Olympic Kickoff: Chinese Food from the Archives

The Olympics kick off today! While there has been a great deal of controversy over the Olympics this year, we'd like to sidestep that for a moment and just say how glad we are that Chinese food will (hopefully) get a spotlight for the next couple of weeks. Here are a few Chinese dishes from our archives. Some are more authentic than others; some simply nod in the direction of their inspiration. Take a look and then tell us about your favorite Chinese dish.

Chinese (and Chinese-inspired) Food From Our Archives

Recipe: Pork Stir-Fry with Asparagus and Sugar Snap Peas

How to Cook Rice on the Stove

Recipe: Blood Orange Jelly Smiles

In Eric Gower's Kitchen: The Barefoot Stir-fry

Recipe: Spicy Shrimp and Pork Noodles

Recipe: Steamed Pork Dumplings

Recipe: Ma Po Tofu

Stir-Fried Green Beans

Recipe: Whole Steamed Rockfish

(Image: Faith Hopler)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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