The Chinese New Year is upon us and 2012, the Year of the Dragon, is said to be a particularly lucky one. Lately I've been noticing many recipes for Chinese stir-fries and salads made with Asian greens, so I thought it'd be fitting to post a brief introduction here today. More

Happy Lunar New Year! Today marks the beginning of a new year in Chinese, Vietnamese, and Korean cultures. Will you be sitting down with family and friends for a celebratory meal? Here are 7 recipes to share with loved ones, fill your belly, make you smile, and bring you good luck. More

Chinese or Lunar New Year falls on this coming Monday, January 23rd. In honor of this very important holiday, Bee of the beautiful and delicious website Rasa Malaysia brings us a traditional recipe for hot and soothing soup. Welcome, Bee!

A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing and soothing Chinese soup, hence I've combined the best of both worlds into this pork dumpling soup. This dish is a Cantonese delicacy and the dumplings are called "Siu Kow" in Cantonese, or literally "water dumplings." More

I spent the last two weeks of December in China, visiting my mother and stepfather, who have been living in Shanghai for the last year. Though I saw just a small segment of the country, I was blown away by the quality and variety of ingredients in the markets, and the great food to be found on almost every corner.

We hear a lot about China's fake honey and genetically-modified milk, but here are a few snapshots of what it is really like to eat in China for a couple weeks. More

Cold-weather entertaining doesn't get much easier — or cozier — than throwing a hot pot dinner party. Not only is a hot pot dinner an economical, low-stress way to feed a group, eating bowl after bowl of soup warms you to the core, making this the ideal meal for chilly evenings. The only work involved is making the broth, gathering the equipment, and prepping the ingredients beforehand. More

I find a bowl of egg drop soup to be one of the most soothing and comforting dishes ever invented. You really only need three base ingredients to make it, two in a pinch. And yet breathing in that steamy broth and savoring the first spoonful of silky egg curd, all my troubles immediately fade away. More

That's right! Long before jujubes became synonymous with fruit-flavored jelly candies, they were a real fruit. And still are! Have you ever eaten them? More

Since writing about my inability to use chopsticks and reading all your supportive stories of struggle and triumph, I have re-dedicated myself to mastering this utensil. Practice practice practice, you said. And practice I've done! Two things have made a truly major difference. More

Last week, Nealey talked us through making Pork Buns (Baozi). Today, I bring you the vegetarian version. Have you ever bit into a fluffy, savory steamed bun at your local dim sum restaurant and thought, How on earth are these made? I marveled over this question for years before my sweetheart decided to take on this DIY cooking project at home. Thank goodness he did because veggie steamed buns are one of my favorite restaurant treats.

Read on to find out how he conquered this recipe in our very own tiny kitchen. More

Are these pieces of bread or pieces of art? Uighur nan, the flatbread eaten in the westernmost regions of China, is a little of both. This area of the world is now closed to foreigners due to terrorism concerns, but lucky for us, Food52 member Burnt Offerings shared photos from her travels to this region, as well as a recipe for this lovely bread. More