50+ Traditional February Chinese Recipes to Delight Your Guest

As February rolls around, we often crave heartwarming and flavorful meals that not only satisfy our hunger but also warm us up during the colder months.

What better way to indulge in rich, savory flavors than with Chinese cuisine?

Chinese dishes are known for their balance of flavors, textures, and colors, making them perfect for both everyday meals and special occasions.

Whether you’re celebrating Chinese New Year or simply want to enjoy a comforting meal with family, February is the perfect time to explore the delicious variety of Chinese dishes.

From savory stir-fries and hearty soups to crispy fried dishes and tangy sauces, Chinese cuisine offers endless possibilities for any palate.

In this blog, we’ve compiled a list of over 50 Chinese recipes that are perfect for February.

These dishes showcase the richness and diversity of Chinese cooking, featuring everything from classic comfort foods to modern twists on traditional recipes.

So, grab your chopsticks and get ready to dive into some of the best Chinese recipes that will elevate your February meals and warm your heart.

50+ Traditional February Chinese Recipes to Delight Your Guest

Chinese cuisine offers a world of flavors, textures, and ingredients that can make any meal memorable.

The recipes we’ve shared here not only highlight the comforting, hearty qualities of Chinese cooking but also showcase the vibrant and dynamic nature of the cuisine.

February is the perfect time to experiment with new dishes, gather your loved ones, and enjoy a meal that’s both satisfying and soul-soothing.

From sweet and savory to spicy and bold, these 50+ February Chinese recipes provide something for every craving.

Whether you’re cooking for a family dinner, hosting a party, or enjoying a quiet evening at home, these dishes will leave everyone at the table wanting more.

So, get inspired, have fun with your cooking, and enjoy a variety of flavors with these incredible Chinese recipes!

Kung Pao Chicken

Kung Pao Chicken is a classic Chinese stir-fry dish that balances sweet, savory, and spicy flavors. Perfect for February’s cool evenings, this dish combines tender chicken, crunchy peanuts, and vibrant vegetables in a flavorful sauce. It’s easy to prepare and pairs wonderfully with steamed rice, making it an excellent choice for a cozy dinner or a festive Chinese New Year gathering.

Ingredients:

• 2 chicken breasts, diced
• 1 bell pepper (red or green), diced
• 1 zucchini, sliced
• ½ cup unsalted peanuts
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 2 dried red chilies, chopped (optional for heat)
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 tablespoons cooking oil

Instructions:

1. Prepare the sauce: In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, cornstarch, and sesame oil. Set aside.
2. Cook the chicken: Heat 1 tablespoon of oil in a wok or skillet over medium heat. Add the diced chicken and stir-fry until cooked through. Remove and set aside.
3. Stir-fry vegetables: Add the remaining oil, garlic, ginger, and dried chilies (if using). Sauté until fragrant, about 1 minute. Add bell peppers and zucchini; stir-fry for 3–4 minutes.
4. Combine: Return the chicken to the wok, pour in the sauce, and mix well. Stir until the sauce thickens and coats the ingredients. Toss in peanuts.
5. Serve: Transfer to a plate and serve hot with steamed rice.

Kung Pao Chicken is an excellent way to spice up February dinners. Its bold flavors and vibrant colors make it a delightful centerpiece for family meals or festive celebrations. Serve it with a side of rice or noodles, and enjoy the warmth it brings to your table!

Chinese Dumplings (Jiaozi)

Jiaozi, or Chinese dumplings, are a cherished dish in Chinese cuisine, especially popular during celebrations like Chinese New Year. Making dumplings is a fun and rewarding activity that brings family and friends together. These flavorful pockets can be filled with various combinations of meat and vegetables, offering endless customization. A steaming plate of dumplings is perfect for a cold February day.

