Chinese recipes

Pork laurel (mu-shu pork)

The Chinese laurel is a large tree which produces bright yellow, fragrant flowers. The pork in this recipe is cooked with eggs, which give a yellow colour to the dish - hence the name.

Stuffed green peppers

For this recipe, use small, thin-skinned green peppers if possible.

Shredded pork with green peppers

The green pepper or pimento, a native of America, is now cultivated in all parts of the world. Its crunchy texture makes it very popular in China.

Meat slices with spring onions

This recipe originated in Shandong, a province in the north with which Peking cuisine is closely associated, and which is famous for its leek and onion-flavoured dishes.

Shredded pork with Sichuan preserved vegetable

Sichuan (Szechuan) preserved vegetable is made of the root of a vegetable whose texture resembles a radish, pickled with chilli and salt. It is very hot and salty.

Vegetarian noodles in soup

My earliest recollection of the Chinese countryside is of a trip to a Buddhist temple high up in the wooded hills a few miles from Nanchang, my grandparents' home town, south of the Yangtze River.

Vegetarian monks’ dish (jeh)

Every ingredient in this traditional Chinese New Year breakfast symbolizes something good for the new year - luck, prosperity, or good fortune.

Cantonese-style tofu in black bean sauce

Few dishes are as delicious or satisfying as those made with this garlicky black bean sauce. The tofu rendition here is superb as a rice-sending dish, and it makes a wonderful meal-in-one dinner.