title: How to Cook Chinese Favorites: An Illustrated Step-By-Step Guide to Foolproof Soups, Dumplings, Steamed Fish, Classic Stir-Fries, Rice Dishes, & Noodles (Cook's Illustrated Library)
author: Cook's Illustrated
description: <i>How to Cook Chinese Favorites</i> is a small joy. In fewer than 100 pages it presents illustrated, step-by-step instructions for preparing Chinese soups, dumplings, steamed fish, classic stir-fries, rice dishes, noodles, and more, along with basic recipes, tips, and information that all cooks can use.
zlib_text: ![](Image00005.jpg)
  
  . . . . .
  
  ZHONG 粽子
  
  ![](Image00011.jpg)
  
  > > Zong for sale
  
  ![](Image00012.jpg)
  
  > > Old woman making fresh zhong
  
  ![](Image00013.jpg)
  
  ![](Image00015.jpg)
  
  > > Different varieties
  
  ![](Image00017.jpg)
  
  > > Ingredients
  
  Most people who are somewhat familiar with Chinese food will have tried, or at
  least seen zhong before. In Hong Kong these large rice dumplings appear
  seasonally during the weeks leading up to the annual Dragon Boat Festival and
  like all foods, everyone has a place or knows a person that makes their
  favorite. The sheer variety of zhong makes it impossible to describe what
  really goes into this dish, as it varies between regions, shops, and people.
  Common fillings include adzuki beans, salted duck eggs, and pork. Although the
  ingredients vary, there are two constants for this dish: sticky rice is used
  to cover fillings, and special leaves are used to wrap the rice.  
    
    
    
  My favorite zhong can’t be purchased anywhere because it is made by a frie