The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
A typical red-cooked dish requires a long period of simmering to harmonize the flavors, but most red-cooked seafood gets a more streamlined treatment.
This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork.
This dish is served at the elite China Club in Beijing.
This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein.