The new Chinese Food issue of the Serious Eats Magazine is out and available for download right now!
At Serious Eats, we have a keen and everlasting appreciation for Chinese food. How could we not? Our New York offices are right in the middle of Chinatown. Every walk to lunch or a meeting takes us through a sea of Chinese restaurants, markets, and specialty shops. So it should be no surprise that this issue of the Serious Eats Magazine is dedicated to the joys of eating and cooking Chinese food.
Wok cooking at high heat will never scare you again once you read our stir-frying basics. All those carts at your local dim sum parlor rolling by you make you dizzy? No worries—we've got you covered with our field guide to dim sum. And if you think kung pao chicken is the exclusive province of mediocre Chinese restaurants, Kenji's recipe for the real-deal version will have you singing a different tune. And once you've mastered the basics of Chinese food, we even tell you what to drink with it! What more could you ask for?
So enjoy this delicious collection from all of us at Serious Eats. And if you haven't already subscribed to our monthly magazine, at the rate of $1.99 for a monthly subscription, or $19.99 for a year, please consider doing so. It's the easiest way to get all of our best stories in one beautifully-designed place.
About the author: Ed Levine is the founder of Serious Eats.