Chinese

A take-out favorite meets sheet-pan dinner in this vegetarian take on orange chicken, featuring extra-firm tofu and a fresh, zingy sauce.

An aromatic pork filling and finishing scoop of chili crisp make this homey wonton soup as flavorful as it is comforting.

Inspired by traditional Chinese smashed cucumber salad, this sweet and salty version features crunchy Hami melon.

This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.

Mochi that’s this soft and chewy (the key is coconut milk!) is practically begging to be paired with a delightfully crunchy peanut filling.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs. 

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

These pillowy milk bread buns are filled with an irresistible combo of sweet-and-salty pork floss, mayonnaise, and savory furikake.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

They're meant to be a pre-meal “appetite opener”—but that doesn't stop me from snacking on them all day.

This Hong Kong staple is the ultimate one-pot comfort food.

With this flavor-packed braised tofu in the fridge, you’re moments away from a meal.

With her Traditional Chinese Medicine company Five Seasons TMC, she’s redefining healthy eating and showcasing the beauty of China.

A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp. 

Chef Shuai Wang ushers in the Year of the Ox with a very lucky Lunar New Year feast.