Recipes from China
Chinese cooking respects the wok and the clock — high heat for a fast stir-fry, slow simmer for a stew, oil bloomed with garlic and Sichuan pepper before anything else hits the pan.
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Kung Pao Chicken
Chinese chicken with peanuts and chilli — sweet-spicy, ready in 25 min.
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Sweet and Sour Chicken
Sweet and sour chicken as it exists outside China is largely a Cantonese export, shaped by the diaspora restaurants of the mid-twentieth century.
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Mapo Tofu
Mapo tofu is an emblematic dish of Sichuan cuisine — silken tofu cubes cooked in an intense red sauce of fermented bean paste (doubanjiang), chili oil, and…
Flavours of China
The cuisine of China is built on rice, soy, ginger, sesame and umami-rich broths. The 3 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of China to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Kung Pao Chicken, Sweet and Sour Chicken, Mapo Tofu. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add China to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from China, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.