About the dish

Today’s recipe, Chicken Corn Soup (Jī Róng Sù Mǐ Gēng/鸡茸粟米羹), is a Cantonese classic often found in overseas Chinese restaurants, especially takeout joints. Among Chinese soups, it stands out for being more substantial than Egg Drop Soup yet much quicker to prepare than Hot and Sour Soup.

This comforting dish is made with finely chopped chicken, partially mashed sweetcorn, delicate egg ribbons, and a lightly seasoned semi-thick broth. I love its balance of sweet and savory flavors, along with a gentle creaminess that is uncommon in Chinese soups, which are usually clear.

After many rounds of testing, I’m excited to share a homemade version that won my family over instantly. It has since become a regular request at our table, and I hope it brings the same joy to yours.

Ingredients

Here is a list of simple ingredients you need for this recipe:

• Sweetcorn kernels. They can be freshly cut from cobs, drained from cans, or frozen.
• Chicken. Use any cut as long as it is skinless and boneless.
• Eggs. Optional, but they add extra taste and protein.
• Stock. I usually use chicken stock, but vegetable stock work well too.
• Cornstarch. it’s used to tenderize the chicken and to thicken the soup.
• Light soy sauce
• White pepper
• Sesame oil
• Scallions

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

How it’s made

Step 1: Marinate the chicken

Slice the chicken into thin strips, then cut them crosswise into small cubes, matching the size of sweetcorn kernels. Mix the chicken pieces with light soy sauce, cornstarch, and a little water until well combined. This enhances its tenderness after cooking.

🌟 NOTE: If you find cutting raw chicken difficult, freeze it briefly until it becomes semi-solid. This makes dicing much easier.

Step 2: Prepare the corn

For Chinese chicken corn soup, the way you prepare the corn makes a big difference in both texture and flavor. Whether you use fresh, canned, or frozen kernels, chop them coarsely or give them a quick pulse in the food processor or blender to create the classic creamy body of the soup. This step breaks some of the kernels down so their starch and juice enrich the broth, while leaving others whole for pleasant bites and bursts of sweetness.

Step 3: Cook the coup

Heat the stock in a saucepan until it starts rolling, then add the chopped sweetcorn. When the soup comes back to a gentle simmer, add the marinated chicken and stir right away to keep the pieces from clumping.

Next, pour the beaten egg slowly, letting it set as it falls. Make a slurry with cornstarch and a little water, then stir it into the soup to give it a silky thickness.

🌟 NOTE: The chicken pieces cook through very quickly. Be careful not to overcook the soup so the chicken stays tender.

Step 4: Season and garnish

Season the soup lightly with white pepper and sesame oil. Depending on the saltiness of your chicken stock, adjust the salt quantity you need to balance the natural sweet taste of the soup. Finally, sprinkle finely chopped scallions, or cilantro, to garnish before serving.

Other warming soups

Looking for more soup ideas? Check out these popular recipes on my blog:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chinese Pork Rib Soup (排骨汤)

Tofu Soup with Vegetables (豆腐鲜蔬汤)

Seaweed Egg Drop Soup (紫菜蛋花汤)

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About the dish

What comes to mind when you think of lettuce? Many picture a simple salad, but in Chinese cooking it carries a little extra symbolic meaning. As I explained in a Tasting Table interview, the Chinese word for lettuce, 生菜 (Shēng Cài), sounds like 生财 (Shēng Cái), meaning ‘bringing in wealth’. So beyond everyday meals, this humble vegetable often appears on elaborate Chinese New Year feasts as a wish for prosperity.

Today’s dish, Lettuce with Oyster Sauce (Háo Yóu Shēng Cài/蚝油生菜), shows a popular way to transform its crisp leaves into something warm, savory, and deeply satisfying.

It’s typically served warm with steamed rice, alongside protein dishes like Pepper Steak, Hunan Chicken, etc. Quick to make and full of flavor, it’s proof that simple vegetables can truly shine.

Ingredients

Here are a simple list of ingredients you need for this recipe:

• Lettuce (learn more below)
• Oyster sauce (learn more below)
• Dark soy sauce, to enhance the appetizing color
• Sugar, to balance the saltiness
• Cornstarch, to thicken the sauce
• Garlic, to add extra aroma

Lettuce choices

Among the many types of lettuce, those with tightly packed leaves, such as little gem lettuce (used in the recipe photos), romaine, and iceberg, are the best choices for this dish. Their sturdy structure and crisp texture hold up well during quick blanching.

In contrast, loose leaf varieties like green or red leaf lettuce, oak leaf lettuce, and butter (Boston) lettuce are too tender and will wilt too much when cooked.

Oyster sauce & vegan substitute

Oyster sauce (háo yóu/蚝油) is a staple in Chinese cooking, especially in Cantonese cuisine. It has a glossy brown color and a thick, honey-like consistency. Made with oyster extracts (from cooked oysters), it delivers a deep umami flavor that enhances almost any ingredient.

Obviously, this lettuce with oyster sauce dish isn’t vegetarian/vegan. But there’s a great alternative: vegetarian oyster flavored sauce (素食蚝油). Made from shiitake mushroom essence, it offers a similar savory taste and works beautifully in this recipe.

Variations

This lettuce recipe shows how vegetables can be cooked in a simple yet delicious way. Using the same method and seasoning, you can prepare other vegetables just as easily. A classic example is Chinese broccoli (gai lan) with oyster sauce. Regular broccoli, asparagus, snow peas, and bok choy also work well.

