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.
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 silky and comforting rice porridge.
How to make soup dumplings at home: Time-consuming, but worth every minute.
Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.
A Beijing street-food classic.
These wings, packed with Sichuan pepper and fresh spices, are at once mouth-numbing and wonderfully flavorful.
A comforting Asian breakfast staple.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A rainbow of stir-fried flavor.
A touch of vodka gives this Chinese take-out classic a superior crispy crust.
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.