25+ Flavorful Summer Chinese Recipes to Keep You Cool and Satisfied

When the summer heat rolls in, the last thing anyone wants is to be stuck cooking heavy meals in a hot kitchen.

That’s where Chinese cuisine truly shines—with its emphasis on fresh ingredients, quick cooking methods, and perfectly balanced flavors, it offers countless dishes that are light, refreshing, and ideal for warmer weather.

In this roundup, we’ve compiled 25+ Summer Chinese Recipes that are perfect for keeping cool while still enjoying bold, satisfying flavors.

From chilled noodle dishes and cold tofu appetizers to stir-fried vegetables and steamed seafood, this collection is full of variety.

Whether you’re hosting a backyard dinner, planning a picnic, or just need something quick and light for a weeknight meal, there’s something here for every occasion.

25+ Flavorful Summer Chinese Recipes to Keep You Cool and Satisfied

With this list of 25+ summer-friendly Chinese recipes, you’re now equipped with everything you need to make the most of the season in the kitchen.

Whether you’re reaching for a cold sesame noodle bowl, tossing together a vibrant mango chicken salad, or steaming a whole fish with fresh ginger and scallions, these recipes celebrate the lighter, brighter side of Chinese cuisine.

Don’t be afraid to mix and match—many of these dishes complement each other beautifully.

Pair cold tofu with a crisp cucumber salad, or serve stir-fried shrimp alongside a bowl of chilled noodles.

These combinations not only keep things exciting but also help you create balanced, flavorful meals with ease.

So turn down the oven, stock up on fresh ingredients, and enjoy the vibrant, healthful, and delicious world of summer Chinese cooking.

Chilled Szechuan Noodles (Liang Mian)

Nothing beats the heat like a cold, flavorful noodle dish, and Liang Mian is a summer staple across many parts of China.

This refreshing and spicy cold noodle salad is packed with bold Szechuan flavors—chili oil, vinegar, sesame, and garlic—that excite the palate while cooling you down. It’s a quick, satisfying dish perfect for lunch or a light dinner.

Ingredients:

• 8 oz wheat noodles (or spaghetti)
• 2 tbsp soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp sesame paste or tahini
• 1 tbsp chili oil (adjust to taste)
• 2 garlic cloves, minced
• 1 tsp sugar
• 1 tsp sesame oil
• 1 small cucumber, julienned
• 1 scallion, finely chopped
• Crushed peanuts (optional)

Instructions:

1. Cook noodles according to package instructions. Rinse with cold water, drain, and set aside.
2. In a bowl, mix soy sauce, vinegar, sesame paste, chili oil, minced garlic, sugar, and sesame oil until smooth.
3. Toss the noodles in the sauce until fully coated.
4. Plate the noodles and top with cucumber, scallions, and crushed peanuts.
5. Serve chilled or at room temperature.

This dish is everything summer needs: light, flavorful, and easy to prepare.

The balance of spicy, savory, and tangy notes wakes up your taste buds, making it an ideal option for hot, lazy days.

Steamed Shrimp with Garlic and Vermicelli (Suanrong Zhēng Xiā)

Light, aromatic, and brimming with fresh seafood flavor, Steamed Shrimp with Garlic and Vermicelli is a refined yet simple dish often served during summer gatherings in Southern China.

The delicate rice noodles absorb all the rich umami from the shrimp and garlic sauce, creating a perfect harmony of taste and texture.

Ingredients:

• 10–12 large shrimp, deveined, shell-on
• 2 oz mung bean vermicelli (glass noodles)
• 8 cloves garlic, finely minced
• 2 tbsp oil
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 scallion, chopped
• Cilantro leaves for garnish (optional)

Instructions:

1. Soak the vermicelli in warm water for 10 minutes, then drain and place on a steaming plate.
2. Heat oil in a small pan and sauté minced garlic until golden (reserve a spoonful for garnish).
3. Mix the remaining garlic with soy sauce and oyster sauce, then drizzle over the vermicelli.
4. Arrange shrimp on top of the noodles.
5. Steam over high heat for 5–7 minutes, until shrimp turn pink and opaque.
6. Garnish with scallions, reserved garlic, and cilantro if desired. Serve immediately.

