Cu liu ji is a popular stir fry from the area around Beijing. The vinegar adds a pleasant pungency without being overwhelming.
Tag: China
Chun Yao Bang
Scallion pancakes are a familiar appetizer at Chinese restaurants around the world. And now you can make them fresh right at home.
Char Siu
Originally from southeastern China, char siu (pronounced "char shoo") barbecue is now a favorite all over Asia. The name translates as "fork-roasted."
Chao Ha Qiu
For a simple stir fry with a delicate flavor, try this quick shrimp dish. The peas look like little jade pearls and highlight the sweetness of the shrimp.
Dong Gu Dofu
This simple vegetarian stir fry is a good wintertime dish. Tofu is paired with meaty shiitake mushrooms in a salty-sweet gravy.
Dan Chaofan
Fried rice (蛋炒飯, dàn chǎofàn) is a great way to use up leftover rice from a Chinese or other Asian meal. Here is a basic recipe for egg fried rice, Taiwanese style.
Bao
Bao, also known as baozi, are soft, pillowy buns that are either steamed or baked. They come with a variety of fillings and are a common item in dim sum shops.
Wat Tan Hor
In this kid’s favorite, chewy rice noodles are tossed with shrimp and scallions, then covered with a light, enriched gravy and tender poached egg.
Xihongshi Jiang Xia
While ketchup may seem a surprising ingredient in Chinese food, it really is used in this dish and produces a very tasty and quite lovely sauce for stir-fried shrimp.
Xihu Cu Yu – West Lake Fish
West Lake vinegar fish (xihu cu yu, 西湖醋鱼) is one of the most famous dishes of the Zhejiang culinary tradition in eastern China.