Chinese cuisine is incredibly complex, varied, and rich in possibilities. These are just a few easy things you can do. Most of these recipes are Cantonese in origin. I wind up using some Japanese terms here and there because I can't help it.

• Fan Nung: Sizzling Rice


• Thlai Yang Tsoi Geng: Watercress Soup


• Chau Yep Ahn: Tea Eggs


• Chau Ahn Huang: Stir-Fried Egg Yolks


• Boh Tsoi Chau Thluon: Stir-Fried Spinach And Garlic


• Thleu Tsoi Gai: Vegetarian "Chicken"


• Hung Sieu Ohng Gu: Braised Mushroooms


• Pei Pah Auh Fu: Tofu Balls