Chinese

Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

They're meant to be a pre-meal “appetite opener”—but that doesn't stop me from snacking on them all day.

This Hong Kong staple is the ultimate one-pot comfort food.

With this flavor-packed braised tofu in the fridge, you’re moments away from a meal.

With her Traditional Chinese Medicine company Five Seasons TMC, she’s redefining healthy eating and showcasing the beauty of China.

A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp. 

Chef Shuai Wang ushers in the Year of the Ox with a very lucky Lunar New Year feast.

This dish is loaded with garlic and bursting with umami.

We were total opposites, but we shared the same vision in life: having fun, working hard, gathering people, and making sure they were happy.

I’d recognize that silver can anywhere.

In Traditional Chinese Medicine, eating with the 24 solar terms promotes harmony both within our own bodies and with the outside world.

By which I mean: Get the shake shake shrimp.

Two aged sauces + high heat + oil = magic.

Tender, juicy meat! Clingy, glossy sauce!

My mom's been perfecting this dish for decades. 

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

As someone who refuses to plan meals (…sorry), Chinese sausage is my lifesaver.

I wasn’t supposed to be in charge of my sister’s ritual postpartum recovery. But when my mom couldn’t travel due to the pandemic,  it was up to me.

Yook baeng is my most consistently delicious recipe.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

Wilson Tang, the owner of Nom Wah Tea Parlor in Manhattan’s Chinatown, isn’t letting fear stop him from supporting his neighborhood. 

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.