For Rodney Hu, owner of Yucca Tap Room in Tempe, one dish reminds him of Chinese New Year celebrations in metro Phoenix: stewed Cantonese duck.

Whether you're cooking Crispy Chinese Duck Breast, Five Spice Roasted Duck or Duck Confit Crostini, there's definitely a recipe here you're going to love.

At its heart is serious Chinese cooking, a point that likely isn't lost on Mah-Jong's Mandarin and Chinese-speaking diners.

Cha Cha Tang's Cantonese-style duck amps up the flavor by marinating the fowl overnight in Chinese five-spice, licorice root and ginger. After cooking, it's glazed with red vinegar. Stefano ...

A new museum exhibition highlights the vast diversity of Chinese regional cuisines. It features not just celebrity chefs but also immigrant home cooks, for whom the kitchen can be a sphere of comfort.

Like many items on Chinese takeout menus in the States, duck sauce is an American invention, though whose origin is pretty hazy. There is no one specific recorded inventor or restaurant or origin.

She was committed to codifying traditional Chinese cooking techniques when most Americans thought of Chinese food as dishes like chop suey and chow mein. By Priya Krishna Eileen Yin-Fei Lo, a ...