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.
Fried shrimp, crisp green onions, garlic, chili flakes.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
The leftovers make killer tacos...
Hot, sour, sweet, amazing.
Fresh fruit and ginger star in this version of a Chinese take-out staple sauce.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
Aromatics and good toast really make this dish.
Garlic and oyster sauce are all the adornment it needs.
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.