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In China they're called char siu bao, or roast pork bun. On the U.S. mainland they're steamed pork buns, and in Hawaii, the word is manapua, meaning pork cake or pastry.Buns are popular snack foods in Chinese teahouses and dim sum…

Filipino pork barbecue is cooked on skewers at high heat to produce a crispy, sweet dish that goes well with lumpia, fresh vegetables and noodles. Unlike American grilling recipes that use tender cuts like chop or tenderloin, Filipino-style…

Korean barbecue, or gogi gui, includes a wide range of different dishes and is traditionally cooked over a charcoal grill. Some Korean barbecue dishes are marinated, while others are not.Although marinade ingredients vary greatly from…

Pancit lomi is a Filipino noodle soup that has as many variations as there are cooks preparing it. The main ingredients which make this rich and savory soup different from other chicken soups are the thick, sticky noodles, thin slices of…

Asian dumplings define one-bite decadence, and have the thing all comfort foods have in common: simplicity. Although their fillings vary, their wrappers usually consist of only flour and water -- the perfect container for whatever flavors…

Technically speaking, curries belong to India. These spicy wet or dry dishes -- which should always have chilies -- are not a part of traditional Chinese cuisine, although there are Indian restaurants springing up in China’s larger cities.…

A form of sake with high levels of residual sugar, mirin imparts a signature touch to many Japanese dishes. It lends sauces a nicely balanced combination of sweetness, acidity and alcohol, just as dessert wines and fortified wines do in…

Water spinach grows vigorously and abundantly and cooks quickly, so you find it in numerous Chinese and Asian dishes, hot and cold. You simply have to toss a few handfuls of rinsed Chinese water spinach, or kingkang, into a soup or stir-fry…

If you’ve had the good fortune to travel in Southeast Asia, you’ve discovered the ubiquitous and subtle fresh lychee right in its native habitat, available for sale in loose, clear plastic bags at roadside markets. Its knobby, red skin can…

Shredded beef, Szechuan-style offers a prime example of one of China's regional cooking styles. From the Sichuan province in Southwestern China, Szechuan-style dishes are known for their fiery flavors, but they have other attributes as…