Traditional Chinese dishes are known to inspire many remixes. Sometimes, the newer versions become the highlight of a different cuisine altogether. CGTN's Gerald Tan is in Atlanta, exploring a Chinese-Korean favorite in this episode of Tso'l Food.

It’s a ritual we probably engage in more often than we can count -- catching up with family and friends over a meal.
The practice, often called breaking bread, takes on special meaning with one Chinese dish.
CGTN’s Gerald Tan heads to Boston to find out more.

Chinese cuisine is one of the most popular and pervasive across the United States.

As it reached every corner of the country, a lot of flavors evolved to suit local tastebuds. Resulting in some fascinating creations, such as the chow mein sandwich.

CGTN's Gerald Tan went to learn more in this...

Chinese cooking is often spoken of as an art form, with traditions passed down the generations.

But one medical doctor turned chef has taken a different approach -- bringing science into the kitchen.

CGTN’s Gerald Tan profiles one of Boston's most celebrated restaurants in this week's Tso'l Food.

Tso’l Food features CGTN’s Gerald Tan learning how to cook a classic Chinese dish, lion head or shi zi tou, a traditional Chinese dish from trailblazing chef Joyce Chen’s children, Helen and Stephen Chen.

CGTN America presents 'Tso’l Food' – an American journey through the Chinese kitchen with Gerald Tan. Resilience and resourcefulness have always characterized the Chinese diaspora. Many migrants opened up restaurants as a means of surviving in a new country. And they learned to adapt flavors and ...

In this episode of Tso’l Food Seattle, we learn all about Dan Dan Mian and how the restaurant Plenty of Clouds perfects its noodles. CGTN’s Gerald Tan meets the heads of this restaurant to find out more about their cooking magic.

Chinese dishes can have really poetic names. Some hint at ancient text others at their appearance.

But one delicacy from the city of Xi’an takes its cue from an unexpected source.

CGTN’s Gerald Tan peers into its secrets in this episode of Tso’l Food.

Bresse chickens from France are often considered among the world's tastiest. The same breed is now reared in the U.S. state of Washington, and one restaurateur turns farmer believes he knows the best ways to capture its flavor. Tso'l Food goes on a taste test in Redmond.

You can’t visit Seattle without trying Dungeness crabs, a specialty of the Pacific Northwest.

They even play a starring role on the menu of Chinese restaurants, as we discover in this latest episode of Tso’l Food.

CGTN’s Gerald Tan travels the world in search of exciting flavors and compelling stories, looking at what we eat, and why? As part of his American journey through the Chinese kitchen, Tan is in Chicago. Take a look.

Dumplings, whether boiled, steamed, or fried, are fixture at almost every Chinese celebration.

In this installment of Tso'l Food, CGTN's Gerald Tan gets a masterclass from two siblings who made this staple their life's work.

What exactly is chop suey? Tso'l Food visits the oldest Chinese restaurant in Chicago to introduce this Chinese American classic.

China has eight main regional cuisines. Each is known for its unique ingredients, cooking styles, and, of course, signature dishes.

In this week’s edition of Tso’l Food, CGTN’s Gerald Tan meets a restaurateur set on introducing all these flavors to American diners.

CGTN’s Gerald Tan travels the world in search of exciting flavors and compelling stories, looking at what we eat, and why?

As part of his American journey through the Chinese kitchen, Tan is in Chicago, trying Cheong Fun, or steamed rice rolls. Take a look.

Los Angeles has emerged as one of the best cities to sample authentic Chinese cuisine in the United States.

In this episode of Tso'l Food: Los Angeles, meet chefs clinging onto age-old traditions while trying to revive the traditional Chinatown, now surpassed in volume and popularity by restau...

It's a pastry that goes by many names -- sweetheart, wife or old lady cakes. In our latest episode of Tso'l Food, CGTN's Gerald Tan learns all about this traditional treat from one of the oldest bakeries in Los Angeles.

The best char siu anywhere! A bold claim indeed, as Tso’l Food tastes some of LA's finest offerings.

Sichuan cuisine is taking the U.S. by storm! And it is raining peppercorns in this episode of Tso’l Food, where a dish so dramatic in presentation and personality takes center stage.

Watch CGTN's Gerald Tan on Tso’l Food – an American journey through the Chinese kitchen, tasting the Sichuan spe...

In this episode of Tso’l Food Los Angeles, we learn all about Emperor’s Jar Soup at Bistro Na’s.

When Washingtonians want Korean cuisine, they head out to the suburb of Annandale in northern Virginia. The businesses in this enclave can be so niche, some don’t even bother with English signs.

But nestled among them is a Chinese restaurant with a unique place in history… in the normalizatio...

Go to any Chinese restaurant in the United States, and you’re likely to find an appetizer called Crab Rangoon. It’s a rather misleading name as it neither has roots in the former capital of Myanmar... nor in China.

CGTN’s Gerald Tan explores this curious dish in this edition of Tso’l Food.

In this episode of Tso'l Food, we're exploring one of the most popular street foods in Beijing -- and how it's become the source of inspiration for one businesswoman who moved to the United States.