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NYT Cooking: Momos are shaped like half-moons or like plump round purses. And although they can be made with store-bought wrappers, most Tibetan households here have a small wooden dowel reserved for rolling out the thin rounds of dough. Back in Tibet, wheat was even scarcer than meat, so momos were treats for special occasions like Losar, the Tibetan New Year celebration.

Tsak Sha Momos

NYT Cooking: Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with <a href="http://cooking.nytimes.com/recipes/1018094-hainanese-chicken-with-rice">chicken</a> and soy sauce for a late-night Shanghai-style snack.

Chicken Congee

NYT Cooking: Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with <a href="http://cooking.nytimes.com/recipes/1018094-hainanese-chicken-with-rice">chicken</a> and soy sauce for a late-night Shanghai-style snack.

This is not your corner takeout's moo shu pork, but it is wildly popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork. The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors. (Photo: Lisa Nicklin for NYT)

Moo Shu Pork

This is not your corner takeout's moo shu pork, but it is wildly popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub,

During Chinese New Year, long noodles are eaten in all corners of China. “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it’s considered even more auspicious. (Photo: Steven Mark Needham for The New York Times)

Longevity Noodles With Chicken, Ginger and Mushrooms

Longevity noodles are usually stir fried, presenting challenges to the home cook.<br/><br/>Noodles should be stir-fried alone and lightly oiled so that they don’t clump together in the wok, and all ingredients must b

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1

Stir-Fried Tofu and Peppers

Stir-Fried Tofu and Peppers Recipe - NYT Cooking - Mods: I just made the sauces and added to taste.

This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013. Hakka dishes like this one, chow mein and pretty much anything in bean sauce, have defined Chinese-restaurant cooking for nearly everyone. This lively stir-fry comes together in about a half-hour and is easily doubled or tripled for a crowd. (Photo:  Michael Kraus for The New York Times)

Stir-Fried Pork and Pineapple

NYT Cooking: This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark…

A huge thank you to all of you, for sending me your recipe ideas. This dish was inspired by several recipes, which I've received. One great thing about this, is that you can control your ingredients, and the dish itself is quite simple. Now, the taste is absolutely, ridiculously the "bomb". Hubby and I went for refills several times in a row and took care of it in a matter of hours. And no, this is not typical, we don't eat this much :) We are totally having this for the Big Game this…

Beef Lo Mein

Chinese Dry-Fried Green Beans and Pork | Omnivore's Cookbook

Szechuan Dry-Fried Green Beans (干煸豆角)

Szechuan Dry-fried green beans recipe teaches you the authentic way to cook this dish like the one in restaurant, with detailed cooking tips.

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