Chinese cooking is a labor of love, emphasis on labor. All that chopping and frying, followed by the vigorous scrubbing of pans and woks to clean them. It’s why I typically prefer takeout. This ...

Chinese fine dining is regularly shaped by translation. Dishes are adjusted, flavors softened, and techniques reframed to ...

Grabbing takeout is always a treat, but frozen food is almost always easier, and less expensive. Thankfully, not all frozen foods are inferior to what you find at the restaurant. Here are several ...

When James Beard award-winning food writer Kevin Pang got an email from his parents, telling him to check out a video, he promptly ignored it, as people occasionally do with parental media ...

Seven decades ago, long before Fu Pei-mei became a beloved authority on Chinese cooking, she was struggling to make jiaozi. These boiled dumplings from northern China were her husband’s favorite and ...

When I was younger and people asked what I ate for dinner, I struggled to answer. “It’s Chinese food, but not what you eat at Chinese restaurants,” I’d say. Dinners usually looked like a bowl of rice ...

The encyclopedic variety of Chinese cuisines to be found in the San Gabriel Valley covers much of (though not all of) China ...