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

A smattering of Chinese dishes we have on repeat, plus some classics from the archive.

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Serious Eats / Qi Ai

‘ title=”A wooden steamer basket holding steamed, translucent pork and chive dumplings.”>

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

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Serious Eats / Amanda Suarez

‘ title=”Side view of pork chop sandwich”>

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

Get Recipe: Macau Pork Chop Sandwich

Extra-Flaky Scallion Pancakes

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Serious Eats / Mateja Zvirotic Andrijanic

‘ title=”Scallion pancakes cut into slices, stacked on top of each other on a round wooden cutting board with a ceramic bowl of dipping sauce.”>

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.

Get Recipe: Extra-Flaky Scallion Pancakes

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

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Serious Eats / Vicky Wasik

‘ title=”Overhead view of fish-fragrant eggplant, served in a shallow white bowl.”>

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

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

Homemade Spicy Chili Crisp

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Serious Eats / J. Kenji López-Alt

‘ title=”Closeup of homemade chili crisp being spooned from a jar.”>

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.

Get Recipe: Homemade Spicy Chili Crisp

Stir-Fried Choy Sum With Minced Garlic

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Serious Eats / Qi Ai

‘ title=”Stir-fried choy sum with minced garlic on a serving platter and a side of Jasmine rice in a small bowl”>

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.

Get Recipe: Stir-Fried Choy Sum With Minced Garlic

Gong Bao Ji Ding (Sichuan Kung Pao Chicken)

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Serious Eats / Liz Voltz

‘ title=”Gong bao ji ding chicken on a plate with white rice.”>

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.

Get Recipe: Gong Bao Ji Ding (Sichuan Kung Pao Chicken)

Chinese Cold Noodle Salad with Sesame Dressing

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Serious Eats / Amanda Suarez

‘ title=”Sesame Noodles with chili paste, cucumbers, and scallions in a blue bow with a wavy patterm”>

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.

Get Recipe: Chinese Cold Noodle Salad with Sesame Dressing

Cantonese Clay Pot Rice

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Serious Eats / Amanda Suarez

‘ title=”Cantonese clay pot rice with Chinese sausage and greens.”>

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.

Get Recipe: Cantonese Clay Pot Rice

Chinese Scrambled Eggs With Tomato

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Serious Eats / Vicky Wasik

‘ title=”Two plated dishes of tomato and egg with rice on a grey, textured background”>

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.

Get Recipe: Chinese Scrambled Eggs With Tomato

Dim Sum–Style Steamed Pork Ribs With Fermented Black Beans

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Serious Eats / Andrew Valantine

‘ title=”Overhead view of Steamed Pork Ribs on a plate of rice placed next to a pair of chopsticks.”>

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.

Get Recipe: Dim Sum–Style Steamed Pork Ribs With Fermented Black Beans

Hong Kong-Style French Toast

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Serious Eats / Amanda Suarez

‘ title=”Side view of Hong Kong french toast”>

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

Get Recipe: Hong Kong-Style French Toast

Mapo Tofu

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Serious Eats / Melissa Hom

‘ title=”A bowl of mapo tofu, served with rice on the side.”>

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

Get Recipe: Mapo Tofu

Pork and Chive Dumplings

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Serious Eats / Qi Ai

‘ title=”A wooden steamer basket holding steamed, translucent pork and chive dumplings.”>

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.

Get Recipe: Pork and Chive Dumplings

Easy Fried Rice

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Serious Eats / Eric Kleinberg

‘ title=”Vegetable fried rice inside a green ceramic bowl.”>

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.

Get Recipe: Easy Fried Rice

Toothpick Lamb

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Serious Eats / Debbie Wolfe

‘ title=”Plate of toothpick lamb set in front of out of focus glass of beer in background”>

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.

Get Recipe: Toothpick Lamb

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

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Serious Eats / J. Kenji López-Alt

‘ title=”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.”>

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.

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

Shanghainese Sticky Red-Cooked Pork Belly

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Serious Eats / Fiona Reilly

‘ title=”Overhead view of Shanghainese Sticky Red-Cooked Pork Belly, served in a small bowl.”>

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

Get Recipe: Shanghainese Sticky Red-Cooked Pork Belly

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