Eighteen vegetables, three kinds of wheat gluten, and a wok that never holds more than one ingredient at a time — the Buddhist banquet dish that makes fake goose taste better than the real thing.
阅读全文 →Clear broth, a plate of raw beef sliced thin enough to see light through it, and eight seconds to decide whether dinner is perfect or ruined.
阅读全文 →In Foshan they distill rice spirit, drop a slab of pork fat into the jar and wait. Yuk Bing Siu is 29 percent alcohol, faintly savoury, and the only baijiu in China defined by what floats inside it.
阅读全文 →Steam hissing, carts clattering, tea pouring — dim sum isn't dumplings; it's a two-hour Cantonese morning built around a pot of tea and a rotating cast of small dishes.
阅读全文 →The Fish Arrives Whole The fish lands on the table with one unblinking eye staring up at whoever’s sitting closest to the head. Steam curls off …
阅读全文 →It’s 11:47pm in Mong Kok and the cha chaan teng is still running at full volume. The cook — a man who has not spoken a complete sentence since …
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 →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 wok. The oil hits 190°C and the kitchen fills with a specific sound — a violent sizzle that collapses into a rolling crackle. You’re in a …
阅读全文 →You’re walking down a side street in Hong Kong’s Mong Kok district and something makes you stop. It’s not a sound. It’s a …
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