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Learn how to make char kway teow and make your wok very, very happy.

Chinese food: We’re talking all provinces, all dishes, for every meal of the day. Whether you’re craving sweet and savory barbecued meats, wok-crisped vegetables, steaming bowls of noodles, fluffy stuffed buns or hard-to-find specialty and holiday dishes, China: The Cookbook is exactly what you need. Tonight, we’re learning how to make char kway teow.

Follow best-selling authors Kei Lum Chan and Diora Fong Chan through the cities and countryside, and pick up a few key techniques while you’re at it, like this beloved stir-fried rice noodle dish that will have you using your wok way more often.

Reprinted with permission from China: The Cookbook