Black olives lend this dish a pungency similar to Asian shrimp paste.
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
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.
Chinese, Japanese, and Portuguese ingredients come together in this basic dish.
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork.
Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite.