Our 29 Best Chinese Recipes

Twice Cooked Pork Belly Recipe

Sure, ordering for Chinese takeout is simple: You call your favorite restaurant, pick your favorite appetizers, stir-fries, and noodles, then camp in front of the TV with those little collapsible boxes. But did you know that some of those Chinese takeout classics can be made even faster at home?

Lightning-fast stir-fries like lo mein and fried rice are just minutes away and a flick of the wrist is gone. Twice-fried spicy staples like General Tso’s and Kung Pao chicken sometimes suffer from the rigors of delivery; by making them in your own kitchen, dinner comes hot from the wok to the table. Even dumplings, which may seem labor-intensive, are more manageable than you might think; with our guide, the whole family can enjoy the folding and tucking en route to a delicious (and kid-friendly) meal.

So if you’re in the mood for cooking tonight but still crave some tasty Chinese food, grab the wok and try making some of our favorites at home.

Photography by Paola + Murray; Food Styling by Rebecca Jurkevich; Prop Styling by Sophie Strangio

Commonly eaten for breakfast in China and other parts of Asia, this comforting recipe is often mixed with meat, poultry, or seafood and given a burst of flavor from the garnish of scallions, chiles, and shallots. Get the recipe >

Sweet and sour pork recipe chinese american
Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

This Chinese-American version of the Cantonese dish is based on a recipe by The Chinese Cookbook, the seminal 1972 volume by Craig Claiborne and Virginia Lee. Our version offers a sweet and sour sauce that is most commonly used with fish, but just as delicious with twice-cooked pork. Get the recipe >

Salt and Pepper Prawns from Peking Duck House
Paola + Murray

The heat and aromatic spice of black pepper take center stage in this simple Cantonese classic. Get the recipe >

Peking-Style Lamb Chops on Top of Broccoli
Paola + Murray

Bee Peking Duck House on Mott Street in New York City’s Chinatown, these sizzling lamb chops are served over a bed of lightly steamed broccoli. Pair them with plenty of steamed white rice to soak up their salty-sweet and aromatic sauce. Get the recipe >

Spare ribs on white plate
Paola + Murray

A long marinade and a quick fry are the keys to this sweet and spicy starter. Get the recipe >

Beef Lo Mein Recipe
Paola + Murray

Mozel Watson (owner of) Wines from Mosel), is a die-hard fan of the lo mein at Peking Duck House in New York City’s Chinatown. He likes to combine the dish with champagne from Ruinart. The wine’s fine bubbles “act like little blades cutting right through the noodles,” and each of the ingredients complements the wine’s round, creamy, bright apple notes. Get the recipe >

Shanghai red braised pork with eggs
Yuki Sugiura

Two kinds of soy sauce and a touch of sugar give this dish – loved all over China – its signature shine and a deep reddish-brown hue. Serve the tender pieces of pork belly and boiled eggs with a light vegetable, such as bok choy. Get the recipe >

Recipe for twice cooked pork belly
Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

A classic Chinese dish made with boiled-and-stir-fried pork and lots of leeks and fermented black soybeans. Cooking the pork (the first “cooked”) removes some of the fat and makes it easier to cut and later crisp in a piping hot wok. Get the recipe >

Cold Sesame Noodles
Photography by Maxime Iattoni

Peanut butter, sesame paste, and chili-garlic paste combine to create a silky, savory sauce for these noodles — a Chinese-American restaurant staple. Chopped peanuts and a flurry of shredded cucumber and carrot add crunch. Get the recipe >

Boiled pork and chive dumplings
Photography by Heami Lee

The go-to Chinese filling: juicy pork mingled with the crisp onion flavor of garlic chives. Try to find a fatty mix of ground pork; it will improve the taste and juiciness of the filling. Chopped garlic chives, which have a peppery raw garlic taste, and fresh ginger cut through the rich flesh. Make sure the dumplings are completely sealed and free of air bubbles to prevent leakage during cooking. This recipe is adapted from The Dumpling Galaxy Cookbook† Get the recipe >

fried spicy beef dumplings
Heami Lee

In these deliciously rich dumplings, homemade or store-bought chili oil is balanced by freshness from scallions and ginger and sweetness from oyster sauce. To maximize the crunchy surface, stretch and bend the raw dumpling shape slightly. Get the recipe >