This dish is as visually impressive as it is delicious.

The mild sweetness of shrimp paired with garlicky umami noodles makes it a crowd-pleaser and a perfect centerpiece for summer dining.

Bitter Melon Stir-Fry with Egg (Kǔguā Chǎo Dàn)

A classic summertime dish across many Chinese homes, Bitter Melon Stir-Fry with Egg is celebrated not only for its refreshing taste but also for its cooling properties in traditional Chinese medicine.

The slight bitterness of the melon contrasts beautifully with the soft, savory scrambled eggs, creating a balanced and healthful meal.

Ingredients:

• 1 medium bitter melon, thinly sliced
• 3 large eggs
• 1/4 tsp salt (plus more for soaking)
• 1/4 tsp sugar
• 1 tbsp oil
• 1 garlic clove, minced (optional)

Instructions:

1. Slice bitter melon in half lengthwise, remove seeds, and cut into thin half-moons.
2. Soak slices in salted water for 10–15 minutes to reduce bitterness, then rinse and drain.
3. Beat eggs with 1/4 tsp salt and sugar.
4. Heat oil in a wok or skillet over medium-high heat. If using, sauté garlic until fragrant.
5. Add bitter melon and stir-fry for 2–3 minutes until slightly softened.
6. Pour in the beaten eggs and gently stir to scramble until just set.
7. Serve warm or at room temperature.

This humble stir-fry embodies the essence of Chinese home cooking—simple ingredients, quick cooking, and deep nutritional value.

It’s a perfect way to embrace seasonal produce and stay cool in the heat.

Cold Tofu with Soy Sauce and Chili Oil (Liang Ban Doufu)

Cold Tofu with Soy Sauce and Chili Oil is an incredibly refreshing and easy-to-make dish that’s perfect for summer.

The smooth, delicate texture of silken tofu pairs perfectly with the savory, spicy kick of soy sauce and chili oil, making it a fantastic appetizer or side dish. This dish is commonly served as part of a larger meal or enjoyed as a light, cooling snack.

Ingredients:

• 1 block silken tofu
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp chili oil (adjust to heat preference)
• 1 garlic clove, finely minced
• 1 tsp sugar
• 1 tsp rice vinegar
• Chopped scallions for garnish

Instructions:

1. Carefully remove the tofu from its packaging and drain off excess water.
2. Slice the tofu into small cubes and place on a serving plate.
3. In a small bowl, mix soy sauce, sesame oil, chili oil, minced garlic, sugar, and rice vinegar until well combined.
4. Pour the sauce evenly over the tofu.
5. Garnish with chopped scallions and serve chilled.

This dish is the epitome of simplicity and flavor, offering a cooling respite from the heat.

Its mix of savory, spicy, and tangy flavors will awaken your senses without being overwhelming—ideal for a hot summer day.

Sweet and Sour Chicken (Guo Bao Ji Ding)

Sweet and Sour Chicken is a beloved dish that’s refreshing with its tangy-sweet sauce, perfect for summer.

Unlike the heavier fried versions served in winter, this lightened-up version focuses on the vibrant, crispy chicken pieces coated in a zesty, colorful sauce made with fresh pineapples and bell peppers.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 red bell pepper, diced
• 1/2 cup pineapple chunks (fresh or canned)
• 1/4 cup white vinegar
• 3 tbsp ketchup
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tbsp vegetable oil
• 1 garlic clove, minced

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat. Add the chicken cubes and cook until golden and cooked through, about 6–8 minutes. Remove from the pan and set aside.
2. In the same pan, add garlic and sauté for 30 seconds.
3. Add the red bell pepper and pineapple chunks, stir-frying for about 2–3 minutes.
4. In a small bowl, mix the vinegar, ketchup, soy sauce, and sugar to make the sauce. Pour the sauce over the vegetables in the pan.
5. Stir in the cornstarch mixture and simmer until the sauce thickens, about 2–3 minutes.
6. Return the chicken to the pan and toss everything together until the chicken is fully coated in the sauce.
7. Serve immediately, garnished with chopped scallions or sesame seeds if desired.

This dish is a balance of sweet and sour notes that delight the taste buds, with the bright and juicy pineapple providing the perfect refreshing contrast to the crispy chicken.

It’s an ideal choice for a light summer dinner with a touch of zest.

Chinese-Style Cold Salad with Cabbage and Peanuts (Bai Cai Liang Ban)

This Chinese-Style Cold Salad with Cabbage and Peanuts is a wonderful side dish for summer meals, providing a refreshing crunch and a mild flavor that complements any main course.

With cabbage as its base, this salad is both nutritious and filling, while the peanuts add a delightful texture and rich nuttiness.

Ingredients:

• 1 small head of napa cabbage, shredded
• 1/4 cup roasted peanuts, crushed
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1 tsp chili flakes (optional)
• 1 garlic clove, minced
• 1 tbsp sesame seeds (optional)
• Chopped cilantro for garnish

Instructions:

1. Shred the napa cabbage finely and place it in a large bowl.
2. In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, garlic, and chili flakes to create the dressing.
3. Pour the dressing over the cabbage and toss well to combine.
4. Sprinkle the crushed peanuts and sesame seeds over the salad, tossing again to evenly distribute.
5. Garnish with fresh cilantro leaves and serve chilled.

This salad offers a fresh crunch with every bite, balancing the savory soy sauce with the nutty richness of peanuts and the refreshing tang of rice vinegar.

It’s light yet flavorful, making it a perfect addition to any summer meal, especially when paired with grilled meats or seafood.

Mango Pudding (Mángguǒ Bīngpudding)

A favorite dessert in Chinese cuisine, Mango Pudding is a velvety, smooth, and sweet treat that offers the perfect way to end a summer meal.

It’s refreshingly cool with a tropical mango flavor that’s both light and satisfying. Mango pudding is often served chilled and is a popular choice for banquets and family gatherings during the warmer months.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1/2 cup coconut milk
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 tsp agar-agar powder (or gelatin)
• 1/4 cup water

Instructions:

1. Blend the chopped mangoes in a blender or food processor until smooth. Set aside.
2. In a small saucepan, dissolve the agar-agar powder in water and bring to a boil. Stir continuously for about 2 minutes until the mixture thickens.
3. Add coconut milk, heavy cream, and sugar to the saucepan. Stir until the sugar is dissolved and the mixture is smooth.
4. Remove from heat and fold in the mango puree.
5. Pour the mixture into individual serving cups or molds and refrigerate for at least 3 hours, or until set.
6. Serve chilled, garnished with fresh mango cubes or mint leaves.

Mango pudding is a refreshing dessert that is rich in flavor but light enough to not feel too heavy in the summer heat.

Its creamy texture and sweet mango essence make it the perfect sweet note to end any meal.

Stir-Fried Chinese Eggplant with Garlic and Chili (Yu Xiang Qie Zi)

Eggplant is a versatile vegetable that shines in summer, and Stir-Fried Chinese Eggplant with Garlic and Chili is a popular way to enjoy it in Chinese cuisine.

This dish combines the savory richness of garlic with the heat from fresh chili peppers, creating a bold and flavorful side dish that is sure to impress.

Ingredients:

• 2 medium Chinese eggplants, cut into strips
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1–2 fresh red chilies, sliced (adjust to heat preference)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 cup water
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 scallion, chopped

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced chilies, stir-frying for about 30 seconds until fragrant.
2. Add the eggplant strips to the pan and stir-fry for about 5–7 minutes until the eggplant becomes tender and slightly browned.
3. Mix the soy sauce, rice vinegar, sugar, and water in a small bowl, then pour the sauce over the eggplant.
4. Add the cornstarch slurry to thicken the sauce and stir until the eggplant is fully coated and the sauce thickens, about 2–3 minutes.
5. Garnish with chopped scallions and serve hot.

This stir-fry offers a delightful combination of tender eggplant and savory sauce with a kick of heat.

It’s the perfect side dish to complement grilled meats or rice, and its bold flavors are ideal for those looking for something vibrant and spicy.

Cold Sliced Pork with Garlic and Vinegar (Liang Ban Rou)

In many regions of China, Cold Sliced Pork with Garlic and Vinegar is a beloved summer dish. Served cold, it’s a refreshing and slightly tangy dish that is perfect for the hot weather.

The pork is thinly sliced and paired with a savory, garlicky sauce, making it an appetizing starter or a side dish for a larger meal.

Ingredients:

• 1/2 lb pork belly or pork shoulder, boiled and thinly sliced
• 3 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp sugar
• 1/2 tsp chili flakes (optional)
• Chopped cilantro for garnish

Instructions:

1. Boil the pork until tender, about 1 hour, then cool it in the fridge for an hour to firm up. Once chilled, slice it thinly across the grain.
2. In a small bowl, mix rice vinegar, soy sauce, sesame oil, minced garlic, sugar, and chili flakes (if using).
3. Arrange the pork slices on a plate, then pour the garlic-vinegar dressing over the top.
4. Garnish with cilantro and serve chilled.

This dish is incredibly simple yet bursting with flavor, making it a perfect dish for summer gatherings.

The combination of savory pork, tangy vinegar, and the kick from garlic makes this a perfect appetizer or side dish that won’t weigh you down during the hot weather.

Chinese Cucumber Salad (Liang Ban Huanggua)

Chinese Cucumber Salad (Liang Ban Huanggua) is the perfect appetizer or side dish for hot summer days. With its crisp texture and refreshing flavors, this salad provides a cool contrast to spicier or heavier dishes.

The combination of fresh cucumbers with a savory-sweet dressing makes it both satisfying and light, ideal for balancing out a summer meal.

Ingredients:

• 2 medium cucumbers, thinly sliced or smashed
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp chili oil (optional)
• 1 tbsp roasted sesame seeds
• 1 scallion, chopped

Instructions:

1. Cut cucumbers into thin slices or smash them with the side of a knife to break them open. This allows the dressing to soak in better.
2. In a bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, garlic, and chili oil if desired.
3. Pour the dressing over the cucumbers and toss gently.
4. Let the salad sit for about 10–15 minutes to allow the flavors to meld together.
5. Garnish with sesame seeds and chopped scallions, then serve chilled.

This cucumber salad is the ultimate refresher, with the perfect balance of sweet, salty, and tangy flavors.

It’s light, crunchy, and full of vibrant taste, making it an excellent choice for a summer side dish or as a palate cleanser between courses.

Stir-Fried Lotus Root with Peppers (Liánzhī Tōng Tiáo)

Stir-Fried Lotus Root with Peppers is a crunchy, flavorful dish that is perfect for summer.

The lotus root adds a unique texture, while the bell peppers bring sweetness and color to the dish. It’s a light, healthy stir-fry that’s both satisfying and vibrant, ideal for warm-weather meals.

Ingredients:

• 1 medium lotus root, peeled and sliced thinly
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tbsp sesame oil
• 1 tsp sesame seeds (optional)

Instructions:

1. Heat vegetable oil in a wok or skillet over medium-high heat. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
2. Add the sliced lotus root and stir-fry for 5–6 minutes, until it begins to soften but still retains some crunch.
3. Add the bell peppers and continue stir-frying for another 3–4 minutes until they are tender but crisp.
4. Stir in soy sauce, rice vinegar, and sugar, and cook for an additional minute to allow the flavors to combine.
5. Drizzle with sesame oil and toss everything together.
6. Garnish with sesame seeds before serving.

This dish offers a satisfying crunch from the lotus root, balanced with the sweetness of peppers and the savory richness of sesame oil.

It’s a light yet hearty option for summer meals and works beautifully as a side or vegetarian main course.

Scallion Pancakes (Cong You Bing)

Scallion Pancakes are a classic Chinese snack that can be enjoyed at any time of the day.

These crispy, savory flatbreads filled with aromatic scallions are perfect for summer picnics, brunches, or as a side to a larger meal. The crispy outer layer and the tender inside make them incredibly satisfying without being heavy.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup boiling water
• 1/2 tsp salt
• 1/4 cup sesame oil (or vegetable oil)
• 4 scallions, finely chopped
• 1 tbsp soy sauce (optional, for dipping)

Instructions:

1. In a large bowl, mix the flour and salt. Gradually add the boiling water, stirring with chopsticks or a fork until the dough begins to come together.
2. Knead the dough on a floured surface for about 5–7 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Divide the dough into 4 equal pieces. Roll each piece into a thin round disk.
4. Brush a thin layer of sesame oil onto each disk and sprinkle with chopped scallions. Roll the dough into a log, then coil it into a spiral. Flatten each spiral into a disk again.
5. Heat a little sesame oil in a nonstick skillet over medium heat. Fry each pancake for about 2–3 minutes per side, until golden brown and crispy.
6. Serve hot with soy sauce on the side for dipping.

Scallion pancakes are crispy, aromatic, and flavorful.

The combination of tender dough and fragrant scallions makes them a great choice for a summer snack or appetizer. Paired with a light soy dipping sauce, they are a treat that’s both comforting and refreshing for the season.

Sweet Corn and Tofu Soup (Yùmǐ Dòufu Tāng)

This light and refreshing Sweet Corn and Tofu Soup is a beloved dish in Chinese households during the summer. It’s nourishing yet light, with the sweetness of corn complementing the delicate texture of tofu.

This clear, broth-based soup is perfect for cooling down on a hot day.

Ingredients:

• 2 cups fresh or frozen sweet corn kernels
• 1 block silken tofu, cut into cubes
• 4 cups vegetable or chicken broth
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• 1 scallion, chopped
• Salt and pepper to taste

Instructions:

1. In a medium pot, bring the broth to a boil. Add the sweet corn kernels and cook for 5–7 minutes until they soften.
2. Add the tofu cubes and continue to cook for another 2–3 minutes until the tofu is heated through.
3. Stir in the soy sauce, sesame oil, and minced ginger. Season with salt and pepper to taste.
4. Garnish with chopped scallions and serve hot.

This soup is light yet comforting, with the sweetness of the corn and the soft texture of tofu offering a gentle, cooling relief during hot summer days.

It’s a great starter or side dish for a summer meal.

Chinese Braised Pork with Soy and Star Anise (Dong Po Rou)

A rich and flavorful Chinese Braised Pork with Soy and Star Anise is a slow-cooked dish that’s perfect for summer evenings when you want something hearty but not too heavy.

The pork belly becomes melt-in-your-mouth tender, while the savory soy sauce and the aromatic star anise infuse the dish with deep flavors.

Ingredients:

• 1 lb pork belly, cut into 1-inch cubes
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice wine
• 1/4 cup brown sugar
• 3 star anise pods
• 2 cloves garlic, smashed
• 1-inch piece of ginger, sliced
• 1/2 cup water
• 1 tbsp vegetable oil

Instructions:

1. Heat oil in a large skillet over medium heat. Brown the pork belly cubes on all sides until they develop a golden crust.
2. In a separate pot, combine soy sauce, dark soy sauce, rice wine, brown sugar, star anise, garlic, and ginger.
3. Add the browned pork belly to the pot with the sauce and stir to coat.
4. Add the water and bring the mixture to a boil, then lower the heat and simmer for 1–1.5 hours, stirring occasionally. The pork should become tender and the sauce thickened.
5. Serve the braised pork with steamed rice and garnish with extra sliced ginger if desired.

This braised pork is the perfect balance of sweet, savory, and aromatic, with the melt-in-your-mouth pork belly making it a comforting choice for a summer dinner.

Chinese Watermelon and Feta Salad (Xi Gua Feta Salat)

For a truly refreshing summer dish, Chinese Watermelon and Feta Salad offers a perfect blend of sweetness, saltiness, and a touch of heat.

The watermelon’s juicy freshness pairs wonderfully with the creamy feta, and the addition of mint and chili gives the dish an extra zing.

