Family rice meal · Rice cooker
Rice Cooker Chicken & Shiitake Rice
Rehydrate dried shiitake, simmer the chicken topping in a separate pan, then fold it into cooked rice. Includes soaking, water and doneness guidance.
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Cook home-style dishes, rice meals, desserts and drinks with Xianyitang dried ingredients, with full ingredient lists, soaking guidance, step-by-step methods and product links.
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Italian rice dish · Dried porcini
Porcini Mushroom Risotto
Dried porcini and fresh chestnut mushrooms bring rich, savoury flavour to a creamy risotto, with a gentle bite in the rice.
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Refreshing drink · Dried mint infusion
Hot-Brewed Hibiscus, Lemon & Mint Tea
Rinse the dried hibiscus and mint, infuse for 15 minutes, then strain and add lemon. Optional sugar; two cups in about 20 minutes.
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Hob / electric pressure cooker · Two methods for one recipe
Dried Chinese Cabbage and Pork Rib Soup
Choose the hob or electric pressure cooker method to see its water quantity, soaking, timings and natural-release guidance.
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Chinese tea-time cakes · Steam and shape
Plain Peeled Mung Bean Cakes
Smooth, gently sweet mung bean cakes made with peeled mung beans. A homemade treat for afternoon tea.
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Family traybake · Whole fennel seeds
Lemon and Fennel Chicken Traybake
A family traybake of chicken, sweet potatoes and onions, seasoned with fennel seeds, lemon and garlic.
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Dinner-party dish · Large flower shiitake
Large Flower Shiitake Stuffed with Pork
Whole flower shiitake filled with ginger and spring onion pork, steamed and lightly glazed. A dinner-party dish with full fridge rehydration instructions.
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Dinner-party dish · Large flower shiitake
Large Flower Shiitake Stuffed with Prawns
Whole flower shiitake filled with coarsely chopped prawns, steamed and lightly glazed. A dinner-party dish with full fridge rehydration instructions.
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Home-style dish · Dried fungi
Jade Wood Ear with Prawns and Scrambled Eggs
Fully cooked jade wood ear brings a crisp bite to prawns and soft scrambled eggs. Use 12 g dried wood ear from the 180 g pack, rehydrate in lukewarm water and follow the pack cooking stage before the final stir-fry.
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Home-style dish · Dried shiitake
Braised Chicken Pot with Dried Shiitake
Use 25 g dried shiitake from the Xianyitang 90 g pack and braise with boneless chicken thighs, ginger, garlic and spring onions for an everyday family dinner. Keep smaller caps whole and halve larger ones. The method includes rehydration, mushroom tenderness and chicken doneness checks.
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Dinner-party side · Whole flower shiitake
Whole Large Flower Shiitake with Pak Choi in Oyster Sauce
Whole Large Flower Shiitake caps, braised until tender and served with pak choi and a light oyster glaze. A savoury centrepiece for a family or festive meal.
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Noodles · Jade wood ear & tea tree mushrooms
Jade Wood Ear and Mushroom Noodle Soup
Milky jade wood ear, slender tea tree mushrooms and fresh chestnut mushrooms make a comforting noodle soup. Rehydrate the two dried fungi separately and cook them following the packs, then add separately cooked noodles.
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Home-style dish · Dried fungi
Jade Wood Ear, Chicken and Pepper Stir-Fry
Rehydrate and fully cook jade wood ear, then stir-fry it with thin chicken strips and colourful sweet peppers. Use 12 g dried wood ear from a 180 g pack, with soaking and pre-cooking clearly included.
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Home-style dish · Dried shiitake
Dried Shiitake and Tofu Braised in Oyster Sauce
Tender shiitake and golden pan-fried firm tofu absorb a savoury oyster sauce in this home-style dish, ideal with rice.
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Hob / electric pressure cooker · Two methods for one recipe
Tea Tree Mushroom Chicken Soup with Red Dates and Goji Berries
Choose the hob or electric pressure cooker method to see its water quantity, soaking, timings and natural-release guidance.
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Chinese sweet soup · Black sesame
Homemade Black Sesame Sweet Soup
Toasted black sesame seeds and a little glutinous rice flour make two small bowls of smooth, fragrant sweet soup.
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Floral tea · Dried buds
Chrysanthemum Bud Tea with Honey
A gentle floral tea made by hot-infusing dried chrysanthemum buds, with a little honey to taste. Makes two cups.
