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Articles & Books From Chinese Recipes
The fun way to learn to speak ChineseWith more than 1.2 billion speakers across the globe — and with nearly 3 million in the U.S. alone — Mandarin Chinese claims the top spot as the world’s most common language. If you want to learn this language to get ahead at school or work, or to make your travel to China easier, this is the handy reference you’ll want by your side.
Cheat Sheet / Updated 02-22-2022
Knowing some basic Chinese questions, expressions, and emergency phrases will help you interact with people and travel more confidently in a Chinese-speaking country. Learning the days and months of the Chinese calendar, along with Chinese numbers, will make it easier to make plans and keep tabs on your money.
Cheat Sheet / Updated 10-20-2023
If you're in the mood for Chinese food, don't go out — try cooking it yourself! Cooking Chinese food at home can be quick, easy, and fun. To get started, you need to know the basic ingredients, tools, and techniques to make your Chinese cooking the best it can be.Basic Tools for Chinese CookingIn Chinese cooking (or any other cuisine), you can usually use the kitchen tools you already have.
Step by Step / Updated 03-27-2016
Removing shells from shrimp is pretty easy, whether they’re cooked or raw. To shell shrimp, you need just your hands. If you want, put on a pair of vinyl gloves to prevent shrimp-scented hands. If you have a fresh lemon, though, you can use some of the juice to wash away the “fragrance.”Hold the shrimp by the tail with one hand, and then use the thumb and forefinger of the other hand to grasp the shrimp’s legs and edge of the shell.
Article / Updated 03-26-2016
The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). You can now find many Chinese herbs and spices at supermarkets and specialty food stores. For Chinese culinary creations, you can’t go wrong with these Chinese herbs and spices: Chinese five-spice powder: The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices.
Article / Updated 03-26-2016
Potstickers are Chinese dumplings that are steamed and then fried. The combination of steaming and pan-frying the potstickers gives the dumpling wrappers an irresistible balance between smooth and noodlelike on top, and crispy and caramelized on the bottom. Potstickers, despite the name, shouldn’t actually stick to your wok, though.
Article / Updated 03-26-2016
Chinese cooking encompasses thousands of sauces and condiments, and thanks to your supermarket’s Asian food aisle, many classic Chinese sauces and condiments are readily available. Some of these flavors are strong, some are subtle. Either way, it’s fun to experiment with these intriguing ingredients. Black bean sauce: Made of salted black beans and rice wine; has a savory, slightly salty flavor that sometimes gets a little kick from garlic and hot chiles.
Article / Updated 03-26-2016
Sometimes called egg drop soup, this version of egg flower soup is surprisingly quick and easy to make. Egg flower soup is a great dish when your cupboards are almost bare and you just can’t summon the energy to fix anything more complicated. The name “egg flower soup” often confounds Western diners: For one thing, the soup contains no flowers.
Article / Updated 03-26-2016
The Chinese love their noodles and have for centuries. The shapes of Chinese noodles may not vary as much as do those of Italian pasta, but the different ingredients used to make Chinese noodles do set one variety apart from the next: Egg noodles: Of all the Chinese noodles, egg noodles bear the strongest resemblance to Western pasta.
Article / Updated 03-26-2016
By using vegetable shortening instead of the traditional lard in these almond cookies, this recipe creates almond cookies that are a little bit crispier — and with a lot less cholesterol. Credit: Michael Lamotte/Cole Group/PhotoDisc Preparation time: 20 minutes, plus 1 hour for the dough to rest Cooking time: About 15 minutes per batch Yield: About 32 cookies 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 cup solid vegetable shortening 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/8 teaspoon salt 1 egg 2 teaspoons vanilla extract 1 teaspoon almond extract 1/2 cup chopped blanched almonds 32 almond halves Sift the flour, baking powder, and baking soda into a bowl.