Ingredients:

• 3 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 small red chili, sliced thin (optional)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• Salt to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint leaves.
2. If using, add the thinly sliced chili for a touch of heat.
3. In a small bowl, whisk together the rice vinegar and sesame oil. Pour the dressing over the watermelon mixture.
4. Gently toss the salad to combine, ensuring the dressing lightly coats the ingredients.
5. Serve chilled, garnished with extra mint if desired.

This salad is a celebration of summer’s best ingredients.

The cool, sweet watermelon and the salty feta are perfectly complemented by the fresh mint and a hint of chili heat, making it a unique and refreshing dish that’s perfect for picnics, barbecues, or just as a light side dish.

Chinese Steamed Fish with Ginger and Scallions (Chao Yu)

Chinese Steamed Fish with Ginger and Scallions is a classic, delicate dish that captures the essence of summer with its light and fresh flavors.

The simplicity of the ingredients allows the natural sweetness of the fish to shine, while the ginger and scallions add a fragrant and aromatic layer to the dish.

Ingredients:

• 1 whole fish (e.g., tilapia, sea bass, or snapper), cleaned and scaled
• 3 slices of ginger
• 4–5 scallions, cut into 2-inch lengths
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• Salt to taste

Instructions:

1. Place the whole fish on a heatproof plate. Stuff the fish cavity with a few slices of ginger and scallions.
2. Scatter the remaining ginger and scallions on top of the fish.
3. Set up a steaming rack in a wok or pot filled with water. Bring the water to a boil and place the fish plate on the rack. Steam the fish for 8–10 minutes, or until the flesh is opaque and flakes easily.
4. Meanwhile, in a small bowl, mix the soy sauce, rice vinegar, and sesame oil.
5. Once the fish is cooked, carefully remove the plate from the steamer. Heat the vegetable oil in a small pan until it begins to smoke. Pour the hot oil over the fish to sizzle it.
6. Drizzle the soy sauce mixture over the fish, garnish with additional scallions if desired, and serve hot.

This dish is aromatic and flavorful with the delicate steaming method preserving the freshness of the fish.

It’s light yet satisfying and perfect for hot summer evenings.

Chinese Egg Drop Soup (Dan Hua Tang)

Chinese Egg Drop Soup is a light, velvety, and comforting dish that’s ideal for summer when you want something warm but not too heavy.

The silky texture of the egg ribbons in the broth makes this a simple yet satisfying soup that can be enjoyed as a starter or a quick meal.

Ingredients:

• 4 cups chicken broth (or vegetable broth for a lighter version)
• 2 eggs, beaten
• 1 tsp cornstarch mixed with 2 tbsp water
• 1 tbsp soy sauce
• 1/2 tsp white pepper
• 1 tsp sesame oil
• 1/4 cup chopped scallions for garnish

Instructions:

1. In a medium saucepan, bring the chicken broth to a boil. Stir in the soy sauce, white pepper, and cornstarch mixture to thicken the soup slightly.
2. Lower the heat to a simmer, and while stirring the soup gently, pour the beaten eggs in a thin stream. The eggs should form silky ribbons as they cook.
3. Once the eggs are fully cooked, drizzle in the sesame oil and stir.
4. Serve the soup hot, garnished with chopped scallions.

Egg drop soup is quick and easy, offering a warm, comforting bowl with a silky texture that’s perfect for a light lunch or dinner.

It’s a great option when you want something simple, nourishing, and full of flavor during the summer.

Chinese-style Cold Noodles (Liang Mian)

Chinese-style Cold Noodles (Liang Mian) are a popular choice in summer, especially in northern China.

This dish is cooling and flavorful, with the noodles tossed in a savory sesame sauce and topped with crunchy vegetables. It’s an excellent dish for a light lunch or dinner when the weather is warm.

Ingredients:

• 8 oz Chinese wheat noodles (or soba noodles as a substitute)
• 1/4 cup sesame paste (or peanut butter)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 cucumber, julienned
• 1/4 cup shredded carrots
• 1 tbsp chili oil (optional)
• Chopped cilantro for garnish

Instructions:

1. Cook the noodles according to the package instructions. Drain and rinse under cold water to cool them down.
2. In a small bowl, whisk together the sesame paste, soy sauce, rice vinegar, sugar, and sesame oil to make the sauce.
3. Toss the cooled noodles in the sesame sauce until fully coated.
4. Top the noodles with the julienned cucumber, shredded carrots, and drizzle with chili oil if using.
5. Garnish with chopped cilantro and serve cold.