Just be sure to adjust the blanching time depending on the vegetable. For instance, broccoli florets usually need 2 to 3 minutes in boiling water to cook through.

Other vegetable dishes

If you love vegetables as much as I do, check out my vegetable recipe collection:

Broccoli with Garlic Sauce (蒜蓉西兰花)

Napa Cabbage Salad (凉拌大白菜)

Bok Choy Stir-fry (蒜蓉小白菜)

Chinese Spinach Salad with Ginger Dressing

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About the dish

Wonton noodle soup (Yún Tūn Miàn/云吞面) is a classic Cantonese dish that brings together plump shrimp and pork wontons, springy egg noodles, and leafy greens in a flavorful broth. It’s a comforting, all-in-one meal, light yet satisfying, with a beautiful balance of textures and umami depth. The soup, in particular, is what I love most: savory, soothing, and full of character.

Back when I worked night shifts at a newspaper, I’d often head to a 24-hour Hong Kong–style tea restaurant (茶餐厅) to unwind over a hot bowl of wonton noodle soup. It was the perfect late-night comfort, hearty enough to fill me up, yet gentle and restorative after a long day. This dish still brings back that same sense of warmth and satisfaction, every time I make it.

This dish shares many similarities with the classic Wonton Soup I shared earlier, but it comes with the addition of noodles and a soup base that carries a unique oceanic flavor I truly enjoy.

Make the wontons

For the wontons, you’ll need the following ingredients:

• Wonton wrappers
• Shrimp, any size, headless and peeled
• Ground pork, preferably with a high-fat content
• Unsalted stock, to help create a juicy texture
• Light soy sauce
• Oyster sauce
• Shaoxing rice wine, optional
• Minced ginger minced
• Salt

Note on the wrappers

Wonton wrappers are super thin, square sheets of dough made specifically for wontons (they’re different from dumpling wrappers, which are thicker and round). You can find them in the frozen section of most Chinese or Asian supermarkets. If you can’t find them, try making your own using a pasta machine.

Be sure to defrost the frozen wrappers ahead of time, but don’t open the package until you’re ready to assemble—the low moisture content makes them dry out and become brittle quickly.

Tips for the filling

There’s no need to mince the shrimp—just cut it into small chunks. This preserves its crisp, bouncy bite once cooked. Also, be sure to mix the filling thoroughly until it becomes sticky and cohesive. This helps it hold together and makes wrapping easier.

Wonton folding technique

Folding wontons is fun! The goal is to wrap a small amount of filling into a well-sealed parcel. I’ve shared a post on Six Ways to Fold Wontons, but today I’m introducing another method I call the “Pouch Bag Style”.

Unlike other techniques, this one doesn’t require wetting the wrapper to seal. To ensure success, make sure the wrappers haven’t dried out, and pinch firmly when gathering the sides together. Refer to the image above or the tutorial video for a visual guide.

Choose the noodles

The noodles used in wonton noodle soup are often labeled specifically as “wonton noodles (云吞面).” They’re very thin, yellow noodles made from wheat flour, eggs, and water. Any type of thin egg noodle will get you close to the classic version.

Wonton noodles share a similar texture with wonton wrappers: slippery and springy, giving a satisfying mouthfeel that makes slurping so enjoyable. I usually buy fresh wonton noodles from my local Chinese supermarket. When I don’t have any on hand, I make alkaline noodles (ramen) with my pasta machine using the thin strand setting. The taste and texture are quite close.

I’m often asked about converting between fresh and dried noodles. While water content can vary by brand, here’s a general estimate: my recipe serves 6 bowls of wonton noodle soup using 14 oz (400 g) of fresh egg noodles. You can substitute this with 7 oz (200 g) of dried egg noodles.

Prepare the soup

The soup base plays a key role in this dish. Traditionally, it has a rich umami taste with a distinctive seafood flavor, thanks to dried flounder powder (大地鱼粉). Since this ingredient can be hard to find, I’ve created an alternative flavor combination that’s just as delicious.

Here’s what you’ll need for the soup:

• Unsalted stock – I use homemade Chinese chicken stock, but fish or seafood stock works well too if you want a stronger ocean flavor.
• Fish sauce (鱼露) – This replaces the dried flounder powder. While not traditionally Chinese, fish sauce is a common ingredient in many Asian home kitchens. If you don’t have it, light soy sauce is a fine substitute.
• Sesame oil
• Ground white pepper
• Bok Choy, or other leafy greens like spinach, Gai Lan, or Choy Sum
• Scallions, for garnish

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About the dish

The term Chow Mein, meaning “stir-fried noodles,” comes from the sound of its Cantonese name. A super popular dish, it appears on almost every Chinese takeout menu.

You’ll usually see variations using different proteins, but the flavor profile is more or less universal, with soy sauce and oyster sauce serving as the key sources of umami.

Today’s beef chow mein features a different flavor booster: Sha Cha Sauce, a versatile condiment I always keep in the kitchen (learn more about it in the next section). If you’ve tried my recipes for Sha Cha Chicken or Sha Cha Beef, you already know how much it can elevate a dish.

Ingredient notes

Note: Precise ingredient quantities are in the recipe card below .

Noodles

Egg noodles are typically used in Chinese stir-fried dishes such as Chicken Chow Mein and Lo Mein, which I shared earlier. You may use dried, fresh, or precooked egg noodles. When testing this beef chow mein recipe, I used dried thin ones (see image above), which are often found in Wonton Noodle Soup. They cook quickly and have a pleasant, springy texture that doesn’t turn mushy when boiled and then stir-fried.