Ingredients:

• 2 cups all-purpose flour (for wrappers)
• ¾ cup water
• 1 cup ground pork or chicken
• 1 cup napa cabbage, finely chopped
• 2 scallions, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• Salt and pepper to taste
• Dipping sauce: soy sauce, rice vinegar, and chili oil

Instructions:

1. Prepare the wrappers: Mix flour and water to form a dough. Knead until smooth and cover for 30 minutes. Roll into a log and cut into small pieces. Roll each piece into a thin circle.
2. Make the filling: Combine ground meat, cabbage, scallions, soy sauce, sesame oil, ginger, garlic, salt, and pepper in a bowl. Mix well.
3. Assemble dumplings: Place a teaspoon of filling in the center of a wrapper. Fold and pleat edges to seal.
4. Cook: Boil water in a pot. Add dumplings in batches and cook until they float (about 5 minutes). Alternatively, pan-fry dumplings in a skillet with oil until golden and crispy.
5. Serve: Arrange dumplings on a plate and serve with dipping sauce.

Chinese dumplings are more than just a meal—they’re a culinary experience that fosters connection and tradition. Whether boiled or pan-fried, their delicious filling and tender wrappers make them a February favorite. Pair with a tangy dipping sauce for an authentic touch.

Sweet and Sour Pork

Sweet and Sour Pork is a crowd-pleasing dish known for its vibrant flavors and glossy finish. The tangy sauce, paired with crispy pork bites and colorful vegetables, makes it a go-to recipe for February celebrations. It’s a deliciously balanced dish that reflects the joy and warmth of sharing a meal with loved ones.

Ingredients:

• 1 lb pork loin, cut into cubes
• ½ cup cornstarch
• 1 egg, beaten
• 1 cup pineapple chunks
• 1 bell pepper, diced
• 1 onion, cut into chunks
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons sugar
• 1 teaspoon cornstarch (for sauce)
• ½ cup water
• Oil for frying

Instructions:

1. Prepare pork: Coat pork cubes in egg, then dredge in cornstarch. Heat oil in a pan and deep-fry pork until golden brown. Drain on paper towels.
2. Make the sauce: In a bowl, mix ketchup, soy sauce, rice vinegar, sugar, water, and cornstarch. Set aside.
3. Cook vegetables: In a separate pan, stir-fry onion, bell pepper, and pineapple chunks until slightly softened.
4. Combine: Add the fried pork to the pan. Pour in the sauce and stir until everything is coated and heated through.
5. Serve: Transfer to a plate and serve immediately with steamed rice.

Sweet and Sour Pork is a vibrant and flavorful dish that never fails to impress. Its harmonious mix of tangy, sweet, and savory notes creates a memorable dining experience. Enjoy this classic during February’s festive gatherings or as a comforting meal to brighten winter days.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a classic Chinese dish that combines tender strips of beef with fresh, crisp broccoli in a savory sauce. This dish is not only packed with flavor but also provides a healthy dose of vegetables, making it a well-rounded meal perfect for February. The tender beef, crunchy broccoli, and rich sauce come together in a quick and easy stir-fry that is sure to become a weeknight favorite.

Ingredients:

• 1 lb flank steak, thinly sliced
• 3 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• ½ cup water or beef broth
• Salt and pepper to taste

Instructions:

1. Marinate the beef: In a bowl, mix the soy sauce, hoisin sauce, oyster sauce, sesame oil, and cornstarch. Add the beef and toss to coat. Let it marinate for at least 10 minutes.
2. Blanch the broccoli: Bring a pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes until tender-crisp. Drain and set aside.
3. Stir-fry the beef: Heat vegetable oil in a wok or skillet over medium-high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
4. Sauté garlic and ginger: In the same pan, add a little more oil if needed. Sauté garlic and ginger until fragrant, about 1 minute.
5. Combine: Add the broccoli back into the pan with the beef, along with the water or broth. Stir everything together until evenly coated and heated through.
6. Serve: Transfer to a plate and serve immediately with steamed rice.

Beef and Broccoli Stir-Fry is a flavorful and healthy meal that is perfect for any February evening. Its balance of tender beef, crisp broccoli, and savory sauce makes it both satisfying and nutritious. This dish comes together quickly, making it an excellent choice for busy days when you crave a comforting, home-cooked meal.

Chinese Hot and Sour Soup

Hot and Sour Soup is a warm, flavorful, and comforting dish, perfect for chilly February evenings. The blend of tangy vinegar, spicy pepper, and earthy mushrooms creates a rich and satisfying broth. This soup is often served as a starter in Chinese meals, but it’s hearty enough to enjoy as a standalone dish, especially with the addition of tofu and bamboo shoots.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup shiitake mushrooms, sliced
• 1 cup bamboo shoots, julienned
• ½ cup firm tofu, sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (adjust to spice preference)
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 eggs, lightly beaten
• 2 tablespoons green onions, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the broth: In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. Add the ingredients: Add the sliced mushrooms, bamboo shoots, and tofu to the broth. Let it cook for 5-7 minutes until the mushrooms are tender.
3. Season the soup: Stir in the soy sauce, rice vinegar, chili paste, and sesame oil. Taste and adjust the seasoning with salt, pepper, or extra chili paste if desired.
4. Thicken the broth: Stir in the cornstarch mixture and continue cooking until the soup thickens slightly.
5. Add the eggs: Slowly pour the beaten eggs into the simmering broth while stirring gently to create silky egg ribbons.
6. Serve: Garnish with green onions and serve hot.

Hot and Sour Soup is the perfect comfort food for February’s cooler days. With its bold flavors and satisfying texture, this soup is a wonderful way to start a meal or to enjoy on its own. The combination of tangy vinegar and spicy heat makes it a favorite for those who love a little kick in their dishes. This soup is quick to prepare and offers a delicious balance of savory, spicy, and sour notes.

Chinese Lemon Chicken

Chinese Lemon Chicken is a bright and flavorful dish that offers the perfect balance of tart lemon flavor and savory chicken. This recipe features crispy, tender chicken coated in a tangy lemon sauce that’s sweetened just enough to make it irresistible. It’s a delicious and refreshing choice for a February dinner, combining crispy chicken with a zesty sauce that pairs beautifully with rice or noodles.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tablespoons cornstarch
• 1 egg, beaten
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons honey
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Lemon zest (optional, for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Prepare the chicken: In a bowl, toss the chicken slices with cornstarch and beaten egg.
2. Fry the chicken: Heat vegetable oil in a wok or skillet over medium-high heat. Add the chicken and cook in batches until golden and crispy. Remove from the pan and set aside.
3. Make the sauce: In the same pan, combine lemon juice, honey, soy sauce, rice vinegar, and cornstarch mixture. Bring to a simmer and cook for 2-3 minutes until the sauce thickens.
4. Coat the chicken: Return the crispy chicken to the pan and toss to coat with the lemon sauce.
5. Serve: Garnish with lemon zest and green onions. Serve immediately with steamed rice or noodles.

Chinese Lemon Chicken is a delightful dish that brings a burst of flavor to your February meals. The crispy chicken and tangy lemon sauce create a refreshing contrast that is sure to please your taste buds. Whether served as a main dish or paired with other Chinese favorites, this recipe is sure to brighten up any meal. Its sweet and sour flavor profile makes it a perfect balance of light yet satisfying.

Chinese Braised Pork Belly (Hong Shao Rou)

Chinese Braised Pork Belly, known as Hong Shao Rou, is a beloved dish that features tender, melt-in-your-mouth pork belly in a rich, savory, and slightly sweet sauce. The slow-braising process allows the pork to absorb all the flavors of soy sauce, sugar, ginger, and aromatic spices. It’s a perfect dish for warming up during the cold February months, offering deep flavors and comforting richness ideal for family meals or festive gatherings.

Ingredients:

• 1 lb pork belly, cut into 2-inch cubes
• 2 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sugar
• 1 star anise
• 1-inch piece of ginger, sliced
• 2 cloves garlic, crushed
• 1 cinnamon stick
• 2 cups water or broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Green onions, for garnish

Instructions:

1. Prepare the pork: In a large pot, blanch the pork belly cubes in boiling water for 2-3 minutes to remove impurities. Drain and set aside.
2. Sear the pork: Heat a little oil in the pot and brown the pork belly on all sides. This will add flavor to the braising liquid.
3. Add seasonings and liquids: Add soy sauce, dark soy sauce, rice wine, sugar, ginger, garlic, star anise, cinnamon stick, and water or broth. Stir to combine.
4. Braise the pork: Bring the mixture to a boil, then reduce the heat and simmer for 1–1.5 hours, or until the pork belly is tender and the sauce has thickened. Stir occasionally.
5. Thicken the sauce (optional): If the sauce is too thin, mix cornstarch and water, then add it to the pot to thicken the sauce to your liking.
6. Serve: Transfer to a serving dish and garnish with chopped green onions. Serve hot with steamed rice.

Chinese Braised Pork Belly is a decadent dish that delivers rich, savory, and slightly sweet flavors that are perfect for a cold February evening. The slow braising process ensures that the pork belly becomes incredibly tender, and the sauce is flavorful and aromatic. This dish pairs beautifully with steamed rice and is a great choice for a family feast or to impress guests during festive celebrations.

Chinese Scallion Pancakes (Cong You Bing)

Chinese Scallion Pancakes (Cong You Bing) are crispy, flaky, and full of savory flavor, making them an ideal snack or appetizer for a February meal. With a simple dough made from flour, water, and a little oil, scallions are rolled inside, creating layers of crispiness. These pancakes are pan-fried to golden perfection, making them a delicious and satisfying treat to enjoy with your favorite dipping sauce.

Ingredients:

• 2 cups all-purpose flour
• ¾ cup boiling water
• ½ teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1 bunch scallions, finely chopped
• 2 tablespoons sesame oil (for frying)
• Dipping sauce: soy sauce, rice vinegar, and chili paste (optional)

Instructions:

1. Make the dough: In a bowl, combine the flour and salt. Slowly add the boiling water, stirring constantly, until the dough comes together. Knead the dough until smooth and elastic, about 5-7 minutes. Cover and let rest for 30 minutes.
2. Prepare the pancakes: Divide the dough into 4 portions. Roll each portion into a thin circle on a floured surface. Brush with a little vegetable oil and sprinkle with chopped scallions. Roll the dough up into a log, then coil the log into a round shape. Roll it out again into a thin pancake.
3. Fry the pancakes: Heat sesame oil in a skillet over medium heat. Add the rolled-out pancake and cook for 2-3 minutes on each side, until golden and crispy. Repeat with the remaining portions.
4. Serve: Slice the pancakes into wedges and serve hot with dipping sauce.

Chinese Scallion Pancakes are a delightful treat, offering a combination of crisp texture and fragrant scallion flavor. The dough’s light flakiness, paired with the savory, aromatic filling, makes these pancakes an addictive snack or appetizer. Perfect for warming up in February, they pair wonderfully with a tangy dipping sauce, creating a satisfying experience with each bite.

Chinese Eggplant with Garlic Sauce (Yu Xiang Qie Zi)

Chinese Eggplant with Garlic Sauce, or Yu Xiang Qie Zi, is a flavorful and aromatic dish that’s perfect for a healthy, yet indulgent February meal. The eggplant absorbs the bold garlic sauce made with soy sauce, rice vinegar, and chili paste, while its tender texture contrasts beautifully with the savory sauce. This dish is a must-try for anyone craving a vegetarian option packed with flavor.

Ingredients:

• 2 medium eggplants, cut into bite-sized pieces
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon chili paste (optional, for heat)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
• Green onions, for garnish

Instructions:

1. Prepare the eggplant: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook until golden brown and tender, about 8–10 minutes. Remove from the pan and set aside.
2. Make the sauce: In the same pan, add a little more oil if necessary and sauté the garlic and ginger until fragrant, about 1 minute. Add soy sauce, rice vinegar, sugar, and chili paste (if using). Stir to combine.
3. Combine: Return the cooked eggplant to the pan and toss it in the sauce until evenly coated. If the sauce is too thin, add the cornstarch mixture and stir until thickened.
4. Serve: Garnish with green onions and serve hot with steamed rice.

Chinese Eggplant with Garlic Sauce is a deliciously savory dish that offers a bold and aromatic flavor profile. The eggplant becomes soft and tender as it soaks up the savory sauce, while the garlic and ginger provide a fragrant depth of flavor. Perfect for a cold February evening, this dish is both comforting and flavorful, making it a great addition to any meal, especially when served with rice.

