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 ...

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

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

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 ...