Discover authentic recipes from China and around the globe, each carefully selected to bring extraordinary flavors to your kitchen. Our Flavor Atlas guides you through culinary traditions and modern interpretations.
Explore how ingredients flow through different culinary traditions in our interactive flavor diagram
The quintessential Chinese dish featuring crispy skin and tender meat, traditionally served with thin pancakes, hoisin sauce, and scallions. This imperial dish dates back to the Ming Dynasty and remains a centerpiece of Chinese cuisine.
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The authentic Roman pasta dish made with eggs, Pecorino Romano cheese, guanciale, and black pepper. This creamy (without cream!) pasta showcases how simple ingredients can create extraordinary flavors when prepared correctly.
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The authentic version of this famous Sichuan dish features tender chicken, crunchy peanuts, and the signature tingle of Sichuan peppercorns. This recipe stays true to its Chinese roots with the perfect balance of sweet, sour, and spicy flavors.
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The ultimate French comfort food, this rich stew features beef slowly braised in red wine with mushrooms, onions, and bacon. Julia Child's version of this Burgundian classic remains the gold standard for home cooks worldwide.
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A selection of Cantonese bite-sized dishes including har gow (shrimp dumplings), siu mai (pork dumplings), and char siu bao (barbecue pork buns). This collection represents the heart of southern Chinese tea house cuisine.
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Often called Britain's national dish, this creamy tomato-based curry features marinated grilled chicken pieces in a spiced sauce. While its origins are debated, its popularity is undeniable across the globe.
View RecipeThe first recorded mention of Peking Duck dates back to the Yuan Dynasty (1271-1368) in a cookbook by a royal inspector. The dish became a staple of imperial menus during the Ming Dynasty.
These unique peppercorns don't actually provide heat but create a tingling, numbing sensation on the tongue called "ma" in Chinese, which balances the "la" (spiciness) in Sichuan cuisine.
Authentic carbonara never includes cream—the creamy sauce comes solely from emulsified eggs and cheese with pasta water. The dish likely originated as a meal for Italian coal miners.
Meaning "touch the heart" in Cantonese, dim sum developed alongside the tradition of yum cha (tea drinking). There are over 2,000 varieties of dim sum dishes recorded in culinary history.
To achieve that signature crispy skin, the duck must be properly air-dried for at least 24 hours after being glazed with malt syrup. A bicycle pump can help separate the skin from the fat.
Temper your eggs with hot pasta water before adding to prevent scrambling. The residual heat from the pasta will cook the eggs to a silky consistency when stirred vigorously.
For authentic stir-fries, cook in small batches to maintain high heat. The "breath of the wok" (wok hei) flavor comes from quick cooking at extreme temperatures that caramelizes sauces.
For translucent har gow wrappers, use a combination of wheat and tapioca starches with boiling water. The dough should rest covered for 15 minutes to become pliable but not sticky.
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