Revolutionary Chinese Cookbook: Recipes from Hunan Province
Sample Recipes from Revolutionary Chinese Cookbook: Recipes from Hunan Province
The powerful aroma of cumin is always associated with Xinjiang, the great northwestern Muslim region where it is grown. On city streets a...
This is an adaptation of a delicious late-night snack from a barbecue stall in Yueyang. They cooked little crucian carp, several of them ...
Steamed Fish with Chopped Salted Chiles
Steamed fish heads with chopped salted chiles were all the rage when I was living in Changsha. Waiters would emerge from restaurant kitch...
This soup has a delicate, but sumptuous, corn flavor, a hint of yellow in its color and a slightly milky mouthfeel. It is based on a soup...
General Tso’s Chicken (Taiwan Version)
This version of the dish is based on one I learned in the kitchen of the Pen Yuan restaurant in Taipei. It was invented by the veteran ch...
Fisherman’s Shrimp with Chinese Chives
This is based on a dish I enjoyed eating in Yueyang, where it was made with small river shrimp, cooked in their shells. I’ve adapte...