Author: Diana Kuan
Author: Shirley Cheng
Author: Shirley Cheng
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks...
Author: Mary Kate Tate
As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.
Author: Jeffrey Alford
Author: Bon Appétit Test Kitchen
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the...
It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
An easy Pork Dumplings recipe
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother....
Author: Eileen Yin-Fei Lo
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you...
Author: Lisa Cheng Smith
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors...
Author: Paul Grimes
The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp.
Author: Wilson Tang
These udon noodles with chicken and scallions come together in under 30 minutes.
Author: Lillian Chou
Author: Michael Tong
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings...
Author: Lisa Cheng Smith
Author: Ying Chang Compestine
Author: Andrea Reusing
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with...
Author: Cecilia Hae-Jin Lee
Author: Mary Kate Tate
This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and...
Author: Lillian Chou
This is one of my favorite classic Chinese dishes that my mom makes for Chinese New Year. It's easy to make and is very savory with rice!
Author: sugarnsp1ce
Author: Fuchsia Dunlop
Author: Mai Pham
These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire...
Author: Andrea Reusing
Author: Mai Pham
Author: Anita Lo
Author: Diana Kuan
Author: Eileen Yin-Fei Lo
A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions,...
Author: Grace Young
A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.
Author: Kei Lum Chan
Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions,...
Author: Hsiao-Ching Chou
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple...
Author: Betty Liu
Author: Eileen Yin-Fei Lo
Recipe for homemade vegetarian dumplings filled with spinach and eggs.
Author: Helen You
Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone,...
Author: Sohui Kim
Author: Grace Young