Black olives lend this dish a pungency similar to Asian shrimp paste.
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
This Cantonese-style dish, from a Chinese cooking expert, is light and luscious.
This rendition of hot and sour soup gets its sourness from chinkiang vinegar, a rice vinegar reminiscent of balsamic.
This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef.
This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore.