Cuisine
Chinese recipes
This collection brings together Chinese recipes from family kitchens across generations, featuring dishes that home cooks have adapted and perfected over time. Whether you're after a quick weeknight stir-fry, preparing dumplings for a weekend gathering, or looking for something special to mark Chinese New Year, these recipes reflect the real cooking that happens in homes rather than restaurant kitchens. You'll find everything from Chinese Pocket Bread to Healthy Sweet Chilli Chicken Strips, each one tested through countless family meals and now shared so others can enjoy these same flavours at their own tables.
9 recipes preserved by Recipe Filer cooks. Free to read, free to share.
Chinese cooking questions
Can I freeze Chinese takeaway-style dishes?
Most Chinese dishes freeze well for up to three months. Cool completely before freezing in airtight containers. Fried items may lose crispness, so reheat in the oven rather than microwave. Avoid freezing dishes with raw vegetables or egg-based sauces, as textures can deteriorate significantly.
What's the secret to getting restaurant-style flavour in Chinese cooking?
High heat is essential for authentic Chinese flavour. Use a wok over maximum heat to achieve proper caramelisation and that characteristic 'wok hei' smokiness. Don't overcrowd the pan, prepare all ingredients beforehand, and add aromatics like garlic and ginger to hot oil first.
What can I substitute for Chinese rice wine in recipes?
Dry sherry makes an excellent substitute for Chinese rice wine (Shaoxing wine) in most recipes. Use equal quantities. Alternatively, try a mixture of white wine and a dash of rice vinegar. Avoid sweet sherries or cooking wines with added salt.
