全部菜谱

Shanghai soup dumplings, or xiaolongbao, are delicate steamed buns filled with minced pork and a rich, savory aspic that melts into soup during steaming. The chefs in the image are expertly pleating these dumplings, a hallmark of advanced Shanghai cuisine. Perfect for autumn, these warm, comforting dumplings are a beloved dim sum specialty.

A whole duck roasted to crispy perfection, served with thin pancakes, scallions, cucumber, and sweet bean sauce. This iconic Beijing dish is a centerpiece of imperial cuisine, often enjoyed in autumn when ducks are at their finest.

A classic Jiangsu dish featuring fresh scallops served on their shells, topped with glass noodles and a savory garlic-soy sauce. Steamed to perfection, this autumn specialty highlights the natural sweetness of seafood.

A robust Sichuan hotpot featuring tender lotus root and potato slices swimming in a fiery, numbing broth. The bubbling pot is adorned with dried chilies, Sichuan peppercorns, and a rich layer of chili oil, capturing the essence of Sichuan cuisine.

A lavish spread of authentic Cantonese dim sum, featuring delicate har gow, savory siu mai, and fluffy char siu bao, served in traditional bamboo steamers alongside an array of appetizers like marinated jellyfish and pickled vegetables. Perfect for sharing with family and friends, this feast captures the essence of Cantonese tea house culture, especially delightful during the crisp autumn season.

Succulent chunks of lamb are marinated in a savory blend of cumin and chili, threaded onto skewers, and grilled over open flames at a bustling street stall. The smoky, spicy aroma fills the crisp autumn air, drawing in customers seeking a hearty, warming snack.

This elegant dish features delicate seafood vermicelli served atop scallop shells, a specialty of Nanjing in Jiangsu province. The vermicelli absorbs the rich umami of scallops and shrimp, creating a harmonious blend of flavors that is both comforting and refined, perfect for autumn dining.

A bustling street food stall in the crisp autumn air serves this iconic Hakka dish—tender pork belly layered with tangy preserved mustard greens, slowly braised until meltingly soft. The rich, savory flavors and comforting warmth make it a perfect seasonal treat.

A beloved traditional pastry from Taizhou, Zhejiang, featuring a crispy, flaky exterior generously coated with sesame seeds and a sweet or savory filling. These golden sesame pastries are a summer favorite, often enjoyed with tea or as a snack.

A rustic, smoky pork knuckle dish commonly found at Dongbei street food stalls, served sliced with a pungent garlic-soy dipping sauce. The meat is tender, the skin is chewy, and the smoky aroma evokes the bustling winter markets of Harbin, though it's equally satisfying on a summer evening.

Golden, flaky pastries filled with a fragrant sesame paste, baked until crisp and served warm. A beloved street snack from Anhui, perfect for summer mornings with tea.

A classic Beijing dish featuring tender duck braised in a rich soy-based sauce with sweet chestnuts, symbolizing prosperity and reunion for the Mid-Autumn Festival. The chef's skillful preparation in a traditional kitchen brings out the deep flavors of the capital's culinary heritage.

A lavish spread of classic Cantonese dim sum, featuring delicate har gow, savory siu mai, and fluffy char siu bao, all steamed to perfection in bamboo baskets. Accompanied by a trio of appetizers—crispy spring rolls, tangy pickled vegetables, and succulent soy-marinated chicken—this feast embodies the festive spirit of the Mid-Autumn Festival.

A luxurious Jiangsu dish featuring fresh scallops served on their shells atop a bed of silky vermicelli, infused with garlic, ginger, and a savory seafood broth. The vermicelli absorbs the rich flavors of the sea, making it a delightful centerpiece for Mid-Autumn Festival gatherings.

A classic Cantonese dim sum platter featuring an assortment of steamed dumplings, buns, and rolls served in bamboo steamers, accompanied by pickled vegetables and chili sauce. Perfect for a summer brunch, this dish showcases the delicate flavors and textures of traditional Cantonese cuisine.

A classic dim sum platter featuring a variety of steamed dumplings and appetizers, served in bamboo steamers. This advanced recipe includes har gow (shrimp dumplings), siu mai (pork and shrimp dumplings), and delicate shumai, accompanied by marinated jellyfish and pickled vegetables. Perfect for a summer gathering.

A vibrant and tangy fish soup from Guizhou, featuring tender fish fillets in a fiery red broth infused with pickled chilies and tomatoes. This street food staple is served with fresh herbs and rice, capturing the essence of summer with its bold, sour-spicy flavors.

A vibrant Guizhou-style fish soup featuring tender fish fillets in a tangy and spicy broth made with pickled chilies and tomatoes, garnished with fresh herbs. This street food stall staple is perfect for summer, offering a refreshing yet fiery flavor.

A classic Hakka dish featuring tender, slow-braised pork belly layered with savory preserved mustard greens. The pork is first fried to golden perfection, then steamed until melt-in-your-mouth, absorbing the rich flavors of soy, star anise, and fermented bean curd. Served in a bustling street stall, this dish evokes warmth and comfort on a summer evening.

A vibrant Shandong stir-fry featuring tender beef slices, fresh green and red chili peppers, and aromatic garlic cloves, quickly wok-seared to perfection. The dish is finished with a savory soy-based sauce, embodying the bold yet balanced flavors of summer cuisine.

