Home cooking
China
75 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
Chao Mian (Home Stir-Fried Noodles)
Char Siu Style Pork
Xiaoyan
60 min
Chicken Lo Mein
Xiaoyan
30 min
Dong Gua Pai Gu Tang (Winter Melon and Pork Rib Soup)
Dou Jiang (Fresh Soy Milk)
Fan Qie Ji Dan Tang (Tomato and Egg Soup)
Hui Guo Rou (Twice-Cooked Pork)
Ji Dan Bing (Egg Pancake Roll)
Ku Gua Chao Dan (Bitter Melon with Egg)
Liang Ban Bo Cai (Blanched Spinach with Sesame and Garlic)
Qing Zheng Yu (Steamed Fish with Ginger and Scallion)
Sweet and Sour 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 Lo Mein
Xiaoyan
30 min
Cong You Ban Mian (Scallion Oil Noodles)
Xiaoyan
20 min
Dan Dan Noodles
Xiaoyan
35 min
Di San Xian (Potato, Aubergine and Green Pepper)
Dong Gua Pai Gu Tang (Winter Melon and Pork Rib Soup)
Egg Drop Soup with Tofu
Xiaoyan
20 min
China, dish of the day
Liang Ban Doufu (Cold Silken Tofu with Scallion Sauce)
Chinese home cooking, and on the plate it is the fresh side, the protein alongside, 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 Lo Mein
Xiaoyan
30 min
Chicken Stir-Fry
Xiaoyan
30 min
Cong You Ban Mian (Scallion Oil Noodles)
Xiaoyan
20 min
Dan Dan Noodles
Xiaoyan
35 min
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 Lo Mein
Xiaoyan
30 min
Chicken Stir-Fry
Xiaoyan
30 min
Cong You Ban Mian (Scallion Oil Noodles)
Xiaoyan
20 min
Dou Jiang (Fresh Soy Milk)
Egg Drop Soup with Tofu
Xiaoyan
20 min
Fan Qie Chao Dan (Tomato and Egg Stir-Fry)
Xiaoyan
15 min
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.