Today's Chef

Traditional recipes, clearly explained for home kitchens.
Wei Chen, Chinese Regional Cuisine Editor

Author: Wei Chen

Chinese Regional Cuisine Editor

This named contributor is an editorial persona. Read our Editorial & AI Policy.

Chinese

Dan Dan Noodles: Sauce, Pork Topping and Storage

Assemble dan dan noodles with a seasoned pork topping and chili dressing, including practical limits for storing prepared components.

By Wei Chen · 5 min read

Chinese

Light vs Dark vs Mushroom Soy Sauce: A Chinese Cook’s Guide

Set three soy sauce bottles side by side, all with red-and-gold labels. The darkest one moves slowly when tilted. Reach…

By Wei Chen · 5 min read

Chinese

Shandong vs Huaiyang Cuisine: Which Chinese Tradition to Cook First

A small Shandong dumpling shop in Chengdu sits between a mahjong parlour and a mala hot pot place. Clear chicken…

By Wei Chen · 6 min read

Chinese

Sichuan vs Cantonese vs Hunan: What Sets the Three Apart

There is a stretch of road in Chengdu, near the river, where three kitchens face each other across two lanes…

By Wei Chen · 6 min read

Chinese

Cantonese Steamed Fish: Preparation, Timing and Doneness

Prepare whole fish with ginger, scallion and soy dressing, and use an internal temperature check alongside steaming times.

By Wei Chen · 6 min read

Chinese

How to Make Real Mapo Tofu the Sichuan Way: A Chengdu Cook’s Method

There is a counter at Chen Mapo Tofu in Chengdu where the cook ladles lard into a wok, and within…

By Wei Chen · 4 min read

Chinese

How to Get Wok Hei on a Home Stove: A Cantonese Cook’s Playbook

Two woks move over a roaring jet flame at a noodle and stir-fry counter in Sham Shui Po. Within five…

By Wei Chen · 7 min read