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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
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
09/04/2012
Cong You Bing (Scallion Pancakes)
Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide.
Issue #150
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
04/13/2009
Chinese Minced Chicken Wraps
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.
Issue #120
01/06/2010
Shanghai Chicken Wings
These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own. Continue...
Issue #111
07/25/2010
Scallion Pancakes
A savory appetizer, these scallion pancakes from Use Real Butter are easy to make; the secret is patience while frying. Continue...
Does Not Apply
Source: Use Real Butter
09/23/2009
Scallion Pancakes
Great as they may be at your favorite Chinese restaurant, scallion pancakes will likely taste even better made in your own kitchen. Continue...
Does Not Apply
Source: Appetite for China