Scott Drewno, executive chef at the Source by Wolfgang Puck, recently went to China on a sort of working vacation, and this week he shared with us his experiences of eating in the country that inspires his menu.

Scott Drewno’s Chow Feung Noodles. (Katherine Frey/The Washington Post)

Chicken With Cashews, for a better, faster alternative to delivery Chinese.

Chinese Salt Shrimp, a recipe passed down from one mother to her son.

Dongbei Salad, a gluten-free dish based on the offerings at a dumpling house in Beijing.

Yunnan-Style Cold Rice Noodles, which comes together quickly with some advance prep.

What’s your favorite Chinese food?