Curious about the cuisines of East Asia? Read our guides and essays to deepen your knowledge of East Asian food history, cooking techniques, ingredients, and more.
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20,000 Miles Till Lunch: To Inner Mongolia in an RV
Taiwanese Breakfast
A Guide to a Traditional Taiwanese Breakfast
Blowtorching vegetables in a wok
Torch Hei Is the Best Way to Get Wok Hei at Home
A college of British Chinese takeaway photos
How British Chinese Takeaway Became A TikTok-Viral, Controversial Cuisine
Overhead shot of Chinese culinary ingredients like sauce, mushrooms, and chilies
How to Stock a Chinese Pantry: Essential Staples to Keep on Hand
cleavers on a pale white and pink marble surface
We Reviewed 10 Chinese Cleavers—Our Favorites Were All Under $100
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The Serious Eats Field Guide to Chinese Pastries
A pile of pork floss resting on a white surface.
My Latest Obsession: Pork Floss, Chinese Cotton Candy-esque Dried Pork
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Beyond Málà: Get to Know Sichuan's "Strange Flavor" With Fuchsia Dunlop
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The Serious Eats Guide to Dim Sum
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Get to Know Ginger Juice Flavor With Sichuan Expert Fuchsia Dunlop
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Why Jianbing is China's Most Popular Street Breakfast
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Get to Know Málà, Sichuan Food's Most Famous Flavor
Water-velveted fish resting in a blue strainer.
How to Velvet Chicken, Pork, and Fish for Stir Fries: An Introduction to Water-Velveting
An assortment of different varieties of Chinese greens on five white plates.
Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens
More Than Málà: A Deeper Introduction to Sichuan Cuisine
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14 Essential Sichuan Eats (Beyond Hot Pot) in Chengdu and Chongqing
A plate of Asian dumplings in Shanghai.
Essential Shanghai Street Food: 14 Must-Eat Dishes
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Chengdu Taste is the Best Sichuan Restaurant in America. Here's What to Order.
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The Best Frozen Pork Dumplings | Taste Test
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Spice Hunting: Chinese Fermented Black Soy Beans
Fresh Water Chestnuts Are Amazing
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How to Cut Beef For Stir Fries | Knife Skills
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A Song of Spice and Fire: The Real Deal With Hunan Cuisine
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A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing
A Guide to Celebrating the Chinese Lunar New Year at Home
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The Secrets of Cantonese Cooking, America's First Chinese Cuisine
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Dispatches From the Silk Road: The Must-Try Uyghur Food of Kashgar
samsas, unleavened pockets of wheat dough that are filled with mutton, folded over like envelopes, and then baked in a deep outdoor pit
What to Eat in China: A Traveler's Guide
Mid-autumn festival feast
How to Host a Chinese Mid-Autumn Festival Feast
Seriously Asian: Salted Duck Egg
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The Baijiu Riddle: Learning to Love China's Infamous Firewater
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Eating Soup Dumplings in Shanghai? Xiao Long Bao Are Only Half the Story
20,000 Miles Till Lunch: Finding Noodle Heaven in Shanxi Province
20,000 Miles Till Lunch: Celebrating the Miao New Year in Guizhou Province
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Taiwanese Breakfast With the Pancake King
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20,000 Miles Till Lunch: Feasting Our Way Through Yunnan Province
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Kenji's Excellent Asian Adventures, Part 3: The Best Way to Order Food in China
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Kenji's Excellent Asian Adventures, Part 5: There's More to Sichuan Than Just the Food
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Kenji's Excellent Asian Adventures, Part 4: The Long, Smelly Road to Chengdu
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Kenji's Excellent Asian Adventures, Part 6: This is Not the Cruise You're Looking For
Chichi's Chinese: Steamed Chicken and Shiitake
Garlic, Ginger, and Scallions cooking in a wok.
Chinese Aromatics 101: The Mild and Aromatic Ginger, Scallion, and Garlic Flavor Base
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The Real Home of Sweet and Sour Pork: Secrets of Dongbei Cuisine
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Ask a Cicerone: The Best Beers for Chinese Food
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Chilies, Noodles, and Lamb: 11 Must-Eat Dishes in Xi'an From the Muslim Quarter and Beyond
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Stir Fried Garlic Spinach with Mustard Seeds Recipe
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The Tea Cup and the Dragon: Secrets of China's Favorite Green Tea
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What is Chinese Brown Sauce Made Of?
Colorful food suspended in air caused by a person tossing a wok while holding chopsticks in a dark kitchen
The Wok
Chinese Aromatics 101: The Spicy Garlic-and-Chili Flavor Base
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5 Rules of Hong Kong Dining That You Should Know Before You Go
Snapshots from Hong Kong: Steamed Milk Pudding from Yee Shun Milk Company
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Kenji's Excellent Asian Adventures, Part 2: Do Indoor Voices Exist in China?
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Your Ultimate Guide to Chinese Food in NYC
Side view of a piece of sushi
Sumeshi (Seasoned Sushi Rice)
OVerhead view of mochi
Homemade Yakimochi (Grilled Mochi With Soy Sauce and Nori)
8 varieties of Cup Noodle instant ramen are displayed against a light blue background.
We Pit Cup Noodles Against Cup Noodle and the Difference Is Real