This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
A spicy Chinese dish using the smooth and earthy tasting tofu.
According to Martha Dahien, Chinese cooks know that water spinach "tastes best cooked with something of intense . . . flavor", such as the fermented tofu in this recipe.
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.