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03/07/2013
Chao Shou (Sichuan Pork Wontons)
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Issue #154
02/24/2013
Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce)
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Issue #154
02/24/2013
Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs)
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Issue #154
02/24/2013
Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup)
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
Yu Xiang Qie Zi (Sichuanese Fried Eggplant)
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
02/24/2013
Ma Yi Shang Shu (“Ants Climbing a Tree”)
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
Issue #154
02/01/2013
Luo Go Bao (Daikon Cake with Garlic Hoisin Sauce)
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
Issue #153
10/18/2012
Hongshao Qiezi (Red-Cooked Eggplant)
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
10/10/2012
Gan Bian Si Ji (Dry-Fried Green Beans)
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Issue #150
04/12/2012
Gan Shao Xia (Sweet and Sour Shrimp)
Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce.
Issue #146
04/03/2012
Braised "Lion's Head" Meatballs with Napa Cabbage
These giant ginger and garlic-spiced meatballs come from home cook Eatty Du.
Issue #146
02/21/2012
Tofu Wanzi (Fried Tofu and Bacon Fritters)
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
Issue #144
09/15/2010
Chao Sigua (Stir-Fried Loofah)
This garlicky stir-fry is made with loofah, a long, slender gourd that has soft, tender flesh beneath its ridged green peel.
Issue #132
04/12/2010
Sweet and Sour Potatoes (Tang Cu Tudou Si)
Stir-fried shredded potatoes are a popular dish in homes and restaurants all over Beijing.
Issue #129
04/05/2010
Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai)
Known as a “dry” stir-fry because there’s no sauce, this dish is composed of earthy mushrooms and brightly flavored bok choy.
Issue #129
05/27/2009
Sautéed Chinese Broccoli
At the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish.
Issue #121
04/13/2009
Stir-Fried Iceberg Lettuce
This fragrant stir-fry, a version of one in The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999) by Grace Young, is a popular Chinese New Year dish.
Issue #120
01/05/2009
Asian Greens with Garlic Sauce
If you can't find choy sum, whole baby bok choy makes a fine substitute.
Issue #117
09/05/2008
Vegetable Curry
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
Issue #114
05/07/2008
Wok-Charred Long Beans with Black Olives
Black olives lend this dish a pungency similar to Asian shrimp paste.
Issue #112
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