East Asian

Crisp, golden brown youtiao is a staple at the Chinese breakfast table.

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

Tibetan people drink butter tea in copious quantities throughout the day. More like a savory broth than a sweet tea, it is deliciously smooth and creamy.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

This spicy Hunan steamed fish recipe can be made with either carp or salmon.

A blend of tofu, bok choy, and shiitake mushrooms make for light and delicious dumplings.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

The secret to this simple Chinese barbecue pork recipe lies in the marinade and basting the pork while it’s roasting.

Give the humble eggplant the attention it deserves with a rich and spicy sauce.

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.

Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.

Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.

You can use any white-fleshed fish for this flexible recipe, although pomfret, sea bass, and snapper are the best.

This salty-sweet kimbap—filled with maple-candied spam and herbaceous perilla leaves—is wonderful in a packed lunch or even at a picnic.

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

To make classic Hong Kong egg tarts, fill flaky pastry shells—or store-bought dough—with a vanilla-scented custard and bake until just set.