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10/18/2012
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
01/21/2009
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Issue #56
01/17/2008
Deep-fried tofu puffs come in many shapes and sizes. In this dish, the puffs are sliced open to ru wei, "let the flavors enter".
Issue #95
01/11/2006
Toshio and Kalin Hashimoto of Shiitake Farm in Rumford, Maine, sell this popular snack each year from their Shiitake Farm fry stand at the Common Ground Fair.
Issue #81
10/18/2000
This dish is based on a famous Cantonese recipe for squab.
Issue #43
08/30/2007
This elegantly simple Cantonese dish was one of the best things we ate while visiting Singapore.
Issue #8
12/12/2005
This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef.
Issue #78
09/04/2007
This recipe is an elegant take on the Chinese classic.
Issue #97
08/09/2010
The bounty of Eat Drink Man Woman was incredible: more than 100 different recipes were used during the film, many of which required years of kitchen training to prepare. However, this delicious Taiwanese recipe from Rasa Malaysia shows that making gourmet Chinese cooking doesn't have to be difficult.
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