This is a quick and easy recipe that anyone can try at home! Chicken wings are rich in protein. With the steaming technique, this recipe will provide you a not only tasty but also healthy dish for your entire family!

Paella, Spain’s most famous dish is undoubtedly one of the world’s great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.

Here’s a soup that sings for its supper. It’s always a treat to watch the “oohs” and “aahs” when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.

A classic favorite — Ma Po Tofu is a fiery Sichuan classic named for the pockmarked (po) wife (ma) who supposedly invented it at her husband’s restaurant. Ma Po Tofu is a justly popular menu item in many Chinese restaurants, especially in Chengdu.

Taro cake (simplified Chinese: 芋头糕; traditional Chinese: 芋頭糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is commonly topped with chopped scallions.

鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). This recipe highlights a fan-favorite — the pan-fried variety.