A classic dim sum platter featuring delicate har gow (shrimp dumplings) and savory siu mai (pork and shrimp dumplings), steamed to perfection in bamboo baskets. Served with a variety of appetizers like pickled vegetables and chili sauce, this summer-friendly spread is a staple of Cantonese tea houses.

A classic Beijing dish featuring tender, melt-in-your-mouth pork belly braised with preserved mustard greens. The rich, savory pork is balanced by the tangy and slightly sweet preserved vegetables, creating a deeply flavorful and satisfying dish perfect for summer gatherings.

This classic Cantonese dim sum features silky rice noodle rolls filled with succulent shrimp, steamed to perfection and served with a savory soy sauce. The dish is light and refreshing, perfect for summer, and showcases the delicate balance of textures and flavors.

A hearty bowl of thukpa, Tibetan hand-pulled noodles in a rich, spicy beef broth, topped with tender beef slices, fresh greens, and a drizzle of chili oil. This street food staple is perfect for a summer evening, warming the soul without being too heavy.

A signature Hunan street food dish from the bustling evening markets of Changsha, featuring whole crayfish stir-fried in a fiery, aromatic sauce of chili, garlic, and ginger. Perfect for summer nights, this dish is known for its bold flavors and messy, hands-on eating experience.

A sumptuous spread of classic Cantonese dim sum, featuring delicate har gow (shrimp dumplings) and savory siu mai (pork and shrimp dumplings), served in traditional bamboo steamers alongside a variety of appetizers like spring rolls and turnip cakes. This advanced recipe captures the essence of a dim sum brunch, perfect for summer gatherings.

A quintessential Hunan street food dish, this spicy crayfish is stir-fried with copious amounts of chili, garlic, and ginger, capturing the vibrant and fiery spirit of Changsha's night market. Perfect for summer evenings, it's a messy, communal feast enjoyed with cold beer.

A vibrant and aromatic sour fish soup, a staple of Guizhou street food stalls, featuring tender fish fillets in a tangy tomato-based broth infused with pickled chilies and fresh herbs. Served with a side of rice and fresh greens, this dish captures the essence of spring with its bright, refreshing flavors.

A classic Nanjing dish featuring tender duck cured with salt and aromatics, then gently poached to perfection. The image shows a bustling street food market in Nanjing, where this iconic duck is a staple, often served cold or at room temperature, highlighting the city's love for savory, succulent poultry.

A vibrant Guizhou-inspired meal featuring springy noodles tossed in a spicy, tangy sauce, accompanied by a colorful stir-fry of seasonal vegetables and crispy spring rolls. Perfect for a springtime indulgence, this dish balances heat, sourness, and freshness.

A traditional Brown ethnic dish from Yunnan. Fresh pig blood mixed with spices, combined with braised pig head and feet. Spicy, fresh, and uniquely flavorful. A preserved meat delicacy that can last for months. (Image is illustrative)

四川人做的笋饺，用的是鲜竹笋，配上味精、肥猪肉。做出来的味道，麻辣鲜香，下饭一绝。

家常做法玉木全烩，用的是罐头玉米，配上精盐 l尧、鸡腰。做出来的味道，家常味道，吃着舒服。

四川人做的烧鸡酥，用的是雏鸡脯肉，配上净冬笋、水发海参。烧烤焖制出来的味道，麻辣鲜香，下饭一绝。

广东人讲究的蒸鸡，用的是净嫩鸡1只，配上蒜未、鸡肫。炖煮出来的味道，清淡鲜美，原汁原味。

四川人做的柴花拼盘，用的是柴花，配上蚂炸、熟腌鸡蛋。做出来的味道，麻辣鲜香，下饭一绝。

家常做法白炒三七花田鸡，用的是活田鸡，配上料酒、鲜三七花。炒出来的味道，家常味道，吃着舒服。

家常做法独羊三样，用的是白熟的羊脊髓，配上姜汁、酱油。做出来的味道，家常味道，吃着舒服。

四川人做的单县羊肉汤，用的是青山羊肉，配上草果、良姜。煲汤出来的味道，麻辣鲜香，下饭一绝。

家常做法口蘑烩全羊，用的是熟羊脊髓，配上口蘑、熟羊眼。做出来的味道，家常味道，吃着舒服。

四川人做的羊服，用的是羊眼，配上大料 1、水发冬菇。做出来的味道，麻辣鲜香，下饭一绝。

四川人做的手抓羊肉，用的是羊腰窝肉，配上小茴香 0、香菜。做出来的味道，麻辣鲜香，下饭一绝。

云南特色丽春铜火锅，用的是暴腌排骨，配上猪蹄、阉鸡。做出来的味道，家常味道，吃着舒服。

家常做法红扣牛鼻，用的是牛鼻，配上胡椒、水发冬菇。做出来的味道，家常味道，吃着舒服。

四川人做的皮肝糁，用的是猪前腿1支，配上蒜泥、鲜竹笋丝。做出来的味道，麻辣鲜香，下饭一绝。

四川人做的朝鲜狗肉，用的是老狗 l只，配上革拔、草果。做出来的味道，麻辣鲜香，下饭一绝。

家常做法窝奔火锅，用的是窝奔，配上洋芋、熟猪肚。做出来的味道，家常味道，吃着舒服。

贵州风味苤莱根炒肉丝，用的是猪后腿肉，配上味精、苤菜根。炒出来的味道，酸爽够味，特别下饭。