Everything’s pretty much deep fried because it’s the speed of cooking,” says chef and restaurateur Kwoklyn Wan. “If people ...

For Ashbridge, jiaozi is more than just food, it’s a glimpse into Chinese culture. "In Australia, we always eat jiaozi with soy sauce, but in China, they use vinegar. They never understand why ...

IPOH: When word got out that a century-old soy sauce factory in Gopeng was about to close its doors, the customers came ...

Even though I don’t cook Chinese food all the time, I can hardly step into my kitchen without encountering ingredients, ...

Local author Betty Liu gives you basic techniques in "The Chinese Way," then you can adapt her recipes to suit your pantry.

Chinese and Japanese soy sauce? The differences are that Japanese soy is more wine-like when you taste it," he says. "For us, it’s more soybean strong. Whereas Southeast Asian soy sauce is meant ...