Kitchens around the world
Chinese Recipes
Chinese home cooking is about balance, fresh ingredients and food shared around the table. Find stir-fries, soups, noodles, dumplings and rice dishes you can make on a weeknight.
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About Chinese
Chinese cooking covers a huge country, so the food changes a lot from region to region. Still, many homes share the same ideas. Dishes are meant to be shared, and a meal often has rice, a few dishes and a soup. Cooks care about balancing flavor, texture and color.
Common staples include rice, noodles, soy sauce, ginger, garlic, scallions and rice vinegar. Stir-frying, steaming, braising and simmering are everyday methods. Two well-loved regional styles are Sichuan, known for bold, spicy, tingly flavors, and Cantonese, known for gentle, fresh tastes and steaming.
Questions folks ask
What are the basic ingredients for Chinese cooking?
A good start is soy sauce, rice vinegar, sesame oil, fresh ginger, garlic, scallions and cornstarch. Add rice or noodles and you can make many dishes.
Do I need a wok to cook Chinese food?
No. A large, heavy skillet works well for most stir-fries. A wok is nice, but it is not required.
Is all Chinese food the same?
Not at all. Regions have their own flavors and methods, from the spicy dishes of Sichuan to the light, steamed dishes of Cantonese cooking.
Kitchen tips
- Chop everything before you turn on the heat. Stir-frying goes fast.
- Pat meat and vegetables dry so they sear instead of steam in the pan.
- Cook in small batches so the pan stays hot.
- Mix your sauce in a small bowl first, so you can pour it in at once.
- Start with less soy sauce and add more at the end, since brands vary in saltiness.