Chinese

For dense hand-pulled noodles, you’re going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.

Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.

This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.

Since Chinese eggplant has fewer seeds, it is noticeably less bitter than its fellow nightshades. This makes it the perfect ensemble player in this cast of heat, ginger, and garlic.

This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

Here’s a Sichuan-inspired stir-fry of snappy, blistered asparagus and crispy pork. Can’t find asparagus? Green beans or snap peas work just as well. (One thing that’s non-negotiable: a side of chile crisp.)

A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.

For a gluten-free version, toss the shallots in cornstarch rather than flour.

You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice. 

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish that retains the comforting and fragrant qualities of the beloved original.

This recipe moves fast—stay on top of it by prepping and lining up your ingredients before you start cooking.

The flavor of the soy paste really shines here, so use the best-quality one you can find. We like Yu Ding Xing’s glutinous rice soy paste.

Eggs provide all the protein and fat that a dumpling demands. 

Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats—arguably the best part of the wing!—but a mix with drumettes or whole wings works too.