Restaurant Classics

Nanjing Roast Duck (Nanjing Kaoya,南京烤鸭)

Beef, Lamb & Game

Five-Spice Beef (Wuxiang Niurou, 五香牛肉)

Cold Dishes

Qianlong Cabbage (Qianlong Baicai, 乾隆白菜)

Fish & Seafood

Hong Kong Typhoon Shelter Crab (Bifengtang Chao Xie, 避風塘炒蟹 )

Restaurant Classics

Weeknight Hong Kong Clay Pot Rice (Bo Zai Fan, 煲仔饭)

Bao & Dumplings

Nanjing’s Famous Duck Fat Shaobing (Yayou Shaobing, 鸭油烧饼)

Fish & Seafood

Cantonese Ginger Scallion Lobster (Cong Jiang Chao Longxia, 葱姜炒龙虾)

Poultry

Popcorn Chicken With Salted Egg Yolk Sauce (Xian Su Ji, 咸酥鸡)

Deep Dive: Making Chinese Hotpot and Drypot

Guizhou Hot and Sour Tomato Hotpot (Suantang, 酸汤): Zoe Yang

Deep Dive: Making Chinese Pickles and Ferments

DIY Salted Duck Egg Recipe + Golden Sand Corn

Fish & Seafood

Fish Vendor’s Shanghai Smoked Fish (Xunyu, 熏鱼) | Zoe Yang

How to Cook With Chinese Noodles

Yangzhou Dazhu Gansi (Simmered Tofu Noodles, 大煮干丝)

Miscellaneous

DIY Mala Hotpot Scented Candle | Zoe Yang

Pork

Ode to Dongpo Pork (东坡肉)

Poultry

Shaoxing Drunken Chicken (Zuiji, 醉鸡)

Bao & Dumplings

Changzhou’s Small Foot Zongzi (Xiaojiao Zongzi, 小脚粽子)