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.
How To Cook And Use Chrysanthemum Greens
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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)