In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
Young, tender chinese mustard greens add a pleasing bite to this light soup.
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.
A spicy Chinese dish using the smooth and earthy tasting tofu.
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.
This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name.
Simple ingredients and time-honored techniques are at the heart of Hong Kong cooking, beautifully evidenced in this flavorful favorite.
The transcendent flavors of these dishes—from hearty mapo tofu to sweet and sour meatballs—will add some spice to your next dinner party.
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This menu for Chinese New Year brings together the diverse flavors and textures of Chinese cuisine.
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