The Council Cookbook
Chinese Mastery
Authentic regional Chinese cuisine. Eight great traditions.
Wok hei and dim sum mastery. Centuries of wisdom on your plate.
The story of how she brought Chinese cuisine into my life...
[ This section is reserved for Seraph to share the personal story of Cassie — who she is, what she means to him, and how she introduced him to the world of Chinese cuisine. ]
"Chinese cuisine isn't one thing — it's a civilization's worth of regional traditions, techniques, and philosophies."
八大菜系 — Bā Dà Cài Xì
The most internationally recognized. Delicate, fresh flavors. Dim sum mastery. Steaming and stir-frying perfected.
Bold, complex, unapologetic. The famous má là — numbing and spicy. Garlic, chili, and Sichuan peppercorn reign supreme.
Pure, direct heat without the numbing. Smoked, cured, and pickled ingredients. Sour and spicy combinations.
The imperial cuisine. Seafood from the coast. Vinegar and scallions. Crisp, fresh, and elegant.
Sweet and refined. Shanghai's elegance. Red-braised dishes. Careful knife work and presentation.
Umami depth. Soups and broths. Light, flavorful, with emphasis on the sea. Subtle and complex.
Wild herbs and mountain ingredients. Slow braises and stews. Rustic and deeply flavored.
Fresh, mellow, not greasy. Hangzhou's grace. Bamboo shoots and freshwater fish. Pure and clean.
Master these, master Chinese cooking
"Breath of the wok" — that smoky, charred essence that can only come from a screaming hot wok and precise timing. The soul of Cantonese stir-fry.
Coating proteins in egg white and cornstarch before cooking. The secret to silky, tender meat in every Chinese restaurant.
Slow braising in soy sauce, sugar, and aromatics until deeply caramelized. Comfort food perfected over centuries.
High heat, no sauce, intense concentration of flavor. The char and crunch of Sichuan dry-fried green beans.
Explore by category
The stories behind the food
Deep dive into China's culinary regions. From Cantonese subtlety to Sichuan fire. 八大菜系
Explore Regions →From Confucius to modern masters. The poets, emperors, and chefs who shaped Chinese cuisine.
Meet the Masters →Surprising facts, hidden history, and connections you never expected.
Coming SoonStock your pantry
For seasoning and color
For deep color and richness
The backbone of Chinese cooking
Fermented chili bean paste
For finishing, never cooking
Star anise, cloves, cinnamon, Sichuan peppercorn, fennel
Chinkiang's complex tang
Umami in a bottle