#wu-chu-chu

#wu-chu-chu

The Crispy Potato Corn Dogs contain bonus ingredients folded into the batter, which means each bite is speckled with cubed potatoes. This is the kind of snack that delivers both flavor and texture.

Nan Xiang Soup Dumplings is known for its handmade soup dumplings, made in an open kitchen where diners can observe the preparation process. The menu features traditional dim sum and noodle dishes, including Shanghai Siu Mai and pan-fried crispy noodles.

The overall landscape design of the garden centers on the theme of auspicious clouds, with a circular landscape boulevard connecting the entire garden and a centripetal layout creating a diverse array of scenes.

"The response to our Frank's RedHot® Spicy Gummy Bears proved that consumers are ready and excited for swicy done right. With Cholula Chamoy, we're leaning even further into flavour mashups that feel authentic, craveable, and completely differentiated in the candy aisle."

Woo Chon is one of the few remaining restaurants in the city with charcoal grills, offering high-quality cuts of meat and classic marinated favorites like LA-style beef galbi.

Oversized burritos are more of a north-of-the-border staple. In Mexico, even in northern regions where burritos originate, they're practical and proportionate. This is owed to the differences between traditional Mexican cuisine and its American-adapted counterpart.

A small splash can brighten the sweetness of corn and add a subtle herbal lift. It should enhance - not dominate. Think of it as a squeeze of lime, ever so popular in Mexican food, in spirit form.

Characterized by bold and balanced notes of heat and sourness, southwestern Chinese cooking has been influenced by the many ethnic groups that call the region home, including the Miao, Dong, and Buyi peoples. Hengry's dishes come straight from Guiyang, the capital of Guizhou Province, where Au's family owned a restaurant in the early '90s.

Lately, I've been craving malatang, the individual hot pot restaurant concept with roots in Sichuan, and have thus tried almost every version in the city recently. Growl Growl (which also has a location in Boston) is my favorite so far. The inclusions here are pretty straightforward, but I liked the accouterments the most. The broth options are varied, including "global inspirations" like Japanese sukiyaki broth and Thai tom yum broth.

It is a side dish that has main-character energy. Think about it. You put bacon in ice-cream and it is the bacon that sings. You use candied bacon as a cocktail garnish, and suddenly that is all anyone's talking about. But, while all bacon is great, some bacon is just greater than others. If you disagree, try some Chinese-style bacon called Lap Yuk or La Rou.

Flushing doesn't need another restaurant to prove it's a food destination-but it just got one anyway. Nong Geng Ji, a Hunan cuisine group that built its name in China, will open its first New York City location in Queens on January 18, bringing unique countryside-rooted flavors to 37th Avenue. Founded in 2017, the brand has quickly expanded to more than 100 directly operated restaurants across China, Southeast Asia and Canada.

Stir-frying is all about wok hei, or wok's air' in English, which you can think of as the height of fire', or the level of heat. It's said that Chinese cooks have good wok hei if they have a true understanding of the heat of their wok and how to handle it in all situations, and a stir-fry's success is based on the quality of the cook's wok hei.

This spicy wonton soup recipe, developed with Michelle McGlinn, uses just five ingredients you likely have lying around already, especially if you frequently make Asian-inspired cuisines. Inspired by the spicy, silky wontons at Chinese dim sum restaurants, this soup is the perfect combination of fiery heat and meaty savoriness, complete with crunchy green scallions. A warming soup that is even better (and cheaper) than takeout, this wonton soup makes even the busiest weeknights feel like a breeze.

Christmas is lovely, but my kids think Chinese new year is by far the best holiday. I might be biased, but, unusually, I am inclined to agree with them. As my eldest puts it, New clothes, cash, booze and food what's not to love? There's the added bonus that cash is absolutely more than acceptable in fact, it's de rigueur, so there's no shopping for mundane socks and smelly candles. Chinese new year is full of rituals and, just as at Christmas, every family has its own, but they are all variations on a theme. Symbolism looms large in Chinese culture, and at new year it centres around messages of prosperity, luck and family.

But when restaurant ramen isn't possible, instant ramen can be a terrific second-best, especially if it includes top-notch noodles and flavorful broth. While not all packaged ramen brands hit that target, one that is all but guaranteed to please is Samyang Buldak, a Korean brand that was introduced in 2014. Bright, colorful packages picturing adorable cartoon chickens are filled with more than 20 inventive flavors, including Quattro Cheese, Tom Yum, Carbonara, Taco and more.

Pull on the biang biang noodles at Xi'an Gourmet House, and you'll find they extend as long as you are tall. This all-day restaurant tucked in Midtown serves hot bowls of soup, dumplings, and noodles with a core focus on the Xi'an region in China. It's the place to hide out for a cozy lunch with a friend or a warm dinner well into the evening. With most dishes under $15, this no-fuss spot delivers on precise regional flavors and chill vibes.

Clear counter or table space for everyone to cook together, and be sure to get enough ingredients for each person to eat at least a dozen dumplings. Then, set up your assembly line in a circle: Place a bowl of filling in the middle of every three to five cooks, along with wrappers and a floured sheet tray or plate. (Cooks can chat more easily if they face one another when wrapping dumplings.)

I remember standing in rapt attention at the edge of the stovetop as my mom tossed fresh, thinly sliced beef into an oiled pan set on maximum heat. The steak hissed and leaped in a dramatic dance as flames licked the pan from underneath. My mom turned to me and said, "This is why it's called lomo saltado: the lomo is the steak, and watch how it's saltando - jumping."

Located inside the Shops at Santa Anita in Arcadia, Xibei (not to be confused with Xibei Dumplings in Silver Lake) made a splash in the San Gabriel Valley dining scene for its diverse, hyper-regional lamb preparations. Diners can find executive chef Defei Meng behind the stoves: the Inner Mongolian native began working for the restaurant group 30 years ago and has a deep understanding of the ingredients and flavors of Northwest China.

Each month, our staff shares unfussy recipe ideas that you can call upon any day of the week. Because yes, our editors love to cook, but sometimes we need to get dinner on the table 12 minutes ago. That's when we look to kitchen helpers, humble ingredients that can quickly turn into delicious meals. This month, it's all about store-bought dumplings.

If you're starting the year with a healthy reset, then Japanese- Mexican restaurant Los Mochis has just the menu for you. Partnering with author and health and sustainability advocate Melissa Hemsley, the restaurants have given their classics a nourishing boost to support gut health, immunity and reduce inflammation. The partnership stems from both Melissa and Los Mochis working with The Felix Project, London's biggest food redistribution charity, to champion sustainability and prevent food waste.