East Asian Cuisine Guides

Curious about the cuisines of East Asia? Read our guides and essays to deepen your knowledge of East Asian food history, cooking techniques, ingredients, and more.
Taiwanese Breakfast
A Guide to a Traditional Taiwanese Breakfast
Blowtorching vegetables in a wok
Torch Hei Is the Best Way to Get Wok Hei at Home
Overhead shot of Chinese culinary ingredients like sauce, mushrooms, and chilies
How to Stock a Chinese Pantry: Essential Staples to Keep on Hand
A Chinese Cleaver Is a Serious Contender for the Best All-Purpose Kitchen Knife
The Serious Eats Field Guide to Chinese Pastries
My Latest Obsession: Pork Floss, Chinese Cotton Candy-esque Dried Pork
Fuchsia Dunlop on Sichuan Cooking's Essential Ingredients
Beyond Málà: Get to Know Sichuan's "Strange Flavor" With Fuchsia Dunlop
The Serious Eats Guide to Dim Sum
Get to Know Ginger Juice Flavor With Sichuan Expert Fuchsia Dunlop
Why Jianbing is China's Most Popular Street Breakfast
Get to Know Málà, Sichuan Food's Most Famous Flavor
How to Velvet Chicken, Pork, and Fish for Stir Fries: An Introduction to Water-Velveting
An assortment of different varieties of Chinese greens on five white plates.
Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens
More Than Málà: A Deeper Introduction to Sichuan Cuisine
14 Essential Sichuan Eats (Beyond Hot Pot) in Chengdu and Chongqing
A plate of Asian dumplings in Shanghai.
Essential Shanghai Street Food: 14 Must-Eat Dishes
Chengdu Taste is the Best Sichuan Restaurant in America. Here's What to Order.
The Best Frozen Pork Dumplings | Taste Test
Spice Hunting: Chinese Fermented Black Soy Beans
Fresh Water Chestnuts Are Amazing
How to Cut Beef For Stir Fries | Knife Skills
A Song of Spice and Fire: The Real Deal With Hunan Cuisine
A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing
A Guide to Celebrating the Chinese Lunar New Year at Home
The Secrets of Cantonese Cooking, America's First Chinese Cuisine
Dispatches From the Silk Road: The Must-Try Uyghur Food of Kashgar
samsas, unleavened pockets of wheat dough that are filled with mutton, folded over like envelopes, and then baked in a deep outdoor pit
What to Eat in China: A Traveler's Guide
Mid-autumn festival feast
How to Host a Chinese Mid-Autumn Festival Feast
Seriously Asian: Salted Duck Egg
The Baijiu Riddle: Learning to Love China's Infamous Firewater
Eating Soup Dumplings in Shanghai? Xiao Long Bao Are Only Half the Story
20,000 Miles Till Lunch: Finding Noodle Heaven in Shanxi Province
20,000 Miles Till Lunch: Celebrating the Miao New Year in Guizhou Province
Taiwanese Breakfast With the Pancake King
20,000 Miles Till Lunch: Feasting Our Way Through Yunnan Province
Kenji's Excellent Asian Adventures, Part 3: The Best Way to Order Food in China
Kenji's Excellent Asian Adventures, Part 5: There's More to Sichuan Than Just the Food
Kenji's Excellent Asian Adventures, Part 4: The Long, Smelly Road to Chengdu
Kenji's Excellent Asian Adventures, Part 6: This is Not the Cruise You're Looking For
Chichi's Chinese: Steamed Chicken and Shiitake
Garlic, Ginger, and Scallions cooking in a wok.
Chinese Aromatics 101: The Mild and Aromatic Ginger, Scallion, and Garlic Flavor Base
The Real Home of Sweet and Sour Pork: Secrets of Dongbei Cuisine
Ask a Cicerone: The Best Beers for Chinese Food
Chilies, Noodles, and Lamb: 11 Must-Eat Dishes in Xi'an From the Muslim Quarter and Beyond
Stir Fried Garlic Spinach with Mustard Seeds Recipe
The Tea Cup and the Dragon: Secrets of China's Favorite Green Tea
What is Chinese Brown Sauce Made Of?
A Chinese Mother's Fix-All Herbal Remedy
Colorful food suspended in air caused by a person tossing a wok while holding chopsticks in a dark kitchen
The Wok
Chinese Aromatics 101: The Spicy Garlic-and-Chili Flavor Base
5 Rules of Hong Kong Dining That You Should Know Before You Go
Snapshots from Hong Kong: Steamed Milk Pudding from Yee Shun Milk Company
Kenji's Excellent Asian Adventures, Part 2: Do Indoor Voices Exist in China?
Your Ultimate Guide to Chinese Food in NYC
Side view of a piece of sushi
Sumeshi (Seasoned Sushi Rice)
OVerhead view of mochi
Homemade Yakimochi (Grilled Mochi With Soy Sauce and Nori)
We Pit Cup Noodles Against Cup Noodle and the Difference Is Real