Baku Kitchen! An independent reference of traditional food

China

55 dishes.

wine & spiritBaijiuPotent clear liquor distilled from sorghum, toasted at banquetsBaoziFluffy steamed buns stuffed with seasoned pork or vegetablesBuddha Jumps Over the WallLavish Fujian pot of abalone, sea cucumber, ham and mushrooms simmered in winefermented & pickledCentury EggDuck egg cured in alkaline clay until the yolk turns dark green and creamyChar SiuCantonese barbecued pork glazed red with honey and five-spice, served over riceChow MeinStir-fried wheat noodles with sliced meat and crisp vegetablesChuan’rCumin-and-chilli lamb skewers grilled over charcoal at pavement stalls.CongeeSlow-simmered rice porridge topped with century egg, pork or picklesDan Dan NoodlesSichuan noodles in chili-sesame sauce with minced pork and preserved vegetablesDongpo PorkHangzhou pork belly braised meltingly soft in soy, rice wine and sugarsauce & condimentDoubanjiangFermented broad-bean and chili paste, the ruddy soul of Sichuan cookingfermented & pickledDouchiBlack soybeans fermented with mould and salt; pungent seasoning for steamed and stir-fried dishes.DouzhiSour grey fermented mung-bean broth, a Beijing breakfast few outsiders finishwine & spiritErguotouBeijing's cheap fierce sorghum liquor, sold in small green bottlesfermented & pickledFuruCubes of tofu fermented in brine and rice wine, pungent and cheese-like on congeeGuo Bao RouHarbin sweet-and-sour fried pork slices in a crisp translucent potato-starch batterHot and Sour SoupPeppery vinegar-laced soup with tofu, bamboo shoots, wood-ear mushroom and eggHot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetablesJianbingSavory mung-bean crepe with egg, crisp cracker, scallions and hoisin-chili sauceJiaoziBoiled or pan-fried pork-and-cabbage dumplings, essential at Lunar New Yearcharcuterie & curedJinhua HamSalt-cured Zhejiang pork leg aged for months, shaved into broths for deep savoury depthfermented & pickledJiuniangSweet fermented glutinous rice, lightly alcoholic; spooned into soups with rice balls.Kung Pao ChickenStir-fried diced chicken with peanuts and dried chilies in tangy Sichuan saucefermented & pickledLaba GarlicGarlic cloves steeped in vinegar until jade green; eaten with dumplings.Lanzhou Beef Noodle SoupHand-pulled noodles in clear beef broth with radish, chili oil and cilantrocharcuterie & curedLap CheongSweet air-dried pork sausage cured with rose wine, steamed over claypot riceLiangpiCold wheat-starch noodles dressed with chilli oil, vinegar and garlic water.Longjing TeaPan-fired flat green tea from West Lake hills, sweet with a chestnut noteMala CrayfishCrayfish stir-fried with chili, garlic and beer, eaten by the bucket with glovesMalatangSkewers and vegetables cooked to order in numbing chilli broth.Mapo TofuSichuan tofu in fiery chili-bean sauce with minced pork and numbing peppercornsfermented & pickledMeigan CaiMustard greens salted, fermented and sun-dried; steamed with pork belly.MooncakeDense pastry filled with lotus-seed paste and salted egg yolk for Mid-Autumn Festivalfermented & pickledPao CaiVegetables brined in a salt-and-baijiu crock; crunchy, sour, served with rice.Peking DuckLacquered roast duck carved tableside, wrapped in thin pancakes with scallion and sweet bean saucePu-erh TeaYunnan dark tea pressed into cakes and aged for years, earthy and mellow

  • Baijiu

    Potent clear liquor distilled from sorghum, toasted at banquets. A wine & spirit recipe from China.

  • Baozi

    Fluffy steamed buns stuffed with seasoned pork or vegetables. Ready in 40 min prep and 20 min cooking. 16 buns.…

  • Buddha Jumps Over the Wall

    Lavish Fujian pot of abalone, sea cucumber, ham and mushrooms simmered in wine. Ready in 2 days, mostly soaking prep…

  • Century Egg

    Duck egg cured in alkaline clay until the yolk turns dark green and creamy. A fermented & pickled recipe from…

  • Char Siu

    Cantonese barbecued pork glazed red with honey and five-spice, served over rice. Ready in 20 min prep and 40 min…

  • Chow Mein

    Stir-fried wheat noodles with sliced meat and crisp vegetables. Ready in 25 min prep and 15 min cooking. 4 servings.…

  • Chuan’r

    Cumin-and-chilli lamb skewers grilled over charcoal at pavement stalls. Ready in 30 minutes prep and 15 minutes cooking. About 20…

  • Congee

    Slow-simmered rice porridge topped with century egg, pork or pickles. Ready in 10 min prep and 2 hr cooking. 6…

  • Dan Dan Noodles

    Sichuan noodles in chili-sesame sauce with minced pork and preserved vegetables. Ready in 20 min prep and 20 min cooking.…

  • Dongpo Pork

    Hangzhou pork belly braised meltingly soft in soy, rice wine and sugar. Ready in 20 min prep and 3 hr…