Chinese broccoli—were a staple in my household growing up. Most of the stir-fries my parents made were on the table in less ...

This Lunar New Year, serve these Chinese tea eggs! They are simple to make ahead of time and so incredibly bold too.

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 ...

Seven decades ago, long before Fu Pei-mei became a beloved authority on Chinese cooking, she was struggling to make jiaozi. These boiled dumplings from northern China were her husband’s favorite and ...

Taiwan-born chef George Chen, whose family immigrated to Los Angeles in 1967, remembers vividly how his school lunch of ...

When James Beard award-winning food writer Kevin Pang got an email from his parents, telling him to check out a video, he promptly ignored it, as people occasionally do with parental media ...

Michelle T. King's new book is about a pioneering cook who brought Chinese food to the world, Fu Pei-mei. NPR's Scott Simon talks with King about her and about the book, "Chop Fry Watch Learn." ...

When I was younger and people asked what I ate for dinner, I struggled to answer. “It’s Chinese food, but not what you eat at Chinese restaurants,” I’d say. Dinners usually looked like a bowl of rice ...

Chinese fine dining is regularly shaped by translation. Dishes are adjusted, flavors softened, and techniques reframed to ...