These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
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.
In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes.
This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein.