This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
This Cantonese-style dish, from a Chinese cooking expert, is light and luscious.
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.
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.