Home cooking
China
82 dishes, kept by 4 cooks who put their own weeknights on the shelf.
The China shelf
What China cooks when it is cooking for itself.
One catalog, seen from one kitchen. The shelf opens on what households here cooked this week and closes on what gets made in twenty minutes, because that is what a weeknight actually looks like.
Cooked most this week
Vegetable Lo Mein
Xiaoyan
25 min
Veggie Fried Rice
Xiaoyan
25 min
Beef and Broccoli
Xiaoyan
30 min
Chicken Lo Mein
Xiaoyan
30 min
Dou Jiang (Fresh Soy Milk)
Bai Zhou (Plain Rice Congee)
Hong Shao Pai Gu (Red-Braised Pork Ribs)
Hun Tun Tang (Pork and Shrimp Wonton Soup)
Ke Le Ji Chi (Cola-Braised Chicken Wings)
Liang Ban Doufu (Cold Silken Tofu with Scallion Sauce)
Xiaoyan
10 min
Man Tou (Steamed Wheat Buns)
Orange Chicken
Xiaoyan
45 min
Sichuan food is not about being hottest, it is about balancing numb, sour, and spicy all at once.
Breakfast, so nobody decides at dawn
Bai Zhou (Plain Rice Congee)
Cha Ye Dan (Tea Eggs)
Congee with Scallions
Xiaoyan
60 min
Dou Jiang (Fresh Soy Milk)
Fu Ru (Fermented Bean Curd)
Ge Da Tang (Northern Flour-Drop Soup)
Hun Tun Tang (Pork and Shrimp Wonton Soup)
Ji Dan Bing (Egg Pancake Roll)
Man Tou (Steamed Wheat Buns)
Pi Dan Shou Rou Zhou (Century Egg and Pork Congee)
Xiao Mi Zhou (Millet Congee)
Xi Hong Shi Ji Dan Mian (Tomato and Egg Noodle Soup)
Lunch, without deciding twice
Bai Mi Fan (Chinese Steamed White Rice)
Xiaoyan
25 min
Braised Eggplant and Tofu
Xiaoyan
30 min
Cai Fan (Greens and Salted Pork Rice)
Cashew Chicken
Xiaoyan
30 min
Chao Dou Miao (Pea Shoots with Garlic)
Chao Mian (Home Stir-Fried Noodles)
Chicken Fried Rice (Indo-Chinese Style)
Chicken Lo Mein
Xiaoyan
30 min
Chilli Chicken (Indo-Chinese Style)
Chilli Paneer (Indo-Chinese Style)
Cong You Ban Mian (Scallion Oil Noodles)
Xiaoyan
20 min
Dan Dan Noodles
Xiaoyan
35 min
China, dish of the day
Pai Huang Gua (Smashed Cucumber Salad)
Chinese home cooking, and on the plate it is the fresh side and the cooked vegetable.
Tonight's dinners
Bai Mi Fan (Chinese Steamed White Rice)
Xiaoyan
25 min
Beef and Broccoli
Xiaoyan
30 min
Braised Eggplant and Tofu
Xiaoyan
30 min
Cai Fan (Greens and Salted Pork Rice)
Cashew Chicken
Xiaoyan
30 min
Chao Dou Miao (Pea Shoots with Garlic)
Chao Mian (Home Stir-Fried Noodles)
Char Siu Style Pork
Xiaoyan
60 min
Chicken Fried Rice (Indo-Chinese Style)
Chicken Lo Mein
Xiaoyan
30 min
Chicken Stir-Fry
Xiaoyan
30 min
Chilli Chicken (Indo-Chinese Style)
Under thirty minutes
Bai Mi Fan (Chinese Steamed White Rice)
Xiaoyan
25 min
Beef and Broccoli
Xiaoyan
30 min
Braised Eggplant and Tofu
Xiaoyan
30 min
Cashew Chicken
Xiaoyan
30 min
Chao Dou Miao (Pea Shoots with Garlic)
Chao Mian (Home Stir-Fried Noodles)
Chicken Fried Rice (Indo-Chinese Style)
Chicken Lo Mein
Xiaoyan
30 min
Chicken Stir-Fry
Xiaoyan
30 min
Chilli Paneer (Indo-Chinese Style)
Cong You Ban Mian (Scallion Oil Noodles)
Xiaoyan
20 min
Dou Jiang (Fresh Soy Milk)
Who keeps this shelf
4 cooks, one kitchen, no editors in between.
Or start from the recipes
Plan a week from China
Dinejot builds the week around this kitchen: the same spice tolerance, the same effort on a Wednesday, and the things nobody at your table will eat, left out by construction.