Beef

Several cuts of beef work well for this recipe. This time, I used sirloin steak (referred to as rump steak in the UK, Australia, and New Zealand), which has some marbling and is tender when prepared and cooked properly. Other good options include flat iron, flank, skirt, and tenderloin.

Vegetables

I chose red chili pepper, bok choy, and onion for their vibrant color combination, crunchy texture, and distinct flavors. You’ll also need some garlic for added aroma.

Sha Cha Sauce

Sha Cha sauce (Shā Chá Jiàng/沙茶酱), also spelled Shacha or Sacha, is a savory Chinese condiment made from dried seafood, aromatics, and spices. Popular in Teochew, Fujian, and Taiwanese cuisines, it’s known for its deep umami flavor and versatility.

This versatile sauce is a thick, brown paste topped with a layer of reddish oil. Be sure to stir well to combine the two components before using. The most widely recognized brand is Bull Head/牛頭牌 (see two different packages in the image above).

Although labeled “Barbecue Sauce” in English, Sha Cha is not the same as Char Siu sauce (叉烧酱), which is used for Chinese BBQ pork, or the sweet, peanut-based Satay sauce (沙爹酱), often served with grilled meat skewers.

Other condiments

• Light soy sauce, for the savory and umami taste
• Dark soy sauce, for a hint of sweetness and appetizing brown shine
• Cornstarch, for tenderizing the beef
• Shaoxing rice wine, for balancing the meat flavor

Recipe

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Serving

After shooting the recipe, we had this dish for lunch. Although it was no longer hot, the flavor was still spot on. My daughter usually doesn’t fancy spicy food, but the heat from the chili pepper mellowed during cooking, so she was quite happy with the subtle hint of spiciness. As for the rest of the family, who adore hot food, they stirred in some homemade Chili Oil. Even Better!

When I have extra time, I like to pair this all-in-one quick meal with a light soup to balance out its dryness. Seaweed Egg Drop Soup or Tomato Egg Drop Soup are my go-to options.

Variations

There’s plenty of room for variation in this chow mein recipe. You can swap the beef for your favorite protein: chicken (see image above), pork, shrimp, egg, or pressed tofu. For the first four options, follow the same cooking order as with beef. Tofu, however, can be added along with the vegetables.

Feel free to use other vegetables too, such as bean sprouts, bell peppers, celery, Napa cabbage, snow peas, mushrooms, or whatever you have on hand. After all, stir-fried noodle dishes, just like fried rice, are perfect for a fridge raid!

Other noodle dishes

Looking for other tasty noodle recipes? Try these popular ones:

Hot and Sour Noodles (Suan La Mian, 酸辣面)

Xi’an Biang Biang noodles

Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

About the dish

During nearly two decades of living outside China, I’ve come to realize just how dearly Chinese spring rolls (Chun Juan/春卷) are loved. If you’ve ever had Chinese food, chances are you’ve tried this delicacy—it’s one of the most popular items on Chinese restaurant and takeout menus.

My recipe for Classic Spring Rolls with pork, shrimp, and vegetable filling has been well received by readers. Today’s recipe—Veggie and Tofu Spring Rolls—is my response to those who’ve requested a meat-free alternative. I have to say, they’re equally delicious.

These vegan spring rolls are packed with vibrant, crunchy vegetables, flavorful tofu, two types of mushrooms, springy vermicelli, and a generous dose of aromatics—all combining to create a bite that’s truly satisfying.

Ingredients

Here are all the ingredients you need to make these veggie and tofu spring rolls:

• Spring roll wrappers (Learn more below)
• Pressed tofu (Learn more below)
• Bok choy
• Carrots
• Shiitake mushrooms
• Wood ear mushrooms
• Mung bean vermicelli
• Scallions
• Garlic
• Seasonings: salt, sugar, sesame oil, and white pepper
• Neutral cooking oil, such as sunflower, rapeseed, canola, soybean, and vegetable oil

About wrappers

You can find spring roll wrappers in the frozen section of Chinese or Asian grocery stores, typically labeled as spring roll pastry. For this recipe, I used wrappers measuring 8.5×8.5 inches (215×215 mm), sold in a 40-piece package. These are slightly smaller than the ones I used for photographing my Pork and Veggie Spring Rolls.

Don’t confuse Chinese spring roll wrappers with the Vietnamese version. The former are square, made of wheat flour, and pliable, while the latter are round, made from rice flour, and come in a dried form. I don’t recommend substituting one for the other.

About tofu

The tofu used in this recipe is pressed tofu (known as Doufugan/豆腐干), which contains very little water and has a dense, firm texture, a brown outer layer, and a savory flavor. It is typically sold as smoked tofu or five-spice tofu, in square or rectangular pieces about ⅓ inch (8 mm) thick. I also use it in the filling for Pan-Fried Vegan Dumplings.

If unavailable, you can substitute it with extra-firm tofu. Alternatively, substitute with eggs scrambled in oil and coarsely chopped—similar to how they are prepared in Chive and Egg Pockets.

Prepare & deep fry

Step 1: Prepare the wrappers

Since spring roll wrappers are usually sold frozen, don’t forget to thaw them in advance—leave them unopened in their package while defrosting.

