Jianjun “JJ” Lu works quickly, ladling sauce, combining ingredients, then giving the mixture a shake and a swirl over shooting flames. Cooking is complete in a matter of seconds. And that speed is an ...

Oh, you CIA graduates in your crisp white jackets, you’ll never know what it’s like to be Chef Zhou Guang Zan. Imagine standing over a jet engine as it blasts more than 30,000 BTUs. Your task is to ...

It's just before opening hour at Chef Lu's Asian Bistro, and the clink of tables being set mingles with chopping and other kitchen sounds — a pleasant buzz at this new South Hill restaurant opened by ...

In her memoir “Serve the People,” Jen Lin-Liu, owner of the Black Sesame Kitchen restaurant in Beijing, shares her experience as an aspiring cook touring China’s changing landscape, from cuisine to ...

Sometimes an old restaurant simply needs new management to turn it from a neighborhood place into something much more. Such is the case of Silver Wok in Blue Ash. It's a tiny, storefront Chinese ...

Defying expectations, a Black chef takes the helm of a Chinese restaurant, and for Chef Kurt Evans, food has always been ...

A good wok should last you a lifetime. My favourite is a well-worn hand-me-down from my Chinese takeaway chef parents, bought ...

certain element of the menu. Sections for barbecue, wok, dim sum — each works on an individual component that all come together before servers whisk away the finished product to diners. The most ...