Chinese
Eight regional kitchens, one civilization of flavor.
A Chinese table is a kaleidoscope of textures and flavors, a bustling marketplace of dishes that demand attention and curiosity. Picture yourself nibbling on succulent Char Siu Bao, the tender pork enveloped in a sweet, fluffy bun, while your chopsticks hover over the glistening Braised Pork Belly Shanghai-style, its layers a symphony of fat and lean, simmered to perfection with star anise and soy. The table spins to reveal fresh cloud ear fungus salad, its crunch contrasting with the silky warmth of a bowl of Century Egg Congee, a masterclass in umami.
Regions
Each region has its own table. Tap a province to see its dishes.
Fresh produce, live seafood, delicate steaming — taste the ingredient first.
Numbing-spicy heat built on Sichuan peppercorn and fermented broad-bean paste — bold, layered, unapologetic.
Hearty stews, sour cabbage, guo bao rou — the food that survives winter.
Mountain and sea together — dried seafoods, silken broths, Buddha Jumps Over the Wall.
Northern seafood tradition, clear broths, knife-work learned from imperial kitchens.
Light, bright, honest — West Lake fish, Dongpo pork, and the poetry of water towns.
Wild herbs, mountain mushrooms, and the fermented funk of stinky mandarin fish.
Drier, sharper heat than Sichuan — smoked chiles and sour-pickled notes.
Sweet red-cooking, oil-rich, and the quiet confidence of 本帮 home cooking.
Imperial roasting, deep savoury broths, and the craft that defined palace banquets.
Precision knife-skills, sweet-savoury balance, slow braising.
The Palate
Start Here
The iconic dish of Beijing, where crisp skin meets tender meat, wrapped in delicate pancakes with hoisin sauce.
Why start here · It embodies the art of roasting and fine balance of texture—crisp, soft, and savory.
A Sichuan classic that dances on the palate with its fiery spice and numbing Sichuan peppercorns.
Why start here · Teaches the importance of málà—spicy and numbing—a cornerstone of Sichuan cuisine.
A Cantonese delicacy that highlights the freshness of fish with minimal seasoning, often ginger and scallions.
Why start here · Demonstrates the Cantonese principle of letting ingredients shine through simplicity.
A Chengdu street food staple, these noodles are an addictive tangle of spicy, savory, and nutty flavors.
Why start here · They introduce you to the play of flavors characteristic of Sichuan street eats.
The Pantry
See all 148 ingredients›
Vegetables
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How They Cook
Techniques that define this cuisine
Stir Frying
The wok is your wand, transforming ingredients quickly over high heat; each movement infuses flavor.
Steaming
Steaming in Chinese cuisine respects the purity of ingredients, enhancing without overpowering.
Braising
Braising here means coaxing flavors over time, often layering complex sauces like in Red Braised Pork Belly.
See 10 more techniques›
Chinese hot pot involves boiling a communal pot of broth at the table, letting diners cook raw ingredients to their liking in real-time.
Chinese kneading for xiaolongbao involves a bamboo rolling pin to achieve the perfect thinness for the dough, ensuring a delicate yet sturdy wrapper.
Chinese roasting uses open-air hanging ovens for Peking Duck, allowing the skin to crisp evenly while the meat stays juicy.
Chinese deep frying often uses a wok to quickly crisp Sweet and Sour Pork before tossing it in a tangy sauce.
Chinese hot pot simmers a variety of meats and vegetables in a communal pot, allowing diners to cook and flavor their own ingredients in real-time.
Signature Dishes (73)
