chinese food week
OG Chef Ken Hom on Instagram and the Future of Chinese Cuisine
The future looks bright for Chinese cooking the world over.
Inside the Birthplace of Indian-Chinese Cuisine
When Chinese immigrants arrived in Kolkata two centuries ago, they put down roots and created a delicious fusion cuisine that blended Hakka traditions with the fiery flavors Indians love.
Fuchsia Dunlop on China’s Most Underrated Food
Chinese cookery expert Fuchsia Dunlop explains why you probably haven’t heard of the “drunken” dishes and water vegetables from Jiangnan in southern China.
Dividing and Conquering the Cuisines of China
The lasting myth of China's "eight great cuisines" makes little sense when attempting to understand the country's enormous array of food traditions.
Why You’ll Find Shanghai’s Best Lamb Kebabs Outside a Mosque
Every Friday, market stall traders from China's Xinjiang territory gather outside the Huxi mosque in Shanghai. Being Muslim, pork is off the menu, but lamb is served in just about every incarnation.
If You Like Bao and Soup Dumplings, You’ll Love Sheng Jian Bao
Think of a Taiwanese steamed bun crossed with a pork soup dumpling—on steroids. I visited London street food stall The Dumpling Shack to find out how these traditional Shanghai-style bao are made.
Inside the Most Duck-Obsessed City in China
If you're looking for duck, the Chinese city of Nanjing has it all: duck gizzard, roasted duck, cured duck, duck blood, and even salted duck.
Rice Is a Highway
After fleeing Mao's China for Peru, and finally settling in Canada, my family discovered that rice was a comforting constant.
Pizza Always Takes Me Back to My Hong Kong Childhood
How my dad's obsession with an American pizza chain impacted my childhood.
Meet the Woman Who Is Redefining Modern Sichuanese Cuisine
What's wrong with mapo ragu? At Jenny Gao's pop-up supper club Fly by Jing, Sichuan tradition blends with influences from all over China and the globe.
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.