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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Fresh Shanghai wheat noodles stir-fried with marinated pork strips, cabbage, shiitake mushrooms, scallions and baby bok choy in an oyster and dark soy sauce.
Chewy Shanghainese rice cakes stir-fry with marinated pork strips, shiitake and bok choi in a dark soy and oyster glaze. Mushroom soaking water loosens the pan just enough to soften the cakes.
Dumplings filled with chopped shrimp and salted, squeezed napa cabbage seasoned with ginger, garlic, soy sauce and sesame oil, pleated into crescents and pan-fried or steamed.
Dumplings filled with roughly chopped shrimp, Chinese chives, garlic and ginger seasoned with soy sauce and shaoxing wine, with pan-fried, steamed and boiled options.
Wok-fried rice with seared shrimp, egg, peas and carrots, seasoned with soy and oyster sauce and finished with a soy-garlic butter, served with a mayonnaise-based yum yum sauce.
Lo mein noodles tossed with marinated shrimp, cabbage, carrot, onion, shiitake mushrooms, bean sprouts and scallions in an oyster and dark soy lo mein sauce.
Julienned potato and bamboo shoots stir-fry in seconds with garlic, fresh and dried chilies and Sichuan peppercorns in a smoking wok. Soy sauce and black rice vinegar season the crisp vegetables at the end.
Chicken thighs marinate in soy, sesame, five-spice and sugar, while okra rests in vinegar and salt to keep it from turning slimy. Dried and fresh chilies, Sichuan peppercorns and cashews cook with the chicken before a soy, rice wine and hoisin sauce coats the pan.
Green beans blanched, then dry-fried in a wok with dried chiles, Sichuan peppercorns, garlic, ginger, scallions and preserved mustard greens, finished with sesame oil.
Chicken drumsticks brined in buttermilk, pickle juice and Sichuan peppercorns, dredged in flour and cornstarch, fried, and basted with hot oil poured over chili flakes, brown sugar and ground Sichuan pepper.
Sirloin strips marinate in Shaoxing wine, ground Sichuan pepper, dark soy, five-spice and garlic, then stir-fry with chilli, onion, broccoli, mangetout, carrots and baby corn. A cornflour-thickened stock sauce and steamed jasmine rice complete the dish.
Sea bass fillets are brushed with a Sichuan sauce of garlic, ginger, chillies, spring onions and chilli-bean paste, then baked until cooked through. Wok-fried mangetout and bok choi with soy and sesame form the bed for the fish.
A fast wok dish of cooked chicken, beansprouts and white onion tossed with blanched egg noodles in dark and light soy, oyster sauce and white pepper. Sesame oil and spring onion finish the chow mein off the heat.
Day-old white rice fries with seared chicken tenderloin pieces, carrot, onion, green onion, garlic and ginger in tamari and toasted sesame oil. Softly scrambled eggs are folded through and toasted sesame seeds finish the fried rice.
Open-topped siu mai of minced shrimp and ground pork with shiitake mushroom, soy sauce and white pepper in yellow Hong Kong-style wonton wrappers, steamed and served with sriracha and Chinese hot mustard.
Soft, chewy, no-bake mooncakes with a steamed rice-flour skin and a choice of three creamy vegan fillings — white bean matcha, purple sweet potato or lotus seed paste — pressed in a mould and served chilled.
Chicken drumsticks poached in a soy sauce braising liquid with shaoxing wine, sugar, star anise, bay leaves, scallions and ginger, then rested in the liquid before serving over rice.
Kabocha squash wedges braised in soy sauce, mirin and stock with ginger, garlic and scallions. The braise turns the squash silky and lacquers it with a sweet-savory glaze.
Bamboo-leaf parcels of sticky rice and five-spice pork belly, topped with salted duck yolks and pickled shallots, with a chilli bean dipping sauce alongside.
Noodles tossed in a smooth peanut butter sauce with chili oil, Sichuan chili flakes, black vinegar and soy sauce, finished with crushed peanuts and scallions.
A bubbling Sichuan broth fragrant with dried chillies, peppercorns and chilli bean sauce, served at the table with homemade squid and haddock balls, vegetables, tofu and noodles for dipping and poaching.
Chicken feet blanched with ginger and cooking wine, then braised for an hour in soy sauce, dark soy sauce, and oyster sauce with Sichuan peppercorn, star anise, and dried chilies.
Browned tofu rectangles seasoned with soy, black rice vinegar and chilli flakes, topped with a quick stir-fry of edamame, red chilli and coriander. The beans pour over the tofu so the plates arrive saucy and hot.