#Chinesefood
Miscellaneous | Miscellaneous
Why Are There So Many Kosher Chinese Restaurants?
Here’s what we know: Jews eat Chinese food. North American Jews did so in the early 20th century, when Ashkenazi ...
Recipes | Recipes
Garlic Chicken Lo Mein Recipe
When you're craving a takeout classic but want to cook at home, this chicken lo mein recipe loaded with garlic and vegetables is just what you need.
Recipes | Recipes
How to Make Szechuan Chicken | Kitchn
Szechuan peppercorns, dried chiles, and white pepper join forces in this spicy Chinese stir-fry.
Recipes | Recipes
Tasting Table Recipe: Homemade General Tso's Chicken Recipe
In a large bowl, add the chicken, egg white, 1 tablespoon of dark soy sauce, and Shaoxing wine. Combine well so the chicken is coated.
In another bowl, mix together the remaining dark soy sauce, light soy sauce, brown sugar, 1 tablespoon of cornstarch, hoisin sauce, oyster sauce, rice wine vinegar, sesame oil, and water. Set aside.
Recipes | Recipes
Authentic Mapo Tofu (麻婆豆腐) | Omnivore's Cookbook
This recipe teach you a easy way to cook authentic mapo tofu that tastes like the one you have in a Chinese restaurant. {vegan adaptable}
Health & Fitness | Health
Pictures of the Best and Worst Chinese Dishes for Your Health
In the mood for Chinese? Some dishes are loaded with fat and sodium, while others are surprisingly healthy. Here’s what to order.
Food & Drink | Chicago Food & Drink
Guide to dining in Chinatown -- Chicago Tribune
The Tribune's Food and Dining team ate at every Chinese restaurant in Chinatown. Here's the best of what they found.
Miscellaneous | Local Flavor
The 10 Best Chinese Dumplings in Los Angeles
Without a doubt, the Chinese are the champions of dumplings. We've rounded up ten different types of Chinese dumplings in Los Angeles.
Miscellaneous | Interesting Links
The Mysterious, Murky Story Behind Soy-Sauce Packets - The Atlantic
How Chinese takeout, a Jewish businessman from the Bronx, and NASA-approved packaging have shaped the 50-year reign of a well-loved American condiment
Food & Drink | Restaurants
Restaurant review: Bowled over by the Bashu fish at Fang's Kitchen
Water-boiled fish is one of the most impressive dishes in the Sichuan repertoire: an enormous bowl of vegetables and broth bloodied with a half-inch of vivid chile oil. At Fang's Kitchen, the sleek new Chengdu-style Sichuan restaurant in Monterey Park, th