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Dumplings · Jade wood ear 180 g
Pork & Jade Wood Ear Potstickers
Thick white wood ear is rehydrated and fully cooked before being chopped into a pork and Chinese-leaf filling, then pan-fried and steamed until the filling is thoroughly cooked.
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Special starter · Morels 90 g
Creamy Morel Mushroom Soup
A smooth soup made with dried morels, fresh chestnut mushrooms and a little potato, finished with cream and a few whole cooked morels. Includes rinsing, rehydration and thorough cooking.
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Sichuan-style main · Peppercorns & dried chillies
Mapo Tofu
A gently simmered tofu and pork dish flavoured with Xianyitang Sichuan peppercorns, dried bird's-eye chillies and chilli bean paste. Start with the milder chilli quantity and adjust to taste.
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Sweet dessert · Uses 30 g dried longan from a 200 g pack
Longan & Coconut Sago Dessert
Dried longan is simmered until soft, then combined with translucent small tapioca pearls and coconut milk. Use dried-weight longan; the pearls and coconut milk are bought separately.
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Chinese drink · Hawthorn & dried tangerine peel
Hawthorn, Chenpi & Sour Plum Drink
Dried hawthorn, tangerine peel and separately purchased food-grade smoked sour plums are soaked and simmered into a tart-sweet drink, served warm or chilled.
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Whole large flower shiitake · A distinctive main
Teriyaki Whole Flower Shiitake Burgers
Make four burgers with four whole dried caps from the Xianyitang large flower shiitake 200 g pack. Fully rehydrate and braise them before glazing with teriyaki sauce and layering with lettuce, tomato and cooked onion. Dried caps are approximately 8–10 cm across; hydrated size varies, so choose buns to suit the actual caps.
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Home-style soup · Jade wood ear and white pepper
Jade Wood Ear, Tomato & Fish Soup
Jade Wood Ear, tomato and tender cod make a light home-style soup, finished with white pepper. Thick ear pieces bring a contrasting bite.
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Savoury rice cakes · Black wood ear 100 g
Pork & Black Wood Ear Stir-Fried Rice Cakes
Fully cooked Black Wood Ear, pork strips and pak choi meet chewy rice cakes in a savoury home-style stir-fry.
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Warm salad · Coix / Job’s tears 400 g
Roasted Squash & Coix Warm Salad
Tender coix with roasted squash, red onion, spinach and tomato, dressed with olive oil and balsamic vinegar for a warm, colourful salad.
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18 cm chiffon tube pan · Dried red dates 200 g
Red Date & Walnut Chiffon Cake
Jujube purée brings a mellow red-date flavour to a light chiffon cake, with walnuts for texture. A cake to share over afternoon tea.
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Home cooking · Xianyitang dried ingredients
Steamed Chicken with Cordyceps Flowers & Ginger
Tender chicken thigh and golden-orange cordyceps flowers steam together with fine ginger and a light savoury sauce. Spoon the fragrant juices over separately cooked rice. This four-person sharing dish uses 15 g dried fungi and 500 g boneless chicken thigh.
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Home cooking · Xianyitang dried ingredients
Braised Pork Belly with Dried Long Beans
Dried long beans soak up a savoury soy braise, their supple texture contrasting with tender pork belly. Ginger, star anise and bay add aroma to a weekend sharing dish served with rice.
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Home cooking · Xianyitang dried ingredients
Spring Onion & White Sesame Flower Rolls
Soft steamed rolls hold layers of spring onion and toasted white sesame, bringing a gently nutty aroma to breakfast or a sharing meal with braised dishes. This recipe makes eight rolls and uses 20 g sesame seeds.
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Home cooking · Xianyitang dried ingredients
Celery, Lily Bulb & Cashew Stir-Fry
Tender lily bulb pieces meet crisp celery, toasted cashews and a few red goji berries in a lightly seasoned side dish. Rehydrate and pre-cook the dried lily bulbs before the final stir-fry, keeping the pieces intact.
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Home cooking · Xianyitang dried ingredients
Jasmine Flower Panna Cotta
A gentle jasmine-flower infusion flavours silky individual panna cottas, prepared ahead for an after-dinner dessert. This version uses pure dried jasmine flowers with milk and double cream.
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Cooking with Xianyitang dried ingredients
Cinnamon & Ginger Masala Chai
Black tea and milk make a mellow, full-flavoured chai, warmly scented with cinnamon, fresh ginger, green cardamom and cloves. This two-cup version offers a choice of cinnamon bark pieces or fine strips, strained out before serving.
