chinese food chinese food
Stories About

chinese food

Stir-fried mantou buns with cumin and chili. Food bloggers Stephanie Li and Christopher Thomas have eaten the small steamed bread often while on lockdown during the coronavirus outbreak. They had been working on a recipe for the buns before the virus hit, so they had a large supply of the ingredients. "Wanted a new way to finish it up, so stir frying it is," they wrote on their food blog. Stephanie Li and Christopher Thomas/Chinese Cooking Demystified hide caption

toggle caption
Stephanie Li and Christopher Thomas/Chinese Cooking Demystified

In China, Quarantine Challenges Cooks To Get Clever

  • Download
  • <iframe src="https://www.npr.org/player/embed/805649744/806599860" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Panda Express came up with the recipe for Orange Chicken 30 years ago today. It's the company's signature dish and top seller. Nina Gregory /NPR hide caption

toggle caption
Nina Gregory /NPR

Orange Chicken, Panda Express' Gift To American Chinese Food, Turns 30

  • Download
  • <iframe src="https://www.npr.org/player/embed/560822270/561427950" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Joaquin "Jocko" Fajardo makes a spicy Mexican version of chop suey, a classic American Chinese dish. He tells us how his great-aunt learned to make the dish from the Asian employees at her Mexican restaurant in Los Angeles. NPR hide caption

toggle caption
NPR

One of the new dishes being tested at the Panda Express Innovation Kitchen in Pasadena, Calif., is this beef brisket stew. It was inspired by a dish of braised beef that chef Jimmy Wang's mother and grandmother used to make for him when he was growing up in Taiwan. Maya Sugarman/KPCC hide caption

toggle caption
Maya Sugarman/KPCC

Liagnfen Of Happy Tears, an appetizer of cold, spicy starch jelly noodles served at MáLà Project. The New York City eatery is part of a new generation of higher-end Chinese restaurants that are catering not just to American palates but also to a growing number of monied immigrants. Courtesy of MáLà Project hide caption

toggle caption
Courtesy of MáLà Project

Japanese food was once derided, but it's now in the canon of haute cuisine, says author Krishnendu Ray. How we value a culture's cuisine in our society, he says, often reflects the status of those who cook it. Alex Green/Getty Images/Ikon Images hide caption

toggle caption
Alex Green/Getty Images/Ikon Images

These shrimp "Peking ravioli" (aka dumplings) were featured at the third annual Festival of Dumplings in 2014 — honoring Bostonian and celebrity chef Joyce Chen. Pat Greenhouse/The Boston Globe via Getty Images hide caption

toggle caption
Pat Greenhouse/The Boston Globe via Getty Images

Chefs at work in the kitchen of a restaurant in New York's Chinatown, circa 1940. For many Chinese, opening up restaurants became a way to bypass U.S. immigration laws designed to keep them out of the country. Weegee(Arthur Fellig)/International Center of Photography/Getty Images hide caption

toggle caption
Weegee(Arthur Fellig)/International Center of Photography/Getty Images

In the Fortune Garden kitchen in El Centro, Calif., near the Mexican border, cooks speak to each other in Cantonese, and waiters give orders in Spanish. Courtesy of Vickie Ly/KQED hide caption

toggle caption
Courtesy of Vickie Ly/KQED

Tomatoes getting a splash of water reinforces the notion that McDonald's food is wholesome in China, as seen in this video screengrab. McDonald's China hide caption

toggle caption
McDonald's China

McDonald's Food Has A Healthy Glow, At Least In China

  • Download
  • <iframe src="https://www.npr.org/player/embed/157474745/157467469" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

An employee packs a customer's takeout order at a Panda Express restaurant in Los Angeles. Fred Prouser/Reuters /Landov hide caption

toggle caption
Fred Prouser/Reuters /Landov