Chinese food
Birmingham Chefs Tell Us Why Their City Isn’t a Food Wasteland
“Growing up in Birmingham, there wasn’t much in terms of a food scene. I think people are slowly clocking onto it now. People are opening their own restaurants. There’s way more going on.”
How buffet restaurants get their money’s worth
How buffet restaurants (and customers) get their money’s worth
Meet China’s '100 Percent Self-Sustainable Man'
He wears secondhand socks and brings his own organic vegetables to restaurants in a country where environmental consciousness is still a rare thing.
Sweet-and-Sour Guinea Pig Is a Chinese Peruvian Revelation
You’ve probably heard of nikkei—the fusion that marries Peruvian and Japanese ingredients—but the mash-up of Peruvian and Chinese cuisine results in some even more interesting dishes.
How to Make Kung Pao Chicken at Home
“You can get amazing Chinese food in New York City," says Kings County Imperial's Josh Grinker. "But usually you gotta go to Chinatown.”
Spend Your Friday Night with These Spicy Lamb Noodles
Part-Indian, part-Chinese, part-Tibetan, and all-round delicious.
This Restaurant Celebrates a Brutal Era in Chinese History
Sichuan is full of restaurants themed around the Cultural Revolution, when millions of Chinese were exiled, tortured, and killed by the Communist regime.
Making Nian Gao with My Mum and a Masterchef Contestant
I've always loved nian gao—the steamed rice cake traditionally eaten at Chinese New Year—but have never attempted to make it. With some help from chef Ping Coombes (and my mum), I decided to give it a go.
The Highs and Lows of China's Fried Rice Capital
Yangzhou fried rice is perhaps the most common form of fried rice there is: a confetti of glistening grains, chunks of egg, ham, peas, and shrimp. Curious about its origins, I took a day trip to Yangzhou to figure it all out.
Why Angela Dimayuga Calls the Menu at Mission Chinese Food New American Cuisine
"What we’re doing, at the end of the day, is just American food, but it’s a hodgepodge of what we like about Chinese dishes and the experience of Chinese restaurants."
Making Killer Hand-Ripped Noodles Is Easier Than It Sounds
These spicy lamb noodles from the father-and-son team behind New York noodle empire Xi’an Famous Foods might be the best you’ve ever tasted.
Are We Wrong to Call Americanized Chinese Food 'Inauthentic'?
"If you’re talking about Chinese food, it’s more than likely that someone will say, 'That’s not really Chinese food,' that they know a place that’s more ‘real.’"