| By: Akshat Toshniwal| Approximately 250 years ago, the early Chinese community, which immigrated to Kolkata for the prospects of a...

| By: Stephanie Hong | Janchi-guksu is a simple warm noodle dish made with thin wheat noodles (somyun or somen noodles), served in a...

| By: Jenna Yun| Kimchi Bibim-guksu is a very common Korean noodle dish that can be made at home. The word “bibim” means “mixed” in...

| By: Jenny Yang| The combination of the Fujianese Wonton Soup (bian rou) with a bowl of Peanut Butter Noodles (ban mian) is the perfect...

| By: Tianyi Xu| Lamb Pao-mo is a very common dish that you can find almost everywhere in Shaanxi Province in Northwestern China. Though...

| By: Alexandra Qi| Ring oil eel paste noodles are one of the representative traditional dishes from the southern part of China. I ate...

| By: Jasmine Lim| Memil is the Korean word for buckwheat and Guksu is the Korean word for noodles. Memil Guksu is a cold noodle dish...

| By: Sage Ko| Mul Naengmyeon is great summer food. The thin, chewy noodles are served in a refreshingly clean broth that cools you down...

| By: Bonny Minn| If you’re craving a nice warm bowl of savory broth and chewy noodles, this is the perfect dish for you. A very common...

| By: Ruize Niu| As known by everyone in China, scrambled eggs with tomatoes is the most well-known dish made in Chinese families. We can...

| By: Isaac Yoo| Japchae [잡채], a sweet stir-fried noodle dish, consisting of dangmyeon [당면] (chewy glass noodles made from sweet potato...

| By: Sophy Huang| When I was still living in Shanghai, one thing I was most excited about each summer was eating cold noodles. Wrapped...

| By: Shana| This recipe is definitely older than I am. My parents had been cooking this stewed noodle before they had me – their second...

| By: Tiger Shi | Saba is the Japanese word for buckwheat. “Wood ears” are rich in amino acid, while lobster tails and the fried egg...

| By: Haochuan Feng | When I was a child, I lived in the southern part of China. I disliked eating noodles very much. My parents seldom...

| By: Lisa Sun | Tomato and egg sauce has always been my all-time favorite sauce for noodles. This recipe is for a staple dish often...

| By: Iris Jiang | This noodle is the most consistent dish that I grew up with, always appearing on my family’s dinner table and serving...

| By: Betty Wang | There is not a clear boundary in Chinese cuisine between a dish with a dessert because we love to mix sweet, salty,...

| By: Zheqi (Jessie) Shen | A clash of flavors and textures reach a perfect harmony: hints of spiciness and sourness in the soup, al...

| By: Lindley Hall | Feel like you are eating at a local restaurant in Southern China when you consume this dish. This basic chicken chow...