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17 Chinese Food Recipes You'll Want to Add to Your Rotation ASAP

Serious Eats / Qi Ai

We crave Chinese food often—and a lot of the times, we crave the authentic versions of it. Lucky for us (and for you!), we’ve got a wide-ranging list of our favorite Chinese recipes to make at home right now. Several of them are on the spicier, Sichunaese end of the spectrum, like mapo tofu and gong bao ji ding, but Genevieve‘s recipe for Macanese-style pork chop sandwiches and Lucas‘ claypot rice are new additions to our repertoire. If you’re not seeing one of your favorites here, make sure to check our extensive archive of Chinese (and Chinese-American) recipes!

Macau Pork Chop Sandwich

Side view of pork chop sandwich
Serious Eats / Amanda Suarez

This salty-sweet sandwich—featuring a tender, flavorful bone-in pork chop on a toasted, buttered pineapple bun—is a classic in Macau.

Extra-Flaky Scallion Pancakes

Scallion pancakes cut into slices, stacked on top of each other on a round wooden cutting board with a ceramic bowl of dipping sauce.
Serious Eats / Mateja Zvirotic Andrijanic

These dough for these pancakes are rolled out and layered with sesame oil and thinly sliced scallions twice over to create an abundance of rich, flaky layers. The pancakes are then fried in a skillet until nicely browned. If you’re planning on cooking in the backyard, try grilling your scallion pancakes instead.

Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chiles)

Overhead view of fish-fragrant eggplant, served in a shallow white bowl.
Serious Eats / Vicky Wasik

No fish here—this flavor-packed classic applies the garlic, ginger, and pickled chiles of Sichuan fish cookery to tender, fried eggplant.

Homemade Spicy Chili Crisp

Closeup of homemade chili crisp being spooned from a jar.
Serious Eats / J. Kenji López-Alt

We get it. You have a chili crisp problem, and premium brands of the stuff are pretty pricey. If you’re perpetually running out, try making a large batch of this spicy, tingly, salty, crunchy, captivating chili condiment yourself.

Stir-Fried Choy Sum With Minced Garlic

Stir-fried choy sum with minced garlic on a serving platter and a side of Jasmine rice in a small bowl
Serious Eats / Qi Ai

This simple, classic side is our go-to accompaniment for wontons, meatier stir-fries, fried rice, and more. You can also use this recipe as a template for other sturdier greens, like gail lan, bok choy, tatsoi, and Malabar spinach.

Gong Bao Ji Ding (Sichuan Kung Pao Chicken)

Gong bao ji ding chicken on a plate with white rice.
Serious Eats / Liz Voltz

This is a near-perfect weeknight dish based on the version from Chengdu. Our takeout-style kung pao chicken is also worth a look. If you have a little more time to spare, check out Kenji’s “real deal” recipe, which involves briefly marinating the chicken and doubles down on the chiles and Sichuan peppercorns.

Chinese Cold Noodle Salad with Sesame Dressing

Sesame Noodles with chili paste, cucumbers, and scallions in a blue bow with a wavy patterm
Serious Eats / Amanda Suarez

Sesame noodles are a Chinese-American takeout classic. Here, Lucas skips the rinsing step and chills the noodles in the refrigerator. The starches left on the surface of the noodles holds on to the toasted sesame dressing much better.

Cantonese Clay Pot Rice

Cantonese clay pot rice with Chinese sausage and greens.
Serious Eats / Amanda Suarez

This comforting meal of rice steamed and crisped within a Cantonese clay pot is a favorite in Hong Kong, where it’s served with an assortment of toppings. Here, Lucas calls for a simple combination of sliced Chinese sausage and gai lan. Be sure to check out his recipe for velveted chicken and mushroom clay pot rice, or Chinese meatloaf-topped clay pot rice.

Chinese Scrambled Eggs With Tomato

Two plated dishes of tomato and egg with rice on a grey, textured background
Serious Eats / Vicky Wasik

This staple of Chinese home cooking is deeply comforting and comes together very quickly. We like to whip it up for breakfast or a last-minute lunch.

Dim Sum–Style Steamed Pork Ribs With Fermented Black Beans

Overhead view of Steamed Pork Ribs on a plate of rice placed next to a pair of chopsticks.
Serious Eats / Andrew Valantine

A mineral bath and deep tissue massage makes these ribs extra tender. After their spa treatment, a long bath in a marinade of fermented black beans, Shaoxing wine, and sesame oil gives the ribs a wonderful savoriness.

Hong Kong-Style French Toast

Side view of Hong Kong french toast
Serious Eats / Amanda Suarez

With a custardy interior that oozes peanut butter and a generous drizzle of condensed milk, this is the breakfast of champions.

Mapo Tofu

A bowl of mapo tofu, served with rice on the side.
Serious Eats / Melissa Hom

This traditional Sichuan dish of silken tofu and ground beef is packed with málà flavor from fermented chili bean paste and Sichuan peppercorns.

Pork and Chive Dumplings

A wooden steamer basket holding steamed, translucent pork and chive dumplings.
Serious Eats / Qi Ai

An equal proportion by weight of rich, fatty ground pork and Chinese chives goes into these classic homestyle dumplings. This recipe makes enough for a small get together, or freeze half for your future self to enjoy on a rushed weeknight.

Easy Fried Rice

Vegetable fried rice inside a green ceramic bowl.
Serious Eats / Eric Kleinberg

Use fresh or leftover white rice for this easy, vegetable-studded fried rice. We fry the grains in batches and season lightly for perfect texture and flavor.

Toothpick Lamb

Plate of toothpick lamb set in front of out of focus glass of beer in background
Serious Eats / Debbie Wolfe

These morsels of marinated lamb are deep-fried, stir-fried with garlic, whole chiles, and cilantro and then dusted with a mixture of ground chiles, cumin, sesame seeds, Sichuan peppercorns, and salt. Perfect for serving with beer—or any cold beverage, really.

Suanla Chaoshou (Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce)

Closeup of Suanla Chaoshou (Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce). A pair of chopsticks holds a smothered dumpling up for the camera.
Serious Eats / J. Kenji López-Alt

Coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil, these wontons are easy to make and even easier to eat.

Shanghainese Sticky Red-Cooked Pork Belly

Overhead view of Shanghainese Sticky Red-Cooked Pork Belly, served in a small bowl.
Serious Eats / Fiona Reilly

This recipe features sweet and savory cubes of meltingly tender meat in an aromatic sauce.

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