The owner of Chinatown's Nom Wah Tea Parlor tells us what the Lunar New Year holiday means to him and explains why helping out local Chinese food restaurants is more important now than ever before.
These plump dumplings are filled with a savory chopped shrimp paste. Soaking the shrimp in a baking soda solution before chopping them helps to keep the filling juicy and bouncy, not mushy.
Food blogger Kristina Cho tells Food Network how going to dim sum with her family made her appreciate her Chinese hertiage. She also shares a Mango Pudding recipe inspired by the ones she ate as a kid.
While preparing scallion buns and spicy okra, the Leung family shares their process of working together and documenting Chinese recipes on their blog, The Woks of Life.