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For Hokkien families, Mid-Autumn isn’t only mooncakes and lanterns. It’s six dice, a porcelain bowl, and sixty-three prizes to play for.

In Hokkien families the noodle is the birthday cake. Everything else on the plate is negotiable — the noodle is the one thing nobody cuts.

A dish-by-dish look at how 17th-century Fujianese cooking became Filipino cuisine — and why it may preserve that heritage better than China itself.

A diner's field guide to China's eight great culinary traditions and the global diaspora cuisines they became, from Binondo to Lima.