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.

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.

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

Open-topped pork and shrimp dumplings with fish roe.

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.

Simple rice porridge — naturally vegan and gluten-free.

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.

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