Top 10 Chines Food Recipes

What follows taste a piece of china? Prepare your home 10 best Chinese recipes. We guarantee that you will enjoy.



1. Egg Drop Soup


Egg Drop Soup


  • 4 cups (32 ounces) chicken or vegetable stock or broth
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 to 4 large eggs
  • Salt or soy sauce
  • 1/2 pinch piece fresh ginger, peeled and cut into rounds
  • 1 stem lemongrass, bruised
  • 1/2 teaspoon peppercorns
  • 2 star anise
  • 6 to 8 whole cloves
  • 1 cinnamon stick
  • 1 tablespoon soy sauce
  • 2 tablespoons miso
  • 1/2 block (7 to 8 ounces) extra-firm tofu, cut into bite-sized pieces
  • 8 ounces mushrooms, thinly sliced
  • 1 bunch baby bok choy, thinly sliced
  • 4 spring onions, thinly sliced



Warm the stock or broth: Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you’re using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.

Add any extra ingredients: Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.

Whisk cornstarch into the broth: Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.

Whisk the eggs with cornstarch: Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer.

Drizzle the eggs into the hot broth: Holding a fork over the bowl (see photo), pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.

Serve immediately, topped with thinly sliced scallions.