Whether you prefer the bold and spicy flavours of Sichuan, the sourness of a Shanxi noodle soup or the famous snack foods of the Yangzhou region, there’s far more to Chinese cooking than your local takeout might have you thinking. Here’s a selection of our favourite regional Chinese recipes.
Char siu
Cantonese fried rice with chicken, salted fish and bean sprouts
Charred rice noodles and greens
Yangzhou fried rice
Dan dan noodles
Cantonese roast duck salad with pickled daikon, carrot and celery
Sichuan braised eggplant
Stir-fried greens with char siu
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Hot and spicy fish slices (Shui zhu yu)
Xinjiang-style noodle soup
Chinese-style potato salad with ginger, chilli and spring onion
Wonton mee
Ma po doufu
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Stir-fried broad beans with Chinese bacon (La rou chao candou)
Shanxi-style fragrant crisp duck
Chinese sticky rice prawn parcels
Pork wonton soup
Chinese roast duck with ginger and shiitake rice
Ma po beancurd
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Steam pot chicken (Qi guo ji)
Eight-treasure duck with pickles
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Crossing the bridge noodles (Guo qiao mi xian)
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Poached pork and garlic chive dumplings (Jiu cai jiaozi)
Chilled tossed noodles
Duck and water chestnut sang choi bau
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