全部菜谱

A classic dim sum spread featuring delicate shrimp dumplings (har gow), pork and shrimp siu mai, and silky cheung fun, served in bamboo steamers alongside pickled vegetables and seasoned peanuts. Perfect for a summer brunch or tea gathering.

This vibrant street food dish features chewy rice noodles in a tangy, spicy broth made with pickled vegetables and chili oil. Topped with fresh herbs and peanuts, it's a refreshing yet warming bowl perfect for summer.

A delightful Nanjing summer dish featuring tender scallops and vermicelli steamed in their shells, infused with garlic, ginger, and soy sauce. The vermicelli absorbs the savory seafood broth, creating a light yet flavorful appetizer.

A classic Cantonese dim sum platter featuring an assortment of steamed dumplings, buns, and rolls served in bamboo steamers, accompanied by savory appetizers like spring rolls and chicken feet. Perfect for a summer brunch or tea gathering.

In the bustling evening street markets of Changsha, spicy crayfish is a beloved summer staple. This Hunan-style dish features succulent crayfish stir-fried with a fiery blend of dried chilies, Sichuan peppercorns, and aromatic spices, capturing the vibrant, lively atmosphere of a night market under glowing lanterns.

A refreshing summer dish from Nanjing, featuring tender scallops and vermicelli steamed in their shells with a savory garlic sauce. The combination of delicate seafood and silky noodles makes for an elegant yet comforting appetizer.

Flaky, golden pastries studded with toasted sesame seeds, a beloved street snack from Taizhou, Zhejiang. These pastries are made with a lard-based dough and filled with a sweet or savory filling, then baked until crisp.

A classic dim sum platter featuring delicate har gow (shrimp dumplings) and siu mai (pork and shrimp dumplings), served alongside crispy spring rolls and savory sesame balls. Perfect for a summer brunch, these bite-sized treats showcase the essence of Cantonese steaming techniques.

A bowl of fragrant rice noodles in a spicy and sour broth, topped with minced pork, peanuts, and fresh herbs, reflecting the bold flavors of Guizhou street food.

A classic Beijing home-style dish featuring tender eggplant braised in a savory soy-based sauce with plenty of garlic. The eggplant absorbs the rich flavors, creating a comforting and aromatic dish perfect for summer.

A beloved Taiwanese street food classic featuring succulent braised pork belly served over steamed rice, often accompanied by pickled vegetables. This dish captures the essence of Taiwan's vibrant night market scene, especially during summer evenings.

These Shanghai-style pan-fried pork buns feature a crispy golden bottom and fluffy steamed top, filled with juicy pork and rich broth. The image shows chefs preparing these iconic dumplings in a bustling Chinatown restaurant.

A traditional Yunnan dish featuring whole fish marinated in lemongrass and spices, grilled to perfection and served on a banana leaf with fragrant rice and fresh vegetables. The combination of herbs and chili creates a vibrant, aromatic flavor perfect for summer.

A bustling street food stall serves this classic Hakka dish: thin rice noodles stir-fried with crisp vegetables and savory soy sauce, a popular summer comfort food. The customer in stylish winter attire enjoys the hearty, yet light flavors of this traditional noodle dish.

A signature Nanjing street food featuring tender duck blood cubes, silky vermicelli, and tofu puffs in a rich, spicy broth. This warming yet refreshing soup is perfect for summer evenings, embodying the vibrant night market scene.

Golden, crispy-bottomed buns filled with juicy pork and savory broth, a classic Nanjing street food. These pan-fried delights are perfect for summer evenings, offering a satisfying crunch with every bite.

A beloved Hunan street food, these crayfish are stir-fried with copious amounts of dried chilies, garlic, and ginger, creating a fiery, aromatic dish that's perfect for summer evenings. The bustling night market atmosphere of Changsha is captured in every spicy, succulent bite.

This iconic Xinjiang street food features tender lamb cubes marinated in a fragrant blend of cumin, chili, and onions, then grilled over charcoal until smoky and charred. Served on skewers, it's a popular snack in rural markets across the region, especially during summer.

