Author: Diana Kuan
This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.
Author: Hsiao-Ching Chou
As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.
Author: Jeffrey Alford
An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro
Author: Shirley Cheng
Author: Shirley Cheng
Author: Bon Appétit Test Kitchen
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....
Author: Eileen Yin-Fei Lo
Author: Michael Tong
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory...
Author: Mary Kate Tate
This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking - ruffled Napa cabbage...
Author: Lillian Chou
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need...
Author: Cecilia Hae-Jin Lee
Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.
Author: Jason Wang
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.
Author: Lisa Cheng Smith
A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the...
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
An easy Pork Dumplings recipe
Author: Ying Chang Compestine
Author: Grace Young
Author: Anita Lo
It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
Author: Fuchsia Dunlop
Author: Cecilia Hae-Jin Lee
The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp.
Author: Wilson Tang
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
Author: Mary Kate Tate
These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will...
Author: Andrea Reusing
Author: Andrea Reusing
Author: Mai Pham
Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone, and you are forever known as the Dumpling Lady....
Author: Sohui Kim
These udon noodles with chicken and scallions come together in under 30 minutes.
Author: Lillian Chou
Chinese-style whole fish steamed with scallions and ginger.
Author: Anita Lo
Recipe for homemade vegetarian dumplings filled with spinach and eggs.
Author: Helen You
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature...
Author: Lisa Cheng Smith
How to make homemade fortune cookies that are fresher and more fun than the average takeout treat.
Author: Molly Baz
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
Author: Diana Kuan
Author: Jeffrey Alford
Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.
Author: Lisa Cheng Smith