Lunar New Year

Yes, you can make shatteringly crispy imperial rolls by blasting them with heat in the oven or an air fryer.

Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor. 

For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.

The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.

Lion’s head meatballs are traditionally stewed or steamed in a casserole dish; here they star in the sandwich of my childhood dreams.

In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.

Serve this crispy-skinned, exceptionally moist chicken like you would a Peking duck: with Chinese pancakes, sliced scallions, cucumber, and hoisin sauce.

Made with sweetened black tea, milk, and black tapioca pearls, this classic milk tea recipe is sweet, creamy, and delicious.

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

The secret to this simple Chinese barbecue pork recipe lies in the marinade and basting the pork while it’s roasting.

Give the humble eggplant the attention it deserves with a rich and spicy sauce.

Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.

You can use any white-fleshed fish for this flexible recipe, although pomfret, sea bass, and snapper are the best.

To make classic Hong Kong egg tarts, fill flaky pastry shells—or store-bought dough—with a vanilla-scented custard and bake until just set.

Despite the name, the pineapple bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin.

In this bok choy recipe, you’ll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil.