Celebrate the New Year with everything we've written about great Chinese food

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.


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


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


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


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


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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.)


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My attempt to replicate a childhood favorite dish.


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


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


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


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


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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).


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

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About the author

Kevin Pang

Kevin Pang was the founder and editor-in-chief of The Takeout, and director of the documentary For Grace on Netflix.