Once they’re thawed and the filling is ready, I recommend separating the wrappers one by one ahead of time to save time during assembly. Because they’re tightly packed, handle them carefully to avoid tearing.

Also, always keep the separated wrappers covered with a damp cloth, as they contain very little moisture and can quickly dry out and become brittle when exposed to air.

Step 2: Soak the dried ingredients

This recipe uses three dried ingredients that need to be rehydrated in advance:

• Dried shiitake mushrooms: Soak in cold water overnight, or in hot water for 30 minutes, until plump and soft.
• Wood ear mushrooms: Soak in cold water for about 2 hours, or use hot water to speed up the process, until they expand and become springy.
• Mung bean vermicelli: Soak in cold water for about 12 minutes, until pliable.

Step 3: Mix the filling

Unlike dumpling fillings, which require the ingredients to be finely chopped or minced, this spring roll filling features coarsely chopped vegetables and tofu, resulting in a crunchy texture once cooked. Grate the carrot, cut the vermicelli into short strands, and slice the remaining ingredients thinly.

For the best flavor, I like to sauté minced garlic, chopped scallions, and sliced shiitake mushrooms in a bit of oil to fully release their aroma. Then, stir in the remaining ingredients along with salt, sugar, sesame oil, and white pepper.

🌟 NOTE: You don’t need to precook the tofu and veggies as they’ll be cooked inside the wrappers during the deep-frying process. This way, they retain their optimal taste and nutrition.

Step 4: Wrap the spring rolls

Wrapping spring rolls is pretty straightforward (easier than making fancy dumpling pleats). Please refer to the video in the recipe card below for reference.

• Lay a wrapper on your work surface and place a generous amount of filling near the corner pointing toward you.
• Lift that corner and wrap it around the filling to form a cylinder shape.
• Roll once, then fold the two side corners toward the center, wrapping tightly.
• Continue rolling until only a small triangle remains at the top. Moisten that corner with a little water, then finish rolling to seal completely.

Step 4: Deep fry the spring rolls

To achieve that iconic golden, crispy crust, it’s best to deep-fry these rolls (the air-frying option is explained in a later section).

Fill a wok or small pot with enough oil to create a depth twice the thickness of the spring rolls. Heat it to around 350°F/180°C, then gently slide in the rolls, making sure they float in a single layer without overcrowding.

Fry over medium heat, flipping them occasionally to ensure even browning. Once golden all over, carefully remove them from the oil and place them on kitchen paper to absorb any excess oil.

Air-fry option

Looking to reduce oil consumption? Try the air-fried alternative. While it may not deliver the same look and texture as deep-frying, it’s a satisfying option with fewer calories. Here’s how to cook spring rolls in an air fryer:

• Preheat the air fryer to 390°F/200°C for 3 minutes. Lightly brush the spring rolls with oil, then place them in a single layer on the crisper tray.
• Cook for 8–10 minutes, then flip and cook for another 5 minutes until golden. Cooking times may vary depending on the device, so check doneness occasionally.

Make ahead

Freshly assembled, uncooked spring rolls freeze well and can be stored in airtight bags for several months. You can deep-fry them straight from frozen—no need to defrost. Just place them in hot oil at 375°F/190°C (slightly higher than for room-temperature rolls) and fry as usual. If air frying, cook them without defrosting. Follow the same instructions explained in the air frying section above, but increase the cooking time by about 5 minutes.

If you have any leftover cooked spring rolls, reheat them in the oven at 390°F/200°C for about 10 minutes, or in an air fryer at the same temperature for around 5 minutes (in a single layer).

Serving ideas

I enjoy these veggie and tofu spring rolls on their own to fully appreciate their light, fresh taste. Sometimes, a quick dip in classic Sichuan chili oil or Chiu Chow chili oil adds a nice kick. A more complex dipping sauce works well too—try mixing lime juice with minced garlic, light soy sauce, honey, and finely chopped fresh chili.

Serve them as an appetizer for multi-dish festive dinners, or as part of a regular meal alongside simple soups like Tomato Egg Drop Soup or Seaweed Egg Drop Soup. They also make a great snack between meals.

Other takeout dishes

Looking for Chinese takeout classics? Check out these popular recipes:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chicken Chop Suey (with an easy stir-fry sauce)

Egg Foo Young (Chinese Omelette, 芙蓉蛋)

Broccoli with Garlic Sauce (蒜蓉西兰花)

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About the dish

Broccoli is a staple in our Red House kitchen. We love savoring it on its own, like in the simple Garlic Sauce Broccoli, or pairing it with proteins, such as in Beef and Broccoli Stir-Fry. Today, I’m sharing another favorite: Shrimp and Broccoli (西兰花炒虾仁) — a quick, flavorful dish you’ll want to make again and again.

This recipe combines tender shrimp and crisp broccoli, all coated in a rich, dark brown sauce. The intense umami flavor, thanks to oyster sauce and soy sauce, highlights the essence of Chinese cuisine.

If you’re looking for quick and easy recipes, this is a perfect one to try. It’s ready in under 10 minutes—perfect for busy weeknights. So, what are you waiting for? Let’s get cooking!

Ingredients

To make stir-fried shrimp and broccoli, here are the ingredients you need:

• Shrimp, raw, medium to large-sized, and shelled
• Broccoli
• Garlic, minced
• Unsalted stock, or water
• Oyster sauce
• Light and dark soy sauce
• Cornstarch
• Sesame oil
• Sugar
• White pepper
• Shaoxing rice wine, optional

Note: To learn more about the seasonings mentioned above, please read my post on 10 Must-Have Chinese Condiments.

