Steve Dolinsky, a food writer and avid traveler, was making a quick swing through Hong Kong recently when he stumbled across a traditional dragon boat race. It'd be hard to miss spotting one there ...

Instructions: Combine minced ginger with ground beef. Heat vegetable oil in a pan or wok, add ground beef mixture and stir-fry. When the meat starts to separate, add Shaoxing wine, soy sauce, and salt ...

Properties: Opaque short-grain rice that primarily grows in Southeast and South Asia. Unlike long-grain rice, it has low to negligible amylose content, which makes it sticky upon cooking. Uncooked ...

When the weekly food fest at Wat Thai Temple in North Hollywood was closed down almost two years ago because of neighbors’ complaints about crowds and parking, the culinary blogosphere went wild with ...

“To be perfectly frank,” Ling-ya Lee, who came to Los Angeles from Taiwan in 1989, says of her Chinese New Year preparations, “I rarely make dumplings anymore.” Given the high quality of ready-made ...

Zongzi, or sticky glutinous rice dumplings, come in a range of flavours and shapes depending on the region in China they're from - from Hokkien to Hakka and Shanghai-style Feasting on zongzi - sticky ...

Zongzi, or sticky rice dumplings, were made by hand by Tzu Chi Hawaii volunteers during a 2021 fundraiser. • The zongzi sell for $36 for six or $55 for 10. • Order in advance at bit.ly/3MxmEM2, email ...

For the ultimate in panicky cat-herding experiences, try this: invite a bunch of friends over for a dinner party and teach them to make your mother’s Taiwanese dumplings. And then wait, two-thirds ...