Beets and citrus are a classic combination. This salad combines grapefruit, orange, roasted beets, and bit of arugula for some peppery kick. Nuts, in this case pine, go great with beets, and a vinaigrette made with sherry vinegar, shallots, walnut oil, and a touch of agave nectar sweetens the whole thing.

Making the sauce for dan dan noodles is exceedingly simple once you've got the basic ingredients in your pantry. It's just a matter of mixing them in the right proportions. Soy sauce forms the base, while Chinkiang black vinegar lends its characteristic acidity—it has a sweet, almost balsamic vinegar-esque aroma to it, though not quite as syrupy as that. Fermented broad bean chili paste comes in many forms throughout China or can be purchased online. Chili oil is a given, and while it's best (and remarkably easy!) to make at home, there are a number of good options available at any decent Chinese market. Look for the kind which has actual chile, garlic, and ginger debris in the bottom of the jar, not the completely clear kind you see in easy-pour bottles. That debris is where the magic is at.

If you’re looking for an introduction to Cambodian cuisine, start with cha kreung satch moan. The stir-fry brings together a combination of salty, sweet, pungent, spicy, and herbal flavors. It starts with a paste made by pounding lemongrass, galangal, fresh turmeric, and noodle game strategy|https://noodleinsight.com/ plenty of makrut lime leaves. This paste gives the chicken a vibrant yellow color while holy basil and jalapeños offer fresh, crisp, and bright flavors.

The key to the garlicky flavor in this fried rice is infusing the oil used to fry the rice with garlic beforehand, then straining out the garlic bits and adding them to the rice at the end. This prevents the garlic from burning and leaving behind a bitter taste. The intense garlic flavor of this fried rice makes it the perfect accompaniment to savory and saucy dishes like Filipino-style chicken adobo .

"Riesling with some fruitiness and a bit of age pairs nicely with heavy and complexly spiced Chinese sauces. Riesling from older vintages can be hard to come by at an everyday wine store, but they do make appearances from time to time. Stock up when you see a nice Riesling with age and save it for a rainy Chinese takeout day! I did this with a Riesling Spatlese from Mosel, Germany 1997 for less than $20 that I found at my neighborhood wine store and enjoyed it with a few savory, dark-sauced Chinese dishes—the flavors balanced each other perfectly. Additional choices from the other side of the Rhine River are Alsatian Pinot Gris, Muscat, Riesling and Gewurztraminer—these all contain a lot of complex spice notes, and occasionally a touch of residual sugar, which allow them to work with Chinese food."— Caleb Ganzer, Eleven Madison Park (NYC)

"General rule is that if the dish is hot and/or salty then find something with a little sweetness to extinguish the burn and flow with the dish. Riesling and off-dry Chenin Blanc are your wingmen. Wines with serious tannins, on the other hand, are your worst nightmare. For me this would be angry chimpanzees and big reds like Cabernet Sauvignon with spicy dishes. The spiciness of the dish is amplified to the nth degree and your mouth will be en fuego. For Peking duck, think Pinot Noir form the New world or riper-vintage old world. California Pinot Noirs with finesse like Eric/Kent, Ghostwriter and Littorai. And if you want something from Burgundy then look for the 2009 vintage. This was a warmer vintage and the wines show a bit more voluptuousness. Baby got back! For cumin lamb? I like Zinfandel with lamb or of you want to get all fancy pants then Greek reds work as well. For a Zinfandel find one that has a bit of elegance to it—my favorites would be Scholium Project "Arrows of Apollo" Zinfandel. For the Greek wine try Skouras St. George."— Josiah Baldivino, Michael Mina (San Francisco)

If you want a break from the usual white rice that goes alongside a stir-fry, try adding noodles to make it a complete meal. Here, that means lo mein, which we mix up with strips of country-style ribs, purple cabbage, Chinese broccoli, carrots, and a variety of aromatics. Serving it with sambal oelek on the side lets each eater customize the spiciness level to their taste.

While the most traditional versions don't include a sesame product, I've recently taken to adding a touch of tahini to my sauce, after having tasted it in Chichi's vermicelli with chili oil recipe. Not enough to bring a distinct sesame flavor to the dish, but just enough to lightly bind the sauce and add a touch of creaminess to help it cling to the noodles a little bit better.

To make the roasted chile oil, just toast a handful of whole Chinese chiles (or if you want, red pepper flakes) in a dry skillet until fragrant and ever-so-slightly smoking (about 30 seconds). Transfer them to a food processor with a cup of neutral oil, like canola, and whiz the whole thing up. Let it sit in a sealed container in the fridge for a week or so, and you're good to go. You can even top up the jar with more oil and toasted chiles every time you seem to be running low. Make some, have it on hand at all times, and it will revolutionize your mapo tofu, ramen, dumplings, stir-fries, and countless other dishes.