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Cooking with Xianyitang dried ingredients
Red Bean Put Chai Ko
Soft, gently springy brown-sugar rice puddings are dotted with tender whole red beans and steamed in little bowls. This Hong Kong-style teatime snack uses 80 g dried red beans for about eight to ten small puddings.
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Cooking with Xianyitang dried ingredients
Shiitake & Dried Shrimp Turnip Cake
Golden pan-fried slices have a tender centre, with the mild sweetness of daikon, savoury shiitake, dried shrimp and shallots. Steam and chill the cake ahead, then slice and fry for a weekend dim sum brunch.
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Cooking with Xianyitang dried ingredients
Ficus Root & Coconut Chicken Soup
Fragrant dried ficus root meets the gentle sweetness of coconut water and coconut flesh in a chicken broth, with a few goji berries for colour. Choose a gently simmered hob version or an electric pressure cooker method on the same page.
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Cooking with Xianyitang dried ingredients
Jade Wood Ear & Shiitake Tofu Skin Rolls
Golden tofu skin wraps jade wood ear, shiitake, carrot and bamboo shoots. Steamed then pan-fried and sliced, the rolls combine savoury mushrooms, gently sweet vegetables and a layered wrapper for a vegetarian sharing plate.
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Cooking with Xianyitang dried ingredients
Chenpi & Black Bean Steamed Pork Ribs
Fragrant dried citrus peel, fermented black beans and garlic mingle in the savoury juices around small steamed pork riblets. Tender with a little bite, they make a sharing dish for a family dinner with rice or a weekend dim sum meal.
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Cooking with Xianyitang dried ingredients
White Sesame Prawn Toast
Golden toast supports a tender prawn layer under a crisp sesame crust. Cut into small triangles, the three distinct layers make a savoury snack for a weekend spread or a family gathering.
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Cooking with Xianyitang dried ingredients
Fennel, Cheddar & Onion Soda Bread
Fennel seeds, softened onion and Cheddar give this round loaf a savoury aroma, a lightly crisp crust and a soft, substantial crumb. Slice it for soup, salad or a warm snack at a family lunch.
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Cooking with Xianyitang dried ingredients
Apple, Dried Lily Bulb & Pork Soup
Apples bring a gentle fruit sweetness to this clear broth, with tender rehydrated lily bulb petals, small pieces of pork and ginger. It is a mellow soup to share at an autumn family dinner.
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Cooking with Xianyitang dried ingredients
Black Sesame Basque Cheesecake
A smooth, rich grey sesame-cheese centre sits beneath a deep golden-brown top, with a clear toasted sesame aroma. Make a small round cake, chill until set and slice for afternoon tea or a shared dessert.
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Celebration seafood dish · Whole large flower shiitake
Braised Large Flower Shiitake & Abalone Casserole
Whole large flower shiitake braised until tender, then combined with ready-to-eat canned abalone; includes soaking and full steps.
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Home-style braise · Jade wood ear 180 g
Jade Wood Ear, Bean Curd Skin & Beef Casserole
A beef casserole with jade wood ear and bean curd sticks, including separate soaking, thorough cooking and storage guidance.
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Breakfast and dim sum · Dried shiitake 90 g
Shiitake Sticky Rice Shumai
Sticky rice shumai with dried shiitake, cooked filling and ready-made wrappers, with soaking, steaming and cooked-rice guidance.
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Hob / electric pressure cooker · Coix seeds 400 g
Winter Melon, Coix Seed & Pork Rib Soup
Winter melon, coix and pork rib soup with hob and electric pressure options on one page. Includes natural release and adding melon later.
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Cinnamon-bark shreds 120 g / cinnamon sticks 60 g · Choose one
Apple Crumble with Cinnamon Bark
Apple crumble with a choice of cinnamon sticks 60 g or bark shreds 120 g, explaining infusion and removal, with full baking steps.
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Cooking with Xianyitang dried ingredients
Steamed Pork Patty with Jade Wood Ear & Water Chestnuts
Tender steamed pork is dotted with crisp jade wood ear and water chestnuts, gently seasoned with ginger, spring onion and savoury sauces. Spoon the juices over rice for a Cantonese-style family meal. This four-portion side dish uses 10 g dried jade wood ear.
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Cooking with Xianyitang dried ingredients
Porcini & Chicken Puff Pastry Pie
Dried white porcini lend a deep mushroom flavour to chicken thighs, leeks and fresh mushrooms beneath a golden puff pastry lid. A comforting sharing pie made with a small portion of dried porcini and easy-to-find British supermarket ingredients.
