Chinese Cuisine Recipe Guide303

China's diverse culinary landscape boasts an array of delectable dishes that tantalize taste buds around the world. From the fiery flavors of Sichuan to the delicate dim sum of Cantonese cuisine, Chinese food has something to offer every palate. This comprehensive recipe table provides a guide to some of the most popular and iconic Chinese dishes, each with its unique ingredients and preparation methods.

General Tso's Chicken

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup cornstarch
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 cup vegetable oil for frying

Sauce:

1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup honey
1/4 cup hoisin sauce
2 tablespoons tomato paste
2 tablespoons minced garlic
1 tablespoon minced ginger
2 teaspoons sesame oil
1 teaspoon red pepper flakes
1/2 teaspoon ground Szechuan pepper

Instructions:

In a medium bowl, combine the chicken pieces with the cornstarch, flour, salt, and pepper. Mix well to coat evenly.
Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and drain on paper towels.
In a separate bowl, whisk together all the sauce ingredients. Return the chicken to the skillet and add the sauce. Cook over medium heat, stirring constantly, until the sauce is thickened and bubbling, about 2-3 minutes.
Serve immediately with rice or noodles.

Mapo Tofu

Ingredients:

1 block (14 ounces) extra-firm tofu, drained and cubed
1 tablespoon vegetable oil
1/2 pound ground pork
2 tablespoons minced garlic
2 tablespoons minced ginger
1/2 cup fermented black bean sauce
1/4 cup soy sauce
1/4 cup water
1 tablespoon cornstarch
1 teaspoon sesame oil
1/4 cup chopped green onions (for garnish)

Instructions:

Heat the vegetable oil in a large skillet over medium heat. Add the ground pork and cook until browned, about 5 minutes. Remove the pork from the skillet and drain on paper towels.
Add the tofu to the skillet and cook until browned on all sides, about 5 minutes. Return the pork to the skillet and add the garlic, ginger, black bean sauce, soy sauce, and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
In a small bowl, whisk together the cornstarch and sesame oil. Stir the cornstarch mixture into the tofu mixture and cook until the sauce is thickened and bubbly, about 2 minutes.
Serve immediately garnished with green onions.

Kung Pao Chicken

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup cornstarch
1/4 cup flour
1 tablespoon salt
1 teaspoon black pepper
1 cup vegetable oil for frying

Sauce:

1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup honey
1/4 cup hoisin sauce
2 tablespoons tomato paste
2 tablespoons minced garlic
1 tablespoon minced ginger
2 teaspoons sesame oil
1 teaspoon red pepper flakes
1/2 teaspoon ground Szechuan pepper
1/2 cup roasted peanuts

Instructions:

In a medium bowl, combine the chicken pieces with the cornstarch, flour, salt, and pepper. Mix well to coat evenly.
Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and drain on paper towels.
In a separate bowl, whisk together all the sauce ingredients. Return the chicken to the skillet and add the sauce. Cook over medium heat, stirring constantly, until the sauce is thickened and bubbling, about 2-3 minutes.
Stir in the peanuts and cook for 1 more minute. Serve immediately with rice or noodles.

Peking Duck

Ingredients:

1 whole duck, 5-6 pounds
1 cup hot water
1/2 cup maltose syrup
1/4 cup soy sauce
1/4 cup honey
1 tablespoon five-spice powder
2 green onions, chopped
2 thin pancakes

Instructions:

Preheat the oven to 400°F (200°C).
Use a metal skewer to poke holes all over the duck's skin. Pour hot water over the duck and pat dry.
In a bowl, whisk together the maltose syrup, soy sauce, honey, five-spice powder, and green onions. Brush the duck inside and out with the marinade.
Place the duck on a roasting rack in a baking sheet. Roast for 1 hour and 15 minutes, or until the duck is golden brown and cooked through.
Allow the duck to rest for 15 minutes before carving. Cut the duck into thin slices and serve immediately with pancakes.

Dim Sum

Ingredients for Dumplings:

1 cup all-purpose flour
1/2 cup water
1 tablespoon vegetable oil

Ingredients for Pan-fried Pork Dumplings:

1/2 pound ground pork
1/4 cup chopped green onions
1/4 cup chopped ginger
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil

Instructions:
To make the dumplings:

In a large bowl, combine the flour, water, and vegetable oil. Knead until the dough is smooth and elastic, about 5 minutes.
Divide the dough into small balls and roll out into thin wrappers.

To make the pan-fried pork dumplings:

In a bowl, combine the ground pork, green onions, ginger, soy sauce, oyster sauce, and sesame oil. Mix well.
Place a spoonful of the filling in the center of each dumpling wrapper. Fold the wrapper in half and seal the edges with your fingers.
Heat a non-stick skillet over medium heat. Add the dumplings and cook for 5 minutes per side, or until golden brown and cooked through.
Serve immediately with dipping sauce.

2024-11-02

Previous：China Food Live: Immersive Culinary Adventures on Video

Next：A Culinary and Scenic Journey Through the Enchanting Lands of China