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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.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
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.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
A simple stir-fry for garlic lovers.
How to make soup dumplings at home: Time-consuming, but worth every minute.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
A silky and comforting rice porridge.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
One of the simplest ways to use your wok.
Jianbing is quite possibly China's best-kept secret.
14 essential bites from the streets of Shanghai
Basic staples any Chinese-food enthusiast should have on hand.
Fresh water chestnuts are a world apart from the canned variety. Here's how to prepare them.
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