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• Seaweed Egg Drop Soup (紫菜蛋花汤)

About the dish

Do you crave a bowl of soothing soup from time to time? I know I often do! One of my go-to favorites is Seaweed Egg Drop Soup—a dish that often comes to mind when I want something quick, nourishing, and full of umami flavor.

At its heart, this soup is a variation of Classic Chinese Egg Drop Soup, with an added taste of the sea from dried laver (seaweed) and papery dried shrimp (I’ll explain more about these ingredients later). Despite being seasoned with just a few simple condiments, it’s surprisingly tasty!

Much like Tomato and Egg Stir-Fry, often called the “National Dish of China”, this soup is one of those humble, homely dishes that many Chinese people learn to cook from a young age. If you’re curious about what authentic Chinese home cooking tastes like, I highly recommend giving this recipe a try.

Ingredients

Here is a short list of ingredients you need for this soup:

• Dried laver seaweed (learn more below)
• Eggs
• Papery dried shrimp (learn more below)
• Scallions
• Light soy sauce
• Black rice vinegar
• Sesame oil
• White pepper

About dried laver seaweed

Dried laver is the star ingredient of this dish. Known as Zǐ Cài/紫菜 (which literally means “purple vegetable”), it’s a type of seaweed commonly used in Chinese cuisine, especially in salads and soups. It’s the same variety as Japanese nori (used for sushi), but it often comes in a looser, more natural form. It softens quickly in water and adds a delicate, savory, ocean-like umami flavor.

In Chinese/Asian shops, Zǐ Cài is usually sold as a round, compact disk wrapped in plastic. It’s almost black in color with a hint of purple, and it turns a dark green hue once cooked.

Don’t confuse it with kelp (Hǎi Dài/海带), which is another type of seaweed with a much thicker, chewier texture.

About papery dried shrimp

Papery dried shrimp are tiny, very lightweight shrimp that have been sun-dried until crisp and delicate. They add a subtle seafood aroma and a savory depth to soups, dumpling filling, and stir-fries. You can use regular dried shrimp as a substitute for this recipe (see adaptation tips in the cooking instructions below).

Cooking procedure

Step 1: Infuse the oil

Add a splash of oil to a large saucepan or a wok, then place it over medium heat. Once the oil is warm, add the papery dried shrimp along with the light color parts of the scallions. Let them sizzle gently, stirring now and then, until they become fragrant and lightly golden (be careful not to burn then though).

🌟 NOTE: If using regular dried shrimp, remember to soak them to soften, then chop them finely to help release their flavor and mimic the lighter texture.

Step 2: Cook the eggs

Pour in water, gently as it may splatter slightly. Bring the water to a boil. Once the water is bubbling, start pouring in the lightly beaten eggs.

With one hand, slowly drizzle it into the saucepan in a thin, steady stream. At the same time, use your other hand to stir the soup gently in one direction—this helps create those beautiful egg strands.

🌟 NOTE: To enhance the flavor even more, use unsalted chicken or vegetable stock instead of water.

Step 3: Add the seaweed

As soon as the egg has set, add the seaweed, torn into small pieces, into the saucepan. Let it simmer for about 30 seconds, then turn off the heat.

🌟 NOTE: Most packaged dried laver seaweed is pre-cleaned and can be used directly. However, if the package recommends cleaning to avoid any dust or gritty bits, give it a quick rinse under cold water, then drain.

Step 4: Season the soup

Season the soup with light soy sauce, black rice vinegar, sesame oil, and a little salt and white pepper, adjusting to taste.

Finish by scattering the green parts of the scallions over the top for a vibrant lift. Serve the soup warm, and enjoy!

🌟 NOTE: In Chinese households, this soup typically has a clear, watery broth. However, if you prefer a thicker consistency, you can add a cornstarch slurry (see my recipe for Classic Egg Drop Soup for instructions).

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• Yunnan Rice Noodle Soup

About the dish

Although not as well-known internationally as Sichuan or Cantonese cuisine, Yunnan food is one of the most beloved cuisines in China, celebrated for its incredible diversity and bold flavors. Among its many signature dishes, rice noodles hold a special place as a highly cherished staple in this southwestern province.

During my most recent trip to Yunnan, I ate rice noodle soup nearly every day (see image below). Today, I’m excited to share a recipe for Small Pot Rice Noodle Soup (Xiǎo Guō Mǐ Xiàn/小锅米线), a dish I thoroughly enjoyed during my stay in Kunming, the capital city of Yunnan.

This recipe features bouncy rice noodles and tender meat patties in a rich, flavorful broth. The broth is infused with the tangy kick of pickled vegetables and the umami depth of bean paste, then topped with crunchy vegetables. It stands out for its sophisticated flavor profile, harmonizing umami, savory, sour, spicy, and just a hint of sweetness.

Ingredients & substitutes

I put all the ingredients for this rice noodle soup recipe into three groups.

Dried rice noodles

Dried rice noodles are the most widely available and convenient option. However, if you can find fresh rice noodles, that’s even better. In the image above, you can see the dried ones I found at my local Asian supermarket. These noodles are thicker than those typically used in Singapore Mei Fun. They also have a round shape, which sets them apart from the flat rice noodles commonly found in dishes like Beef Chow Fun.

🌟 NOTE: Unlike other southern regions of China, where rice noodles are called Mǐ Fěn (or Mei Fun)/米粉, Yunnan locals refer them as Mǐ Xiàn/米线. Essentially, they are the same thing.

For the meat patties

• Ground meat – pork with a high content of fat is the classic choice, but you can also use beef, chicken, or turkey
• Cornstarch
• Salt
• White pepper

For the soup

• Unsalted stock – pork bone stock creates an authentic taste, but chicken stock works well too.
• Pickled mustard greens – the key ingredient found in classic dishes like Pork & Sour vegetable Stir-fry and Sichuan Fish with Sour Vegetable. Other types of Chinese fermented vegetables, such as pickled cabbage, pickled radish, and pickled beans, are great alternatives. If these are difficult to find, sauerkraut or kimchi can serve as suitable substitutes.
• Sichuan chili bean paste (aka spicy doubanjiang). This is an alternative to Zhaotong sauce used in traditional Yunnan small pot rice noodle soup but is hard to source outside Yunnan.
• Light soy sauce
• Chili oil
• Chinese chives
• Bean sprouts

🌟 NOTE: You can substitute Chinese chives and bean sprouts with other vegetables. Bok choy, Napa cabbage, spinach, pea shoots, watercress, scallions, and cilantro are excellent alternatives.

Cooking procedure

Step 1: Prepare the noodles

Different from dried wheat-based noodles, dried rice noodles can be soaked before cooking, which helps reduce the overall cooking time. However, soaking is optional if you’re short on time. To prepare, soak the noodles for 4 hours or overnight.

Once soaked, add them to a pot of boiling water and cook until they are nearly but not fully done. You can test their readiness by snapping a strand between chopsticks—it should break with slight resistance.

After parboiling, drain the noodles and rinse them under running water to stop further cooking. Once cooled, these noodles can be stored in the fridge and used whenever you’re ready to make this noodle soup recipe.

🌟 NOTE: Skip this step if you’re using fresh rice noodles which don’t require parboiling.

Step 2: Season the meat

Mix the ground meat with cornstarch, salt, pepper, and a little stock or water until it forms a cohesive and sticky mixture.

🌟 NOTE: Make sure to stir the ground meat thoroughly to ensure it holds together when shaped into patties in the next step and doesn’t fall apart while cooking in the soup.

Step 3: Cook the soup

Start by frying finely chopped pickled mustard greens in a little oil to remove excess moisture. Next, add Sichuan chili bean paste and fry it briefly to release its aroma.

Pour in the stock, followed by light soy sauce and sugar, and bring the liquid to a full boil. Then begin adding the meat patties.

Using the back of a spoon, flatten a portion of the meat into a thin piece, then gently slide it into the soup. Reduce the heat to low and let the meat patties simmer until they are fully cooked and no longer pink.

Step 4: Combine the dish

Add the parboiled rice noodles, Chinese chives, and bean sprouts to the soup, letting them cook gently over low heat. This step is quick, so be careful not to overcook. The noodles should be soft but not mushy, and the vegetables should retain a slight crunch.

Finally, taste the soup and adjust the seasoning with a little salt if needed. Once the noodle soup is divided into serving bowls, finish with a drizzle of chili oil, adjusting the amount to suit each diner’s preference.

Other Noodle dishes

Looking for other noodle recipes as tasty as this one? Try these:

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• Braised Beef with Daikon (萝卜炖牛肉)

About the dish

Recently, I’ve been craving hearty stews and soups as the weather turns chilly. Apart from Beef & Potato Stew and Pork Rib Soup, a dish my dad frequently cooked when I was young came to mind — Braised Beef with Daikon (Luó Bó Dùn Níu Ròu/萝卜炖牛肉). Cooking and eating it has brought me so much comfort, and my family enjoyed it immensely as well.

My son asked: “Which regional cuisine does this dish belong to?” As far as I know, this dish is popular across China, in both restaurants and family homes. With beef and daikon being the key components, different versions vary in seasoning choices. For example, Sichuan chefs would add a dollop of Doubanjiang/豆瓣酱 for an aromatic heat (similar to my recipe for Spicy Beef Noodle Soup), while the Cantonese version calls for a special sauce called Chu Hou Paste/柱侯酱.

The recipe I’m sharing today uses a set of basic condiments and spices commonly found in meat-based Chinese stews, such as Red Braised Pork Belly. They create highly aromatic, complex flavors that work wonderfully with tender beef and soft daikon. Every bite is a delight, I promise!

Ingredients

Here is the list of ingredients you need for this recipe:

• Beef shank (shin) or brisket. Both offer a balance between tender meat, a gelatinous mouthfeel, and a fibrous yet flavorful bite, making them perfect for slow-cooked braising dishes. Plus, they’re economical choices.
• Daikon, also known as white radish or mooli. Choose the ones with smooth, tight-looking skin that feels firm when gently squeezed.   
• Aromatics: ginger and garlic
• Chopped tomato. It adds extra flavor, and its acidity helps tenderize the meat.
• Spices: star anise, bay leaves, cassia cinnamon, and Sichuan pepper. It’s fine to skip one or two spices. If you don’t have whole spices, use ½ teaspoon of five spice powder to substitute.
• Condiments: light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, salt, white pepper, and sugar
• Garnish: scallions or cilantro (coriander)

NOTE: See the recipe card at the end of the post for ingredient quantities.

Cooking procedure

Step 1: Blanch the beef

Cut the beef into large cubes, about 1 inch (2½ cm) on each side. Then put the pieces into a pot filled with cold water.

First, bring it to a boil. Then leave the water to roll for about 2 minutes. Use a spoon to skim off any brown foam on the surface.

Then, fish out the beef and discard the water.

🌟 NOTE: Unlike blanching vegetables like broccoli, it’s important to start by putting the beef in cold water to slowly draw out blood and impurities for a clearer broth. Starting with hot water causes the proteins to coagulate quickly, making the meat tougher.

Step 2: Braise the beef

For the braising part, use a pot that maintains heat well and comes with a tight lid (e.g. a cast iron casserole). Firstly, sizzle ginger and the spices in a little oil over low heat to slowly extract their aroma.

Then tip in the blanched beef. Fry over high heat for a couple of minutes. Add chopped tomato, along with all the condiments.

Pour in hot water, then give everything a good swirl. Once the water starts boiling, reduce the heat to the lowest.

