbsp toasted sesame oil
• 1/2 lb ground pork, preferably pasture-raised
• 2 tbsp Sichuan peppercorns, freshly ground
• 3 tbsp chili oil, with sediment
• 1 tbsp black vinegar
• 2 tbsp soy sauce
• 1 tsp granulated sugar
• 1/2 cup roasted peanuts, finely chopped
• 2 scallions, thinly sliced
• 1 cup baby spinach leaves

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the fresh wheat noodles and cook for exactly 3 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process. Toss with 1 tbsp toasted sesame oil to prevent sticking.
2. Heat a large skillet over medium-high heat. Add the remaining 1 tbsp toasted sesame oil, then the ground pork. Cook, breaking it apart with a spatula, until no pink remains, about 5 minutes.
3. Reduce heat to medium. Add the freshly ground Sichuan peppercorns, chili oil with sediment, black vinegar, soy sauce, and granulated sugar to the skillet. Stir well to combine and cook for 2 minutes, allowing the flavors to meld.
4. Divide the cooked noodles between two bowls. Top each with the pork mixture, then garnish with finely chopped roasted peanuts, thinly sliced scallions, and baby spinach leaves.
5. Tip: For an extra kick, add an additional 1/2 tbsp of chili oil to each bowl before serving. Tip: Toasting the peanuts enhances their flavor, so don’t skip this step if you have the time. Tip: The baby spinach adds a fresh contrast to the rich sauce, but you can substitute with any leafy green you prefer.

Combining the chewy noodles with the umami-rich pork and the heat from the chili oil creates a dish that’s both comforting and exciting. Serve it with a side of pickled vegetables to cut through the richness.

Scallion Pancakes

Flaky, golden, and irresistibly crispy, scallion pancakes are the ultimate comfort food that’s easier to make than you might think. Perfect for a lazy weekend brunch or a quick snack, these pancakes are all about the layers and the fresh punch of scallions.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 3/4 cup boiling water
• 1/2 teaspoon kosher salt
• 2 tablespoons clarified butter, melted
• 1 cup finely chopped scallions, green parts only
• 1/4 cup avocado oil, for frying

Instructions

1. In a large mixing bowl, combine the all-purpose flour and kosher salt. Gradually add the boiling water, stirring with a wooden spoon until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. Divide the dough into 4 equal pieces. Roll each piece into a thin circle, about 8 inches in diameter.
4. Brush each circle lightly with melted clarified butter, then sprinkle evenly with chopped scallions.
5. Roll each circle tightly into a log, then coil the log into a spiral. Press down gently with your palm to flatten slightly.
6. Heat avocado oil in a large skillet over medium heat until shimmering. Carefully add the pancakes, cooking for 2-3 minutes on each side or until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain any excess oil. Slice into wedges and serve immediately.

Golden and layered, these scallion pancakes offer a delightful crunch with every bite. Serve them with a side of soy dipping sauce or wrap them around your favorite grilled meats for an extra flavor kick.

Chinese Steamed Buns (Baozi)

Fancy trying your hand at making something deliciously soft and fluffy? Chinese steamed buns, or baozi, are a staple that’s easier to make at home than you might think.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 1/2 tsp baking powder
• 1 tbsp vegetable oil
• 1 cup finely chopped pork shoulder, pasture-raised
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 cup green onions, finely sliced
• 1 tsp ginger, freshly grated

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and active dry yeast.
2. Gradually add the warm water to the dry ingredients, stirring continuously until a dough begins to form.
3. Knead the dough on a lightly floured surface for 10 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, prepare the filling by mixing the chopped pork shoulder, soy sauce, sesame oil, green onions, and freshly grated ginger in a bowl.
6. After the dough has risen, punch it down and knead in the baking powder and vegetable oil.
7. Divide the dough into 12 equal pieces, rolling each into a ball.
8. Flatten each ball into a 3-inch circle, place a tablespoon of filling in the center, and pleat the edges to seal.
9. Place each bun on a parchment-lined steamer tray, ensuring they are spaced apart to allow for expansion.
10. Let the buns rest for 15 minutes before steaming.
11. Steam the buns over boiling water for 15 minutes, then turn off the heat and let them sit for 5 minutes before opening the lid to prevent collapse.

Perfectly steamed baozi should be light, airy, and slightly sweet, with a juicy, flavorful filling. Serve them hot with a side of chili oil for an extra kick, or enjoy them as is for a comforting snack.

Red Braised Pork Belly (Hong Shao Rou)

Oh, you’re in for a treat with this one. Red Braised Pork Belly, or Hong Shao Rou, is a classic Chinese dish that’s all about tender, melt-in-your-mouth pork with a rich, savory-sweet sauce. It’s the kind of comfort food that feels like a warm hug.

