Baku Kitchen! An independent reference of traditional food

China

55 dishes.

RoujiamoShaanxi griddled flatbread stuffed with slow-braised chopped pork, called China's hamburgerSachimaFried dough strands bound with sugar syrup into a soft, chewy slab.Shaoxing WineAmber rice wine from Zhejiang, drunk warm and used in nearly every braiseSichuan PeppercornHusks of prickly ash that numb and tingle, the ma half of Sichuan's malaSoy MilkFresh warm soybean milk, sweet or savory, classic breakfast partner to youtiaoSpring RollsCrisp fried rolls filled with shredded vegetables and porkStinky Mandarin FishAnhui river fish lightly fermented until pungent, then pan-fried with pork and chilifermented & pickledSuan CaiSour brined Chinese cabbage from the northeast, stewed with pork belly and glass noodlesSuanmeitangChilled smoked-plum and osmanthus infusion, sour-sweet; the classic summer cooler.Sweet and Sour PorkCrispy battered pork tossed with pineapple and peppers in glossy tangy sauceTanghuluSkewered hawthorn berries in a crackling candied sugar shellTangyuanGlutinous rice balls with sesame or peanut filling in sweet soup.Wonton SoupSilky pork-and-shrimp dumplings served in delicate light brothXiaolongbaoShanghai-style steamed soup dumplings releasing hot pork broth with each biteYangzhou Fried RiceWok-fried rice with shrimp, ham, egg and peasYoutiaoAiry deep-fried dough sticks dunked in soy milk or congeefermented & pickledZhacaiSichuan mustard stem salted, pressed and chilli-cured; shredded over noodles and congee.Zhenjiang VinegarDark aromatic black vinegar from glutinous rice, the dip of choice for dumplingsZongziSticky rice with pork or red bean wrapped in bamboo leaves for Dragon Boat Festival

  • 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…