Recipe Index
Chinese Recipes by Dish Type
This index organizes the recipe library by practical dish type so readers can find recipes the way they appear on restaurant menus.
Recipe navigation
All recipes A-Z
Use the full index when you know the dish name.
Recipes by region
Use the regional index when the dish belongs to a cuisine or diaspora tradition.
Recipes by dish type
Use the dish-type index when you want noodles, soups, dumplings, seafood, tofu, vegetables, rice, sauces, or desserts.
How to use the dish-type recipe index
Use this index when you are looking for a soup, noodle dish, chicken dish, fish dish, sauce, dumpling, vegetable dish, or other practical menu category. A recipe can appear in more than one type when that is useful.
Total recipe pages: 276.
Dish types
Beef, lamb, and mutton dishes (30)
Beef, lamb, cumin dishes, steak-format dishes, tripe, and beef noodle formats.
Breakfast, snacks, and street foods (13)
Breakfast dishes, street snacks, pancakes, fried dough, fan tuan, roujiamo, and cafe snacks.
Chicken and poultry dishes (50)
Chicken, duck, wings, soy-sauce chicken, roast duck, and poultry combination plates.
Cold appetizers, jellyfish, seaweed salad, cold noodles, bang bang chicken, and chilled dressed dishes.
Desserts, sweets, and drinks (7)
Sweet courses and drinks: egg tarts, sesame balls, sweet soups, mango desserts, soy milk, milk tea, iced coffee, and similar sweets or beverages.
Dumplings, buns, wontons, and dim sum (25)
Dumplings, wontons, buns, har gow, siu mai, cheung fun, rolls, and dim sum staples.
Egg foo young, omelets, egg drop soup, soft egg, egg tarts, and preserved egg dishes.
Fish, shrimp, crab, lobster, clams, oysters, squid, scallops, conch, and seafood combinations.
Fried, crispy, and appetizer dishes (32)
Fried appetizers, fried chicken, crispy beef, rolls, rangoon, shrimp toast, skewers, and platters.
Hot pot, clay pot, sizzling, and dry pot dishes (9)
Hot pot, clay pot, sizzling-rice, sizzling-platter, and dry-pot formats.
Wheat noodles, egg noodles, chow fun, mei fun, rice vermicelli, and regional noodle dishes.
Offal and uncommon proteins (4)
Tripe, intestine, pork stomach, tongue, jellyfish, frog, rabbit, fish maw, and similar specialty items.
Pork, ribs, and roast pork dishes (43)
Pork belly, roast pork, char siu, ribs, pork dumplings, and pork offal dishes.
Rice, congee, and rice plates (23)
Fried rice, steamed rice, congee, clay pot rice, rice plates, and glutinous-rice formats.
Roast, barbecue, and soy-sauce meats (12)
Cantonese roast meats, BBQ ribs, char siu, soy chicken, roast duck, and roast pork ends.
Sauces, condiments, and pantry bases (19)
Sauces, condiments, oils, gravies, dipping sauces, and pantry bases used with multiple dishes.
Clear soups, thickened soups, noodle soups, congee-adjacent broths, and slow soups.
Stir-fries and wok dishes (61)
True wok-cooked stir-fries and sauce-coated wok dishes, not every recipe that merely mentions stir-frying.
Tofu, bean curd, and gluten dishes (17)
Tofu, bean curd, wheat gluten, mock duck, stuffed tofu, and vegetarian protein formats.
Vegetable and mushroom dishes (36)
Leafy greens, broccoli, mushrooms, eggplant, cabbage, bean sprouts, potatoes, and vegetable stir-fries.
Vegetarian and Buddhist dishes (7)
Vegetarian, Buddhist, mock meat, tofu, gluten, and vegetable-centered dishes.