Note: This recipe requires the use of a small pump (such as a bicycle pump); the duck can be inflated by hand using a bamboo straw or turkey baster, though this requires a bit of effort. This recipe ...

It takes a lifetime to master the classic Chinese dish, but chef Ming Tsai has a recipe for ambitious beginners. “It was genius,” says chef Ming Tsai of the thought process that led the Ming Dynasty’s ...

Add Yahoo as a preferred source to see more of our stories on Google. Bill, Judy, Sarah, and Kaitlin Leung are the cooks behind The Woks of Life, a food blog spanning several generations of their ...

Peking duck is a popular Chinese dish bursting with flavour, which will typically be eaten at Lunar New Year celebrations. But for those who are worried about the meticulous approach often given to ...

Note: Ending a meal with soup may seem unusual, but this vegetable laden-soup serves as a simple and cleansing bookend to the sumptuous Peking duck dinner. Doctoring up canned broth with the duck ...

Clean duck. Wipe dry and tie string around neck. Hang duck in cool, windy place 4 hours. Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar and sherry. Bring to boil. Pour ...

Using a pairing knife slightly score lines in the skin of the duck breast. Mix the salt, soy sauce, wine, and five spice powder in a small bowl and massage into the duck. Leave the duck breasts skin ...

For a duck to be served right out of the oven at a Chinese-style banquet, start roasting 30 minutes before guests come — or even later, depending on when the bird will be served. (The breed of bird, ...

Bring a large pot of water to a boil. Use a knife to scrape any rough patches off the duck’s skin. Remove the innards if necessary, cut off the wing tips, and remove excess fat around the cavity ...