Mapping the Flavors of China

“Chinese food is not a monolith,” says cookbook author Betty Liu; each region’s specialties are a distinctive reflection of both time and geography. Move around this map of the People’s Republic of China to access recipes from its many and varied cuisines.

By Clarissa Wei and The Editors of Epicurious

April 19, 2022

TagsChinese

How to Make Perfectly Sticky and Succulent Char Siu at Home

Char siu—Cantonese barbecued pork—is a favorite, often enjoyed at restaurants or picked up from barbecue shops. But it's easy to make a great version at home.

Genevieve Yam

Red-Cooking Is the Simple Braising Method I Can't Live Without

This easy Chinese technique of cooking with soy sauce, sugar, and rice wine is infinitely adaptable.

Genevieve Yam

Hong Kong–Style French Toast Is the Toast With the Absolute Most

Stuffed with peanut butter and drizzled with condensed milk, it’s perfect for breakfast—or any time.

Genevieve Yam

For the Most Flavorful Congee, Add Bones

This lusciously thick, flavorful, and full-bodied rice porridge gets its texture from both the rice’s starches and the gelatin from chicken bones.

Genevieve Yam

For Punchier Pantry Pasta, Add Peperoncini Brine

Using jarred peperoncini, brine and all, in your weeknight pasta is the pro move you didn’t know you needed.

$513 vs $21 Salmon: Pro Chef & Home Cook Swap Ingredients

Professional chef Yuji Haraguchi and home cook Daniel are swapping ingredients and hitting the kitchen to make a salmon dinner. We set Danial up with a whopping $513 worth of ingredients for his attempt at Yuji's luxury recipe. Meanwhile, a modest $21 worth of ingredients was sent back the other way to be elevated into something gourmet by our esteemed pro. Will Daniel be able to keep up with Yuji's pro recipe? Will Yuji be able to take a humble salmon fillet and turn it into something gourmet?

How to Keep Your Rhubarb Cake From Getting Soggy

Rhubarb is juicy, which can spell disaster in a cake. Here’s how to bake one that doesn’t sog out.

How to Make Layered Cocktails and Drink the Rainbow

Go slow and steady—and keep practicing.