jun 22 1998 ìcoolchinese2Home 
Original Chinese Cooking Recipes
For everyone,for everyday
 		       
       
Brighten up the day   8 Recipes
  • Pork Dishes
  • Beef and Mutton Dishes
  • Poultry and Egg Dishes
  • Fish and Seafood Dishes
  • Vegetable and Bean Curd Dishes
  • Sweet Dishes
  • Soups
  • Rice, Noodles, and Dumplings
    •
    Pork Dishes
  • Cauliflower with Chinese Ham -- Beijing Style
  • Muxi Pork -- Beijing-North China Style
  • Stir-Fried Pork Cubes with Green Peppers -- Beijing Style
  • Dry-Fried Pork Filet -- Beijing-Hebei Style
  • Stir-Fried Hot Diced Pork -- Beijing Style
  • Yuanbao Pork-- Beijing-Hebei Style
  • Pearly Pork Balls-- Beijing-Hebei Style
  • Four Happiness Pork Balls -- Beijing Style
  • Delicacies in Clear Broth-- Beijing Style
  • Steamed Pork with Spiced Rice Flour -- Beijing Style
  • Five-Spice Flavoured Spareribs -- Beijing Style
  • Steamed Spareribs -- Beijing Style
  • Shredded Pork -- Sichuan Style
  • Peppery-Hot Pork Slices-- Sichuan Style
  • Twice-Cooked Pork -- Sichuan Style
  • Steamed Pork with Fermented Bean Curd -- Suzhou Style
  • Braised Fresh Ham with Rock Sugar -- Sichuan Style
  • Cabbage-Wrapped Pork Rolls-- Sichuan Style
  • Pork Balls in Clear Broth -- Sichuan Style
  • White-Boiled Pork with Mashed Garlic -- Chongqing-Sichuan Style
  • Stir-Fried Pork Slices with Scallions -- Shandong Style
  • Deep-Fried Fresh Ham -- Shandong Style
  • Stir-Fried Diced Pork with Peanuts -- Guangdong Style
  • Steamed Minced Pork with Salted Eggs -- Guangdong Style
  • Sweet-and-Sour Pork -- Guangdong Style
  • Steamed Pork with Fermented Bean Curd -- Guangdong Style
  • Deep-Fried Spring Rolls-- Kaifeng-Henan Style
  • Deep-Fried Stuffed Green Peppers -- Northeast China Style
  • Steamed Pork Balls -- Hangzhou Style
  • Sweet-and-Sour Spareribs-- Hangzhou Style
  • Scrambled Eggs with Pork Slices -- Suzhou Style
  • Pepper-Salt Spareribs -- Shanghai Style
  • Deep-Fried Stuffed Lotus Roots -- Shanghai Style
  • Stir-Fried Pork Slice with Ginger -- Shanghai Style
    • Beef and Mutton Dishes
  • Braised Beef with Bamboo Shoots -- Chengdu-Sichuan Style
  • Slivered Mutton with Young Ginger -- Sichuan Style
  • Boiled Beef -- Sichuan Style
  • Stir-Fried Lamb Kidney, Liver and Filet -- Beijing-Hebei Style
  • Stewed Beef -- Beijing Style
  • Mongolian Hot Pot -- Beijing Style
  • Curried Beef -- Guangdong Style
  • Beef with Satin Eggs -- Guangdong Style
  • Stir-Fried Milk -- Guangdong Style
  • Braised Beef -- Shanxi Style
  • Deep-Fried Mutton -- Kaifeng Style
  • Deep-Fried Beef or Mutton Rolls -- Northeast-Northwest China Style
  • Seasame Beef Filet -- Northeast China Style
  • Stewed Mutton Slices -- Northeast China Style
  • Crisp-Fried Mutton -- Northeast China Style
  • Peppery-Hot Mutton -- Northeast China Style
  • Sauteed Beef Strips -- Jilin Style
  • Braised Beef and Potatoes -- Northeast China Style
  • Stewed Beef Strips -- Shandong Style
  • Simmered oxtail -- Inner Mongolian Style
  • Roast Mutton Kebabs -- Xinjiang-Inner Mongolian Style
