Mantou: Plain Steamed Bread, Surprisingly Good
Mantou is the plain steamed bread of northern China: how it is made, how it differs from baozi, what to eat it with, and how to steam a good batch at home
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Festival Food in China: A Calendar of Eating
Festival food in China follows the lunar calendar: dumplings at Spring Festival, tangyuan at the Lantern Festival, zongzi in June, mooncakes in autumn
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Chinese Soups: Double-Boiled, Clear, and Medicinal
Chinese soup recipes mapped by technique: clear broths, double-boiled tonic soups, congee, hot and sour soup, and a ten-minute egg drop for weeknights
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Xinjiang Food: Naan, Laghman, and Silk Road Spice
A Xinjiang food guide covering naan, laghman, lamb kebabs, and big plate chicken, plus the regional differences from Urumqi to Kashgar in the far west
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Hunan Cuisine: The Sour, the Smoky, the Fierce
A Hunan cuisine guide covering the sour, smoky, fierce pillars, the dishes to order, how it differs from Sichuan food, and where to eat in Changsha itself
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Chinese Desserts: Not Too Sweet, Often Warm
Chinese desserts are less sweet, often warm, and rarely served at the end of a meal: a guide to sweet soups, rice cakes, jellies, and festival sweets by region
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Soy Sauce in Chinese Cooking: Light, Dark, and Aged
Light, dark, or aged: this guide explains the types of soy sauce in Chinese cooking, what each bottle does, and how to shop for brewed sauce for steamed fish
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Tangyuan: Sweet Dumplings for the Lantern Festival
A tangyuan recipe for the Lantern Festival: black sesame filling, the glutinous dough technique, ginger syrup, and how tangyuan differs from yuanxiao balls
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Wonton Soup: Folding the Little Clouds
A wonton soup recipe for a real kitchen: the pork-and-shrimp filling, the fold, the clear dried-shrimp broth, and the regional styles beyond the soup bowl
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Cantonese Roast Goose: Crisp Skin, Red Meat
How Cantonese roast goose is made across a two-day process, why the skin shatters, where Guangzhou and Hong Kong shops disagree, and how to order it right