Chinese Hot and Sour Soup (Suan La Tang)

Chinese Hot and Sour Soup (Suan La Tang) is a beloved, flavorful dish known for its perfect balance of spicy and tangy flavors. This soup is typically made with a variety of mushrooms, tofu, bamboo shoots, and pork, combined in a rich broth. The addition of vinegar provides the sour kick, while chili paste or peppercorns add the heat. It’s a warming, comforting choice for chilly February days and is often enjoyed as a starter during Chinese New Year or family gatherings.

Ingredients:

• 4 cups chicken broth
• 1 cup wood ear mushrooms, sliced
• 1 cup shiitake mushrooms, sliced
• 1/2 cup bamboo shoots, julienned
• 1/2 cup tofu, cut into strips
• 1/2 lb ground pork or chicken (optional)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon chili paste or crushed red pepper flakes (adjust to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 2 eggs, beaten
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 2 green onions, chopped (for garnish)

Instructions:

1. Prepare the broth: In a large pot, bring the chicken broth to a boil. Add the mushrooms, bamboo shoots, and tofu. Cook for about 5 minutes until the vegetables are tender.
2. Season the soup: Stir in the rice vinegar, soy sauce, chili paste or crushed red pepper, and white pepper. Taste the soup and adjust the seasoning if needed for a balance of sour and spicy.
3. Thicken the soup: Slowly stir in the cornstarch mixture to thicken the broth. Let the soup simmer for 1-2 minutes until the broth reaches your desired thickness.
4. Add eggs: Reduce the heat to low and slowly pour in the beaten eggs while stirring gently to create silky egg ribbons throughout the soup.
5. Serve: Drizzle sesame oil on top, garnish with chopped green onions, and serve hot.

Chinese Hot and Sour Soup is a perfect balance of bold flavors, offering both heat and tang with every spoonful. This soup is not only warming and comforting for a February meal but also offers great versatility in ingredients. You can adjust the level of spiciness and sourness to suit your taste, making it an ideal dish for any occasion, whether a casual meal or part of a festive spread.

Chinese Steamed Fish with Ginger and Scallions (Zheng Jiao Yu)

Chinese Steamed Fish with Ginger and Scallions (Zheng Jiao Yu) is a simple yet elegant dish that highlights the natural flavors of fresh fish. Steaming the fish preserves its moisture, while the ginger, scallions, and soy sauce create a fragrant and aromatic topping. This dish is a favorite in Chinese cuisine, especially during the Lunar New Year, as fish symbolizes abundance and prosperity. Its light yet flavorful profile makes it an ideal dish to enjoy during the cold February months.

Ingredients:

• 1 whole fish (such as tilapia or snapper), cleaned and scaled
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons sesame oil
• 2-inch piece of ginger, julienned
• 3-4 scallions, cut into 2-inch pieces
• 1 tablespoon vegetable oil
• Salt, to taste

Instructions:

1. Prepare the fish: Rinse the fish and pat it dry. Season the fish inside and out with a pinch of salt.
2. Prepare the steaming setup: Place the fish on a heatproof plate, then scatter the julienned ginger and some of the scallions on top of the fish.
3. Steam the fish: Fill a wok or large pot with a couple of inches of water, bring it to a boil, and place a steaming rack inside. Put the fish plate on the rack and cover. Steam the fish for about 8-10 minutes, depending on the size of the fish, until it is cooked through and flakes easily with a fork.
4. Prepare the sauce: While the fish is steaming, heat the vegetable oil in a small pan over medium heat. Add the remaining scallions and ginger, and sauté for 1-2 minutes until fragrant. Add soy sauce, rice wine, and sesame oil, and simmer for another 2 minutes.
5. Serve: Once the fish is cooked, remove it from the steamer, and pour the hot sauce over the fish. Garnish with extra fresh scallions and serve immediately.

Chinese Steamed Fish with Ginger and Scallions is a light yet flavorful dish that allows the freshness of the fish to shine through. The fragrant ginger and scallions elevate the dish, adding depth and warmth. This steamed fish is a perfect way to enjoy a healthy, nourishing meal during February, especially for those seeking a dish that is both satisfying and easy to prepare, yet full of authentic Chinese flavors.

