Guo Bao Rou — The Double-Fried Pork That Snaps When You Bite
The first thing that hits you is the vinegar. Not the polite, subtle kind — the sharp, sweet-tart smell of aged mǐ cù hitting a hot wok, caramelizing …
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How to Cook Guo Bao Rou: The Double-Fry Way
Editor’s Note: When we published the story of Guo Bao Rou , several readers asked the same question: how do you actually get that shatter at …
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