There are lots of standbys on many Chinese restaurant menus: Moo Shu beef, Singapore noodles, lo mein, sesame chicken, General Tso's, and sweet and sour pork. But, try as you might, it seems like no ...

The first thing you notice walking up to a dai pai dong, one of Hong Kong’s signature open-air street food stalls, is the smoke. Aromatic plumes billow out from aluminum-covered vent hoods as chefs ...

Editor's note: To understand China, sit down to eat. Food is the indestructible bond that holds the whole social fabric together and it is also one of the last strong visages of community and culture.

WHEN WE are young, we have no way of knowing what we don’t know. When I was still in my late teens, I volunteered to cook a Chinese meal for a hundred people to raise money for a small volunteer fire ...

Looking like a Jackson Pollock painting but many times more delicious, stir-fry is the ultimate in hodgepodge, don’t think twice, do-it-yourself cuisine. It also has become a hot restaurant concept ...

This year, how about a Chinese New Year’s resolution: more stir-frying. It’s a choice that not only can lead to more flavorful eating, but also healthier food. Grace Young, author of “Stir-Frying to ...

Ever leave a Chinese restaurant and wonder how their food is so perfectly stir-fried, full of lingering flavor and wok hei (or the aromas from the wok)? The veggies are also perfectly crispy, ...

From the moment years ago when I first peeked inside a Chinese restaurant kitchen, I’ve been fascinated by chefs who can handle a wok with expertise. I love watching as they cut ingredients into small ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

“There is no man who does not eat and drink but there are few who appreciate taste,” said Confucius. The Chinese must have taken that pronouncement to heart. They invented stir-frying, an ancient ...

In his second cookbook “The Wok: Recipes and Techniques,” Kenji López-Alt crowns the wok as the most versatile pan in the kitchen. With the majority of people around the world cooking with woks at ...