Chinese recipes The NYT calls "true to their roots" and "doable for any cook."

Celebrate the Year of the Dragon with Sesame Balls, Char Siu, Steamed Dumplings & more from the Pang family kitchen  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌    ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  [America's Test Kitchen] [View in a Web browser]( Two Generations of Chinese Recipes and the Stories They Tell [A Very Chinese Cookbook. 100 Recipes From China and Not China (But Still Really Chinese)]( Your Price: $27.99 [Order Now]( “Recipes are family photos, camcorder tapes, and faded postcards—years from now they’re evidence we ever existed. When we cook these dishes, the past comes alive, like pressing play on a home video from Christmas 1992.” —Kevin and Jeffrey Pang   Friends, I’d like to tell you about the world’s most improbable cookbook. It began with arguing. My dad, Jeffrey: New to America, desperately trying to preserve his Chinese heritage. And myself: New to America, desperately trying to fit into our adopted country. Whenever you’ve got two headstrong dudes living under the same roof, tensions flare. But then we found a common language, something we could talk about without things getting heated: Chinese food. We both love eating it, cooking it, and engaging in endless conversations about who makes the best version. Over many years, that icy relationship began to thaw, and it was always food that smoothed things over. So when I joined America’s Test Kitchen in 2020, it seemed like a natural idea: Why not make a show about Chinese cooking? Our YouTube cooking series Hunger Pangs was born, and now we’re into our third season. [General Tso’s Chicken, Sesame Balls, and Shanghai Soup Dumplings.]( Out of that series comes [A Very Chinese Cookbook]( our debut cookbook featuring recipes rigorously tested by the cooks at ATK. There are recipes for absolute beginners (Simple Fried Rice, Stir-Fried Tender Greens with Garlic), for those who love takeout (General Tso’s Chicken, Mongolian Beef), and for adventurous cooks seeking a fun project (Shanghai Soup Dumplings, Sesame Balls). There’s even a chapter devoted to my dad’s cherished recipes from growing up in Hong Kong. If you love Chinese food but feel nervous cooking it, A Very Chinese Cookbook is for you. If you’re a seasoned cook and want to level up with recipes rarely taught in an English-language Chinese cookbook, this book is for you, too. Our story began with arguing. It ends with this cookbook. It’s just published and available in our online store for $27.99 (save 20% off!), and my pops and I would be so honored if you picked it up. —Kevin Pang Editorial Director, Digital  [Graphic for layout only] Named a best cookbook of 2023 by Amazon & The New York Times [Order Now]( [Graphic for layout only] Inside A Very Chinese Cookbook . . . • James Beard Award–winner Kevin Pang and his father Jeffrey, hosts of ATK’s YouTube series Hunger Pangs, guide you through the joys and intricacies of Chinese cooking. • A helpful scale, measuring difficulty from 1–4, helps you choose recipes for every skill level and occasion. Make simple dishes such as boldly flavored Sichuan Snack Peanuts or spend the weekend on a project such as Radish Cake, one of Jeffrey’s Chinese New Year favorites. [Sichuan Snack Peanuts recipe page Difficulty Level: 1. Radish Cake recipe page Difficulty Level: 4.]( • The Ingredients You Want is part of the most thorough resource chapter of any Chinese cookbook we’ve encountered. We walk you through how to stock your pantry for Chinese cooking, including the test kitchen’ s recommendations for rice, noodles, wrappers, and seasonings.  ⁃ Use the Homemade Sauces and Condiments section to bottle your own tingly Chili Crisp, bright and acidic Stir-Fried Pickled Mustard Greens, or Jeffrey’s XO Sauce for a savory kick (think of it as the seafood version of bacon jam). With over a dozen recipes in this section, you’ll always have something good for dipping or drizzling at the table.  ⁃ The Mighty Wok teaches you how to choose, care for, and use a wok, perhaps the most important tool in Chinese cooking. Use Jeffrey and Kevin’s tips in Stir-Frying 101 to perfect your technique—and develop wok hei (literally “breath of the wok”), the smokiness prized in Chinese cuisine. [The Ingredients You Want spreads]( • Step-by-step photos accompany recipes to help you achieve some of the more involved techniques, such as folding Har Gow dumplings or rolling out Scallion Pancakes. [Step-by-step photos for rolling out Scallion Pancakes.](   Very Chinese Recipes You’ll Love   [Ong Choy with Fermented Bean Curd]( [Ong Choy with Fermented Bean Curd]( [Serves: 4, Difficulty: 1]( Add a new vegetable and a new flavor to your repertoire of sides: Cooking ong choy (water spinach) with fermented bean curd gives the leafy green a funk-tastic flavor akin to Roquefort cheese.   [Clay Pot Chicken Rice]( [Clay Pot Chicken Rice]( [Serves: 4 to 6, Difficulty: 2]( Named for its cooking vessel, this dish is a classic combination of Chinese ingredients—dried shiitake mushrooms, scallions, fresh ginger, oyster sauce, and Shaoxing wine. Those flavors are delicious enough, but the real magic is fan zui (Cantonese for “scorched rice”), a crispy, golden crust that develops as it cooks. Though a clay pot is traditional and imparts its flavor to the food, you can use a Dutch oven.  [Graphic for layout only] Learn Chinese cooking, from simple to grand, with the Pangs. [Order Now]( [Graphic for layout only]  [Shu Mai]( [Shu Mai]( [Makes: 40 dumplings, Difficulty: 3]( Kevin calls this dim sum staple the world heavyweight of Chinese dumplings. Make a big batch of these beauties—savory pork, shrimp, and water chestnut filling dressed in yellow egg wrappers, steamed, and served with chili oil—and you’ll share his love for them. Plus, you’ll learn a test kitchen trick to keep the filling moist.  Choose Your Own Dumpling Adventure This cookbook offers two step-by-step methods to shaping Shu Mai, and three cooking methods so you can choose the right approach for you. Want something crispy and crowd-pleasing? Pot stickers all the way. Want an easy, filling weeknight meal? Boil your dumplings. [Step-by-step photos for shaping Shu Mai.](  [Graphic for layout only] Enjoy the Pangs’ favorite dumpling recipes. [Order Now]( [Graphic for layout only] Get to Know Soy Sauce [Kevin Pang shopping for soy sauce. Light and dark soy sauce in small bowls.]( Soy sauce originated in China 2,000 years ago and comes in many different styles with varied flavors, aromas, and salt levels. Lao chou (“old extraction”) is made from soybeans that have been fermented longer than those used to make light soy sauce, or sheng chou (“fresh extraction”), and it sometimes also contains sugar. It’s darker, more viscous, and less salty than light soy sauce, with a flavor that’s a bit sweet, roasty, and wine-like. Sheng chou is a versatile, all-purpose soy sauce with a floral aroma. This is what we are referring to throughout the book when calling for “soy sauce.” The term “light” distinguishes this type of soy sauce from dark soy sauce and is not an indication of flavor or sodium content. Order [A Very Chinese Cookbook]( today to discover our recommended soy sauce brands.   [Char Siu]( [Char Siu]( [Serves: 12 to 14, Difficulty: 3]( When Kevin and Jeffrey set out to develop this Char Siu recipe, their goal wasn’t just to be able to say, “This is pretty good” but “THIS IS LEGIT.” This real-deal recipe for Char Siu might be one of the best, most faithful recipes for this iconic Cantonese barbecue pork dish ever published in an English-language cookbook. Based on the techniques of Hong Kong meat roasters, this recipe relies on regional ingredients (instead of just soy sauce and hoisin like most Western Char Siu recipes) to showcase its sweet, caramelized flavor. Make this once and you’ll want to serve it at every special-occasion dinner you host (and you’ll find it featured in several other recipes such as fried rice and Singapore Noodles). [Graphic for layout only] Bring the flavors of Hong Kong’s iconic Char Siu to your own kitchen. [Buy the Book]( [Graphic for layout only]  “Good food is good food, no matter the origin. Have you eaten orange chicken and enjoyed it, and are now curious about our cooking? Thanks for enrolling in Very Chinese Cooking 101.” —Kevin Pang  With this book, the Pangs share treasured family favorites, including Hong Kong–style Portuguese Chicken that the Pangs served every Wednesday and the American-Style Egg Rolls on the menu at Kevin’s favorite American Chinese restaurant in Chicago. The book’s front matter is a primer on the ingredients and equipment central to Chinese cooking, and the chapters throughout provide recipes for all skill levels. [Learn Chinese cooking from James Beard Award–winner Kevin Pang! Order Now]( [View the web version]( of this email. This offer expires February 12, 2024. All prior sales excluded. No substitutions. [Forward this email]( to a friend. 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