Radish Cake, Char Siu, General Tso's Chicken, Shanghai Soup Dumplings...

Chinese family recipes from the duo behind our hit YouTube series... [America's Test Kitchen] [View in a Web browser]( Two Generations of Chinese Recipes and the Stories They Tell [A Very Chinese Cookbook. 100 Recipes From China and Not China (But Still Really Chinese)]( [Order Now]( “Recipes are family photos, camcorder tapes, and faded postcards—years from now they’re evidence we ever existed. When we cook these dishes, the past comes alive, like pressing play on a home video from Christmas 1992.” —Kevin and Jeffrey Pang Inside A Very Chinese Cookbook . . . [General Tso’s Chicken, Sesame Noodles, and Shanghai Soup Dumplings.]( • James Beard Award–winner Kevin Pang and his father Jeffrey, hosts of ATK’s YouTube series Hunger Pangs, guide you through the joys and intricacies of Chinese cooking. • A helpful scale, measuring difficulty from 1–4, helps you choose recipes for every skill level and occasion. Make simple dishes such as boldly flavored Sichuan Snack Peanuts or spend the weekend on a project such as Radish Cake, one of Jeffrey’s Chinese New Year favorites. [Sichuan Snack Peanuts recipe page Difficulty Level: 1. Radish Cake recipe page Difficulty Level: 4.]( • The Ingredients You Want is part of the most thorough resource chapter of any Chinese cookbook we’ve encountered. We walk you through how to stock your pantry for Chinese cooking, including the test kitchen’ s recommendations for rice, noodles, wrappers, and seasonings. ⁃ Use the Homemade Sauces and Condiments section to bottle your own tingly Chili Crisp, bright and acidic Stir-Fried Pickled Mustard Greens, or Jeffrey’s XO Sauce for a savory kick (think of it as the seafood version of bacon jam). With over a dozen recipes in this section, you’ll always have something good for dipping or drizzling at the table. ⁃ The Mighty Wok teaches you how to choose, care for, and use a wok, perhaps the most important tool in Chinese cooking. Use Jeffrey and Kevin’s tips in Stir-Frying 101 to perfect your technique—and develop wok hei (literally “breath of the wok”), the smokiness prized in Chinese cuisine. [The Ingredients You Want spreads]( • Step-by-step photos accompany recipes to help you achieve some of the more involved techniques, such as folding Har Gow dumplings or rolling out Scallion Pancakes. [Step-by-step photos for rolling out Scallion Pancakes.]( Very Chinese Recipes You’ll Love [Char Siu]( [Char Siu]( [Serves: 12 to 14, Difficulty: 3]( When Kevin and Jeffrey set out to develop this Char Siu recipe, their goal wasn’t just to be able to say, “This is pretty good” but “THIS IS LEGIT.” This real-deal recipe for Char Siu might be one of the best, most faithful recipes for this iconic Cantonese barbecue pork dish ever published in an English-language cookbook. Based on the techniques of Hong Kong meat roasters, this recipe relies on regional ingredients (instead of just soy sauce and hoisin like most Western Char Siu recipes) to showcase its sweet, caramelized flavor. Make this once and you’ll want to serve it at every special-occasion dinner you host (and you’ll find it featured in several other recipes such as fried rice and Singapore Noodles). [Graphic for layout only] Bring the flavors of Hong Kong’s iconic Char Siu to your own kitchen. [Buy the Book]( [Graphic for layout only] [Clay Pot Chicken Rice]( [Clay Pot Chicken Rice]( [Serves: 4 to 6, Difficulty: 2]( Named for its cooking vessel, this dish is a classic combination of Chinese ingredients—dried shiitake mushrooms, scallions, fresh ginger, oyster sauce, and Shaoxing wine. Those flavors are delicious enough, but the real magic is fan zui (Cantonese for “scorched rice”), a crispy, golden crust that develops as it cooks. Though a clay pot is traditional and imparts its flavor to the food, you can use a Dutch oven. [Jeffrey’s XO Sauce]( [Jeffrey’s XO Sauce]( XO sauce gets its name from the fact that Hong Kongers associate Hennessy with opulence. XO sauce contains no cognac, but you’ll enjoy its taste of luxury when you spoon it over noodles, rice, or any other dish that could use a knuckle sandwich of umami. Made of dried scallops (we like the smaller, less-expensive ones), dried shrimp, chiles, garlic, oyster sauce, and more, think of this ultrasavory relish as the seafood equivalent of bacon jam. Order [A Very Chinese Cookbook]( today for this Pang family favorite recipe and more. [Graphic for layout only] “Good food is good food, no matter the origin. Have you eaten orange chicken and enjoyed it, and are now curious about our cooking? Thanks for enrolling in Very Chinese Cooking 101.” —Kevin Pang With this book, the Pangs share treasured family favorites, including Hong Kong–style Portuguese Chicken that the Pangs served every Wednesday and the American-Style Egg Rolls on the menu at Kevin’s favorite American Chinese restaurant in Chicago. The book’s front matter is a primer on the ingredients and equipment central to Chinese cooking, and the chapters throughout provide recipes for all skill levels. [Learn Chinese cooking from James Beard Award–winner Kevin Pang! 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