Our love of Chinese food knows no bounds. And when it comes to cooking Chinese cuisine, who better to turn to than the people who cook it for a living? From fresh starters like Louis Tikaram’s grilled scallops with soy and ginger and Tony Tan’s Chiu chow raw fish salad, heftier mains like Victor Liong’s masterstock-braised meats and tofu, comforting classic like Kylie Kwong’s comforting Cantonese-style prawn wonton soup to sweet custard-filled doughnuts by Melbourne’s Flower Drum, these are all the restaurant-quality Chinese recipes you’ll ever need.

Flower Drum’s pan-fried pei pa tofu with Chinese sausage and prawns (heung jin pei pa doufu)

Tony Tan’s Sichuan sliced pork with garlic and chilli sauce

Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger

Lau’s Family Kitchen’s scallops stuffed with prawn mousse

Tony Tan’s crab soup with pickled vegetable and tomato

Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar

Dainty Sichuan’s wawa cabbage (chow wawa cai)

Victor Liong’s Xinjiang-style lamb skewers

Flower Drum’s char siu pork with egg noodles (keong chung cha siu lo mein)

Dainty Sichuan’s bang bang chicken (bang bang ji)

Dan Hong’s crisp eggplant with fish-fragrant sauce
.jpg?fit=650%2C542&resize=650%2C542)
Victor Liong’s grilled eggplant with sesame, cumin and chilli

Tony Tan’s eggplant and broad beans with soy-sesame dressing

Good Luck Pinbone’s Sichuan chilli eggplant with wood-ear fungus

Lau’s Family Kitchen’s vegetarian sang choi bau

Lau’s Family Kitchen’s calamari with shrimp sauce

Victor Liong’s Sichuan sour and spicy poached fish with pickled mustard greens

Victor Liong’s masterstock-braised meats and tofu

Lau’s Family Kitchen’s prawns and char siu with vermicelli in a claypot

Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli

Tony Tan’s braised beef brisket with chilli-oil sauce

Kylie Kwong’s beef with black bean and chilli sauce

Flower Drum’s stir-fried water spinach with preserved bean curd (fu yu ong choy)

Tony Tan’s braised pork belly with soy sauce

Louis Tikaram’s stir-fried snake beans with pork

Kylie Kwong’s sweet and sour pork with Davidson’s plum

Kylie Kwong’s deep-fried chicken with finger-lime sauce

Victor Liong’s white-cut chicken, aromatic chilli oil and peanuts

Tony Tan’s Cantonese fried rice with chicken, salted fish and bean sprouts

Lee Ho Fook’s Fujian-style scallop and spanner crab fried rice

Louis Tikaram’s fried rice of shiitake, salted radish and peas

Flower Drum’s twice-cooked king prawns with soy sauce (si yow wong ha)

Kylie Kwong’s stir-fried Australian native greens with garlic

Flower Drum’s braised squab with oyster sauce and shiitake mushrooms (tung ku wat yu kap)

Sunda’s lamb mapo tofu with green beans

Ricky & Pinky’s steamed snapper with coriander and ginger

Lau’s Family Kitchen’s salt and pepper whiting

Kylie Kwong’s steamed fish fillets with ginger, soy sauce and spring onions

Kylie Kwong’s Cantonese-style prawn wonton soup

Kylie Kwong’s deep-fried duck with Davidson’s plum sauce

Flower Drum’s sautéed mud crab with ginger and spring onion (keong chung hai)

Louis Tikaram’s mango pudding with lime tapioca and coconut ice-cream

Flower Drum’s sesame doughnuts with custard (jin deui)
