Chinese cooking is a labor of love, emphasis on labor. All that chopping and frying, followed by the vigorous scrubbing of pans and woks to clean them. It’s why I typically prefer takeout. This ...

You probably know that the Chinese food from your go-to takeout spot isn’t actually traditional Chinese food. It’s heavily Americanized (though tasty in its own way). Being the world’s most populous ...

I began making this authentic hot and sour soup recipe almost 50 years ago. It’s truly a classic and one that we always order ...

What happens when you bring together an iconic 1960s-era Chinese cookbook, a small Sonoma County farm specializing in Asian produce; and a dozen ambitious home cooks? Hopefully, a Chinese meal that’s ...

Simone Tong, chef and owner of Little Tong Noodle Shop in New York, shared some of her Chinese New Year recipes with us—prosperity salad, pork belly, and shrimp dumplings—but in reality, her table has ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

IT’S NATURAL THAT Hsiao-Ching Chou would be comfortable with Chinese cooking. Chou, former food editor at The Seattle Post-Intelligencer, learned to make Chinese dumplings as a child at her mother’s ...

I stood before the electric stove, poised to crack an egg on the side of a frying pan and into a mound of steamed rice. Fried rice—what could be easier? It was a dish I had eaten hundreds, maybe ...

Randy Lau will never forget his 33rd birthday. Two and a half months after launching “Made With Lau,” he was “stoked” to find his Chinese family cooking channel had reached its first milestone: ...