Cover the pot with a lid and let it simmer for 60 to 90 minutes until the meat achieves the tenderness that you prefer.

🌟 NOTE: Remember to check the water level halfway through this step. This is especially important if the pot lid isn’t tight enough, as it may allow excessive water evaporation. Add more water if necessary.

Step 3: Cook the daikon

Once the beef is tender, add the chopped daikon and garlic cloves. Mix well then leave to cook over medium heat for about 15 minutes, until the daikon becomes very soft and absorbs some of the broth.

If you prefer a thick, more intensely flavored broth, turn up the heat and cook a little longer with the pot uncovered.

Finally, give the dish a taste to decide if additional salt is necessary. Garnish with chopped scallions or cilantro before serving.

Storage & make ahead

Keep any leftover in an airtight container in the fridge for up to 3 days. Reheat it until piping hot before serving.

If you plan to make this dish in big batches and serve later, blanch and braise the beef as instructed. Store it in the freezer, divided in portions, for up to 3 months. Defrost the amount you need and cook with fresh daikon.

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• Pork Rib Soup (排骨汤)

About Chinese pork rib soup

Whenever the temperature drops, I crave a tasty bowl of Chinese soup, especially the meat-based ones with a clear broth. Today’s recipe, pork rib soup, is a great example of how a simple, humble soup can be so nourishing and tasty.

Classic Chinese pork rib soup (Pái Gǔ Tāng/排骨汤) commonly comes with a clear broth, known as Qīng Tāng/清汤, which is flavored with spices and/or herbs but free from soy sauce or other intensely flavored condiments (unlike brown-colored dishes like Beef with Daikon or Braised Pork Belly. The ribs are cooked to a tender texture and accompanied by a variety of vegetables.

What I love most about this dish is its simplicity and soothing taste. It’s beginner-friendly and can be partially prepared in advance. The seasoning is minimal, which allows the natural taste of the ingredients to shine.

Ingredients & substitutes

Here is a simple list of ingredients you need to make this soup:

• Pork ribs
• Fresh sweet corn on the cob
• Carrots
• Garlic
• Whole white peppercorn/black peppercorn, or both
• Scallions or coriander, for garnishing
• Salt

About pork ribs

In Chinese cuisine, pork ribs are commonly cut into bite-sized pieces before cooking (Think Sweet & Sour Ribs and Black Bean Ribs). This makes them easy to handle with chopsticks. The required cooking time is also reduced.

If you don’t have access to an Asian butcher, feel free to use regular-sized ribs for this recipe. Pick the pieces that have a good bone-to-meat ratio.

Vegetable substitutions

I choose sweetcorn and carrots for their vibrant colors and sweet tastes that balance the salty flavor. Daikon (white radish), lotus roots, winter melon, and kelp (Kombu) are popular choices too.

About the seasonings

Apart from salt, you only need garlic and white or black peppercorns. This simple combination eliminates any gamey taste of the meat (known as Xīng Wèi/腥味). It also lends aromas and a subtle warming heat to the soup.

To keep the soup clear, use unpeeled garlic and whole peppercorns. If unavailable, it’s fine to use ground white pepper as a substitute.

Cooking procedure

Step 1: Blanch the ribs

In a pot or wok, submerge the ribs in plenty of cold water. Bring it to a full boil and leave it to blanch for about 2 minutes.

During this time, you’ll notice brownish foam forming on the surface. Skim it off with a spoon. Then use a slotted spoon to remove all the ribs and discard the water.

🌟 NOTE: The blanching procedure (known as Chāo Shuǐ/焯水 in Chinese) is essential as it removes any impurity of the pork and reduces its gamey taste. Please do not skip it.

Step 2: Simmer the ribs

Return the ribs to the cleaned pot or wok. Cover them generously with hot water. Add salt, a bulb of garlic (washed but unpeeled), and whole peppercorns (see note below).

🌟 NOTE: To prevent peppercorns from floating around, place them in a strainer/infuser (see image above), or a small spice bag made of muslin cloth.

Bring the water to a boil, then turn the heat down to the lowest setting. Leave the ribs to simmer with the lid on for 35 to 40 minutes, or until the meat becomes tender.

Step 3: Cook the vegetables

Remove the garlic and peppercorns from the pot. Add sweet corn, sliced lengthwise into strips or cut into rounds, along with chunks of carrot. Pour in more hot water if you prefer more broth. Cook over medium heat with the lid on for 8 to 10 minutes, or until the carrots are soft.

Taste the broth and add more salt if necessary. Finally, garnish the soup with finely chopped scallions or cilantro (coriander).

🌟 NOTE: If using other vegetables, you may need to adjust the cooking time. For example, daikon and lotus roots take longer to cook through.

The Instant Pot method

You can use an Instant Pot to speed up the second step by setting it to cook for 15 minutes on high pressure, followed by a natural release. Step 1 and step 3 can be done in the Instant Pot using the sauté function or in a regular pot on the stovetop.

Make ahead

If you wish to prepare this soup in advance, follow these tips for best results:

• Blanch and cook the ribs as instructed. Remove the garlic and peppercorns.
• Store the meat and soup in an airtight container in the fridge for up to 3 days or in the freeze for 3 months.
• Defrost then add the vegetables. Cook until the carrots soften.

Other warming dishes

Looking for more classic Chinese dishes that warm you up? Check out these delicious recipes:

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Note: This is a revised version of my post published in March 2017.

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• Suan La Fen (Hot and sour noodle soup/酸辣粉)

About the dish

There are a few dishes that always make me drool, merely at the thought of them. Hot and Sour Noodle Soup (Suãn Là Fěn/酸辣粉), a classic Sichuan street food, undoubtedly tops my list. If you enjoy exciting flavors, this recipe won’t disappoint.

I used to eat this dish regularly at a street stall outside my school. The first time I ventured to try it, I instantly fell in love. It was like a flavor explosion in my mouth: hot, tangy, and mouth-numbing. Incredibly intense but utterly irresistible.

I started making it after I left China and was surprised by its simplicity. Once you have all the ingredients ready, it’s just a matter of assembling them.

Unlike other classic noodle dishes, such as Dan Dan Noodles, Chongqing Noodles, and Sweet Water Noodles, Suan La Fen offers a highly pleasurable mouthfeel by using slippery, springy glass noodles, which elevate the joy of eating to new heights.

Ingredients

Here are all the ingredients you need for this recipe. Scroll down to learn substitute ideas.

Glass noodles

The glass noodles in Suan La Fen are made from sweet potato starch and known as Fěn Tiáo/粉条, which literally translates to “starch strips”. Unlike wheat-based noodles, they have a translucent appearance once cooked and offer a super smooth, slippery texture, which I particularly adore.

🌟 Substitutes:

• You may also use glass noodles made from other types of starch. For example, mung bean vermicelli (aka bean thread noodles), known as Fěn Sī/粉丝, is a good alternative (the type I used in my recipe for Glass Noodle Salad).
• Wheat noodles or rice noodles can also serve as a substitute if you’re not strictly aiming for authenticity. Or, try Suan La Mian, a close cousin which features regular noodles.

For the soup

• Unsalted vegetable or chicken stock. When unavailable, I often substitute it with mushroom essence (香菇精) mixed in hot water.
• Black rice vinegar (e.g. Zhenjiang/Chinkiang vinegar), the key ingredient offering the tangy sour taste
• Chinese chili oil, the source of the spiciness
• Ground Sichuan pepper, for a tongue-tingling sensation that Sichuan food is famous for.
• Light soy sauce
• Minced garlic

Toppings

• Fried soybeans, for a crunchy texture and nutty flavor (see how to cook them in later sections)
• Preserved Sichuan pickle (known as Zha Cai/榨菜), for an umami saltiness and extra crunch
• Scallions, or garlic sprouts
• Cilantro (coriander), optional

🌟 Substitute: Fried soybeans can be replaced by roasted peanuts.