These golden, flaky pastries are filled with a savory-sweet red bean paste and studded with sesame seeds, reflecting the bustling street food culture of Anhui. Perfect for summer, they are lightly pan-fried to achieve a crispy exterior while remaining soft inside.

This dish features tender eggplant braised in a savory sauce with garlic and soy, a classic Beijing home-style recipe. The chef's technique in the image highlights the traditional wok-based cooking method, perfect for summer when eggplant is in season.

A classic Sichuan hotpot featuring tender lotus root slices and potato chunks swimming in a fiery, numbing broth. This summer-friendly version balances heat with refreshing vegetables, perfect for sharing with friends and family.

A beloved street food from Changsha, these deep-fried fermented tofu cubes are crispy on the outside and tender inside, served with a spicy garlic soy sauce and pickled vegetables. The vibrant night market scene in the image evokes the sizzling woks and aromatic steam of this iconic Hunan snack.

This Shandong-style stir-fry features tender beef slices quickly cooked with vibrant green chili peppers and fragrant garlic, capturing the essence of a summer meal. The dish balances savory soy sauce with a hint of sweetness, and the high-heat wok technique ensures a smoky, charred flavor.

A vibrant Sichuan hotpot featuring tender lotus roots and potatoes in a fiery, aromatic broth. Perfect for summer gatherings, this interactive meal is packed with numbing Sichuan peppercorns and chili heat.

A classic dim sum platter featuring translucent har gow filled with succulent shrimp and juicy siu mai topped with roe, served in bamboo steamers. Accompanied by vibrant appetizers like pickled vegetables and chili sauce, this dish is perfect for a summer brunch.

A classic Taiwanese street food featuring succulent braised pork belly served over steamed rice, often accompanied by a pickled radish. This image captures a bustling night market stall where a customer in stylish winter attire orders this comforting dish.

A refreshing cold noodle dish from Northeast China, perfect for summer. The noodles are tossed in a spicy sesame sauce with cucumber and bean sprouts, served at a bustling street stall.

This iconic Xinjiang street food features tender, marinated lamb skewers grilled over charcoal until smoky and charred. The cumin and chili spice blend creates an irresistible aroma that fills the air at rural markets.

A classic Beijing noodle dish featuring chewy wheat noodles topped with a savory fried sauce made from fermented soybean paste and minced pork. Served with fresh julienned vegetables, this hearty meal is a beloved summer staple in Beijing.

A vibrant Sichuan hotpot loaded with crunchy lotus roots and tender potatoes in a fiery, numbing broth. Perfect for summer gatherings, this communal dish brings the heat with Sichuan peppercorns and dried chilies, balanced by the earthy sweetness of root vegetables.

Delicate steamed dumplings filled with seasoned pork and a rich, savory broth, wrapped in a thin, translucent dough. These iconic Shanghai dumplings are a summer favorite, often served with a side of black vinegar and ginger slivers.

A classic Cantonese dim sum platter featuring an assortment of steamed dumplings and rolls served in bamboo steamers. This summer-friendly spread includes har gow (shrimp dumplings), siu mai (pork and shrimp dumplings), and cheung fun (rice noodle rolls), accompanied by dipping sauces.

Golden, crispy-bottomed pork dumplings filled with savory broth and tender meat, a classic Shanghai street food. These dumplings are pan-fried to perfection, offering a contrast of crunchy base and soft, juicy filling.

A hearty lamb noodle soup commonly sold in rural Xinjiang markets, featuring tender lamb, chewy hand-pulled noodles, and a savory broth infused with cumin and chili. This summer-friendly dish is often enjoyed as a satisfying street food meal.

A fiery Sichuan hotpot loaded with crunchy lotus roots and tender potatoes in a numbing, spicy broth. Perfect for summer gatherings, this dish brings the heat and flavor of Chengdu street food to your table.

A vibrant and aromatic Sichuan hotpot featuring tender lotus roots and potatoes simmered in a fiery, numbing broth. Perfect for a summer gathering, this communal dish is loaded with Sichuan peppercorns and dried chilies for an authentic mala experience.

