Photo: ViewStock (Getty Images)

It’s Chinese New Year! 新年快乐 to all my mainland Chineasys and 恭喜發財 to my Cantonese souljas. To everyone else: I wish your salt-and-pepper tofu to be extra crispy and your hand-pulled noodles especially toothsome.

As your friendly Chinese Takeout editor, I’ve assigned and written a number of stories about Chinese food on this site. I hope it’s not too much! For your convenience, I’ve compiled many of our favorite pieces below in one handy place.


Don’t miss the tip about achieving fluffy “Puffalump-like” eggs.


Advertisement

A lifetime’s worth of Chinese cooking knowledge can be found in these, my four favorite books.


Advertisement

Cantonese-style barbecue is different from the smoke-infused meats of American barbecue—but no less delicious, I think.


Advertisement

If you read about char siu in the barbecue story above, learn how to make a faithful version at home.


Advertisement

And after you make char siu, why not dip it in homemade ginger-scallion sauce? (My hack is to add a dash of fish sauce for extra umami.)


Advertisement

My attempt to replicate a childhood favorite dish.


Advertisement

Everything I know about eating xiao long bao, distilled into one post.


Advertisement

One of the more obscure dumplings of the dim sum canon: the mighty wu gok.


Advertisement

Two posts about ordering dim sum (with part three on the way!)


Advertisement

A profile I originally wrote for Lucky Peach about Martin Yan, the high priest of Chinese cooking.


Advertisement

Martin Yan makes one more appearance with an explainer of why Chinese takeout tastes the way it does (and how to replicate it at home).


Advertisement

The headline says it all. It was strange and delicious.