How to make it

Step 1: Soak the noodles

Glass noodles need to be rehydrated before cooking. Simply soak them in warm water for about 30 minutes. They’ll soften and become pliable.

Pay attention not to soak them for too long so that the strands turn overly soft. If you don’t plan to cook them right away, drain them well for later use.

Step 2 (optional): Fry soybeans

Skip this step if you’re using shop-bought roasted peanuts as a substitute. However, if you wish to create the authentic taste of the dish with fried soybeans, follow this procedure:

• Soak dried soybeans overnight to soften. Drain and pat dry.
• Fry them in a little oil over medium heat until golden brown and crispy.

I often cook an extra batch of fried soybeans, as they make a delicious snack on their own with a little sprinkle of salt.

Step 3: Cook the noodles

Bring plenty of water to a full boil. Add the drained noodles. Leave to cook over high heat until just cooked through (be careful not to overcook them). The noodles should turn almost transparent and have an elastic, springy texture, yet still be easily snapped between the teeth.

Step 4: Assemble the soup

While waiting for the noodles to cook, heat the stock and then pour it into serving bowls. Stir in minced garlic, black rice vinegar, light soy sauce, Chilli oil, and Sichuan pepper.

Add cooked noodles. Top with fried soybeans (or roasted peanuts), Sichuan pickle, scallions, and coriander if using. Serve immediately.

Other Sichuan dishes

Looking for more classic Sichuan recipes? Here are some popular ones:

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Today, I’m introducing Chinese Tofu Soup with Vegetables (豆腐鲜蔬汤), a refreshing, soothing dish that I often turn to when my stomach craves a warm hug, especially after a hearty feast or on chilly days.

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• Tofu Soup with Vegetables (豆腐鲜蔬汤)

Why this recipe

Although I’m a big fan of well-spiced food (think Mapo Tofu, Sichuan Mala Chicken), I also appreciate lightly-seasoned dishes that allow each ingredient to show off its natural taste. This tofu and vegetable soup is a great example.

Also, what makes this simple dish stand out is the rich umami taste (Xiān Wèi/鲜味) it offers without using any artificial flavoring. Dried shiitake mushrooms, tomatoes, and dried shrimp are the key contributors. As flavorful as can be, it calls for a short ingredient list, minimum preparation, and it’s very low in calories. So you need to give it a try!

Ingredients

To make this tofu and vegetable soup, here is the list of ingredients that you need:

• Tofu, soft or medium-firm
• Bok choy (aka pak choi), or napa cabbage
• Tomato
• Dried shiitake mushrooms, or other flavorful mushrooms
• Dried shrimp, see below for vegan substitutions
• Scallions
• Seasonings: light soy sauce, salt, white pepper, sesame oil

Dried shrimp & substitutes

Dried shrimp is one of my secret ingredients for making extra tasty dishes. A small amount of it creates a distinct umami flavor that goes a long way. It works in a similar way to shrimp paste and fish sauce in Southeast Asian cuisines.

In Chinese/Asian stores, you can find two types of dried shrimp (See image above): the big, headless, orange-colored ones, and the small, whole-bodied, pale ones. Both work well for the recipe (I used the former for shooting this recipe).

🛎 Vegan substitutes: If you wish to make this dish vegan-friendly, omit dried shrimp and use mushroom/vegetable broth to replace water for the soup.

Cooking procedure

This dish takes less than 5 minutes to cook. But you’ll need to take some time to pre-soak the dried mushroom and dried shrimp beforehand.

Step 1: Rehydrate the dried ingredients

Dried shiitake mushrooms are wonderful at lending earthy, umami flavor to dishes. They’re much more aromatic than fresh mushrooms and thus are a better option. As I explained in my Guide to Shiitake Mushrooms, there are two methods to rehydrate them:

• Soak them in cold water for 6 hours or overnight (This produces a better result)
• Soak them in hot water for 30 minutes (This saves you when time is tight)

After soaking, squeeze water out of the mushrooms then cut them into thin slices. Make sure you don’t discard the soaking water. It will be used in the soup.

🛎 Tip: If you use fresh mushrooms as a substitute, consider using chicken, mushroom, or vegetable stock to enhance the flavor of the dish.

Dried shrimp also needs to be rehydrated to release its full flavor. Use a little hot water to soak for 10 minutes. Then chop the softened shrimp into finer pieces. You can also keep the soaking water to add to the soup later.

Step 2: Prepare other ingredients

Cut tofu into cubes that you can easily scoop up with a spoon. Slice tomatoes into wedges. Chop bok choy into bite-sized pieces and separate them into two piles: stems and leaves. Finely chop scallions and separate the white the green parts too.

Step 3: Cook the soup

Firstly, heat oil in a wok/pot. Then sizzle the white part of the scallions and dried shrimp to bring out their fragrance.

Add shiitake mushroom and tomato and stir fry until the tomato turns a little mushy.

Pour in the mushroom soaking water (do so gently and leave out any residue at the bottom of the bowl) and the shrimp soaking water. Top up with some hot water. Bring to a full boil.

Gently slide in the tofu cubes. Leave to cook uncovered for about 2 minutes.

Add the bok choy stems and continue simmering for 20 seconds or so.

Then turn off the heat. Add the leafy part of the bok choy to the soup, along with light soy sauce, salt, white pepper, and sesame oil. Give it a final stir then garnish with scallion greens.

🛎 Tip: Do not overcook bok choy to prevent it from losing crunchiness and becoming stringy. 20 seconds is enough to cook the stems and the leafy part can be cooked through simply by the heat of the soup.

Serving ideas

Compared to light soups like Egg Drop Soup, this tofu soup is quite substantial as it includes both protein and vegetables. So I sometimes make it for lunch and pair it with staples like Scallion Pancakes, Steamed Flower Rolls, or Zucchini pancakes.

You can also include it in a typical multi-dish Chinese meal featuring several savory dishes and steamed rice. If you enjoy hot food, add a dash of Chinese Chili Oil for extra kick.

Other warming dishes

Looking for more tasty recipes that warm up your body? Here are some great recipes to try:

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Note: This is a revised version of my 2017 post, featuring minor alterations, additional tips, and process shots.

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• Shrimp with Lobster Sauce (虾龙糊)

Shrimp is my favorite seafood. How about you? I cook Shrimp & Egg or Shrimp & Broccoli when I’m tight on time, Kung Pao Shrimp when I crave Sichuan flavor, Shrimp Toast when my children ask for a savory snack, and Salt & Pepper Shrimp when I want to impress dinner guests.

What is shrimp with lobster sauce

Today’s recipe, Shrimp with Lobster Sauce (虾龙糊), is a reader-requested dish that I’ve researched and tested recently. It instantly became a new favorite in our Red House.

You must have tasted or heard of shrimp with lobster sauce if you are familiar with Chinese takeout food. Said to be created by Chinese immigrant chefs in America, it’s among the most popular takeout dishes for many decades.

A typical version of shrimp with lobster sauce consists of shrimp, ground pork, peas (sometimes with carrots), and egg white strands served in a glossy, thick sauce that has a pronounced umami taste.

What to serve with

While the dish is piping hot, scoop it over a bowl of steamed rice. Let the shiny, silky sauce run through the gaps and flavor each rice grain. I’m sure you’ll enjoy every mouthful!

Alternatively, treat it like a soup (increase the sauce volume if you wish) and pair it with flour-based staples, such as Scallion Pancakes, Mantou (Plain steamed buns), Hua Juan(Flower Rolls), etc.

