Xinjiang

Chinese Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài)

Chinese Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài)

By CAROLYN PHILLIPS
Meet Manhattan’s New Guard of Wine Pros

Meet Manhattan’s New Guard of Wine Pros

By CÉLINE BOSSART
How To Make General Tso’s Chicken

How To Make General Tso’s Chicken

By KAT CRADDOCK
Xinjiang Lamb Skewers

Xinjiang Lamb Skewers

Our 27 Best Stir-Fry Recipes to Break Your Beef and Broccoli Routine

Our 27 Best Stir-Fry Recipes to Break Your Beef and Broccoli Routine

By SAVEUR EDITORS
The Best SAVEUR Stories of 2017

The Best SAVEUR Stories of 2017

By SAVEUR EDITORS
Spicy Beef Pan-Fried Dumplings

Spicy Beef Pan-Fried Dumplings

By HELEN YOU
The Inventor of General Tso’s Chicken Dies at 98

The Inventor of General Tso’s Chicken Dies at 98

By MAX FALKOWITZ
Chinese Grilled Fish with Cumin and Jalapeños (Xīnjiāng Kăoyú)

Chinese Grilled Fish with Cumin and Jalapeños (Xīnjiāng Kăoyú)

By CAROLYN PHILLIPS
Chinese Chile and Cumin Lamb Kebabs (Yángròu chuàn)

Chinese Chile and Cumin Lamb Kebabs (Yángròu chuàn)

By CAROLYN PHILLIPS
Eating on the Western Edge of China

Eating on the Western Edge of China

By FIONA REILLY
Uyghur Flatbread (Nángbĭng)

Uyghur Flatbread (Nángbĭng)

By CAROLYN PHILLIPS
Jianbing: Beijing’s Crunchy, Eggy, Perfect Street Food

Jianbing: Beijing’s Crunchy, Eggy, Perfect Street Food

By KYLE CHAYKA
Stir-Fry Sauces and Cooking Liquids

Stir-Fry Sauces and Cooking Liquids

By LILLIAN CHOU
A Stir-Fry Education

A Stir-Fry Education

By LILLIAN CHOU
Red Chile Oil

Red Chile Oil

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