  • Tender Stewed Beef -- Hangzhou Style
    • Poultry and Egg Dishes
  • Yuexiu Chicken -- Guangdong Style
  • Creamy Curried Chicken -- Guangdong Style
  • Stewed Chicken with Oyster Sauce -- Guangdong Style
  • Piquant Chicken -- Sichuan Style
  • Quick-Fried Hot Diced Chicken -- Sichuan Style
  • Bang Bang Chicken -- Sichuan Style
  • Egg Dumplings -- Chendu-Sichuan Style
  • Braised Chicken -- Suzhou Style
  • Stri-Fried Chicken Shreds with Jellyfish -- Shandong-Liaoning Style
  • Steamed Chicken -- Shandong Style
  • Crisp Fried Duck -- Shanxi Style
  • Stir-Fried Chicken Cubes with Scallions and Peppercorns -- Kaifeng-Henan Style
  • Stri-Fried Egg Floss -- Kaifeng-Henan Style
  • Braised Chicken with Chestnuts -- Beijing-Hebei Style
  • Braised Prawns, Chicken and Ham -- Beijing Style
  • Scrambled Eggs with Tomatoes -- Beijing Style
  • White Fungus Peony Flowers -- Beijing Style
  • Stewed Chicken Drumsticks -- Beijing-Hebei Style
  • Egg Pancakes -- Beijing Style
  • Steamed Egg Custard -- Beijing Style
  • Duck Rolls -- Beijing Style
    • Fish and Seafood Dishes
  • Deep-Fried Yellow Croaker with Sweet-and-Sour Sauce -- Shanghai Style
  • Fragrant Creamed Hairtail -- Shanghai Style
  • Braised Prawns -- Shanghai Style
  • Quick-Boiled Fish Slices -- Hangzhou Style
  • Tender Fried Fish Slices -- Hangzhou Style
  • Steamed Carp -- Suzhou Style
  • Deep-Fried mandarin Fish -- Beijing Style
  • Fish with Hot Sauce -- Beijing Style
  • Braised Hairtail in Soy Sauce -- Beijing Style
  • Dry-Fried Hairtail -- Beijing Style
  • Steamed Carp in Egg Custard -- Beijing-Hebei Style
  • Five-Coloured Fish Shreds -- Beijing Style
  • Prawn Goldfish -- Beijing-North China Style
  • Oil-Braised Prawns -- Beijing Style
  • Beijing Hot Pot -- Beijing Style
  • Sea Cucumbers with Pigeon Eggs -- Beijing Style
  • Tender-Fried Prawn Slices -- Beijing Style
  • Stir-Fried Fish Cubes -- Shandong Style
  • Scallops with Steamed Egg White -- Shandong-Liaoning Style
  • Stewed Turtle -- Shandong Style
  • Deep-Fried Fresh Shrimps -- Tianjin Style
  • Sea Cucumbers with Carrot -- Northeast China Style
  • Dry-Fried Yellow Croaker -- Northeast China Style
  • Braised Fish with Garlic -- Sichuan Style
  • Drunken Fresh Shrimps -- Sichuan Style
  • Braised Turtle in Soy Sauce -- Sichuan Style
  • Stir-Fried Eels -- Chongqing-Sichuan Style
    • Vegetable and Bean Curd Dishes
  • Spicy Fragrant Mung Bean Sprouts -- Northeast China Style
  • Braised Chinese Cabbage with Shrimps -- Northeast China Style
  • Deep-Fried Potato Balls -- Northeast China Style
  • Stir-Fried Mung Bean Sprouts with Chives -- Beijing-North China Style
  • Hot-and-Sour Cabbage -- Beijing-North China Style
  • Bean Curd in Sesame Paste -- Northeast China Style
  • Braised Eggplant -- Beijing Style
  • Mashed Eggplant -- Beijing-Hebei Style
  • Bean Curd Casserole -- Beijing Style
  • Deep-Fried Bean Curd -- Beijing Style
  • Braised Bean Curd -- Beijing Style
  • Braised Creamed Cabbage -- Tianjin Style
  • Stir-Fried Soy Bean Sprouts -- Suzhou Style
  • Marinated Cabbage -- Suzhou Style
  • Stir-Fried Green Peppers -- Suzhou Style
  • Bean Curd with Crab -- Suzhou Style
  • Creamy Tomatoes -- Hangzhou Style
  • Sweet-and-Sour Shredded Lotus Roots -- Hangzhou Style
  • Crunchy Stir-Fried Kelp -- Hangzhou Style
  • Fried Bamboo Shoots -- Jiangsu-Zhejiang Style
  • Marinated Three Shreds -- Jiangsu Style
  • Bean Curd with Fresh Shrimps -- Jiangsu Style
  • Stir-Fried Spinach -- Shanghai Style
  • Bean Curd Cocoons -- Shanxi Style
  • Quick Stir-Fried Cabbage -- Sichuan Style
  • Deep-Fried Carrot Floss -- Sichuan Style
  • Marinated Carrot Shreds -- Chengdu Style
  • Depp-Fried Crisp Peanuts -- Sichuan Style
  • Soft-Fried Mushrooms -- Sichuan Style
  • Spicy Bean Curd -- Sichuan Style
  • Bean Curd in Sauce -- Shandong Style
  • Braised Chinese Cabbage and Asparagus -- Shandong Style
    • Sweet Dishes
  • White Fungus with Rock Sugar -- Sichuan Style
  • Tomatoes in Sugar Syrup -- Sichuan Style
  • Tangerine Duff -- Kaifeng Style
  • Peaches in Syrup -- Kaifeng Style
  • Sweet Potatoes in Syrup -- Kaifeng Style
  • Chinese Yams in Syrup -- Beijing Style
  • Lotus Seeds in Sugar Syrup -- Beijing-Hebei Style
  • Deep-Fried Watermelon -- Beijing-Hebei Style
  • Watermelon with Sauce -- Beijing Style
  • Syrup-Coated Peanuts -- Beijing-Hebei Style
  • Chinese Wolf-berries and White Fungus -- Beijing Style
  • Stuffed Apples -- Beijing Style
  • Chinese Yams in Spun Syrup -- Shandong Style
  • Three Fruits in Syrup -- Shandong Style
  • Sweet Marinated Lotus Roots -- Shandong Style
  • Apples in Spun Syrup -- Jiangsu Style
  • Creamy Baihe -- Jiangxi Style
    • Soups
  • Sparerib Soup -- Wuhan Style
  • Egg-Drop Soup -- Chengdu Style
  • Hot-and-Sour Beef Soup -- Sichuan Style
  • Chicken Velvet Soup -- Sichuan Style
  • Egg-Bubble Soup -- Beijing-Hebei Style
  • White Gourd Soup with Dried Shrimps -- Beijing-Hebei Style
  • Walnut Porridge -- Jiangsu Style
  • White Fungus Soup -- Shandong Style
  • Soy Bean Soup with Pork Cubes -- Shandong Style
  • Chinese Cabbage Soup with Dried Shrimps -- Shandong Style
  • Muxi Soup -- Northeast China Style
    • Rice,Noodles, and Dumplings
  • "Crossing the Bridge" Noodles -- Yunnan Style
  • Shrimp Noodles -- Guangdong Style
  • Noodles with Fried Bean-Paste Sauce -- Beijing-North China Style
  • Stir-Fried Noodles with Chicken -- Beijing-North China Style
  • Sweetened Dough Twists -- Beijing-Tianjin Style
  • Steamed Port Dumplings -- Tianjin Style
  • Deep-Fried Dough Sticks -- Beijing Style
  • Pomegranate-Shaped Dumplings (Shao Mai) -- Beijing Style
  • Steamed Crystal-Filled Dumplings -- Beijing Style
  • Eight-Treasure Rice (Babaofan) -- Beijing Style
  • Sauteed Dumplings (Guotie or "Pot Stickers") -- Beijing-Hebei Style
  • Boiled Dumplings (Jiaozi) -- Beijing Style
  • Sauteed Dumplings -- Henan Style
  • Pancake with Egg Filling -- Kaifeng Style
  • Juicy Steamed Dumplings -- Kaifeng Style
  • Mutton Tarts -- Kaifeng Style
  • Peddler's Hot and Spicy Noodles,(Dandan Noodles) -- Sichuan Style