Lisa Cheng Smith

This version is made with up to eight spices. It’s worth using them all for the fullest flavor.

Sticky, flavorful wings that get a rich, deep color from dark soy sauce.

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.

You’ve never met a dumpling filling that’s as fluffy and moist as this one.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.

This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.

The flavors of this fish are out of control—super spicy, super intense, super delicious.

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

We love the chewy, bouncy texture of wood ear mushrooms.