chinese food week
The future looks bright for Chinese cooking the world over.
Protect ya neck (and your dumplings).
Every Friday, market stall traders from China's Xinjiang territory gather outside the Huxi mosque in Shanghai. Being Muslim, pork is off the menu, but lamb is served in just about every incarnation.
Think of a Taiwanese steamed bun crossed with a pork soup dumpling—on steroids. I visited London street food stall The Dumpling Shack to find out how these traditional Shanghai-style bao are made.
How my dad's obsession with an American pizza chain impacted my childhood.
What's wrong with mapo ragu? At Jenny Gao's pop-up supper club Fly by Jing, Sichuan tradition blends with influences from all over China and the globe.
Mum and Dad began selling char sui bao, a type of steamed pork bun, from their market stall in Christchurch nearly 20 years ago. Since then, they have been constantly honing the recipe to create a perfectly plump and puffy bun.