Light seasoning allows your rice to shine.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
A silky and comforting rice porridge.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
A vegetable-heavy spin on cold peanut noodles.
A quick and easy stir-fry.
Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
A simple stir-fry for garlic lovers.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
One pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the pot.
A Beijing street-food classic.
Hot, sour, sweet, amazing.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
A rainbow of stir-fried flavor.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A touch of vodka gives this Chinese take-out classic a superior crispy crust.