Gobi Manchurian is a popular Indo-Chinese recipe made of crispy cauliflower florets coated in the spicy, sweet, and tangy Manchurian sauce!

Amazing, tangy, sweet, and sour Chinese plum sauce noodles with juicy chicken and crispy veggies.

This Kung Pao Calamari is studded with crunchy roasted peanuts, spicy chilies, and tongue numbing Sichuan peppercorns in a savory sauce.

If you have 5 minutes, you can make quick pickled shallots with a sweet, sour, and tangy taste to bring more flavor and spice to your meals.

Soft, creamy eggplant seasoned with pungent, fragrant seasonings, Chinese eggplant with garlic sauce is simply irresistible!

Classic Hong Kong style BBQ pork -Char Siu that you can easily make at home. So delicious like in restaurant.

long-lasting & flavoursome, Chinese pickled chili garlic sauce is a versatile sauce that works wonders in your home cooking.

Chinese broccoli (Gai Lan 芥兰) stir fry – Simple vegetable stir fry that is tender yet crisp cooked together with juicy and tasty pork belly.

The best clean eating Chinese food takeout recipe you’ll ever have! It’s easy to make and is packed with healthy ingredients like peppers,

Baked pork chops with rice 焗豬扒飯 is a classic Hong Kong recipe. It is pork chops with tomato sauce, nestled on a bed of fried rice

You can’t go wrong with this recipe. It’s so simple, you need the batter-fried chicken to get soaked in sweet and sour Manchurian gravy.

This simple yet popular Taiwanese dish braises chicken in a delicious sauce with 3 key ingredients: soy sauce, sesame oil and rice wine.

A vegetarian and vegan take on the classic Chinese takeout favorite! Crispy cauliflower covered in the BEST sauce!

Chinese spring roll wrap with turnip, carrot, bean sprouts, mashed egg, prawns, ground peanuts and sweet sauce

Steamed fish fillets with aged Shaoxing wine

Bring authentic dim sum to your home with baked BBQ pork buns just like your favorite Chinese restaurant!

The famous Chinese American take out: General Tso’s Chicken. No rice vinegar needed, instead a more common ingredient was in place.

Beef shank is braised in a well-seasoned broth then sliced into thin pieces to serve. The rich stock can be kept as a master stock.

Mapo Tofu embodies the ideals of Sichuan with bold spice and textural contrast. My version is so authentic, you’ll never eat takeout again.

The bold flavors of kung pao chicken come alive with kung pao cauliflower, a vegetarian version of the classic takeout dish!

Better than takeout Chinese pork fried rice. The perfect dish to use your leftover char siu pork, rice, and vegetables.

The beauty of homemade fish ball is in its irregular-shaped look and texture, plus it actually tastes like fish.