You've done dim sum, swished Wagyu beef or chrysanthemum greens in a hot pot, wrapped Peking duck in a pancake, slurped Taiwanese noodles and swooned. Now you're ready to cook. You know where to shop ...

Among Chinese cookbooks, this one is unusual. It doesn't strive for comprehensiveness or focus on a regional cuisine. Instead, it analyzes that sacred object of the Chinese kitchen: the wok. The wok's ...

When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese cookbook. Chinese food was a treat reserved for the rare occasions when we ate out at local ...

Oh, you CIA graduates in your crisp white jackets, you’ll never know what it’s like to be Chef Zhou Guang Zan. Imagine standing over a jet engine as it blasts more than 30,000 BTUs. Your task is to ...

In China they say, "Yad wok jao tin ngaii." The old Cantonese expression can be interpreted two ways, says cookbook author Grace Young: "The wok endures eternally, all the way to the sky's edge." Or, ...

It seems like minutes after you order Chinese take-out, your doorbell rings. It's still burn-your-mouth hot when it arrives, too. How the hell do they get it cooked and out the door so fast? The ...

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.

If anyone is stir-frying to the sky's edge, it's Grace Young. The author of the new guide to mastering stir-frying takes the title of her book from a Chinese expression, "One wok runs to the sky's ...

It's just before opening hour at Chef Lu's Asian Bistro, and the clink of tables being set mingles with chopping and other kitchen sounds — a pleasant buzz at this new South Hill restaurant opened by ...

Jet Tila gives us the six commandments of wok cooking. Jet recommends using a flat-bottomed carbon-steel wok. To season the wok heat it well, add kosher salt, rub the interior with the salt until the ...

The menu features classics like General Tso chicken, chicken and mushrooms, chicken teriyaki, stir fry, spring rolls, egg ...

You’ve done dim sum, swished Wagyu beef or chrysanthemum greens in a hot pot, wrapped Peking duck in a pancake, slurped Taiwanese noodles and swooned. Now you’re ready to cook. You know where to shop ...