Or, if you’re planning a multi-dish meal, serve it with other quick and easy dishes, such as Tomato & Egg Stir-Fry, Garlic Bok Choy, Black Pepper Beef, etc. while having steamed rice as the staple.

Other classic takeout

Looking for more Chinese takeout dishes to make? Check these popular ones:

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Now and then I crave a bowl of chicken noodle soup, a dish my parents often made for my brother and me during school lunch breaks (we used to walk home at noon for a quick lunch and nap before returning to school at 2 pm). I enjoy its simplicity and soothing nature to this day.

If you like chicken dishes and all-in-one dishes like One-pot Chicken Rice, Chicken Chow Mein, etc, today’s recipe is a good one to try.

Jump to:

• A classic dish made easy
• Top Tips
• Ingredients & substitutes
• Cooking steps
• Make ahead
• Alternative methods
• Other classic soups
• 📋 Recipe
• Chinese Chicken Noodle Soup (鸡汤面)

A classic dish made easy

A bowl of Chinese chicken noodle soup (Jī Tāng Miàn/鸡汤面) typically consists of clear broth, thin wheat noodles, shredded chicken, and a few strands of leafy greens. Unlike many flavor-bursting dishes on my blog (e.g., Hot and Sour Noodles), this dish is clean, light and calming.

My parents used to cook a whole chicken the night before and then use some of the broth and meat for noodle soup and leftovers for other meals. Today’s recipe is based on the traditional method but with a simpler approach and additional mushrooms for extra flavor.

It takes around 40 minutes from start to finish if you organize the procedure well (excluding the passive soaking time). Read on and give it a try!

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• What is egg drop soup
• Pro tips
• Ingredients
• Cooking steps
• Store & make ahead
• What to serve with
• Egg drop soup variations
• Recipe FAQs
• 📋 Recipe
• Egg Drop Soup, The Classic Version (蛋花汤)

What is egg drop soup

As its English name suggests, egg drop soup is a type of soup that involves dropping eggs into the broth. Whereas its Chinese name “Dàn Huā Tāng/蛋花汤” literally means “egg flower soup”.

Notice: This is a revised version of my previous post. It includes more tips, substitutes and FAQs. New images and a video are also included.

Are you looking for an easy, tasty, healthy all-in-one dish? How about a bowl of Chinese wonton soup? It’s one of the most loved meals in our Red House. Having been making this recipe for years, I have many tips and tricks to share with you.

Jump to:

• What is wonton soup
• Why this recipe
• Ingredients
• Choose the wrappers
• Prepare the filling
• Wrap the wontons
• Cook the wontons
• Assemble the soup
• Make ahead and freeze 
• Cook frozen wontons
• Recipe FAQs
• More dumplings to try
• 📋Recipe
• Wonton Soup (馄饨汤)

What is wonton soup

Chinese Wonton soup consists of stuffed savory parcels known as wontons (Hún Tun馄饨 or Yún Tūn/云吞) and a lightly seasoned broth which is often accompanied by blanched leafy greens. With protein, starch and vegetables all in one bowl, it makes a complete meal with only 450 calories per serving.

There are many varieties of wonton soup in different regions of China. They differ in wrapper types, filling ingredients and broth seasonings. The Cantonese style also has a version including noodles.

By the ways, wontons can also be served without broth. For example, Sichuan Chili Oil Wontons are boiled, drained then coated with a sauce, whereas Fried Wontons are enjoyed alone, or with a dipping sauce.

Why this recipe

The wonton soup recipe I’m sharing today is a quick and easy one. No matter if you are a novice home cook or a busy parent, my detailed explanation and tips will help you to make it without stress (highly likely you’ll cook it again and again). 

Before I talk about the ingredients and cooking steps, here are my top tips to keep in mind.

• Use ready-made wrappers to save time
• Make a juicy filling by incorporating broth into the meat
• Use shop-bought broth if you’re in a rush but making your own is easy
• Assemble a big batch of wontons and freeze them for future use