Cooking procedure

It takes only four simple steps to cook this dish. Here are how they’re carried out:

Step 1: Prepare the shrimp

Drain off any excess water if your shrimp was defrosted from frozen. Place one piece flat on a chopping board. Butterfly it by making a cut along its back halfway through. Pull off the dark vein, then repeat the procedure to prepare the other shrimp.

Put all the butterflied shrimp into a bowl, then sprinkle a little cornstarch over them. Mix and rub with your hands to evenly coat each shrimp.

🌟 NOTE: The butterfly and deveining process is not compulsory, especially for smaller shrimp. It’s mainly for appearance, and the vein isn’t harmful. Feel free to skip this step for quicker preparation (just like how I prepare Shrimp Fried Rice).

Step 2: Blanch the broccoli

Wash and cut the broccoli into bite-sized pieces. Include the stem—trimming off the tough outer layer—as it’s just as tasty as the florets.

Bring a small pot of water to a full boil then put in the broccoli. Blanch it over medium heat for about one and a half minutes.

🌟 NOTE: Do not overcook the broccoli, as you’ll want to retain its pleasantly crunchy texture.

Step 3: Mix the sauce

Pour the stock (or water) into a small bowl, then all the seasonings: oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), cornstarch, sesame oil, sugar, and white pepper. Mix until they’re well combined.

Step 4: Stir-fry the dish

Begin by sizzling minced garlic in hot oil.

Once it becomes fragrant and browns slightly (but not burnt), add the marinated shrimp. Toss it swiftly over high heat to cook each piece evenly.

As soon as the shrimp curls up and turns pink, put in the blanched broccoli and pour the sauce over. Turn down the heat immediately, then keep tossing until the sauce thickens.

Once the sauce becomes thick enough to coat the spatula, dish out and serve.

🌟 NOTE: This stir-frying step takes just a couple of minutes, as the shrimp cooks quickly and the broccoli is already cooked. Try not to overcook to maintain the pleasant texture that makes this dish stand out.

How to serve

Shrimp and broccoli is a “rice killer”. Scoop the dish, including its brown sauce, over a bed of steamed rice, and you have a delicious meal packed with all the key nutrients you need.

Planning a multi-dish feast for special occasions? This dish is a great choice. You can prepare the first three steps in advance: marinate the shrimp, blanch the broccoli, and mix the sauce. Then, simply stir-fry everything at the last minute.

You might ask: Can I cook the dish in advance and reheat it when I’m ready to serve? You could, but be aware that the sauce tends to thin out over time. If you’re aiming for a perfectly thick sauce, it’s best to cook it fresh.

Other takeout dishes

Looking for more recipes for classic takeout dishes? Try these popular ones:

Lo Mein (捞面)

Shrimp with Lobster Sauce (虾龙糊)

Pepper Steak (青椒牛肉)

Egg Foo Young (Chinese Omelette, 芙蓉蛋)

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Note: This is a revised version of my blog post from 2017, featuring minor recipe alterations, new images, and a tutorial video.

About the dish

Today, I’m thrilled to share one of my all-time favorite seafood dishes:  Steamed Garlic Shrimp with Vermicelli (蒜蓉粉丝蒸虾). It’s a recipe I frequently prepare for special occasions, like the Chinese New Year Feast, because it’s both effortlessly simple—ready in under 20 minutes—and impressively elegant. Who doesn’t love a dish that’s as visually stunning as it is delicious?

This Cantonese classic combines whole shrimp, delicately seasoned with a fragrant garlic-based sauce, steamed to perfection over a bed of vermicelli. The shrimp is cooked just long enough to preserve its tender, juicy texture, while the thin, springy noodles absorb all the rich, umami flavors. It’s a dish sure to delight both the eyes and the palate!

Ingredients

Here are the ingredients you need for this recipe:

• Shrimp (see details below)
• Vermicelli (see details below)
• Garlic
• Light soy sauce
• Oyster sauce
• Shaoxing rice wine, optional
• White pepper
• Sugar
• Scallions, for garnishing

About shrimp

In both restaurants and households, shrimp is typically served with the skin on in this classic dish, enhancing its appearance and flavor. While some people may find peeling the shrimp a bit of a hassle, in Chinese food culture, this process is considered part of the enjoyment and adds to the overall dining experience.

That said, feel free to use headless, shelled shrimp if you prefer to serve only the flesh. Whether fresh or defrosted, make sure they are raw, as ready-to-eat shrimp won’t work for this recipe.

About vermicelli

Mung bean vermicelli (known as Fen Si/粉丝 or Dong Fen/冬粉 in Chinese) is often referred to as glass noodles. What sets it apart from rice vermicelli and sweet potato glass noodles is its composition—made from mung bean starch—and its very thin, delicate shape. It’s widely available in Chinese/Asian grocery stores. The photo above features the most popular brand, Lungkow/龍口.

Apart from today’s recipe, you can use this versatile ingredient in many other dishes, such as Glass Noodle Salad, Sichuan Stir-fried Vermicelli, Meatball Soup, or fillings for Spring Rolls and Chinese Chive Pockets.

Cooking procedure

Step 1: Soak the noodles

Mung bean vermicelli needs to be rehydrated. Simply soak it in cold water for about 12 minutes until the strands are loosened and pliable.

Use a pair of scissors to cut the drained noodles into manageable lengths, then lay them over a plate that you plan to use for steaming and serving.

