Celebrating the breadth of Chinese cuisine

Plus: Sticky, succulent char siu at home.

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What Does ‘Authentic’ Chinese Food Even Mean?

Why are we still trying to label “authentic” Chinese food? The concept implies that a cuisine needs to conform to a set of standard dishes and flavors determined at an arbitrary time and place, even as new ingredients are introduced and as communities migrate. In this essay, Epi contributor Clarissa Wei dives into the varied nature of Chinese dishes across regions and communities.

What We're Talking About

Mapping the Flavors of China

There's no one singular Chinese cuisine—each region's specialties are a distinctive reflection of time and geography. Move around the map to get a taste. View the map ►

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How to Make Perfectly Sticky and Succulent Char Siu at Home

Char siu—Cantonese barbecued pork—is a favorite among Hong Kong families, often enjoyed at restaurants or picked up from barbecue shops. But it's easy to make a delicious version at home, thanks to this recipe and tips from cookbook author Tony Tan. Read More ►

This Tangy, Savory Fish Is a Taste of Teochew

Dressed with ginger, tart salted plums, and pickled mustard greens, this is a refreshing steamed fish dinner that keeps you coming back for more. Read More ►

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Little Pot Rice Noodles

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Hainanese Chicken Rice

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Fish-Fragrant Eggplant With Minced Pork

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Salt and Pepper Squid With Chile

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Ants Climbing a Tree (Sichuan Braised Pork and Vermicelli Noodles)

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Baoshao Mushrooms (Mushrooms Grilled in Banana Leaves)

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