Chinese cooking is a labor of love, emphasis on labor. All that chopping and frying, followed by the vigorous scrubbing of pans and woks to clean them. It’s why I typically prefer takeout. This ...

This fall, pick up new recipes from a “Top Chef” winner, the House of Nanking and a former Mercury News food editor.

The appetizers at Chinese restaurants often rival the main courses, and they've captivated the country's palate for decades.

When James Beard award-winning food writer Kevin Pang got an email from his parents, telling him to check out a video, he promptly ignored it, as people occasionally do with parental media ...

When eating most Chinese food in the U.S., they have been Americanized through immigration and the use of available ingredients in the U.S. This has resulted in some new dishes that are not often ...

From the pile of new and secondhand cookbooks on my office floor, I pulled out a plastic spiral-bound book put out by the Baptist church in my hometown in Indiana. The broad collection of ...

In the kitchen, Lan Lin doesn’t rely on traditional measuring cups. Instead, Lan, or Mama Lin as her daughter affectionately calls her, uses a tiny plastic cup she was handed on her flight from China ...

In the last couple of months, three fantastic cookbooks that contextualize what it means to cook Chinese food from a second-generation perspective have been published. Taken together, they provide a ...