🌟 NOTE: Pay attention not to soak it for too long as it’ll lose the pleasingly springy texture once cooked. If you don’t plan to cook it right away, drain well and set aside.

Step 2: Prepare the shrimp

In this step, you’ll need to split open the shrimp so that the garlic sauce can be spread over. Here’s how to do it using a pair of scissors:

1. Trim the legs off the underside of the shrimp.
2. Cut off the top part of the shrimp’s head, leaving the base intact.
3. Carefully cut through the shell along the back of the shrimp, making a partial cut into the flesh without slicing it all the way through.
4. Gently spread the shrimp open and flatten the flesh.

Once all the shrimp are prepared, arrange them over the vermicelli with the open side facing up.

Step 3: Make the sauce

Heat a small amount of cooking oil until it just begins to smoke, then pour it over the minced garlic.

Once the sizzling subsides, add light soy sauce, oyster sauce, Shaoxing rice wine, sugar, white pepper, and a little water. Stir until well combined.

Using a spoon, drizzle the sauce over the open part of the shrimp, spreading any remaining sauce evenly over the noodles.

Step 4: Steam the dish

Bring water to a full boil in a large wok or steamer. Then, place the shrimp plate onto a steamer rack or inside a steamer basket. Cover with a lid immediately and let steam over medium heat for about 5 minutes. Garnish with chopped scallions to finish.

🌟 NOTE: The key to tender shrimp is controlling the steaming time and avoiding overcooking. It took me 5 minutes to steam 15 tiger shrimp weighing about 1 lb (450g). Adjust the time depending on the size and quantity of your shrimp.

Other seafood dishes

Looking for more inspiration for cooking fish and seafood? Check out these popular recipes:

Kung Pao shrimp (宫保虾仁)

Shrimp and Egg Stir-Fry (滑蛋虾仁)

Salt and Pepper Squid (椒盐鱿鱼)

Shrimp with Lobster Sauce (虾龙糊)

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What is Lo Mein?

Several of my blog readers have requested a recipe for Lo Mein, one of the most popular Chinese takeout dishes. Today, I’m excited to share how I make this classic using simple, common ingredients readily available in my kitchen.

The name Lo Mein/捞面 comes from Cantonese and literally means “fished-out noodles”, likely referring to the process of scooping cooked noodles out of the water before tossing them with stir-fried proteins, vegetables, and seasonings.

Like Chow Mein or Egg Fried Rice, Lo Mein is highly customizable, making it a perfect fridge-raid dish. Once you understand the key components and the cooking sequence, you’re free to experiment and create your own version—one that’s as delicious as, if not better than, takeout!

Ingredients & substitutes

Noodles

Chinese egg noodles (蛋面) are the ideal choice for Lo Mein. You may sometimes find packages specifically labeled as Lo Mein noodles (or Chow Mein noodles). These are round, yellow-tinted noodles that resemble spaghetti pasta in size and color once cooked.

Pre-cooked, ready-to-use egg noodles (see image above) are the most convenient option, though uncooked ones—either fresh or dried—also work well.

Chicken

I use chicken breasts as the protein source in this Lo Mein recipe. By marinating it with a little cornstarch and salt (as I do for Chop Suey), you’ll achieve the perfect tenderness. Skinless, boneless chicken thighs work well too.

🌟 Substitutes: Not a fan of chicken? Feel free to substitute with other proteins, or skip it altogether. Options include beef, pork, char siu, shrimp, eggs, or tofu. In the “Variations” section below, you’ll find tips on adjusting the recipe for these alternatives.

Vegetables

For photographing this recipe, I used onion, button mushroom, red bell pepper, and snap peas to add a variety of colors, flavors, and textures. Garlic and scallions were also included for extra aroma.

🌟 Substitutes: Bok choy, carrot, snow peas, zucchini, bean sprouts, cabbage, celery, baby corn, and broccoli (blanched) are great alternatives.

Seasonings

You’ll need a few common Chinese condiments to make the Lo Mein sauce: oyster sauce, light soy sauce, dark soy sauce, cornstarch, white pepper, sesame oil, and sugar.

🌟 Substitutes: Oyster sauce can be replaced by hoisin sauce (omit the sugar if using hoisin). Dark soy sauce mainly enhances color, so it’s fine to skip it and use additional light or regular soy sauce instead.

Cooking procedure

Step 1: Marinate the Chicken

Begin by cutting the chicken into thin slices, about ⅛ inch (3 mm) thick. In a bowl, toss the chicken with cornstarch, salt, and water until it forms a slightly slimy coating. Mix in a little oil to ‘lock in’ the moisture. Leave it to marinate while you cut the vegetables and prepare the other ingredients.

🌟 NOTE: This step helps to velvet the chicken, preventing it from drying out during stir-frying. This is particularly important when using chicken breasts.

Step 2: Mix the Sauce

In a small bowl, mix oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, and ground white pepper with water until there are no more lumps. Then, add a little sesame oil.

Step 3: Prepare the Noodles

If using precooked, ready-to-use egg noodles, briefly submerge them into a pot of just-boiled water. This warms them up and helps to separate any clumped strands.

If using uncooked noodles (fresh or dried), bring a large pot of water to a boil, then add the noodles and cook according to the package directions. Drain then briefly rinse them under cold water to prevent further cooking.

🌟 NOTE: It’s best not to leave the cooked noodles sitting for too long before combining them with the chicken and vegetables. So, I usually cook the noodles and sear the chicken (the next step) at the same time using two burners, like how I make Beef Chow Mein quickly.

Step 4: Sear the Chicken

Heat a wok or large skillet over high heat. Add oil, then lay the marinated chicken in a single layer. Sear the pieces until the underside turns pale.

Flip and stir the chicken until no pink remains. Transfer to a plate, leaving any remaining oil in the wok.

🌟 NOTE: The chicken should be slightly undercooked at this point because it will continue cooking when returned to the wok later. This helps ensure a tender and juicy end result.

Step 4: Stir-fry & combine

In the same wok or skillet, add a little more oil. Sizzle the garlic and onion in the hot oil to release their aroma.

Next, add bell pepper, mushrooms, and snap peas, stir-frying over high heat until the vegetables are just slightly wilted but still crisp.

Return the seared chicken to the skillet, tossing it with the vegetables for about 30 seconds.

Turn the heat down to medium, then add the noodles and pour in the sauce (stirring beforehand to ensure any settled starch is evenly mixed).

Gently toss everything to coat evenly, allowing the sauce to thicken slightly. Finally, sprinkle the chopped scallions over the top and give everything one last toss before serving.

Variations

Here are some tips for adapting this recipe with other proteins instead of chicken:

• Beef or Pork: Use the marinating and searing method from the Pepper Steak recipe to prepare the meat.
• Char Siu (Chinese BBQ Pork): Cut it into slices or cubes and add to the wok along with the vegetables.
• Shrimp: Follow the marinating and quick-searing technique from Kung Pao Shrimp for the best tenderness.
• Eggs: Scramble beaten eggs in hot oil, similar to the technique used in tomato and egg stir-fry.
• Tofu: Use pressed five-spice tofu directly, or cut fresh tofu into cubes and pan-fry in oil (refer to the method in Braised Tofu).

Serve & storage

Lo Mein contains all the nutrients you need, making it a satisfying meal on its own. Drizzle a little classic Chinese chili oil or Chiu Chow chili sauce over the top to add an extra kick of flavor.

When I have a little extra time, I like to pair it with a quick soup, like classic egg drop soup, tomato egg soup, or tofu and veggie soup, to balance its dryness. It’s also a perfect side dish for larger gatherings, such as potlucks.

If you have any leftovers, store them in the fridge for up to 2 days. Reheat in the microwave until piping hot, or use a skillet with a splash of water to prevent sticking.

Other takeout dishes

Looking for other recipes for Chinese takeout favorites? Try these:

Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)

Chicken Fried Rice (鸡肉炒饭)

Beef and Broccoli (西兰花炒牛肉)

Beef Chow Fun (Beef Ho Fun, 干炒牛河)

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What is salt baked chicken

Salt baked chicken, known as Yán Jū Jī/Yum Guk Hai/盐焗鸡 in Chinese, is a signature delicacy of Hakka cuisine (客家菜). Like Peking Duck, it’s renowned not only for its distinctive aromatic flavor but also for its unique cooking procedure.

The traditional version of this dish involves cooking a whole chicken wrapped in paper and buried in a generous amount of hot salt. Although the word “baked” is used to translate “Jū/焗”, this dish isn’t traditionally cooked in an oven, but rather on the stovetop in a tightly sealed pot over low heat (note that ovens aren’t common equipment in traditional Chinese kitchens).

The simplified version

Today’s recipe is a simplified version that I’ve tested with great success. This method doesn’t involve wrapping the chicken or using a large amount of salt. Plus, the cooking is done in the oven, requiring minimal attention.

Ingredients

Here are all the ingredients you need:

• A whole chicken, preferably organic corn-fed for a better taste
• Salt
• Sand ginger powder (learn more in the section below)
• White pepper
• Turmeric (optional, learn more in the section below)
• Scallions
• Ginger

About sand ginger

Sand ginger (or aromatic ginger), known as Shā Jiāng/沙姜 or Shān Nài/山奈 in Chinese, belongs to the ginger family, but it tastes very different from regular ginger, so they’re not interchangeable.

Sand ginger powder, which is ground from dried sand ginger, gives salt baked chicken its iconic flavor profile, distinguishing it from other chicken dishes.

You can find it in most Chinese/Asian grocery stores or popular online shopping platforms.

🌟 Can’t find sand ginger? Try other whole chicken recipes on my blog, such as Five Spice Chicken, or Smoked Chicken.

About turmeric

Turmeric is used to replace dried cape jasmine fruits (黄栀子), a natural coloring ingredient used in the traditional version of salt baked chicken. It lends an appetizing yellow tone to the chicken skin. Please feel free to skip it as this won’t alter the taste of the dish.

Cooking process

Step 1: Marinate the chicken

Use kitchen paper to gently pat dry the skin and the cavity of the chicken.

Mix all the seasonings (sand ginger powder, salt, white pepper, turmeric) with a little cooking oil to form a sticky paste.

Use your hands, with food-grade gloves if available, to rub the marinade paste all over the chicken, including the cavity. Massage gently enhance penetration.

Leave to marinate for 4 hours or overnight. Remember to take the chicken out of the fridge at least 1 hour before cooking, allowing it to come back to room temperature for more even heat distribution.

Step 2: Cook in the oven

Preheat the oven at 390°F/200°C/Gas 6 (Fan-assisted 360°F/180°C).

