Seven decades ago, long before Fu Pei-mei became a beloved authority on Chinese cooking, she was struggling to make jiaozi. These boiled dumplings from northern China were her husband’s favorite and ...

Much like “The Joy of Cooking,” which teaches the basics, “The Chinese Way: Classic Techniques, Fresh Flavors,” by Betty Liu, is a primer for anyone wanting to master Chinese cooking. Before diving ...

When I was younger and people asked what I ate for dinner, I struggled to answer. “It’s Chinese food, but not what you eat at Chinese restaurants,” I’d say. Dinners usually looked like a bowl of rice ...