An NYC Index · Vol. 01

Authentic
Chinese Recipes

A curated table of regional staples, banquet showpieces, and 2 a.m. cravings — cooked the way they're served in our favorite dim dining rooms.

Tonight, I'm in the mood for

The Index

166 recipes

Crispy Roast Pork Belly — Cantonese

Crispy Roast Pork Belly

Biang Biang Noodles — Xi'an

Biang Biang Noodles

Soy Sauce Chicken — Cantonese

Soy Sauce Chicken

Century Egg Congee — Cantonese

Century Egg Congee

Mongolian Beef — Hunan-American

Mongolian Beef

Orange Chicken — Hunan-American

Orange Chicken

Sesame Chicken — Hunan-American

Sesame Chicken

Cantonese Roast Goose — Cantonese

Cantonese Roast Goose

Lap Cheong Clay Pot Rice — Cantonese

Lap Cheong Clay Pot Rice

Black Bean Clams — Cantonese

Black Bean Clams

Crab Rangoon — Hunan-American

Crab Rangoon

Chinese-American Egg Rolls — Hunan-American

Chinese-American Egg Rolls

Red-Braised Pork Belly — Shanghai

Red-Braised Pork Belly

Lion's Head Meatballs — Shanghai

Lion's Head Meatballs

Drunken Chicken — Shanghai

Drunken Chicken

Fish-Fragrant Eggplant — Sichuan

Fish-Fragrant Eggplant

Chongqing Chicken — Chongqing

Chongqing Chicken

Water-Boiled Beef — Sichuan

Water-Boiled Beef

Tea-Smoked Duck — Sichuan

Tea-Smoked Duck

Jian Bing — Beijing

Jian Bing

Zhajiangmian — Beijing

Zhajiangmian

Xinjiang Lamb Skewers — Xinjiang

Xinjiang Lamb Skewers

Big Plate Chicken — Xinjiang

Big Plate Chicken

Yangzhou Fried Rice — Shanghai

Yangzhou Fried Rice

Sister kitchens

Sashimee teaches the sushi craft — knife fundamentals, rice mastery and nigiri technique. Silk & Spice archives 150 Asian home recipes, from khao soi to dakgalbi.