Ingredients

• 1.5 lbs pork belly, cut into 1-inch cubes
• 2 tbsp clarified butter
• 3 tbsp granulated sugar
• 1/4 cup Shaoxing wine
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 cups chicken stock, homemade preferred
• 3 scallions, white parts only, smashed
• 1-inch piece ginger, sliced
• 2 star anise pods
• 1 cinnamon stick

Instructions

1. Blanch the pork belly cubes in boiling water for 5 minutes to remove impurities, then drain and set aside.
2. Heat clarified butter in a heavy-bottomed pot over medium heat until shimmering.
3. Add sugar, stirring constantly until it melts and turns a deep amber color, about 3 minutes.
4. Tip: Keep a close eye on the sugar to prevent burning—it should smell caramelized, not bitter.
5. Add the blanched pork belly, turning to coat each piece in the caramelized sugar.
6. Pour in Shaoxing wine, light soy sauce, and dark soy sauce, stirring to combine.
7. Add chicken stock, scallions, ginger, star anise, and cinnamon stick, bringing to a boil.
8. Reduce heat to low, cover, and simmer for 1.5 hours, until the pork is fork-tender.
9. Tip: For an even richer flavor, let the pork cool in the sauce overnight before reheating.
10. Uncover, increase heat to medium, and reduce the sauce until thick and glossy, about 10 minutes.
11. Tip: Skim off any excess fat from the surface for a cleaner taste and presentation.
12. Serve hot, garnished with thinly sliced scallion greens.

Delightfully tender, the pork belly practically dissolves on your tongue, with a sauce that’s the perfect balance of sweet and savory. Try serving it over steamed jasmine rice or with a side of crisp, blanched greens for contrast.

Lion’s Head Meatballs

Dive into the heartwarming comfort of Lion’s Head Meatballs, a classic dish that’s as majestic as its name suggests. You’ll love how these tender, savory meatballs pair perfectly with a side of steamed rice or nestled in a bowl of broth.

Ingredients

• 1 lb ground pork, preferably shoulder cut
• 1 tbsp ginger, finely minced
• 2 cloves garlic, finely minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup panko breadcrumbs
• 1/2 tsp white pepper, freshly ground
• 1 cup chicken stock, low-sodium
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 2 tbsp scallions, finely sliced for garnish

Instructions

1. In a large mixing bowl, combine the ground pork, ginger, garlic, soy sauce, sesame oil, beaten egg, panko breadcrumbs, and white pepper. Mix until just combined to avoid tough meatballs.
2. Form the mixture into 4 large meatballs, about the size of a tennis ball each, ensuring they’re compacted enough to hold their shape during cooking.
3. Heat a large skillet over medium heat and add the meatballs, browning them on all sides for about 5 minutes total to develop a rich flavor.
4. Pour in the chicken stock, bring to a simmer, then cover and reduce heat to low. Cook for 25 minutes, or until the meatballs are cooked through.
5. Remove the meatballs from the skillet and set aside. Increase the heat to medium and stir in the cornstarch slurry, cooking for 2 minutes until the sauce thickens.
6. Return the meatballs to the skillet, coating them in the sauce, and garnish with scallions before serving.

Marvel at the succulent texture of these meatballs, with their juicy interior and slightly crispy exterior. Serve them over a bed of jasmine rice or with a side of blanched bok choy for a complete meal that’s sure to impress.

Stir-Fried Green Beans with Garlic

These stir-fried green beans with garlic are a game-changer for your weeknight dinners. They’re crispy, flavorful, and ready in minutes. You’ll love how simple yet satisfying this dish is.

Ingredients

• 1 pound fresh green beans, trimmed
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sea salt

Instructions

1. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add the extra-virgin olive oil to the skillet, swirling to coat the bottom evenly.
3. Introduce the trimmed green beans to the skillet, spreading them in a single layer to ensure even cooking. Cook for 5 minutes without stirring to allow a slight char.
4. Add the thinly sliced garlic and red pepper flakes to the skillet. Stir-fry for 2 minutes, or until the garlic is fragrant and lightly golden.
5. Sprinkle the sea salt over the green beans and garlic, tossing to combine. Cook for an additional 1 minute to meld the flavors.
6. Remove the skillet from the heat and transfer the stir-fried green beans to a serving dish immediately to prevent overcooking.

Vibrant and crisp, these green beans offer a delightful contrast to the mellow sweetness of the garlic. Serve them alongside grilled chicken or over a bed of steamed jasmine rice for a complete meal.

Conclusion

Great flavors await in our roundup of 22 authentic Chinese recipes! Whether you’re craving spicy Szechuan or comforting dim sum, there’s something for every home cook to explore. We’d love to hear which dishes become your favorites—drop us a comment below. Loved this collection? Share the culinary inspiration with friends by pinning this article on Pinterest. Happy cooking!