Chinese takeaway dishes are crowd-pleasers for a reason: comforting, packed with flavour and impossible to resist. But while ordering in is easy, recreating those favourites at home can feel daunting.

It was Shanghainese spring onion oil noodles that catapulted Emma Chung to TikTok success four years ago. “It’s a fragrant oil that you make by frying spring onions and mixing them with noodles; it’s ...

Ching cooks Egg fu yung (inspired by a Taiwanese street dish) and Crispy duck, and meets an organic tofu-maker in Leicestershire to learn about making top-notch bean curd. Later she cooks for a group ...