Chao nian gao is a Chinese dish from Shanghai that at its core is stir-fried rice cakes (made with glutinous rice flour) and cabbage, typically eaten during the Lunar New Year because it’s supposed to ...

Treasure pots are one-pot dishes made of a variety of meat, seafood and vegetables in broth, commonly eaten during the Lunar New Year for wealth and abundance. Courtesy Koi Palace. For someone who ...

“To be perfectly frank,” Ling-ya Lee, who came to Los Angeles from Taiwan in 1989, says of her Chinese New Year preparations, “I rarely make dumplings anymore.” Given the high quality of ready-made ...

"I often have leftover rice—from going to a Chinese restaurant, or just leftover from something I cooked at home, sometimes plain, sometimes seasoned in one way or another—and when I do I like to put ...

For the Fang family of San Francisco, navigating the week-long Chinese New Year is typically a dizzying experience. Between their two restaurants, Chinatown’s historic House of Nanking, owned by Peter ...

This cake from chef-owner Kathy Fang of Fang, a modern Chinese restaurant in San Francisco’s SoMa district, is one of her family’s favorite desserts during Lunar New Year celebrations, which fall on ...