Transfer the marinated chicken to an oven-proof pot or a deep baking tray. Put scallions and ginger slices inside the cavity of the chicken. 

Cover the pot with a tight lid, or use kitchen foil if you’re using a baking tray. This creates a closed environment to ensure minimal moisture escapes from the chicken during cooking.

Put the pot/tray on the middle shelf of the preheated oven. Leave to cook for 1 hour.

If you use a heavy cast iron pot that retains heat very well (similar to the one shown in the picture),  take it out of the oven and let it cool for 30 minutes (remain covered). 

If using a regular baking tray covered with kitchen foil, leave it inside the oven for 30 minutes after you turn it off.

Step 3: Make a sauce

Take out the chicken and keep the juice for the sauce. Once it’s cool enough to handle, cut the chicken into small chunks. Alternatively, tear the skin and flesh into shreds, like how you serve Bang Bang Chicken.

Put finely chopped scallions and ginger paste into a small bowl. Add a few spoonfuls of the chicken juice (heat it if it has gone cold). Mix well and use it as a dipping sauce, or pour it over the chicken to serve.

Serving ideas

This salt baked chicken makes a wonderful center dish for any special meal, such as the Chinese New Year Feast. Pair it with dishes made with other meats, or seafood, and several vegetable sides.

For a quick meal, simply serve it over steamed rice, accompanied by blanched vegetables like Gai Lan and a generous amount of the sauce for extra flavor.

🌟 TIP: If you have any leftover chicken juice, let it cool and congeal into aspic. Use it in the fillings for soup dumplings or pan-fried buns.

Other chicken recipes

Looking for more delicious ways to cook chicken? Try these classic Chinese recipes:

Soy Sauce Chicken (See Yao Gai/豉油鸡)

Char Siu Chicken (Roasted or Air fried)

Sha Cha Chicken (沙茶鸡)

Coca-Cola Chicken Wings (可乐鸡翅)

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When it comes to authentic Chinese cuisine, you can not miss the world of dim sum dishes. They are small-portioned delicacies traditionally served at Cantonese restaurants as breakfast or brunch.

Over the last few years, I’ve created quite a few recipes featuring classic dim sum dishes. I thought it would be a good idea to list the most-loved ones in one single post.

Not only are all these recipes as delicious as can be, but they are also suitable for home cooking with easy-to-follow steps, simplified methods, and many helpful tips. Scroll down to explore them all!

Har Gow (虾饺)

Juicy filling wrapped by translucent skin, Har Gow (crystal shrimp dumplings) is a pleasure both on your palate and to your eyes. Read my detailed recipe to learn how to make it perfectly.

Cheung Fun (肠粉)

Cheung Fun refer to smooth, slippery rice noodles stuffed with savory fillings. My recipe includes a well-tested batter formula, filling options, steaming tips and a dipping sauce.

Siu Mai (烧卖)

Siu mai are steamed, cup-shaped, stuffed parcels with an unsealed open top. Not only are they delicious, but they also stand out for their iconic texture: tender, juicy, and wonderfully springy.

Lo Mai Gai (糯米鸡)

Flavorful, gooey rice with tender chicken wrapped in aromatic leaves, Lo Mai Gai is a classic dim sum dish loved by many. Learn my simplified version that tastes just as good!

Soup Dumplings (小笼包)

One of the finest Chinese dishes, soup dumplings are famous for their delicate skin and scrumptious soupy filling. Follow my tips & tutorial to make it to a restaurant standard.

Spring Rolls (春卷)

Chinese spring rolls are one of the most sought after dishes in dim sum restaurants. My recipe includes a delicious pork and vegetable filling, two frying methods and top tips to avoid a greasy taste. Want a vegan alternative? Try my tofu and veggie spring rolls.

Black Bean Ribs (豉汁蒸排骨)

Bite-sized pork ribs steamed with fermented black beans, aromatics, and a set of umami-rich condiments, black bean ribs are loved for their complex flavors – savory, aromatic, garlicky, earthy, and more.

Char Siu Bao (叉烧包)

Char Siu Bao are stuffed buns famous for their fluffy, cotton-like wrapper and saucy pork filling. Try my tried-and-tested recipe which includes many tips and a tutorial video.

Lo Bak Go (萝卜糕)

Lo Bak Go (aka turnip cake) stands out for its fragrant, umami taste and soft, gooey texture. Many Chinese families make it at home for festive occasions like Chinese New Year and other important gatherings.

Chicken Feet (风爪)

Chicken feet are a go-to delicacy for many Chinese diners at dim sum restaurants. Try my home-style recipe — it’s quick and easy, delivering the same flavour and tenderness with less time and effort.

Congee (粥)

Although a simple and humble dish, congee plays an important role in the Chinese dim sum tradition. Check out my complete guide to learn the ideal ratio, a shortcut method, seasoning, topping ideas and make-ahead tips.

Custard Buns (奶黄包)

Custard buns (Nai Wong Bao) feature cotton-like buns with a creamy, egg-milk based filling. My tried and tested recipe walks you through the process, offering many tips and tricks to help you make them successfully.

Sesame Balls (煎堆)

Gooey mochi dough filled with red bean paste and coated with crispy sesame seeds, Sesame balls are simply delightful! Learn top tips to make them to perfection.

Potstickers (煎饺)

Stuffed with a delicious filling and pan-fried to perfection, potstickers (pan-fried dumplings) delight both the palate and the eyes. Learn how to create their iconic crispy skirt.

Wonton Soup (云吞)

Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.