Dill in Chinese Cooking: Uses, Substitutes & Recipes

Dill isn’t a native herb in Chinese cuisine, but it has found a beloved place in several regional dishes, especially in the north and in Xinjiang. Known as shí luó (莳萝) in Mandarin, its feathery fronds add a fresh, slightly sweet, and citrusy note to lamb, fish, and pickled vegetables. This article explains how dill is used in Chinese cooking, offers a classic stir-fry recipe, and provides practical tips for substituting and storing it.

Ingredients

1 lb (450 g) boneless lamb leg or shoulder, thinly sliced against the grain
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) Shaoxing wine or dry sherry
1 teaspoon (5 ml) toasted sesame oil
2 teaspoons (10 g) cornstarch
2 tablespoons (30 ml) vegetable oil, divided
3 cloves garlic, minced
1 thumb-sized piece of ginger, julienned
1 bunch fresh dill (about 1 oz / 30 g), tough stems removed, chopped
1 teaspoon (5 g) Sichuan peppercorns, toasted and ground (optional)
Salt, to taste

Instructions

In a bowl, combine the sliced lamb with soy sauce, Shaoxing wine, sesame oil, and cornstarch. Mix well and let marinate for 15 minutes at room temperature.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the lamb in a single layer and sear without stirring for 1 minute, then stir-fry for 2–3 minutes until browned but still pink inside. Remove lamb to a plate.
Add the remaining 1 tablespoon oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Return the lamb to the wok. Add the chopped dill and optional Sichuan pepper. Stir-fry for 1–2 minutes until the dill wilts and the lamb is cooked through. The USDA FSIS safe minimum internal temperature for lamb is 145°F (63°C) with a 3-minute rest; check with a food thermometer.
Season with salt if needed (soy sauce already adds salt). Serve immediately.

Tips

Substitute for dill: If fresh dill is unavailable, use 1 teaspoon of dried dill weed per tablespoon of fresh, or substitute with fresh fennel fronds or tarragon for a similar anise-like flavor. The taste will be slightly different but still pleasant.
Don’t overcook dill: Dill loses its flavor quickly when heated. Add it at the very end and cook just until wilted, about 1–2 minutes.
Storage: Fresh dill keeps for up to 1 week in the refrigerator. Wrap the stems in a damp paper towel and place in a plastic bag. Alternatively, stand the bunch in a glass of water and cover loosely with a bag.
Common mistake: Adding dill too early or using the tough stems. Always remove the thick lower stems; they are fibrous and bitter.

Serving Suggestions

This dill lamb stir-fry is excellent over steamed jasmine rice or with hand-pulled noodles. For a complete Chinese-style meal, serve alongside a simple cucumber salad with black vinegar, or a bowl of egg drop soup. The fresh dill also pairs beautifully with grilled fish—try sprinkling chopped dill over steamed whole fish with ginger and scallions.

Variations

Dill and Fish: Replace lamb with firm white fish fillets (such as cod or sea bass). Cut into chunks, marinate briefly, and stir-fry gently for 3–4 minutes until fish flakes easily and reaches 145°F (63°C).
Dill Pickles (Chinese-style): Use dill in a quick pickle with cucumbers, rice vinegar, sugar, and chili. This is a common side dish in northern Chinese homes.
Dill and Egg: Add chopped dill to scrambled eggs or an egg pancake (like a Chinese omelet) for a fragrant breakfast.
Dill in Dumplings: Mix chopped dill into a pork or lamb dumpling filling along with scallions and ginger. It adds a refreshing lift.

Storage and Reheating

Leftover dill lamb stir-fry can be refrigerated in an airtight container for up to 3–4 days. Reheat in a hot wok or skillet over medium-high heat for 2–3 minutes, or in the microwave in 30-second bursts until piping hot. The dill will lose some vibrancy but the flavor will remain. If reheating, you may want to add a sprinkle of fresh dill before serving to revive the aroma. Do not freeze this dish, as the texture of the lamb and dill will suffer.

Frequently Asked Questions

Is dill commonly used in Chinese cooking? Dill is not a staple herb in most Chinese regional cuisines, but it is used in northern China and in Xinjiang, where it accompanies lamb dishes and pickles. It is more common in western Chinese cooking than in the south.

What does dill taste like in Chinese food? Dill adds a fresh, slightly sweet, and citrusy flavor with a hint of anise. In Chinese dishes, it brightens rich meats like lamb and complements the umami of soy sauce and ginger.

Can I use dried dill instead of fresh? Yes, but use about one-third the amount. Dried dill is more concentrated and has a slightly different flavor profile. Add it earlier in the cooking process to allow it to rehydrate.

What is a good substitute for dill in a Chinese recipe? Fennel fronds, tarragon, or even celery leaves can work in a pinch. They all offer a similar aromatic quality, though the flavor will differ. For a more authentic Chinese twist, try using Chinese chives (garlic chives) if you have them.

Can I eat dill stems? The thin, tender stems are fine to eat, but the thick, woody lower stems should be removed. They are tough and not pleasant to chew.

Does dill pair well with seafood in Chinese cooking? Absolutely. Dill is excellent with fish, shrimp, and scallops. Try adding it to a ginger-garlic stir-fry or a steamed fish dish for a fresh, herby note.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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