Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China.

It’s easy to transform the leftover rice from our Chinese Black Rice recipe into this beautiful and satisfying salad.

Juicy roast chicken liberally rubbed with this spice blend makes a universally appealing dish.

The sheer heft of Beyond the Great Wall conveys as much about the book as its color-saturated photos and its evocative prose.

This month’s pick, Beyond the Great Wall, introduces cuisines from remote regions of the vast country. Here, a taste of three of them. (registration required)...

Pulao is a one-pot dish, cooked in a special pot called a q’azan in both Uighur and Uzbek. (registration required)

This simmered tomato-eggplant stir-fry is a sign perhaps of the greater availability of vegetables in Lhasa. (registration required)

This salad is like one I ate at Luchen market. It makes a bright-tasting side dish. (registration required)

The combination of peppery fresh nutmeg and Sichuan pepper makes a knockout spice rub for pork. (registration required)

Sticky rice is a special variety of rice, with opaque white grains rather than the translucent grains of most raw rices. (registration required)