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Mugua Ji

By Georgia Freedman
From SAVEUR Issue #144

The dish, called mugua ji, seemed straightforward enough at first—fried potatoes and chunks of chicken bathed in a sweet-tart sauce, with enough chiles to give everything a glowing orange hue. Then I bit into a slice of the fruit called mugua, the firm, sour Chinese flowering quince, which tastes like a cross between a guava and a green papaya. Suddenly my meal transformed into something wild and surprising. Keep reading »

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