These cold noodles are incredibly refreshing and flavorful.

The nutty sesame sauce complements the crunchy vegetables, while the chili oil adds a touch of heat for extra depth. This dish is perfect for hot summer days when you crave something both satisfying and cooling.

Chinese Cold Tofu with Soy Sauce and Sesame Oil (Liang Ban Doufu)

Chinese Cold Tofu with Soy Sauce and Sesame Oil is a simple yet refreshing dish, perfect for those hot summer days when you need something light and cooling.

Silken tofu is paired with a savory, slightly sweet sauce and garnished with fresh scallions and chili oil for an extra zing. It’s a popular appetizer or side dish in many Chinese homes during the warmer months.

Ingredients:

• 1 block silken tofu
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1 garlic clove, minced
• 1 tbsp chili oil (optional, for heat)
• 1 scallion, finely chopped
• Fresh cilantro (optional) for garnish

Instructions:

1. Drain the tofu and cut it into bite-sized cubes. Arrange the tofu on a plate.
2. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, sugar, and minced garlic to create the sauce.
3. Pour the sauce evenly over the tofu, allowing it to soak in slightly.
4. Drizzle with chili oil (if using), and garnish with chopped scallions and cilantro.
5. Serve chilled for the perfect cooling dish.

This cold tofu dish is creamy, savory, and soothing with a touch of heat from the chili oil, making it an ideal appetizer or side dish for summer meals.

Its simplicity and delicate flavors allow the tofu to shine, providing a refreshing, satisfying bite.

Chinese-Style Cold Noodles with Cucumber and Sesame Sauce (Zha Liang Mian)

A variation of the classic cold noodles, Chinese-Style Cold Noodles with Cucumber and Sesame Sauce is perfect for summer dining.

The sesame-based sauce adds a rich, nutty flavor, while the cucumber adds crunch and freshness. This dish is easy to prepare and can be enjoyed as a light meal or a refreshing side dish.

Ingredients:

• 8 oz Chinese wheat noodles (or soba noodles)
• 1/4 cup sesame paste (or tahini)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp sesame oil
• 1/2 cucumber, julienned
• 1/4 cup chopped cilantro
• 1 tbsp chili oil (optional for heat)

Instructions:

1. Cook the noodles according to package directions, drain, and rinse them under cold water to cool.
2. In a bowl, whisk together sesame paste, soy sauce, rice vinegar, sugar, and sesame oil to create the dressing.
3. Toss the cooled noodles in the sesame dressing until they are fully coated.
4. Top the noodles with julienned cucumber and chopped cilantro, and drizzle with chili oil if desired for a spicy kick.
5. Serve the noodles cold as a perfect refreshing dish for summer.

This dish is light, savory, and full of textures from the soft noodles and crunchy cucumber.

The sesame sauce is rich and nutty, making it a delicious, satisfying meal that’s perfect for hot summer days.

Chinese Stir-Fried Shrimp with Snow Peas and Bell Peppers (Chao Xia Yu)

Chinese Stir-Fried Shrimp with Snow Peas and Bell Peppers is a quick and colorful stir-fry that’s perfect for summer.

The shrimp cooks quickly, and the vibrant vegetables add crunch and sweetness to the dish. This stir-fry is light yet full of flavor and makes a great dinner option for warm evenings.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup snow peas, trimmed
• 1 red bell pepper, sliced thinly
• 1 yellow bell pepper, sliced thinly
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice wine
• 1 tsp sugar
• 1 tsp cornstarch mixed with 2 tbsp water

Instructions:

1. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.
2. Add the shrimp and stir-fry for 2–3 minutes, or until they turn pink and are cooked through. Remove the shrimp and set them aside.
3. In the same wok, add the snow peas and bell peppers. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
4. Return the shrimp to the wok and add soy sauce, oyster sauce, rice wine, and sugar. Stir to combine.
5. Stir in the cornstarch slurry and cook for an additional minute until the sauce thickens.
6. Serve hot with steamed rice.

