When I was younger and people asked what I ate for dinner, I struggled to answer. “It’s Chinese food, but not what you eat at Chinese restaurants,” I’d say. Dinners usually looked like a bowl of rice ...

Chinese restaurants eventually opened, and to adapt to non-Chinese tastes, food was often fried and heavily sauced, with ...

Seven decades ago, long before Fu Pei-mei became a beloved authority on Chinese cooking, she was struggling to make jiaozi. These boiled dumplings from northern China were her husband’s favorite and ...

Chinese food heritage is diverse and vast, and embodies the distinct geographical and historical traces of various cultural ...