Cantonese
Cantonese Soy Sauce Pan-Fried Noodles Recipe
Chewy, par-boiled egg noodles are cooked until slightly crispy then tossed with savory vegetables, two types of soy sauce, and a drizzle of sesame oil.
‘India Is Home to Us Even Though We Look Like Foreigners’
On Chinese New Year, we speak to Sne Aribam Sharma, a half-Indian half-Chinese makeup artist from Kolkata who talks about growing up mixed race.
These Ruby Prawn Dumplings Combine Innovation with Tradition
The secret to London Cantonese restaurant Baozilnn's har gow dumplings is beetroot juice.
This Pop-Up Proves That Chinese Takeaways Don't Need Meat to Be Delicious
Forget luminous sweet-and-sour chicken and bland chow mein, Phung Kay Vegan is revolutionising British Chinese food.
Jeremiah Stone Puts Butter in His Congee and He Thinks You Should Too
"Any time anyone asks me to make something Chinese, I do this. It’s original, but it feels very traditional. I don’t work in a Chinese restaurant, but I can make Chinese food."
How Our Parents Spent 20 Years Pursuing the Perfect Pork Bun
Mum and Dad began selling char sui bao, a type of steamed pork bun, from their market stall in Christchurch nearly 20 years ago. Since then, they have been constantly honing the recipe to create a perfectly plump and puffy bun.
Deep-Fried Masala Cauliflower Is India’s Version of Chinese Takeaway
The board outside Walter Chung’s Bangalore restaurant reads “Authentic Chinese” but everybody in India knows what that means: a spicy, greasy amalgamation of Indian and Chinese cuisine.
China's New App Brings Chefs to Cook in Your Home
In Beijing, a city packed with affordable eateries, another life upgrade has arrived. Hao Chushi, which translates as ‘good cook’, is an app that lets you summon a professional chef to your home, where they will cook for you and also clean up after...
Flavours With Subtitles: Chungking Express
In this episode of Flavours with Subtitles, Tim Richmond makes it literal by transforming the auteur's 1996 film, Chungking Express, into three unique dishes.
New Chinese Mothers Feast on Pickled Pigs' Feet
In the traditional practice of Chinese confinement, new mothers rest at home for a month, avoiding vegetables and eating a long-simmered stew of trotters and black vinegar, because nothing fights postpartum woes like pickled feet.