This stir-fry is quick, easy, and full of flavor with a lovely balance of sweet shrimp and crunchy vegetables.

The savory sauce coats the ingredients perfectly, making it a satisfying dish without being too heavy—ideal for summer nights.

Chinese Cold Noodles with Garlic and Cucumber (Suan La Liang Mian)

Chinese Cold Noodles with Garlic and Cucumber (Suan La Liang Mian) is a perfect summer dish with its tangy, savory flavors and refreshing crunch.

This dish is ideal for a hot day, as the cold noodles paired with the sharp garlic sauce are incredibly satisfying without being too heavy. It’s also quick to prepare, making it a great option for a busy day.

Ingredients:

• 8 oz Chinese wheat noodles or somen noodles
• 1 cucumber, julienned
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp sugar
• 2 garlic cloves, minced
• 1 tbsp chili oil (optional, for spice)
• 1/4 cup chopped scallions
• Sesame seeds for garnish (optional)

Instructions:

1. Cook the noodles according to package instructions. Drain and rinse under cold water to cool.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar to create the sauce.
3. In a separate bowl, mix the minced garlic with the sauce and set aside for a few minutes to infuse the flavors.
4. Toss the cooled noodles with the garlic sauce, ensuring they’re evenly coated.
5. Add the julienned cucumber and toss again. Drizzle with chili oil for added heat, if desired.
6. Garnish with chopped scallions and sesame seeds before serving.

These cold noodles are perfect for summer with their balance of savory and tangy flavors.

The crunch of cucumber adds a fresh element, while the garlic and chili bring a punch of taste. Serve it chilled for a satisfying, cooling meal.

Chinese Mango Chicken Salad (Mángguǒ Jīròu Shālā)

Chinese Mango Chicken Salad (Mángguǒ Jīròu Shālā) is a vibrant and refreshing dish that combines juicy mango, tender chicken, and a variety of fresh vegetables, all tossed in a tangy dressing.

It’s light but satisfying, making it perfect for a healthy summer meal.

Ingredients:

• 1 chicken breast, cooked and shredded
• 1 ripe mango, peeled and julienned
• 1/2 cucumber, julienned
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or sugar
• 1 tbsp chili oil (optional for spice)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded chicken, julienned mango, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and chili oil (if using). Adjust the seasoning with salt and pepper to taste.
3. Pour the dressing over the chicken and mango mixture, tossing everything together until well-coated.
4. Serve immediately, garnished with extra cilantro and a drizzle of sesame oil if desired.

This salad offers a wonderful contrast of textures and flavors.

The sweetness of the mango pairs beautifully with the savory chicken, while the cilantro and chili oil bring freshness and a touch of heat. It’s a light yet filling dish that’s ideal for a summer lunch or dinner.

Chinese Stir-Fried Eggplant with Garlic and Soy Sauce (Chao Qiezi)

Chinese Stir-Fried Eggplant with Garlic and Soy Sauce (Chao Qiezi) is a savory and satisfying dish that highlights the rich, tender texture of eggplant.

Stir-fried with garlic, soy sauce, and a hint of sugar, this dish is flavorful and comforting, making it a great option for a summer dinner.

Ingredients:

• 2 medium eggplants, sliced into bite-sized pieces
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1/4 cup water or vegetable broth
• 1 tsp sesame oil
• 1/4 cup chopped scallions (optional for garnish)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the eggplant slices and cook, stirring occasionally, until the eggplant is soft and golden brown, about 5–7 minutes.
2. Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
3. Stir in the soy sauce, rice vinegar, sugar, and water or broth. Cook for an additional 2–3 minutes, allowing the sauce to thicken and the eggplant to absorb the flavors.
4. Drizzle with sesame oil and toss to combine.
5. Garnish with chopped scallions, and serve hot with steamed rice.

This stir-fry is packed with umami flavor, and the eggplant soaks up the savory sauce beautifully.

It’s an easy, comforting, and flavorful dish that works wonderfully as a side or main course during the summer months.