Chinese

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

A step-by-step guide to making your own Sichuan-style chili oil, with ingredients you can get at Asian supermarkets or online

Two Bon Appétit editors discuss their five-stop eating tour of Manhattan's Chinatown, from dumplings to fish balls to dive bars

“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…

From wrappers and fillings to dipping sauces, all you need to know to make dumplings for Chinese New Year, courtesy of Beijing's Black Sesame Kitchen

The trick to a successful stir-fry? Prep everything before you cook.

LUCKYRICE Asian food festival founder Danielle Chang shows us how to make December 25 a family-style affair

This mapo tofu recipe comes from chef Danny Bowien of Mission Chinese restaurant.

These rich, tender pouches have always been mysterious in method. How does one cook soup into a dumpling?

You can make this Chinese egg noodles recipe with smoked turkey, chicken, or your protein of choice, because the takeout-style soy sauce-based dressing is fantastic on everything.