Over the years, Food & Wine has featured a wealth of Chinese recipes, including many from the Chinese American takeout repertoire: hot and sour soup, kung pao chicken, and tender steamed wontons. In addition to these well-loved standards, we have recipes for more ambitious dishes like succulent Hakka salt-baked chicken as well as fresh takes from talented emerging chefs and authors, like this extra savory version of chilled sesame noodles smothered in a sauce made with fermented tofu, or mala stir-fried paneer which deftly combines the South Asian fresh cheese with Szechuan flavors. Whether celebrating the New Year or cooking for family on a weeknight, this collection of Chinese favorites is filled with tasty options to consider. 01of 23 Dry-Fried Sichuan-Style Green Beans with Shrimp Instead of leaning on a sauce, "dry" stir-fries like this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient's flavors. Pi...
