Oriental cooking

There's a special kind of magic in a good stir-fry, and this one delivers it in spades. Tender slices of beef fillet get a quick marinade in soy, sesame oil, and cornstarch, which keeps them silky and juicy in the wok. From there, a warm blend of curry powder and satay sauce brings gentle spice and nutty depth, while a splash of dry sherry and a touch of brown sugar round everything into a glossy, savory finish. Crunchy bean sprouts stirred in at the end add freshness and bite.

Longevity noodles are one of China's most symbolic dishes. Served at Lunar New Year celebrations and birthday feasts, these extra-long wheat noodles represent wishes for a long, healthy life. The rule is simple and absolute: never cut or break the noodles. Their unbroken length is the whole point.

The key to good Peking duck is the elaborate preparation that takes place before cooking. The bird should be thoroughly plucked and cleaned. Then it must be wiped, preferably with a bit of gin and hung to dry. Let the air flow through the bird for several hours. Keep the mouth open, a small cardboard tube works well.