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 ...

This video explores the preparation of traditional clay pot rice known as Bao Zai Fan at a restaurant in New York Rice is ...

When I ran a secret kitchen, some menu items required advance orders, highlighting the ease of preparing this flavorful dish. This recipe features pork belly and Chinese sausage, reminiscent of an ...

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 ...

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 ...

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.

Today, we complete the set of five with Zuppa chef-owner Joseph Manzare who makes Chinese clay pot crab...without the clay pot. From bean thread noodles, ginger and garlic, to crab and cilantro, ...

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 ...

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 ...