Chinese Dumplings (Jiaozi)

Chinese Dumplings (Jiaozi) are a classic Chinese comfort food, traditionally enjoyed during the Chinese New Year and throughout the winter months. These dumplings are made with a thin dough wrapper filled with a savory mixture of ground meat (typically pork or beef) and vegetables. They can be boiled, steamed, or pan-fried, making them incredibly versatile. The rich flavors of the filling combined with a light, chewy dough make these dumplings a beloved dish for February family gatherings or cold winter nights.

Ingredients:

• 2 cups all-purpose flour
• ½ cup water (plus extra for sealing the wrappers)
• 1 lb ground pork (or beef)
• 1 cup napa cabbage, finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper, to taste
• Dipping sauce: soy sauce and rice vinegar

Instructions:

1. Make the dough: In a bowl, combine the flour and water, mixing until a dough forms. Knead for 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. Prepare the filling: In a large bowl, mix the ground pork with the cabbage, soy sauce, sesame oil, rice wine, ginger, garlic, green onions, salt, and pepper. Stir until everything is evenly combined.
3. Form the dumplings: Roll the dough into small balls, then flatten each ball into a small disc. Place a teaspoon of filling in the center of each wrapper. Fold the dough over the filling, pinching the edges to seal the dumpling.
4. Cook the dumplings: To boil, bring a large pot of water to a boil, and drop the dumplings in. Cook for about 5-7 minutes, or until they float to the surface. For pan-fried dumplings, heat a little oil in a skillet, add the dumplings, and cook for 2-3 minutes on each side, then add a splash of water and cover to steam for 4-5 minutes.
5. Serve: Serve the dumplings hot with a dipping sauce made of soy sauce and rice vinegar.

Chinese Dumplings (Jiaozi) are a comforting and versatile dish that captures the essence of Chinese cuisine. The tender dumpling wrapper, combined with the flavorful filling, creates a satisfying bite that is perfect for family meals or gatherings. The dipping sauce adds an extra layer of flavor, enhancing the dumplings’ taste. Whether you boil, steam, or pan-fry them, dumplings are a perfect dish to prepare for February, offering warmth and satisfaction during the cold weather.

Chinese Beef and Broccoli Stir-Fry

Chinese Beef and Broccoli Stir-Fry is a classic Chinese dish that combines tender beef with crisp broccoli in a savory sauce. The beef is typically sliced thinly against the grain, which helps it absorb the flavorful marinade. The stir-fry technique ensures the beef remains tender while the broccoli retains its crunch. This dish is perfect for a quick, satisfying meal in February, as it is both hearty and nutritious, offering the right balance of protein and vegetables. It pairs wonderfully with steamed rice and is a favorite for family meals.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 1/2 cup beef broth or water
• 1 teaspoon sesame oil
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon black pepper

Instructions:

1. Marinate the beef: In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, rice vinegar, cornstarch, sugar, and black pepper. Add the thinly sliced beef to the mixture, toss to coat, and let it marinate for 20 minutes.
2. Prepare the broccoli: Bring a pot of water to a boil and blanch the broccoli florets for about 2 minutes until bright green and slightly tender. Drain and set aside.
3. Stir-fry the beef: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, cooking for 30 seconds until fragrant. Add the marinated beef and stir-fry for 3-4 minutes, until the beef is browned and cooked through.
4. Combine with broccoli: Add the broccoli to the pan, stir well to combine, and pour in the beef broth. Stir-fry for an additional 2-3 minutes until the sauce thickens and the broccoli is fully coated.
5. Finish and serve: Drizzle sesame oil over the dish and stir. Serve hot with steamed rice.

Chinese Beef and Broccoli Stir-Fry is a perfect dish for February, providing a hearty yet light meal. The savory sauce coats the beef and broccoli, creating a balance of flavors. The stir-fry method helps keep the beef tender and the vegetables crisp, making each bite satisfying. This dish is not only quick to prepare but also highly customizable with other vegetables or proteins, making it an ideal choice for busy weeknights or casual family meals.

