Like the first bite of a steak that feels like warm butter. As if the meat magically yields before it even touches the tooth. How do they do it in Chinese restaurants? Why that texture? That perfect ...

It’s also become her daughter’s go-to condiment. Modern Chinese cuisine has changed. “Cooking methods, taste preferences, and therefore the contents of the pantry change,” writes Liu in ...

This cooking technique is used widely across Chinese ... Here’s how to velvet. “Velveting is a Chinese method of marination commonly used for small cuts of protein,” explains two-time ...

Much like “The Joy of Cooking,” which teaches the basics, “The Chinese Way: Classic Techniques, Fresh Flavors,” by Betty Liu, is a primer for anyone wanting to master Chinese cooking.

Dexiao XU is an authority on Chinese cooking and the founder of the new Shandong cuisine. He is famous for his unique insights into ingredients and innovative cooking techniques. Under the strict ...

Make Betty Liu's pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley and fried farro with lap cheong and cabbage You can save this article by registering for ...

She was committed to codifying traditional Chinese cooking techniques when most Americans thought of Chinese food as dishes like chop suey and chow mein. By Priya Krishna Eileen Yin-Fei Lo ...

Cookbook author Grace Young — a self-described “stir-fry guru” and “wok therapist” — did not grow up with the wok as a common cooking implement in her Chinese American home.