"For Chinese noodle food blog tips|https://Noodleinsight.com/, acidity in wine is the key! With spicier food like Szechuan cuisine, I love off-dry Riesling. Especially from the Mosel valley in Germany. The sweetness and cold temperature of the wine will cool off your palate and the crisp acidity will cleanse your mouth and get you ready to eat more! For something fatty with a bit of sweetness like Peking duck, I've found that drier styles of Riesling are great or Chenin Blanc from the Loire valley."— Joe Campanale, L'Apicio, Anfora (NYC)

Transfer noodles to serving bowl and top with pork mixture. Stir vinaigrette and spoon over and around the noodles (you may not want to use all of it). Sprinkle with roasted peanuts, Sichuan peppercorn, grated garlic, and scallion greens. Serve immediately.

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 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.

Juicy, garlicky broccoli rabe braised in a dry white wine provide moisture and texture; roasted peppers add a bit of fruity tartness and smoky depth; marinated artichoke hearts are herbal and funky; and sun-dried tomatoes have that dried fruit thing going. Stick'em together, and—hey!—you got something that works just as well as the original muffuletta and for all the same reasons, while simultaneously being brand new.

Chinkiang vinegar is a black vinegar that can be found in most Chinese grocers or online. When shopping for chili oil, look for a brand that contains chile sediment in the bottle, such as the Chiu Chow Chili Oil from Lee Kum Kee, or make your own. Fermented chili broad bean paste can be found in most Chinese grocers or online. Either preserved Sichuan mustard root (zhacai) or stems (yacai) can be used for this recipe. They are available in many Asian grocers in either bulk sections or canned, or online. Shaoxing wine can be found in most supermarkets. If unavailable, use dry sherry in its place.

This is the spicy slaw everyone at the picnic or cookout will love. Cabbage, red onion, cilantro, Thai bird chiles, lime juice, and salt combine for a side dish with a kick for grilled meats, fish, or vegetables.

"With Chinese food, my basic advice is to pick a wine that has great acidity that will get your mouth watering for all of the different textures within the cuisine. The foods can often be fatty or fried so wine with great acidity will cut through the fat and make for a great pairing. With spicy dishes in particular, I like a wine with great aromatics and a bit of residual sugar. A Riesling or Gewürztraminer is a great choice as the sugar helps with heat. With a sweeter Chinese dish that involves pork or duck, a red burgundy is an amazing option. I would not go with a Pinot Noir that is overly ripe and sweet as you can normally get that addition with a hoisin sauce; instead, I would choose a balanced red burgundy that has some mushroom flavors and girth to it. Make sure the red you pick has some tannin as it will help cut through a fatty meat. For an overall pick that will go with any of the dishes on the table, the best white is a Vouvray as it has nice aromatics. I really like the amazing value Vouvray from Bourillon Dorleans-- the pear and fig notes complement a variety of dishes. For a red that will go with anything, I like a nice fruity Gamay. My pick would be the Morgon from Foillard."— Natalie Tapken, Burger & Barrel, Lure (NYC)

Perhaps the biggest key to making excellent dan dan noodles is to make your own roasted chile oil. When done right, it gets a rich, fruity, smoky flavor that none of the store-bought stuff can touch. It's really quite simple. Toasted Sichuan peppercorns have a sweet, citrus-like aroma with a mouth-numbing quality, while roasted chile oil brings on the heat.

"Ma po tofu is a lot of fun with a demi-sec wine from Alsace, like Sylvaner, or a bigger Pinot Gris. These wines have a mellow sweetness and bright acidity. For mushu pork, I think pairing with Riesling or a dry Tokay goes well; Furmint has a lot to offer to all the ingredients from this dish and we don’t play a lot with Hungarian wines, but there is a lot of great potential here. For the Pièce de résistance, peking duck? Well, you must break this down to white, red, or what the person in front of you likes better. If your dining companion likes white better, go with Loire Chenin Blanc. For red, I would go with Languedoc—a medium to bigger body, jam-plummy wine. Corbieres any one?"— Gerardo Acevedo-Vanni, Bocanova (Oakland CA)

This take on fried rice looks to the sea for inspiration—we make the dish with fresh crab (if you can get it; use canned if you can't) and season it with fish sauce. We tend to prefer jasmine, medium-grain white, or sushi rice for this and all our fried rice recipes. Long-grain rice works, but it doesn't get the same chewy-tender texture as shorter varieties.