Jeremy Pang

Crisp, golden brown youtiao is a staple at the Chinese breakfast table.

Give the humble eggplant the attention it deserves with a rich and spicy sauce.

Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid.

Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.