Restaurant Classics
Chicken is eaten everywhere in China, with evidence of early domestication throughout both North and South China dating back as far as 10,000 years ago. Chop one up with a mountain of dried chilies for stir-fried Chongqing Laziji, steam and serve chilled under a mouthwatering red-oil sauce for Koushuiji “Saliva” Chicken, or use whole old hen to form the basis of Dunjitang, a golden mother stock. When it comes to duck, you can’t go wrong with crispy Xiangsu Ya.
All Poultry
How to Cook With Chinese Noodles
Easy Tomato Egg Noodles ft. Dried Knife-Cut Noodles
How to Cook With Chinese Noodles
Yangzhou Dazhu Gansi (Simmered Tofu Noodles, 大煮干丝) | Zoe Yang
Bao & Dumplings
Danjiao (蛋饺) Egg Dumplings ft. Pork and Ramps
How to Cook With Chinese Noodles
No Sweet Sour: Yunnan Liang Mixian (Cold Rice Noodles, 凉米线)
How to Cook With Doubanjiang (Pixian Bean Paste)