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
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
Author: Eileen Yin-Fei Lo
Author: Grace Young
Author: Grace Young
Author: Gina Marie Miraglia Eriquez
Author: Martin Boetz
Author: Nina Simonds
This is the delicious savory cake served in dim sum houses throughout the year and, most auspiciously, on New Year's Day as a symbol of prosperity and...
Author: Grace Young
Author: Grace Young
Author: Deborah Madison
Author: Wang Haibo
Author: Diana Kuan
Author: Eileen Yin-Fei Lo
Author: Lillian Chou
Author: Eileen Yin-Fei Lo
Author: Chitrita Banerji
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves...
Author: Martin Boetz
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with...
Author: Hsiao-Ching Chou
Author: Peng Changgui
Author: Katie Chin
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
Author: Charles Phan
Author: Nina Simonds
Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are...
Author: Lillian Chou
Author: Paisarn Cheewinsiriwat
Author: Bruce Cost
Author: Michael Tong
Author: Clifford A. Wright
Author: Grace Young
Author: Hinnerk von Bargen
Author: Shirley Cheng
Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Author: Jason Wang