Menu
Features
Institutions
Insatiable
Interviews
Long reads
Travel
Origins
View all Long reads
Back
Five Dishes
View all Features
Back
Guides
Neighbourhoods
Pop-ups
View all Guides
Back
Reviews
Meal kits
Restaurants
Bars
Breweries
London Larder
Products
View all Reviews
Back
Columns
Where Molly Ate
Classic cocktails
The Foodist
On the Trail
The Escapist
View all Columns
Back
Recipes
Courses
Dessert
Brunch
Breakfast
Starter
Main
Savoury snacks
Lunch
Small plates
Salad
Sides
View all Courses
Back
Seasons
Spring
Summer
Autumn
Winter
View all Seasons
Back
Ingredients
Fish
Vegetarian
Pork
Lamb
Beef
Chicken
Seafood
Eggs
Poultry
Game
Fruit
View all Ingredients
Back
Cuisines
Japanese
French
Italian
Spanish
American
British
East Asian
Nikkei
Levantine
Scandinavian
Indian
South American
Chinese
View all Cuisines
Back
Baking
Bread
Puddings
Pies
Sweet snacks
View all Baking
Back
Cocktails
Champagne
Gin
Vodka
Liqueur
Aperitif
Brandy
Whisky
Rum
Tequila
Sparkling wine
Cachaça
Beer
View all Cocktails
Back
View all Recipes
Back
Events
Win
More
Promotions
Offers
View all Promotions
Back
News
Foodism 100
The awards night
View all Foodism 100
Back
Sustainability
Farm-to-table
Sourcing
Social enterprise
Seasonality
Business
Food waste
View all Sustainability
Back
The Grand Journey
Diplomats of a New Era
National Pizza Day
Be Different
Plant-Based Plates
The Local Curry Challenge
Beer
Bitemap
Magazine
Back
Search
Recipes
>
Cuisines
>
Chinese
Chinese
Our favourite recipes influenced by traditional Chinese cooking
Vegetarian
Make Xu’s boiled mushroom dumplings with red chilli oil
Chicken
Make Chetna Makan's hot and spicy chilli chicken
Poultry
Make Chinese Laundry's chicken carcass
Vegetarian
Make Fuschia Dunlop’s cool-steamed aubergine with garlic dressing
X
Sustainability
Foodism 100
Be Different
The Grand Journey
The Local Curry Challenge
X
X
X
