18 Delicious Authentic Chinese Recipes for Beginners

Dive into the vibrant world of Chinese cuisine with our handpicked selection of 18 Delicious Authentic Chinese Recipes for Beginners! Whether you’re craving the comfort of a steaming bowl of noodles or the quick satisfaction of a stir-fry, these dishes are your ticket to bringing the rich flavors of China right into your North American kitchen. Ready to chop, stir, and savor? Let’s get cooking!

Kung Pao Chicken

Spice up your dinner routine with this homemade Kung Pao Chicken, a classic Chinese takeout favorite that’s surprisingly easy to whip up in your own kitchen.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 cup roasted peanuts
• 4 dried red chilies, stems removed
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes
• 2 green onions, sliced

Instructions

1. In a bowl, toss the chicken with 1 tbsp soy sauce and cornstarch. Let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 minutes. Remove from skillet.
3. Heat the remaining 1 tbsp vegetable oil in the same skillet. Add garlic, ginger, peanuts, and dried chilies. Stir-fry for 1 minute until fragrant.
4. Return the chicken to the skillet. Add the remaining 1 tbsp soy sauce, rice vinegar, hoisin sauce, sugar, and red pepper flakes. Stir-fry for another 2 minutes until everything is well coated and heated through.
5. Garnish with green onions before serving.

The secret to this dish’s irresistible crunch? The roasted peanuts that stay perfectly crisp even after stir-frying.

Tip: For an extra kick, leave the seeds in the dried chilies or add an extra pinch of red pepper flakes.

Mapo Tofu

Spice up your weeknight dinner with this fiery and flavorful Mapo Tofu, a Sichuan classic that’s surprisingly simple to make at home.

Ingredients

• 1 block (14 oz) firm tofu, drained and cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1/2 pound ground pork
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons doubanjiang (fermented bean paste)
• 1 teaspoon Sichuan peppercorns, crushed
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 green onions, sliced
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook until browned, about 5 minutes.
2. Stir in the garlic, ginger, doubanjiang, and Sichuan peppercorns. Cook for 1 minute until fragrant.
3. Pour in the chicken broth, soy sauce, and sugar. Bring to a simmer.
4. Gently add the tofu cubes. Simmer for 5 minutes, stirring occasionally.
5. Add the green onions and the cornstarch mixture. Stir gently and cook for another 2 minutes until the sauce thickens.

The magic of Mapo Tofu lies in the numbing heat of Sichuan peppercorns paired with the rich, savory sauce clinging to tender tofu cubes.

Tip: For an extra kick, garnish with additional sliced green onions and a sprinkle of crushed Sichuan peppercorns before serving.

Peking Duck

Bring the flavors of Beijing into your kitchen with this simplified Peking Duck recipe, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1 whole duck (about 5 lbs)
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp five-spice powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cucumber, julienned
• 4 green onions, cut into matchsticks
• 12 Mandarin pancakes or flour tortillas

Instructions

1. Preheat your oven to 350°F. Rinse the duck inside and out, then pat dry with paper towels.
2. In a small bowl, whisk together honey, soy sauce, rice vinegar, five-spice powder, salt, and black pepper. Brush this mixture all over the duck, including inside the cavity.
3. Place the duck on a rack in a roasting pan, breast side up. Roast for 2 hours, then increase the oven temperature to 400°F and roast for another 30 minutes until the skin is crispy and golden.
4. Let the duck rest for 10 minutes before carving. Serve with julienned cucumber, green onions, and warm Mandarin pancakes.

The magic of this Peking Duck lies in its crispy skin and the sweet, aromatic glaze that permeates every bite, offering a restaurant-quality experience right at your dining table.

Tip: For extra crispy skin, you can air-dry the duck in the refrigerator for a few hours before roasting.

Sweet and Sour Pork

Sweet and Sour Pork is a classic dish that brings a perfect balance of flavors to your dinner table, with tender pork pieces coated in a vibrant, tangy sauce.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1 bell pepper, cut into chunks
• 1 onion, cut into chunks
• 1/2 cup pineapple chunks
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder

Instructions

1. Toss the pork cubes in cornstarch until fully coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry the pork until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, sauté bell pepper and onion for 3 minutes until slightly softened.
4. Add pineapple chunks, ketchup, rice vinegar, brown sugar, soy sauce, garlic powder, and ginger powder to the skillet. Stir well to combine.
5. Return the pork to the skillet, stirring to coat with the sauce. Simmer for 5 minutes until the sauce thickens and the pork is cooked through.

The magic of this Sweet and Sour Pork lies in the sauce’s perfect harmony of sweetness and tanginess, clinging to each piece of crispy pork.

