A whole chicken braised dark red with potato wedges and dried chilies, served on a plate wider than the table — Xinjiang's roadside dish, finished with belt noodles dragged through the sauce.
阅读全文 →Shandong prawns seared hard in hot oil until their own heads bleed a deep red roe into the pan — sweet, briny, barely sauced, and gone in ten minutes.
阅读全文 →Dark, lacquered rings of pork intestine braised through caramel, rice vinegar and spice — sweet, sour, salty and bitter in one bite, from the cut most kitchens bin.
阅读全文 →A sea cucumber tastes of nothing at all, so Shandong's most expensive dish is built out of scallion oil, four days of soaking, and a cook who refuses to rush either one.
阅读全文 →White rice noodles, flat and slick, dressed with dark master braise, blistered 锅烧 pork belly, cold sour pickles and peanuts — the Guilin breakfast you eat dry first, then finish with broth.
阅读全文 →I was 23, fresh out of Fudan and three months into my first job at Microsoft’s Shanghai office. December. The kind of damp Shanghai cold that …
阅读全文 →Editor’s Note: This is the step-by-step companion to Lion’s Head Meatballs — The Giant Pork Meatball That Collapses Under a Spoon . If …
阅读全文 →The spoon sinks in and the meatball gives way without resistance. No knife. No sawing. Just the edge of a ceramic soupspoon pressing down and the …
阅读全文 →The bowl arrives upside down. This is the first thing you need to know about Mei Cai Kou Rou (梅菜扣肉, méi cài kòu ròu): it shows up hiding. The waiter …
阅读全文 →The smell hits you before the door opens. Soy sauce and caramelized sugar, star anise and ginger, pork fat rendering slow. You’re six years old …
阅读全文 →Editor’s Note: Since launching this column, we’ve heard one request more than any other: the stories are great, but how do we actually …
阅读全文 →The clay pot lid lifts and the smell hits you like a wall: Shaoxing wine reduced to syrup, caramelized sugar gone dark as old wood, star anise and …
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