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The secret to getting the soup inside these Chinese soup dumplings, or xiao long bao, is to set the rich stock with g...
Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substan...
Cooking pieces of lamb shoulder in a superhot cast-iron skillet makes them wonderfully browned and tender. Slideshow...
Most Chinese-takeout sweet-and-sour sauces are bright red, gluey and sugary. Grace Parisi’s version is light as well ...
Grace Parisi uses packaged biscuit dough and thick-cut smoky bacon to reconfigure the classic pork-filled street foo...
Andrew Zimmern’s Kitchen Adventures Ring in the Year of the Snake with these superb dumplings. The recipe is much eas...
These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great sub...
This spicy Sichuan condiment is the secret to Andrew Zimmern’s Cold Peanut-Sesame Noodles recipe.
The secret to Andrew Zimmern’s cold noodle recipe, inspired by the ones he had in China’s Sichuan province, is the oi...
“I was a student in Beijing during World War II,” says chef Cecilia Chiang. “To flee occupied China, I walked with my...
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