Tip: For an extra crunch, double fry the pork cubes by frying once, letting them rest for a few minutes, then frying again before adding to the sauce.

Char Siu (Chinese BBQ Pork)

Bring the vibrant flavors of Chinatown to your kitchen with this homemade Char Siu (Chinese BBQ Pork) that’s surprisingly simple to make.

Ingredients

• 1.5 lbs pork shoulder, cut into long strips
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice wine
• 1 tbsp brown sugar
• 1 tsp five-spice powder
• 2 cloves garlic, minced
• 1 tsp red food coloring (optional)

Instructions

1. In a bowl, whisk together 1/4 cup honey, 1/4 cup soy sauce, 2 tbsp hoisin sauce, 2 tbsp rice wine, 1 tbsp brown sugar, 1 tsp five-spice powder, 2 cloves minced garlic, and 1 tsp red food coloring (if using) to make the marinade.
2. Place the pork shoulder strips in a large resealable bag and pour the marinade over them. Seal the bag and massage to coat the pork evenly. Marinate in the refrigerator for at least 4 hours, preferably overnight.
3. Preheat your oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Remove the pork from the marinade, reserving the marinade, and place the strips on the rack.
4. Bake for 20 minutes. Meanwhile, bring the reserved marinade to a boil in a small saucepan over medium heat, then reduce to a simmer for 5 minutes to thicken slightly.
5. Brush the pork with the thickened marinade and bake for another 10 minutes. Repeat the brushing and bake for an additional 10 minutes, or until the pork is caramelized and cooked through.

The secret to this Char Siu’s irresistible gloss and depth of flavor lies in the triple brushing of the marinade during baking, creating layers of sweet and savory goodness.

Tip: For an authentic touch, skewer the pork strips with hooks and hang them in the oven to mimic traditional roasting methods.

Hot and Sour Soup

There’s nothing like a bowl of Hot and Sour Soup to warm you up from the inside out, with its perfect balance of spicy and tangy flavors.

Ingredients

• 6 cups chicken broth
• 1/2 cup bamboo shoots, sliced
• 1/2 cup shiitake mushrooms, sliced
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/4 tsp red pepper flakes
• 2 eggs, lightly beaten
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1/2 cup tofu, cubed
• 2 green onions, sliced

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the bamboo shoots and shiitake mushrooms, simmering for 5 minutes until slightly softened.
3. Stir in the rice vinegar, soy sauce, sugar, white pepper, and red pepper flakes, adjusting the heat to maintain a gentle simmer.
4. Slowly pour in the beaten eggs, stirring constantly to create thin ribbons.
5. Add the cornstarch mixture, stirring continuously until the soup thickens slightly, about 2 minutes.
6. Gently fold in the tofu and green onions, heating through for another minute.

The magic of this soup lies in the contrast between the silky tofu and the crunchy bamboo shoots, all swimming in a broth that’s boldly flavored yet perfectly balanced.

Tip: For an extra kick, add a few drops of sesame oil just before serving.

Dim Sum Shrimp Dumplings

These delicate Dim Sum Shrimp Dumplings are a bite-sized delight, perfect for impressing guests or treating yourself to a homemade dim sum experience.

Ingredients

• 1 cup wheat starch
• 1/2 cup tapioca starch
• 1 cup boiling water
• 1 tbsp vegetable oil
• 1/2 lb shrimp, peeled, deveined, and finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1 green onion, finely chopped

Instructions

1. In a large bowl, mix together 1 cup wheat starch and 1/2 cup tapioca starch. Gradually add 1 cup boiling water, stirring until a dough forms. Knead in 1 tbsp vegetable oil until smooth. Cover and let rest for 10 minutes.
2. While the dough rests, combine the shrimp, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp white pepper, and green onion in a bowl. Mix well and set aside.
3. Divide the dough into 20 equal pieces. Roll each piece into a thin circle, about 3 inches in diameter.
4. Place a teaspoon of the shrimp mixture in the center of each dough circle. Fold the edges up to form a pleated pouch, sealing the top.
5. Steam the dumplings in a bamboo steamer lined with parchment paper over boiling water for 8 minutes, or until the dough is translucent and the shrimp is cooked through.

The translucent wrapper and juicy shrimp filling make these dumplings a visually stunning and flavorful addition to any meal. The pleating technique might take a little practice, but the results are well worth the effort.

Tip: Keep the dough covered with a damp cloth while working to prevent it from drying out.

Beef Chow Fun

Craving a taste of takeout at home? This Beef Chow Fun brings the wok hei (that irresistible smoky flavor) right to your kitchen with minimal fuss.

Ingredients

• 8 oz wide rice noodles
• 1/2 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 2 green onions, cut into 2-inch pieces
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper

Instructions

1. Soak the rice noodles in warm water for 10 minutes until pliable, then drain well.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the flank steak and stir-fry for 2 minutes until just browned. Remove and set aside.
3. Add the remaining 1 tbsp vegetable oil to the wok. Stir in the garlic and cook for 30 seconds until fragrant.
4. Toss in the drained noodles, bean sprouts, and green onions. Stir-fry for 2 minutes.
5. Return the beef to the wok. Add the soy sauce, oyster sauce, sugar, and white pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.

The secret to this dish’s authenticity? A hot wok and quick cooking lock in those bold flavors and keep the noodles perfectly chewy.

Tip: For an extra kick, serve with a side of chili oil or sriracha.

Spring Rolls

Spring rolls are the perfect way to welcome spring with their fresh, vibrant flavors and satisfying crunch. Here’s how to make them at home with ease.

Ingredients

• 12 spring roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup chopped green onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• Oil for frying

Instructions

1. In a large bowl, mix together the shredded cabbage, carrots, bean sprouts, and green onions.
2. Add the soy sauce, sesame oil, sugar, and salt to the vegetable mixture. Toss well to combine.
3. Soak one spring roll wrapper in warm water for about 10 seconds until pliable. Lay it flat on a clean surface.
4. Place about 2 tablespoons of the vegetable mixture in the center of the wrapper. Fold the sides over the filling, then roll tightly from the bottom up.
5. Heat oil in a deep fryer or large skillet to 350°F. Fry the spring rolls in batches until golden brown, about 2-3 minutes per side.
6. Drain on paper towels and serve warm.

The secret to these spring rolls is the sesame oil in the filling, which adds a nutty depth that’s irresistible. Serve them with your favorite dipping sauce for an extra flavor boost.

Tip: Keep the unfried spring rolls covered with a damp towel to prevent them from drying out while you work.

Wonton Soup

There’s nothing quite like a steaming bowl of Wonton Soup to warm you up from the inside out. This version is packed with flavor and comes together in no time, making it perfect for a cozy weeknight dinner.

Ingredients

• 1/2 pound ground pork
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 package (about 30) wonton wrappers
• 4 cups chicken broth
• 2 green onions, thinly sliced
• 1 teaspoon grated ginger

Instructions

1. In a bowl, mix the ground pork with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and 1/4 teaspoon white pepper until well combined.
2. Place about 1 teaspoon of the pork mixture in the center of each wonton wrapper. Wet the edges with water, fold into a triangle, and press to seal. Pinch the corners together to form a traditional wonton shape.
3. Bring the chicken broth to a boil in a large pot. Add the wontons and 1 teaspoon grated ginger, then reduce heat to a simmer. Cook for about 5 minutes, or until the wontons float to the top and are cooked through.
4. Ladle the soup into bowls and garnish with sliced green onions.

The magic of this soup lies in the delicate balance of flavors—the richness of the pork, the warmth of the ginger, and the freshness of the green onions create a harmony that’s both comforting and invigorating.

Tip: For an extra layer of flavor, try adding a splash of rice vinegar or a drizzle of chili oil to your bowl before serving.

Dan Dan Noodles

Spice up your dinner routine with these irresistibly savory Dan Dan Noodles, a Sichuan classic that’s all about bold flavors and satisfying textures.

Ingredients

• 8 oz. ground pork
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tsp sugar
• 1 tbsp chili oil
• 1 tbsp Sichuan peppercorns, crushed
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 4 oz. Chinese wheat noodles
• 1 cup chicken broth
• 2 tbsp peanut butter
• 1/4 cup green onions, sliced
• 1/2 cup bok choy, chopped

Instructions

1. In a bowl, mix the ground pork with 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tbsp sesame oil. Let it marinate for 10 minutes.
2. Heat a pan over medium heat, add the pork, and cook until browned, about 5 minutes. Remove and set aside.
3. In the same pan, add the remaining sesame oil, garlic, ginger, and Sichuan peppercorns. Cook for 1 minute until fragrant.
4. Add the chicken broth, remaining soy sauce, sugar, chili oil, and peanut butter. Stir well and simmer for 5 minutes.
5. Cook the noodles according to package instructions, then drain and add to the broth mixture. Toss to coat.
6. Divide the noodles into bowls, top with the cooked pork, bok choy, and green onions.

The magic of Dan Dan Noodles lies in the harmony of spicy, nutty, and umami flavors, all brought together by the silky noodles. It’s a dish that promises a little adventure in every bite.

Tip: For an extra kick, drizzle more chili oil on top before serving.

Scallion Pancakes

There’s something irresistibly comforting about the crispy, flaky layers of a scallion pancake, especially when it’s homemade. This version is straightforward enough for weeknights but special enough for weekend brunches.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 1 cup finely chopped scallions
• 2 tablespoons vegetable oil, plus more for frying
• 1/2 teaspoon sesame oil

Instructions

1. In a large bowl, mix the flour and salt. Gradually add the warm water, stirring until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
2. Divide the dough into 4 equal pieces. Roll each piece into a thin circle on a floured surface. Brush each circle with a mix of vegetable oil and sesame oil, then sprinkle evenly with scallions.
3. Roll each circle into a tight log, then coil the log into a spiral. Flatten the spiral with your palm, then roll out again into a circle about 1/4 inch thick.
4. Heat a tablespoon of vegetable oil in a skillet over medium heat. Fry each pancake for 2-3 minutes per side until golden and crispy. Add more oil as needed between pancakes.

The magic of these pancakes lies in their layers—each bite offers a crispy exterior giving way to tender, scallion-filled layers inside. Perfect for tearing apart and sharing.

Tip: For extra flakiness, try brushing the rolled-out dough with a thin layer of oil before adding the scallions.

Chinese Steamed Fish

Steaming fish the Chinese way is a foolproof method to achieve tender, flaky fish with a light and aromatic sauce. It’s a simple yet impressive dish that brings the essence of the sea to your table.

Ingredients

• 1 whole white fish (about 1.5 lbs), cleaned and scaled
• 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon sesame oil
• 1 inch ginger, julienned
• 2 green onions, sliced into 2-inch pieces
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1/4 teaspoon white pepper

Instructions

1. Rinse the fish under cold water and pat dry with paper towels. Make 3 diagonal slashes on each side of the fish to help it cook evenly.
2. Place the fish on a heatproof plate that fits inside your steamer. Sprinkle the fish with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1/2 tablespoon sesame oil. Scatter half of the ginger and green onions over the fish.
3. Bring water in the steamer to a boil over high heat. Once boiling, place the plate with the fish in the steamer, cover, and steam for 12 minutes.
4. While the fish is steaming, heat 1 tablespoon vegetable oil in a small pan over medium heat. Add the remaining ginger and green onions, sautéing for about 1 minute until fragrant. Stir in the remaining 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1/2 tablespoon sesame oil, 1 teaspoon sugar, and 1/4 teaspoon white pepper. Cook for another minute until the sugar dissolves.
5. After 12 minutes, carefully remove the fish from the steamer. Pour the hot sauce over the steamed fish, ensuring it’s evenly coated. Serve immediately.

The magic of this dish lies in the delicate balance of flavors—the umami from the soy sauce, the warmth of the ginger, and the freshness of the green onions, all enhancing the natural sweetness of the fish.

Tip: For an extra burst of flavor, garnish with fresh cilantro and a squeeze of lime before serving.

Red Braised Pork Belly

There’s something irresistibly comforting about Red Braised Pork Belly, with its melt-in-your-mouth texture and rich, aromatic sauce. Here’s how to bring this classic dish to your table.

Ingredients

• 1.5 lbs pork belly, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 3 tbsp brown sugar
• 3 slices ginger
• 2 star anise
• 1 cinnamon stick
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 cup water
• 2 green onions, cut into 2-inch pieces

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add brown sugar and stir until it melts and turns a deep amber color, about 3 minutes.
2. Add pork belly to the pot, stirring to coat each piece with the caramelized sugar. Cook until the pork is lightly browned, about 5 minutes.
3. Add ginger, star anise, and cinnamon stick to the pot, stirring for about 1 minute until fragrant.
4. Pour in soy sauce, dark soy sauce, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
5. Add green onions and continue to simmer uncovered for another 30 minutes, or until the pork is tender and the sauce has thickened.

The magic of this dish lies in the caramelization of the sugar, which gives the pork its signature glossy sheen and deep flavor. It’s a perfect balance of sweet and savory that’s sure to impress.

Tip: For an extra layer of flavor, try adding a splash of Shaoxing wine when you add the soy sauces.

Egg Fried Rice

Egg Fried Rice is the ultimate comfort food that’s not only satisfying but also a breeze to whip up with leftovers. Here’s how to make it shine with just a few simple ingredients.

