Top Chinese Food Recipes

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Chinese recipes and popular Chinese recipes for everyday Chinese cooking. These authentic Chinese food recipes are provided with color photos and simple step-by-step instructions. Click on the download to get the Chinese recipes.

Yangzhou Fried Rice

Ching's fried rice hails from the Yangzhou region of China, where dishes and flavors are light and fresh. To replicate her well-textured dish, start off with day-old white rice, and when stir-frying the eggs, use chopsticks to create evenly sized, meaty chunks. (Bonus Tip: Can't find the Chinese pork? Sub in honey-roasted ham instead.)

Perfect Pot Stickers

What makes Alton's pot stickers so perfect? A three-step cooking process – pan-frying, simmering in liquid, then warming in an oven – and making sure the wonton wrappers stay moist while prepping.

Beef with Broccoli

This quick-cooking takeout favorite takes only 10 minutes in a hot wok. Just stir-fry broccoli and thin-sliced sirloin in a sweet and salty honey-soy sauce mixture.

Healthy Sweet and Sour King Prawn Stir-Fry

Using just a few tablespoons of peanut oil, Ching-He gives her prawn stir-fry flavor with ginger, chiles, onions, pineapple and just a taste of honey for additional sweetness

Sesame Ginger Chicken

Kelsey's crunchy sesame ginger chicken is smothered in a (slightly sticky) sweet and spicy sauce that's so addictive you'll want to retire that Chinese-takeout number you have on speed dial.

Mapo Dofu

True to its Sichuan roots, this dish gains much of its hot, numbing flavor from a spicy, salty bean paste known to be characteristic of the region. Tales abound as to where the tender tofu got its name, the most popular being that a “Ma Po” – or old woman with a pockmarked face – served the unique recipe to poorer workers on the outskirts of a highly trafficked merchant city.

Tofu and Pork Stir-Fry

Stock fermented black bean sauce, hoisin, sweet soy sauce and sesame oil in your cabinet so you can throw this dish in the wok whenever you get a craving for takeout.

Sweet and Sour Pork

For her healthy, balanced take on takeout, Ching trims pork loin steaks of fat and then coats the meat with a ground soybean and pepper mixture (instead of breadcrumbs). After searing them in a wok, she tops the pork loins with pineapple juice and lime mixture for that characteristic sweet-and-sour flavor.

Fast Hot and Sour Noodle Soup

This Sichuan province-based dish is one of Ching's favorite soups, which gains its "sour" from black rice vinegar, its "hot" from plenty of chiles and an overall earthy flavor from shiitake mushrooms. Feel free to omit the chicken strips for a vegetarian preparation and add extra chiles if you want to amplify the heat.