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.
It'll be hard not to put this sauce in and on everything.
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.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
A simple stir-fry for garlic lovers.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
A quick and easy stir-fry.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.
You can do just about anything with this versatile cooking vessel.
Make the fiery, textured chili condiment your own.
Basic staples any Chinese-food enthusiast should have on hand.
Everything you need to know to host a Chinese hot-pot feast at home.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Málà is more than just Sichuan peppercorns.
Jianbing is quite possibly China's best-kept secret.
14 essential bites from the streets of Shanghai
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
Part 2 of @thefoodlab's China diaries, in which he discovers that indoor voices do not exist
The Chinese-cooking expert's classic gets a worthy makeover.