Chinese Recipes

Century eggs explained: how the alkaline cure turns duck eggs amber and green, what they really taste like, the classic congee and tofu dishes at home

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

A tangyuan recipe for the Lantern Festival: black sesame filling, the glutinous dough technique, ginger syrup, and how tangyuan differs from yuanxiao balls

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

Dongpo pork is a pork belly braised in soy, sugar, and Shaoxing wine named for the poet Su Shi; learn the method and where to eat it

Mapo tofu recipe with real Sichuan numbing heat: the history, the two peppers that matter, a home version, and where to eat it in Chengdu

Chinese tofu spans silken, firm, pressed, frozen, and fermented forms like stinky tofu. Learn the types, how they are made, and what to cook with each

Chinese fried rice is about cold rice, a hot wok, and separate grains. Learn the technique, a home recipe, regional styles, and the mistakes to avoid

Stinky tofu is fermented soybean curd with a fierce smell and a gentle taste. Learn how it is made, regional styles, and where travelers can try it safely