Chinese recipes

Chinese cuisine is organized around eight great regional schools — Sichuan's numbing fire, Cantonese restraint and clarity, Shandong's braised mastery, and the gentle sweetness of Jiangsu and Zhejiang — unified by a philosophy of five-flavor balance. Wok hei, the smoky breath of the wok over ferocious flame, is the signature of Chinese stir-frying and almost impossible to replicate on a domestic hob. The foundational pantry anchors on soy sauce, aged Shaoxing rice wine, fresh ginger, and scallion; Sichuan doubanjiang and dried chilies broaden the palette. Knife work — julienne, oblique cut, paper-thin slices — is as essential as heat control. From dim sum teahouse breakfasts to multi-course banquet feasts, every meal is a composed argument for harmony.