All recipes / by time
30-Minute Chinese recipes
Soups that simmer themselves and one-pot braises — the dishes Chinese families actually make on weeknights.
Chaoshan Daikon & Pork Soup (Chao Shan Qing Tang)
The soup this whole site was built around: a whole chunk of pork and a daikon, half an hour, then celery and salt. That is the recipe.
5 ingredients · 3 steps →Steamed Fish with Ginger & Soy (Qing Zheng Yu)
The Cantonese gold standard of "let the fish be fish" — steam 10 minutes, smother in hot oil and soy.
5 ingredients · 3 steps →Corn, Carrot & Pork Soup (Yu Mi Hu Luo Bo Tang)
The sweetest soup in the Chinese canon — corn does all the flavor work while you do nothing.
4 ingredients · 3 steps →Easy Braised Chicken & Potatoes (Huang Men Ji, simplified)
The dish behind China's biggest chicken-rice chain, simplified to one pot and six ingredients.
7 ingredients · 3 steps →Soy-Braised Eggs & Tofu (Lu Dan Lu Dou Fu)
The braise that lives on Chinese stoves all week: eggs and tofu steeping in a soy broth you reuse.
5 ingredients · 3 steps →Lotus Root & Pork Soup (Lian Ou Tang)
Wuhan's beloved soup: lotus root turns starchy-silky and slightly threads like cheese when you pull it apart.
4 ingredients · 3 steps →Easy White-Cut Chicken Legs (Bai Qie Ji)
The dish Cantonese grandmothers judge each other with, made foolproof with just legs and a pot.
5 ingredients · 3 steps →Garlic Steamed Eggplant with Soy (Suan Rong Zheng Qie Zi)
All of the melty eggplant glory, none of the oil lake — the steamer does what frying usually does.
6 ingredients · 3 steps →Black Bean Steamed Pork Ribs (Dou Chi Zheng Pai Gu)
A dim sum cart classic at home: butcher-chopped ribs, a black bean marinade, and 25 minutes of hands-off steaming.
6 ingredients · 3 steps →Shiitake Steamed Chicken (Dong Gu Zheng Hua Ji)
The homeliest of Cantonese classics: chicken and mushrooms steaming in their own juices into something silky.
6 ingredients · 3 steps →