Recipes: Typical Cuisines of China1.Sesame Chicken 芝麻糖醋鸡Crispy chicken with a sweet, savory sauce with lots ofsesame seeds. The best and easiest recipe that is better thanChinese takeout.脆皮鸡肉，酱汁为甜咸味的，加入了许多芝麻。

比中国外卖更好吃，这是最简单的配方。

Cuì pí jīròu, jiàng zhī wèi tián xián wèi de, jiārùle xǔduōzhīma. Bǐ zhōngguó wàimài gèng hào chī, zhè shì zuìjiǎndān de pèifāng.Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4 people Calories: 304 kcalIngredients:•8 oz boneless and skinless chicken breast, cut into strips (250 g) •oil, for deep-frying• 2 tablespoons oil• 1 clove garlic, minced•white sesame seeds, for garnishingFying Batter:•1/2 cup all-purpose flour, sifted (65 g)•1/4 cup cornstarch•1/2 teaspoon baking powder• 1 egg white•1/3 cup cold water (80 ml)• 1 tablespoon oil• 1 pinch saltSauce:• 2 tablespoons soy sauce• 1 tablespoon Chinese rice vinegar or apple cider vinegar• 4 tablespoons sugar• 2 teaspoons cornstarch•1/3 cup water (80 ml)Instructions1.Mix all the ingredients in the Sauce until well combined. Set aside.2.Mix all the ingredients in Frying Batter in a bowl until well combined, stir a fewtimes to make sure there are no lumps and the batter is smooth. Add the chicken into the batter, stir to evenly coat with the batter.3.Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or a stockpot to 350°F(175°C) for deep-frying. Gently drop the chicken into the oil and loosen them up immediately with a spatula to prevent the chicken from clumping together. Deep-fry the chicken to golden brown. Remove the chicken from the oil with a strainer or slotted spoon, draining the excess oil by laying the chicken on a dish linedwith paper towels. Discard the oil.4.Heat up 2 tablespoons of the oil in a wok orskillet over high heat. Add the garlic and stir-fry until aromatic before adding the Sauce.5.As soon as the Sauce thickens, add the friedchicken into the wok or skillet. Stircontinuously until all the ingredients are wellcoated with the sauce. Dish out, garnish withthe white sesame, and serve immediatelywith steamed rice.Recipe NotesMy batter is very thick because it will makethe chicken extra crispy, even after addingthe sauce. If it's too thick to work with, add1-2 tablespoons water to loosen it up.2.Chow Mein 炒面Quick and easy stir-fried Chow Mein noodles with chicken,shrimp, vegetables with the best Chow Mein sauce. This isan authentic Chinese noodle recipe.用鸡肉，虾仁，蔬菜搭配最好的炒面酱，快速简单地炒炒面。

这是一个正宗的中国面条配方。

Yòng jīròu, xiārén, shūcài dāpèi zuì hǎo de chǎomiàn jiàng,kuàisù jiǎndān de chǎo chǎomiàn. Zhè shì yīgè zhèngzōng dezhōngguó miàntiáo pèifāng.Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Servings: 3 people Calories: 338 kcalIngredients:•8 oz. steamed chow mein or fresh chow mein noodles• 1 tablespoon soy sauce• 1 tablespoon oyster sauce•1/2 teaspoon sugar•1/2 teaspoon dark soy sauce• 2 tablespoons water• 2 tablespoons oil• 3 cloves garlic, finely minced• 2 oz. chicken, cut into thin strips• 6 shrimp, shelled and deveined•1/2 cup shredded cabbage•1/4 cup shredded carrot• 2 stalks scallions, cut into 2-inch stripsInstructions1.Soak the steamed chow mein in cold water forabout 5 minutes. Rinse a few times until the waterturns clear and the chow mein is soft. Drain theexcess water and set aside. (Don't over soak thechow mein or the noodles will get limpy andsoggy.)2.In a smallmixing bowl, mix the soy sauce, oystersauce, sugar, dark soy sauce and watertogether. Set aside.3.Heat up a skillet or wok with the oil. Add inthe garlic and stir-fry until light brown oraromatic. Add the chicken and shrimp andstir fry until they are half cooked. Add theshredded cabbage and carrot into the wokand do a few quick stirs. Add the noodles andthe soy sauce mixture. Continue to stir fryuntil the noodles are well combined with thesoy sauce mixture and completely cookedthrough. Add the chopped scallions, do a fewfinal stirs, dish out and and serve hot.3.Tomato Eggs 西红柿炒鸡蛋Tomato Eggs is a homey Chinese dish of stir-fried eggs andtomatoes. This recipe is so easy and quick, takes only 15mins to dinner table. It's delicious and goes well with rice ornoodles.番茄鸡蛋是一道中国家常菜，有炒鸡蛋和西红柿。

这个配方非常简单快捷，只需15分钟。

这道菜非常开胃，适合搭配米饭或面条。

Fānqié jīdàn shì yīdào zhōngguó jiācháng cài, yǒu chǎo jīdàn hé xīhóngshì. Zhègepèifāng fēicháng jiǎndān kuàijié, zhǐ xū 15 fēnzhōng. Zhè dào cài fēicháng kāiwèi, shìhé dāpèi mǐfàn huò miàntiáo.Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4 people Calories: 174 kcalIngredients:• 4 large eggs•1/2 scant teaspoon salt•1/4 teaspoon sesame oil• 1 teaspoon Shaoxing wine, optional• 3 dashes ground white pepper• 3 tablespoons cooking oil•8 oz. fresh tomato, cut into thin wedges• 1 teaspoon sugar• 2 tablespoons waterInstructions1.Break the eggs into a bowl and use a pair of chopsticks or a fork to beat the eggs.Add salt, sesame oil, Shaoxing wine and ground white pepper. Beat and stir to mix well.2.Heat up a wok with 2 tablespoons cookingoil. Add the egg mixture into the wok anduse your spatula to spread the eggs. Keepstirring until the eggs form lumps. Gentlybreak the lumps into smaller pieces. Assoon as the eggs are cooked, dish out andset aside.3.Clean the wok and heat it up again with 1tablespoon cooking oil. Add the tomatowedges into the wok and do a few quickstirs. Add the sugar and water into thetomatoes. Cover it with the lid and let cookfor about 30 seconds. Transfer the eggs intothe tomatoes, stir-fry for 30 seconds, dishout and serve immediately.4.Fried Shrimp Balls 炸虾球Crispy and crunchy shrimp balls, a popular and deliciousChinese appetizer. Learn how to make this Cantonese dimsum with the easy recipe.香脆可口的虾球，一种受欢迎的美味中国开胃菜。