Miscellaneous | Miscellaneous

Why Are There So Many Kosher Chinese Restaurants?

Here’s what we know: Jews eat Chinese food. North American Jews did so in the early 20th century, when Ashkenazi ...

Recipes | Recipes

Garlic Chicken Lo Mein Recipe

When you're craving a takeout classic but want to cook at home, this chicken lo mein recipe loaded with garlic and vegetables is just what you need.

Recipes | Recipes

How to Make Szechuan Chicken | Kitchn

Szechuan peppercorns, dried chiles, and white pepper join forces in this spicy Chinese stir-fry.

Recipes | Recipes

Tasting Table Recipe: Homemade General Tso's Chicken Recipe

In a large bowl, add the chicken, egg white, 1 tablespoon of dark soy sauce, and Shaoxing wine. Combine well so the chicken is coated.
In another bowl, mix together the remaining dark soy sauce, light soy sauce, brown sugar, 1 tablespoon of cornstarch, hoisin sauce, oyster sauce, rice wine vinegar, sesame oil, and water. Set aside.

Recipes | Recipes

Authentic Mapo Tofu (麻婆豆腐) | Omnivore's Cookbook

This recipe teach you a easy way to cook authentic mapo tofu that tastes like the one you have in a Chinese restaurant. {vegan adaptable}

Health & Fitness | Health

Pictures of the Best and Worst Chinese Dishes for Your Health

In the mood for Chinese? Some dishes are loaded with fat and sodium, while others are surprisingly healthy. Here’s what to order.

Food & Drink | Chicago Food & Drink

Guide to dining in Chinatown -- Chicago Tribune

The Tribune's Food and Dining team ate at every Chinese restaurant in Chinatown. Here's the best of what they found.

Miscellaneous | Local Flavor

The 10 Best Chinese Dumplings in Los Angeles

Without a doubt, the Chinese are the champions of dumplings. We've rounded up ten different types of Chinese dumplings in Los Angeles.

Miscellaneous | Interesting Links

The Mysterious, Murky Story Behind Soy-Sauce Packets - The Atlantic

How Chinese takeout, a Jewish businessman from the Bronx, and NASA-approved packaging have shaped the 50-year reign of a well-loved American condiment

Food & Drink | Restaurants

Restaurant review: Bowled over by the Bashu fish at Fang's Kitchen

Water-boiled fish is one of the most impressive dishes in the Sichuan repertoire: an enormous bowl of vegetables and broth bloodied with a half-inch of vivid chile oil. At Fang's Kitchen, the sleek new Chengdu-style Sichuan restaurant in Monterey Park, th