Celebrate the New Year with everything we've written about great Chinese food<em></em>-September 2024-www.zdask.com

　　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.

　　How to make perfect fried rice (and I mean perfect)I make really great fried rice. Before you silently judge me for this arrogance, know this: Behind…

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

　　The 4 essential books of Chinese cookingLike so many stories on The Takeout, the origin of this idea came from that website, Twitter. Tina…

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

　　The Takeout’s crash course on Chinese barbecueOne day, some restaurant in Hong Kong decided to hang ducks—heads on and roasted—in a row by the…

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

　　How to make char siu like the Chinese barbecue mastersMy Cantonese in-laws were in town last weekend to spoil our toddler and make us tasty Chinese food.

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

　　Ginger-scallion magic sauce is 100 percent bossUmami Issues is The Takeout’s exploration of cooking food with the rich, savory, mysterious taste…

　　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.)

　　Cold sesame peanut noodles is the summer dish for vegans and carnivores alikeSummers in China are brutal. I’ve been inland in the dead of August, when the sum of heat, smog,…

　　My attempt to replicate a childhood favorite dish.

　　The correct way to eat xiao long bao, the world's most magnificent soup dumplingsXiao long bao, the broth-filled Shanghainese steamed pork dumplings, is inarguably one of the great

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

　　The best thing you’re not ordering at a dim sum restaurantDaydreams of living in Paris or Hawaii are temporarily supplanted, typically on Sunday mornings,…

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

　　How to eat dim sum like an expert, part 1As long as I live, no genre of food will seduce me as much as dim sum, the tradition of…

　　How to eat dim sum like an expert, part 2In part one of this ongoing series, we explored dim sum’s greatest hits, and what I—as a Hong…

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

　　Martin Yan is Chinese cooking's greatest evangelistEditor’s note: Lucky Peach was a magical food magazine that existed from 2011 to 2017. It was…

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

　　What’s that brown sauce in Chinese takeout?Why does your attempt at home-cooked Chinese always taste different from takeout? Let’s start with…

　　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).

　　Inside the Hello Kitty dim sum restaurantEditor’s note: Lucky Peach was a magical food magazine that existed from 2011 to 2017. It was…

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