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 →📝 Stir-Fry
Yangzhou Fried Rice: Every Grain Counts
The wok sounds like a jet engine at takeoff. You’re standing outside a shop in Shanghai’s Huangpu district at half past midnight. The …
阅读全文 →Gan Chao Niu He: The Noodle That Tests Every Cantonese Chef
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 →How to Cook Kung Pao Chicken: The Real 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 →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 …
阅读全文 →Kung Pao Chicken: The Stir-Fry That Made Sichuan Famous
The wok hits the gas burner and the whole kitchen snaps to attention. You’re twelve, standing in a Sichuan alleyway restaurant the size of a …
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