Chinese Eggplant with Garlic Sauce (Yu Xiang Qie Zi)

Chinese Eggplant with Garlic Sauce is a flavorful, savory dish that features tender, deep-fried eggplant coated in a rich garlic and soy-based sauce. The eggplant soaks up the sauce, becoming melt-in-your-mouth soft, while the garlic and chili add layers of flavor and heat. This dish is a popular choice in Sichuan cuisine, known for its bold flavors. February is a great time to enjoy this dish as eggplant is in season and the rich, savory sauce offers comfort and warmth during the cooler months.

Ingredients:

• 2 medium eggplants, sliced into 1-inch thick pieces
• 3 tablespoons vegetable oil
• 5 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1/4 cup water
• 1/2 teaspoon chili paste or chili flakes (adjust to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 tablespoon fresh cilantro or green onions for garnish

Instructions:

1. Prepare the eggplant: Cut the eggplant into 1-inch thick slices. Heat vegetable oil in a large pan or wok over medium heat. Add the eggplant slices and fry until golden brown and soft, about 5-6 minutes per side. Remove the eggplant from the pan and drain on paper towels.
2. Make the sauce: In the same pan, add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the soy sauce, rice vinegar, hoisin sauce, sugar, water, and chili paste. Bring the mixture to a simmer and cook for 2-3 minutes.
3. Thicken the sauce: Slowly add the cornstarch mixture to the pan while stirring to thicken the sauce. Once the sauce reaches your desired consistency, add the fried eggplant back into the pan, tossing to coat evenly with the sauce.
4. Serve: Garnish with fresh cilantro or green onions and serve with steamed rice.

Chinese Eggplant with Garlic Sauce is an indulgent, flavorful dish that’s perfect for February’s colder days. The deep-fried eggplant, combined with the rich garlic sauce, creates a comforting meal full of bold flavors. The sweetness of the hoisin sauce and the heat from the chili paste balance beautifully, making this dish a favorite for anyone who enjoys a bit of spice. It pairs wonderfully with rice and can easily be adapted to your spice preferences, making it an ideal dish for a cozy night in.

Chinese Sweet and Sour Pork (Tang Cu Li Ji)

Chinese Sweet and Sour Pork (Tang Cu Li Ji) is a classic Chinese dish known for its crispy fried pork pieces coated in a tangy and sweet sauce. The sauce, made with vinegar, ketchup, and sugar, creates a delightful balance of flavors, while bell peppers, onions, and pineapple add texture and sweetness. This dish is especially popular during Chinese New Year and other celebrations. It’s perfect for February as a hearty, flavorful main course that the whole family will love, offering a satisfying combination of sweet, savory, and sour tastes.

Ingredients:

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1/2 cup cornstarch (for coating)
• 1/4 cup vegetable oil (for frying)
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 1/2 cup pineapple chunks
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions:

1. Prepare the pork: Coat the pork cubes in cornstarch, shaking off any excess. Heat vegetable oil in a wok or large pan over medium-high heat. Fry the pork cubes in batches for 3-4 minutes until golden brown and crispy. Remove from the pan and set aside on a paper towel to drain excess oil.
2. Make the sauce: In a separate bowl, whisk together ketchup, rice vinegar, sugar, and soy sauce. In the same pan, stir-fry the chopped bell pepper, onion, and pineapple chunks for 2-3 minutes until tender.
3. Combine the pork and sauce: Add the crispy pork to the vegetables in the pan and pour in the sweet and sour sauce. Stir well to coat the pork and vegetables with the sauce.
4. Thicken the sauce: Add the cornstarch mixture to the pan and stir to thicken the sauce. Cook for another 1-2 minutes until the sauce has thickened.
5. Serve: Serve hot with steamed rice.

Chinese Sweet and Sour Pork is a beloved dish that combines the best of both worlds: crispy fried pork and a sweet, tangy sauce. The balance of flavors in the sauce pairs perfectly with the tender vegetables and succulent pork, making it a favorite for gatherings or family dinners. February is an ideal time to enjoy this dish, as the comforting, hearty flavors are both satisfying and indulgent. Serve it with steamed rice for a complete, delicious meal.

Note: More recipes are coming soon!