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.
The leftovers make killer tacos...
A very quick and easy side dish for a Chinese feast.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
For this veggie-loaded fried rice, green beans get blistered in the wok until smoky and charred.
Hot, sour, sweet, amazing.
Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious.
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.
Chasing the elusive wok hei with a blowtorch.
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.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Watch the Chinese cooking expert demo her most favorite dish, ever.
Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.
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
Want to celebrate Chinese New Year? Here's how, from party prep to recipes.
The Chinese-cooking expert's classic gets a worthy makeover.