Zongzi: The Dumpling That Has to Be Tied Shut
Reed leaves soaked overnight, glutinous rice packed around a slab of pork belly, four hours in the pot — and a knot you cannot tie too tight or too loose.
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Chicken & Mushroom Stew: The Mushroom Is the Point
A two-year-old hen and a double handful of dried wild hazel mushrooms, simmered for ninety minutes until the broth turns the colour of strong tea, then finished with slippery sweet-potato noodles.
阅读全文 →Earth's Three Fresh: The Vegetable Dish That Isn't One
Eggplant, potato and green pepper, each flash-fried on its own, then tumbled together in a glossy garlic-soy glaze — soft, salty, sweet, and nothing like the health food the name promises.
阅读全文 →Tomato and Egg Stir-Fry: The Dish Every Chinese Kid Learns First
The smell reaches you three floors down. You’re seven years old, climbing the stairwell of your grandmother’s apartment building in …
阅读全文 →Hong Shao Rou — The Pork Belly That Tastes Like Home
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 →How to Cook Twice-Cooked Pork: The Sichuan Way
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 →Twice-Cooked Pork: The Sichuan Home Classic That Tests Every Cook
The slab of pork belly hits the wok of cold water with a soft thud. Ginger slices, a knot of scallion, a splash of Shaoxing wine. Your grandmother …
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