I love to watch the professionals make bo jai fan (clay pot rice) – they do it with such ease, moving the pots from one blazing hot burner (charcoal, please – it tastes better) to a slightly cooler ...

Editor's Note: Traditional and fusion cooking styles, regional and international ingredients and a new awareness of healthy eating are all factors contributing to an exciting time for Chinese cuisine.

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Paul Yung’s name may not be ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

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Editor's Note: China is divided into as many culinary regions as there are different ethnic groups. Its geographical diversity and kaleidoscopic cultural profiles contribute to the unending banquet of ...

If using a Chinese clay pot, soak in water at least 1 hour. Sprinkle the chicken pieces with the salt and let sit for 30 minutes. Heat a large, heavy skillet or wok over high heat. When hot, add the ...

Jer jer (sometimes spelled je je) is a cooking style that gets its name from the sound the ingredients supposedly make as they sizzle in a clay pot. Often, it refers to chicken served in a clay pot, ...

Louis Lau’s mother has been using the same clay pot for years. “Everything she cooks in it tastes better than in a brand-new clay pot,” says Lau, sous-chef at the Buffet at the River Rock Casino ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

If you frequent Richmond’s Union Square Shopping Centre for your bubble tea or late-night eats, you have probably saw that empty corner unit for months. It used to be the home of Pho 37’s original ...