Real-deal congee, Sichuan-style wontons, and takeout-style kung pao chicken—hungry yet? We've got you covered with a whole range of Chinese, Chinese-American, and Chinese-influenced recipes.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Light seasoning helps fried rice shine.
A quick and easy stir-fry.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
A simple stir-fry for garlic lovers.
It will be hard not to put this sauce in and on everything.
A Beijing street-food classic.
For this veggie-loaded fried rice, green beans get blistered in the wok until smoky and charred.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.
A vegetable-heavy spin on cold peanut noodles.
How to make soup dumplings at home: Time-consuming, but worth every minute.
A silky and comforting rice porridge.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Basic staples any Chinese-food enthusiast should have on hand.
14 essential bites from the streets of Shanghai
Jianbing is quite possibly China's best-kept secret.
Fresh water chestnuts are a world apart from the canned variety. Here's how to prepare them.
Part 2 of @thefoodlab's China diaries, in which he discovers that indoor voices do not exist
When a quest to learn about your family's favorite booze gets you more than you bargained for
Join @thefoodlab as he treks down Emai Shan, visits pandas, and eats his way through Sichuan