It comes with a thin, yeasty pancake. (By C. Thi Nguyen)

Double entendres aside, three-ways have been offered up since the Yuan dynasty. (By Joy Lian Alferness)

Tips for eating saucy, messy, and hard-to-handle foods. (By Jessica Dolcourt)

What to eat at the 2008 Olympic Games in China. (By Fuchsia Dunlop)

Because cookbooks are easy to wrap and fun to give. (By Roxanne Webber)

Is it incredibly gauche to order Peking duck, and ask to take what’s left of the carcass home with you? It seems to depend on how the duck is served by the restaurant. ... (By C. Thi Nguyen)

Tasty snacks added to the menu. (By Mark Hokoda)

You can get dim sum at Asian Pearl, but what hounds find really promising is the modern Chinese banquet food. Like, for instance, Peking duck, with the skin served over a green apple salad, on top of a Pringle. As in, the chip.... (By C. Thi Nguyen)

Reporting back from a New Year’s feast. (By Joyce Slaton)

Hon Yei fills the Szechuan hole in San Gabriel Valley. (By Cicely Wedgeworth)

Szechwan Best is mind-bogglingly great. (By Cicely Wedgeworth)

Nanjing duck is completely unlike Peking or roasted duck, being boiled/braised and salted. At Nanjing Kitchen, an austere take-out joint in San Gabriel, you can go a la carte and pick up duck wings, legs, gizzards (very good), or... (By C. Thi Nguyen)

Ever wonder how the Zagat Surveys distill such pithy quotes in their restaurant reviews? Philadelphia Inquirer staff writer Michael Klein takes us inside the sausage-making process. (By Josh Friedland)

Shanxi noodles and luscious Peking duck. (By Cicely Wedgeworth)

There’s a lot to love at Peach Farm. (By Joyce Slaton)