Kung Pao Chicken

Chili, scallions, garlic, ginger and soy sauce flavor tender chicken and peanuts in this moderately spicy dish. ​Receive the recipe >

steamed mixed shellfish dumplings
Heami Lee

In China, this combination of shrimp, scallops, and crab is a special occasion dumpling filling. The clean taste and smooth texture of the shellfish are not obscured by filler. Serve steamed dumplings straight from the bamboo steamers, as their delicate wrappers can break during transfer. Get the recipe >

Pork and Cabbage pot stickers
Farideh Sadeghin

Chinese New Year has come and gone, but that doesn’t mean you can’t keep celebrating with these easy-to-make potstickers. Get the recipe >

Beef and Broccoli Recipe
Belle Morizio

This easy stir-fry is flavored with soy sauce, ginger, and rice wine. Get the recipe >

Crab Yangon
Matt Taylor-Gross

An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers in the upscale Polynesian restaurant chain trader Vic’s† Get the recipe >

General Tso's Kip
Jenny Huang

Apricot jam lends a touch of sweetness, acidity, and sheen in this riff on a classic General Tso chicken, a dish with Hunanese and Taiwanese roots that has become a Chinese-American takeout favorite. Get the recipe >

Spinach and Edamame Egg Drop Soup
Farideh Sadeghin

A handful of soybeans and fresh spinach brighten up this Chinese restaurant favorite. Get the recipe >

Spicy bowl of Mapo tofu

In this Sichuan classic, tofu and ground pork or beef are simmered in a fiery red chili sauce. Get the recipe >

Shanghai Stir Fried Rice Cakes (Chao Nian Gao)

Chewy rice cakes give this spicy vegetarian stir-fry a delicious texture. Get the recipe >

Asian Vegetables With Garlic Sauce

If you can’t find choy sum, whole baby bok choy makes a great substitute in these recipes. Get the recipe >

Martin Yan's Scallion Pancakes (Cong You Bing)
Christopher Testania

Crispy, savory, and easy to make, scallion pancakes are great for crowd-pleasing appetizers or snacks. Get the recipe >

Chao Shou (Sichuan Pork Wontons)

Tossing these tasty pork wontons (a blend of ground pork, rice wine, garlic, ginger, and soy sauce) in red chili oil adds the signature Sichuan heat. Get the recipe >

Dan Dan Noodles on white plate
Belle Morizio

For this beloved dish from China’s Sichuan province, a jumble of wheat noodles is topped with a spicy, pungent pork sauce. Get the recipe >

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

Steaming eggplant, rather than frying it, lightens this fragrant stir-fry, adapted from a recipe in Grace Young and Alan Richardson’s The breath of a wok (Simon & Schuster, 2004). Get the recipe >

Hot and Sour Soup (Suan La Tang)

Mild ingredients — mushrooms, tofu — are nestled in a fiery, vinegar-spiced broth. Get the recipe >

Recipe for daily stir-fried noodles
Photography by Belle Morizio; Food styling by Victoria Granof; Prop Styling by Dayna Seman

food writer Lillian Choo shared this carefully layered salty-sweet stir-fry from her friend Sun Guoying, which introduces dry and wet ingredients into the wok in a strictly prescribed order. Get the recipe >

Soup Dumpling
Photography by Kat Craddock

These are made using a collagen-rich pork broth that gels as it cools; the jelly can then be sliced ​​and mixed with ground pork and aromatics and used as a filling. Get the recipe >

Watch: How To Make Spicy Beef Dumplings