The first thing you notice walking up to a dai pai dong, one of Hong Kong’s signature open-air street food stalls, is the smoke. Aromatic plumes billow out from aluminum-covered vent hoods as chefs ...

In China they say, "Yad wok jao tin ngaii." The old Cantonese expression can be interpreted two ways, says cookbook author Grace Young: "The wok endures eternally, all the way to the sky's edge." Or, ...

Editor's note: To understand China, sit down to eat. Food is the indestructible bond that holds the whole social fabric together and it is also one of the last strong visages of community and culture.

From the moment years ago when I first peeked inside a Chinese restaurant kitchen, I’ve been fascinated by chefs who can handle a wok with expertise. I love watching as they cut ingredients into small ...

Looking like a Jackson Pollock painting but many times more delicious, stir-fry is the ultimate in hodgepodge, don’t think twice, do-it-yourself cuisine. It also has become a hot restaurant concept ...

This year, how about a Chinese New Year’s resolution: more stir-frying. It’s a choice that not only can lead to more flavorful eating, but also healthier food. Grace Young, author of “Stir-Frying to ...

I’ve used my main wok for 30-plus years to cook Chinese- and Southeast Asian-style stir-fries and other meals. The sizzle and smell as aromatics hit the blazing-hot surface, the speed that food cooks, ...

Though it’s made in Sheboygan, Wis., this is the pan that Vicki Fan and the crew at Beacon use for stir-frying rather than a Chinese (or Japanese) wok. Smaller and easier to handle than many ...

Editor's note: To understand China, sit down to eat. Food is the indestructible bond that holds the whole social fabric together and it is also one of the last strong visages of community and culture.