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Cooking with Xianyitang dried ingredients
Dried Chinese Yam, Sweetcorn & Pork Rib Soup
Dried Chinese yam softens into mellow, tender pieces in a lightly seasoned pork rib broth with sweetcorn and carrots. Choose the hob or electric pressure cooker method on the same page; the fresh vegetables go in later so they keep their shape.
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Cooking with Xianyitang dried ingredients
Peanut & White Sesame Brittle
Roasted peanuts and toasted white sesame are bound in a thin amber caramel, then cut into small crunchy pieces for tea or a little homemade gift. Roast the nuts first so you can concentrate on the syrup; a sugar thermometer helps identify the hard-crack stage.
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Cooking with Xianyitang dried ingredients
Black Sesame Soya Milk
Toasted black sesame and thoroughly cooked soya beans make a fragrant grey-black drink with a pourable, milk-like texture. Use an ordinary blender after cooking and cooling the beans, then heat the blended milk again. Blending or adding hot water does not cook raw beans.
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Cooking with Xianyitang dried ingredients
Dried Fig & Walnut Scones
Golden triangular scones are studded with softened dried figs and walnuts, with lightly crisp edges and a tender crumb. Enjoy the mellow fruit flavour with a cup of tea for a weekend bake or afternoon treat.
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Cooking with Xianyitang dried ingredients
Whole Large Flower Shiitake Tempura
Whole large flower shiitake mushrooms have a delicate crisp coating and a substantial, tender centre. Rehydrate and cook them first, then dry thoroughly before battering and frying. Serve with lemon and a simple dipping sauce as a sharing dish.
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Cooking with Xianyitang dried ingredients
White Pepper Pork Stomach & Chicken Soup
White pepper brings a warming flavour to tender, gently chewy pork stomach and chicken. The soup mix adds a mellow depth from dried ingredients including red dates and Chinese yam. Tenderise the stomach first, then add the mix and chicken for a generous pot to share.
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Cooking with Xianyitang dried ingredients
Pea Soup with Dried Mint
Peas and potato blend into a smooth soup, with a little dried mint for a fresh-tasting aroma and a small swirl of cream. Made with frozen peas, it works as a light lunch with bread or a small first course before dinner.
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Cooking with Xianyitang dried ingredients
Roasted Garlic & Dried Chanterelle Pasta
Soft roasted garlic brings mellow sweetness to chanterelles and ribbons of pasta in a light buttery sauce. A little parsley and Parmesan finish a savoury, glossy dish for a relaxed weekend meal.
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Cooking with Xianyitang dried ingredients
Sweet Sticky Rice with Longan & Red Dates
Glossy, tender sticky rice carries the mellow sweetness of dried longan, red dates and a few raisins. Steam it into a small dome and turn out to share as a warm dessert after a family meal.
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Cooking with Xianyitang dried ingredients
Cinnamon Pumpkin Spice Latte
Cooked pumpkin purée gives this hot latte a mellow sweetness, with cinnamon gently infused into milk before meeting the espresso. A light layer of froth makes a cosy pair of drinks for an autumn afternoon.
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Cold Dish · Easy
Jade Wood Ear Cold Salad
Rehydrated jade wood ear (玉木耳) stays brilliantly crisp and translucent. Tossed with garlic, black vinegar, soy sauce and sesame oil — a simple, refreshing cold dish.
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Sweet Soup · Easy
Red Bean & Chenpi Sweet Soup
Red beans slow-cooked until thick and smooth, with a hint of dried tangerine peel. No pressure cooker needed — a simple, gently fragrant Cantonese sweet soup.
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Cantonese dessert · Electric pressure cooker
Pressure Cooker Chenpi Red Bean Soup
The same chenpi red bean flavour, with no bean soaking. Pressure cook until soft, allow full natural release, then add peel and sugar, mash and thicken.
View recipe →How to cook Chinese soup mixes
Label-based soaking and cooking guidance, with ingredients, allergen information and links to the soup mixes.
How to Cook White Pepper Herbal Soup
Check the ingredients, soaking and cooking steps, then prepare according to the pack.
How to Cook Astragalus & Red Date Soup
Check the ingredients, soaking and cooking steps, then prepare according to the pack.
How to Cook Regal Essence Mushroom Soup
Check the ingredients, soaking and cooking steps, then prepare according to the pack.