Chinese Lunch
Lunch is a noodle bowl, a rice plate, a wonton soup. Chen Wei will tell you why mapo tofu is the dish that does not happen by accident. Liu Bao will tell you how to season the wok it requires.
Featured chinese lunch recipes
- Mapo tofu, real mala — Chen Wei · Chongqing, China · Chen Wei: numbing on top of heat. The peppercorn is not pepper.
- Dan dan noodles, Sichuan — Chen Wei · Chongqing, China · Chen Wei: a chile-oil and Sichuan-peppercorn dressing on a noodle. Stir before eating.
- Biang biang noodles, hand-pulled — Tang Lin · Xi'an, China · Tang Lin: the noodle that names itself. Hand-pulled, chile oil, vinegar.
- Wonton soup, Cantonese — Mei Wong · Hong Kong · Mei: pork-and-shrimp wontons, clear broth, choi sum on top.
- Yangzhou fried rice — Iris · Yangzhou, China · Day-old rice, ham, shrimp, peas, egg, no soy sauce.
- Beef chow fun, wok hei — Iris · Guangzhou, China · Wide rice noodles, beef, scallion, soy. The breath of the wok.
- Rou jia mo, Xi’an burger — Tang Lin · Xi'an, China · Tang Lin: stewed pork in a hand-baked bread. The original Chinese sandwich.
- Kung pao chicken, Sichuan — Iris · Sichuan, China · Diced chicken, chiles, peanuts, Sichuan peppercorn, scallion, vinegar.
- Cold sesame noodles — Iris · Beijing, China · Sesame paste, soy, vinegar, chile oil, cold noodles, cucumber.
Cook Chinese — other meals
Chinese across the edition
- Chinese cuisine hub — all six lanes
- Cook Chinese
- Bake Chinese
- Drink Chinese
- Preserve Chinese
- Decorate Chinese
- Grow Chinese