World Recipes

Sticky, caramelized BBQ pork — the soul of Cantonese cuisine.

Honey-lacquered roast pork with caramelized edges, sweet-savory glaze, and a deep red hue from fermented red bean curd.

Silky wide rice noodles wok-seared with beef, bean sprouts, and chives in dark soy sauce with intense wok hei.

Fluffy steamed buns filled with sweet BBQ pork.

Translucent shrimp dumplings — the benchmark of dim sum quality.

Translucent pleated dumplings filled with whole shrimp, bamboo shoots, and sesame oil.

Whole fish steamed to silky perfection, finished with sizzling hot oil poured over ginger and scallion.

Delicate steamed fish with ginger, scallion, and hot oil poured over.

Shrimp-pork wontons in clear broth with thin egg noodles.

Springy thin egg noodles in clear shrimp-and-pork-bone broth with plump shrimp-pork wontons.

Rice cooked in a clay pot with Chinese sausage and soy sauce — crispy rice crust on bottom.

Rice cooked in a clay pot with Chinese sausage, cured meats, and a soy sauce drizzle, prized for its crispy scorched rice bottom.

Silky rice porridge slow-cooked until creamy — ultimate comfort food.

Open-topped steamed dumplings filled with pork, shrimp, and shiitake mushrooms, topped with fish roe.

Open-topped pork and shrimp dumplings with fish roe.

Flaky pastry cup with silky egg custard — bakery essential.

The king of fried rice — egg, shrimp, char siu, peas, and scallions.

Velveted beef slices with broccoli in oyster sauce — takeout classic.

Mixed vegetable and tofu stir-fry — traditional Buddhist temple food.

Steamed greens with oyster sauce drizzle — Cantonese simplicity.

Stir-fried egg noodles with vegetables and protein — the all-purpose noodle dish.

Simple rice porridge — naturally vegan and gluten-free.

Rice simmered until completely broken down into a smooth, silky porridge, topped with century egg, pork, or fish.

Simple egg fried rice — the foundation of all fried rice.

Crispy fried chicken chunks in a sweet-spicy sauce with dried chilies and scallions — an American-Chinese classic born in Taiwan.

Sticky rice with chicken, mushrooms, and sausage steamed in lotus leaf.

Simple wok-fried bok choy — fast, fresh, and garlicky.

Battered pork in tangy sweet-sour sauce with pineapple and bell peppers.

Crispy battered pork pieces tossed in a tangy sauce of vinegar, ketchup, and pineapple with bell peppers.

Simple chicken broth with ribbons of beaten egg.

Delicate clear soup with winter melon, dried shrimp, and pork.