The Struggles of Writing About Chinese Food as a Chinese Person
Growing up, I was the weird kid who adored boiled pig intestines and fermented tofu. So imagine my surprise when the 2000s hit and the food of my people was suddenly cool.
3 hours ago
Eating Bunghole Can Be Delicious, But It Isn't Pretty
Just ask the Great Cornholio.
5 days ago
27 of the Coolest Restaurants and Bars in San Francisco
Whether you want world-class fine dining, incredible dim sum, fresh-outta-the-ocean sushi, a strong rum drink served out of a whole pineapple, or just views that will take your breath away, SF is paradise.
Kung Pao Chicken
This dish packs a bit of a punch, and we're not mad about it. At all.
Pork Soup Dumplings
Light, clean, and packed with ginger–these aren't your average soup dumplings. Helen uses powdered gelatin to make her aspic, resulting in a much less greasy dumpling than you'd normally find of this variety.
How Rome Fell in Love with Chinese Food
Sonia, the one-name-only grande dame of Rome's Chinese restaurant scene, had a lot to do with it.
Why order Chinese takeout when it's this easy to make at home?
How to Order Dim Sum Like a Pro
If the dumplings on the cart look too dry, you can kindly ask for any dumpling to be made fresh just for you. You can ask to have your turnip cakes be extra crispy, too.
Six Lessons on Becoming a Cooking Legend from Cecilia Chiang
The 97-year-old woman who introduced Westerners to high-end Chinese cuisine still parties as hard as she works—which is to say, a lot.
I Tried to Master the Art of Noodle-Pulling at a Beef Noodle Soup School
The city of Lanzhou in Western China is famous far and wide for its beef noodle soup, so I went to one of the city's noodle schools to learn how to make it like a pro.
Shrimp and Mango Dumplings
A little sweet and a little savory, this recipe is simple to prepare but will make you feel like a dumpling master. Did we mention the dipping sauce?
To Panda Express's Orange Chicken, on Its 30th Birthday, With Love
We spoke to the chain's Director of Culinary Innovation, Jimmy Wang, about why the dish endures.
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