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Editor's Note: Traditional and fusion cooking styles, regional and international ingredients and a new awareness of healthy eating are all factors contributing to an exciting time for Chinese cuisine.

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If using a Chinese clay pot, soak in water at least 1 hour. Sprinkle the chicken pieces with the salt and let sit for 30 minutes. Heat a large, heavy skillet or wok over high heat. When hot, add the ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Bring to the boil some water in a pan large enough to hold the piece of beef. Lower the beef into the boiling water, return to the boil and simmer for 5 minutes. Remove and rinse under cold water and ...

Cellophane noodles are clear noodles made from green-bean starch. They have a slightly rubbery texture and tend to clump together. They are terrific with seafood. This dish is traditionally cooked in ...

Louis Lau’s mother has been using the same clay pot for years. “Everything she cooks in it tastes better than in a brand-new clay pot,” says Lau, sous-chef at the Buffet at the River Rock Casino ...

There are two kinds of people in this world — those who eat the crust, and those who don’t. We’re not just talking about sandwich and pizza crust. In this case the crust in question is that of the ...

On this year's culinary scene, various dishes surfaced as noteworthy trends on Vietnamese social media, from the Korean-inspired coin-shaped cake to fruit-based noodles and salad. A cake shaped like a ...