Chunyi Zhou, a cooking-school instructor in Beijing (see Cultural Evolution) shared this recipe with SAVEUR editor Georgia Freedman during her recent trip to China. See the recipe for Chinese Steamed Fish with Scallions »

These savory pancakes are flavored with ground pork and chopped kimchi. This recipe makes about 25 small pancakes; you can also cook large ones that fit the bottom of the skillet and slice them into wedges.

Store-bought wonton wrappers are perfect for making filled pastas like these light, shrimp-filled ravioli. Get the recipe for Shrimp Ravioli with Spinach and Ginger »

Double-frying chicken wings gives them a delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon.

Browning the duck, braising it, and then re-frying the pieces makes for super crispy skin and tender meat, perfectly complemented by a flavorful chile, ginger, and sugar-spiked sauce. Get the recipe for Crispy Duck with Udon Noodles »

Get the recipe for Pakistani Lamb Biryani »

Try This: Stir Fried Garlic Chives With Pork (Cang Ying Tou) »

You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite. For a Chinese New Year tradition, save some of the fish for the next day to represent an abundant year.

The silken noodles in this northern Chinese stir-fry are a perfect foil for crunchy fresh vegetables; a little ground pork gives the dish a savory depth.

Momofuku Ginger Scallion Noodles

Spicy Yuba Stir-Fry with Edamame

CHINA The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking–a technique called velveting (see Smooth Move)–to preserve its succulence. See the recipe for Jiyou Jun Chao Ji »

This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry. See the recipe for Zhurou Chao Mogu» Back to Season of Plenty: Yunnan’s Foraged Mushrooms »

Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food. See the recipe for Char Kuey Teow (Stir-Fried Rice Noodles) »

Traditionally, this saucy stir-fry gets its sweet-tart flavor from mugua, or flowering quince. Green papaya is a good substitute.

Fresh basil garnishes this classic Shanghainese stir-fry with flank steak, soy sauce, and plum tomatoes. Get the recipe for Homestyle Tomato Beef Stir-fry »

Penny De Los Santos

A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish. Get the recipe for Sesame Noodles »

Simple pork dumplings doused in a spicy, mouth-numbing chile oil. Get the recipe for Sichuan Pork Wontons (Chao Shou) »

Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. See Matt Gross’s article Flavors of Sichuan for information on hard-to-find ingredients.

These lavishly spiced ribs have some serious heat and require an overnight marinade, so be sure to plan accordingly. Get the recipe for Triple-Cooked Spareribs with Chiles (Lu Rou) »

This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is one of the region’s most well-known dishes. Get the recipe for Sichuan Tofu and Ground Beef in Red Chile Sauce (Mapo Tofu) »

Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. See Matt Gross’s article Flavors of Sichuan for information on hard-to-find ingredients.