Chinese

Dinner just got 10 times more colorful. 

With some practice, hand-pulling is surprisingly simple. The result is extra wide, extra long noodles ready to catch a spicy sauce.

These ultra-chewy noodles will level up your stir-fry game.

Homemade potato starch noodles, stir-fried with potato slivers and greens, for an extra comforting dinner.

The only tool you’ll need for these simple, chubby homemade noodles is a pair of kitchen shears.

This sweet-and-savory Taiwanese sauce is famously simple, and these homemade noodles are too.

Spicy, sour, oil-slicked noodles that are sure to impress.

Use this recipe for plain steamed buns, or bao for sandwiching char siu or spicy tofu, or swab them with sweet red bean paste for dessert.

For a lighter take on traditional pork belly bao sliders, fill yours with char siu tofu slices, which get coated in savory-sweet-spicy char siu seasonings.

Cookbook author Hetty Lui McKinnon walks us through her quickest (and most comforting) weeknight dinner plan.

A take-out favorite meets sheet-pan dinner in this vegetarian take on orange chicken, featuring extra-firm tofu and a fresh, zingy sauce.

An aromatic pork filling and finishing scoop of chili crisp make this homey wonton soup as flavorful as it is comforting.

Inspired by traditional Chinese smashed cucumber salad, this sweet and salty version features crunchy Hami melon.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.

Mochi that’s this soft and chewy (the key is coconut milk!) is practically begging to be paired with a delightfully crunchy peanut filling.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs. 

Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

These pillowy milk bread buns are filled with an irresistible combo of sweet-and-salty pork floss, mayonnaise, and savory furikake.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight.