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 ...

Not sure which oil to use for the most flavorful results when making meals with a wok? Chowhound spoke with an expert who can ...

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 ...

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 ...

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 ...

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." ...

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 ...

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 ...