A vibrant assortment of classic Cantonese dim sum, including steamed shrimp dumplings (har gow), pork siu mai, and delicate rice rolls, served in bamboo steamers alongside appetizers like spring rolls and pickled vegetables. Perfect for a summer brunch or tea gathering.

These pan-fried pork dumplings are a Shanghai street food classic, featuring a crispy bottom and juicy filling. The image shows chefs preparing dumplings in a bustling Chinatown kitchen, capturing the essence of this beloved snack.

A traditional Yunnan dish featuring whole grilled fish marinated in fragrant spices, served on a banana leaf with steamed rice and seasonal spring vegetables. The banana leaf imparts a subtle aroma and keeps the fish moist, while the fresh herbs and chili reflect Yunnan's vibrant cuisine.

A classic Cantonese dim sum delicacy featuring succulent pork and shrimp filling wrapped in thin wonton wrappers, steamed to perfection in bamboo baskets. Served with a side of soy sauce and chili oil, these siu mai are a must-have for any dim sum brunch.

A vibrant stir fry of tender beef slices with fresh bell peppers and garlic, infused with Szechuan peppercorns and chili. This dish captures the bold flavors of Szechuan cuisine, perfect for a spring meal.

A traditional Hubei dish. 银耳⋯⋯⋯⋯200 克 香柑⋯⋯⋯⋯250 克 白糖⋯⋯⋯⋯150 克 湿淀粉⋯⋯⋯15 克

A traditional Hubei dish. 糯米⋯⋯⋯⋯1500 克 糖桂花⋯⋯⋯250 克 莲子⋯⋯⋯⋯750 克 蜜桔饼⋯⋯⋯250 克 红枣⋯⋯⋯⋯1250 克 白糖⋯⋯⋯⋯1500 克 薏仁米⋯⋯⋯500 克 湿淀粉⋯⋯⋯25 克 蜜冬

A traditional Hubei dish. 茼蒿⋯⋯⋯⋯500 克 芝麻油⋯⋯⋯20 克 春头⋯⋯⋯⋯500 克 熟猪油⋯⋯⋯25 克 大米粉⋯⋯⋯100 克 精盐⋯⋯⋯⋯2 克 胡椒粉⋯⋯⋯1 克

A traditional Hubei dish. 水发香菇⋯⋯⋯100 克 香菜⋯⋯⋯⋯⋯50 克 虾仁⋯⋯⋯⋯⋯200 克 精盐⋯⋯⋯⋯⋯1.5 克 熟火腿⋯⋯⋯⋯25 克 胡椒粉⋯⋯⋯⋯1.5 克 豌豆苗⋯⋯⋯⋯25 克 葱花⋯⋯⋯⋯⋯25 克

A traditional Hubei dish. 香椿芽⋯⋯⋯⋯500 克 味精⋯⋯⋯⋯⋯2 克 鲜瘦猪肉⋯⋯⋯200 克 花椒盐⋯⋯⋯⋯2 克 荸荠⋯⋯⋯⋯⋯50 克 姜末⋯⋯⋯⋯⋯5 克 鸡蛋⋯⋯⋯⋯⋯4 个 湿淀粉⋯⋯⋯⋯50 克 葱花⋯⋯⋯⋯

A traditional Hubei dish. 豆油皮⋯⋯⋯⋯2 张 葱段⋯⋯⋯⋯⋯5 克 猪肥瘦肉⋯⋯⋯200 克 葱花⋯⋯⋯⋯⋯2 克 水发冬菇⋯⋯⋯50 克 姜片⋯⋯⋯⋯⋯5 克 净山药⋯⋯⋯⋯50 克 姜末⋯⋯⋯⋯⋯2 克 水发黑木耳⋯⋯5

A traditional Hubei dish. 金牛千张皮⋯⋯5 张 姜末⋯⋯⋯⋯⋯5 克 猪肥瘦肉⋯⋯⋯150 克 黄酒⋯⋯⋯⋯⋯5 克 香菇⋯⋯⋯⋯⋯100 克 鸡汤⋯⋯⋯⋯⋯200 克 鲜虾仁⋯⋯⋯⋯l00 克 鸡蛋清⋯⋯⋯⋯l 个 冬笋尖⋯