Chinese cuisine cuisine

Master the art of restaurant-quality steamed whole fish with this ginger and soy recipe that eliminates fishy odors using a professional ‘first water’ discard technique.

Tender, flavorful eggplant stir-fry with garlic, chilies, and peanuts. A simple salting trick prevents greasy results for a light and delicious dish.

Foolproof stir-fried shiitake mushroom lo mein with perfectly chewy noodles using a blanching trick to prevent sogginess. Umami-packed and glossy strands every time.

Fluffy scrambled eggs with concentrated tomato flavor, served with rice. No more watery scrambles thanks to a simple evaporation step.

Tender velvety beef bites in a glossy spicy sauce with peanuts and chilies. No more dry meat!

Foolproof spicy chili oil dumplings with a shocking ice bath technique to keep them plump and chewy, never soggy.

Foolproof potstickers with crispy golden bottoms using a hot oil sear and cornstarch slurry barrier. Drizzled with homemade spicy chili oil sauce.

Tender velvetting flank steak with chow mein noodles, carrots, and peas in a savory soy-oyster sauce. No more chewy beef!

Silky smooth shredded chicken congee made with a simple rice cracking trick for creamy, lump-free results every time. Comfort food perfection with chili oil and cilantro.