Chinese cooking is a labor of love, emphasis on labor. All that chopping and frying, followed by the vigorous scrubbing of pans and woks to clean them. It’s why I typically prefer takeout. This ...

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. Before diving ...

A Chinese chef single-handedly cooks 200 dishes in his restaurant, documenting his one-person kitchen operation and the ...

Crisp cucumber is dressed simply with tangy Chinese red vinegar and spooned with aromatic shallot oil and crunchy fried shallots for a refreshing, restaurant-worthy side. Patty Lee is a chef based in ...

Local author Betty Liu gives you basic techniques in ‘The Chinese Way,’ then you can adapt her recipes to suit your pantry. When Betty Liu’s mother was visiting her in Boston — Betty, a surgical ...

Add Yahoo as a preferred source to see more of our stories on Google. Beef with noodles is one of the many soups at Bao Kee Cafe in South El Monte, which offers a thrilling selection that taps into ...

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 ...

Michelle T. King's new book is about a pioneering cook who brought Chinese food to the world, Fu Pei-mei. NPR's Scott Simon talks with King about her and about the book, "Chop Fry Watch Learn." ...