An education in the Sichuan classics at San Francisco’s Spices II
A classic Chinese dish made with boiled-then-stir-fried pork and plenty of leeks and fermented black soy beans. Boiling the pork … Continued
Give mild fish a serious lick of heat with homemade chile oil and fermented black soy beans. You can serve … Continued
A toasty, subtly fiery chile oil to drizzle over soup, dip with dumplings, or stir into this spicy Chinese “water-cooked” … Continued
How to party Korean-style on the fringes of San Francisco
A simple, light soup not short on heat or spice. It’s traditionally served over a butane flame, so the broth … Continued
Don’t be fooled by the vegetable-heavy spread; this dish is sure to fill you up. A medley of thinly sliced … Continued
A simple stir fry of fat, juicy shrimp and meaty long beans loaded with smoky, meaty, and funky flavor thanks … Continued
XO marks the spot at Hopscotch in Oakland
At Hopscotch, an upmarket Asian-American diner and cocktail bar in Oakland, CA, chef Jack Lin replaces the traditional Jinhua in … Continued
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