Ingredients

• 2 cups cooked white rice, preferably day-old
• 2 large eggs, lightly beaten
• 2 tablespoons vegetable oil
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked, about 2 minutes. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the peas and carrots, stirring for about 2 minutes until they’re heated through.
3. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3 minutes until the rice is hot and slightly crispy.
4. Return the scrambled eggs to the skillet. Add the green onions, soy sauce, sesame oil, salt, and black pepper. Stir everything together and cook for another 2 minutes until well combined and heated through.

The magic of this Egg Fried Rice lies in the crispy bits of rice and the rich, savory depth from the sesame oil and soy sauce. It’s a simple dish that feels like a hug in a bowl.

Tip: For an extra flavor boost, try adding a pinch of garlic powder or a dash of fish sauce to the mix.

Ma Po Eggplant

Spice up your weeknight dinner with this bold and flavorful Ma Po Eggplant, a vegetarian twist on the classic Sichuan dish that packs a punch.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons Sichuan chili bean paste
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1/2 cup vegetable broth
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced
• 1 teaspoon sesame oil

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the eggplant cubes and cook until they start to soften, about 5 minutes.
2. Add the minced garlic and ginger to the pan, stirring for about 30 seconds until fragrant.
3. Stir in the Sichuan chili bean paste, sugar, and soy sauce, coating the eggplant evenly.
4. Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes until the eggplant is tender.
5. Give the cornstarch mixture a quick stir and add it to the pan, cooking for another minute until the sauce thickens.
6. Remove from heat, drizzle with sesame oil, and garnish with sliced green onions.

The magic of this dish lies in the Sichuan chili bean paste, which delivers a deep, spicy flavor that’s perfectly balanced by the sweetness of the eggplant.

Tip: For an extra kick, add a sprinkle of Sichuan peppercorns with the garlic and ginger.

Chinese Hot Pot

Gather around the table for a cozy and interactive Chinese Hot Pot experience, perfect for sharing with family and friends on a chilly evening.

Ingredients

• 8 cups chicken or vegetable broth
• 2 tbsp Sichuan peppercorns
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 lb thinly sliced beef
• 1 lb shrimp, peeled and deveined
• 1 bunch bok choy, chopped
• 8 oz shiitake mushrooms, sliced
• 1 package tofu, cubed
• 1 bunch green onions, sliced

Instructions

1. In a large pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the Sichuan peppercorns, minced garlic, sliced ginger, soy sauce, and sesame oil. Let simmer for 10 minutes to infuse the flavors.
2. Arrange the thinly sliced beef, shrimp, bok choy, shiitake mushrooms, cubed tofu, and sliced green onions on plates around the pot for easy access.
3. Invite everyone to cook their own ingredients in the simmering broth. Thinly sliced meats will cook in about 30 seconds, while vegetables and tofu may take 1-2 minutes.
4. Once cooked to preference, dip ingredients in your favorite sauce or enjoy as is, savoring the rich, aromatic broth.

What sets this hot pot apart is the communal cooking experience, allowing each person to tailor their meal to their taste while enjoying the warmth of shared company.

Tip: For an extra flavor boost, serve with a side of chili oil or hoisin sauce for dipping.

Lion’s Head Meatballs

These Lion’s Head Meatballs are a cozy, comforting dish that brings the rich flavors of Chinese cuisine right to your kitchen table.

Ingredients

• 1 lb ground pork
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sugar
• 1 tsp grated ginger
• 1 egg, beaten
• 2 tbsp cornstarch
• 1/4 cup water chestnuts, finely chopped
• 2 green onions, finely chopped
• 1 tbsp vegetable oil
• 1 cup chicken broth
• 1 head Napa cabbage, cut into wedges

Instructions

1. In a large bowl, combine ground pork, soy sauce, rice wine, sugar, grated ginger, beaten egg, cornstarch, water chestnuts, and green onions. Mix until well combined.
2. Shape the mixture into 4 large meatballs.
3. Heat vegetable oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes.
4. Pour chicken broth into the skillet and bring to a simmer. Add Napa cabbage wedges around the meatballs.
5. Cover and simmer for 20 minutes, or until meatballs are cooked through and cabbage is tender.

The magic of these meatballs lies in their tender texture and the way they soak up the savory broth, making every bite a delight.

Tip: For an extra flavor boost, let the meatball mixture sit in the fridge for 30 minutes before shaping and cooking.

Conclusion

We hope this roundup of 18 delicious, authentic Chinese recipes has inspired you to explore the rich flavors of Chinese cuisine right in your own kitchen. Perfect for beginners, these dishes are sure to impress. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the love for Chinese cooking. Happy cooking!

Share on Facebook

Post on X

Save