Featured by Lillian Chou
Whenever I visit a Chinese grocery store, I head straight for the charcuterie case. Almost always, I pick up a … Continued
Black Bean Dace
Peel back the lid on a tin of dou chi ling yu, Chinese dace (freshwater carp), and it’s enough to … Continued
Fire in the Belly
Beijing's grill restaurants are home to China's greatest unsung cuisine
In this year's SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.
A Stir-Fry Education
In Beijing, a cook reconnects with her heritage, one dish at a time.
A glossary of dry seasonings and ingredients.
Jirou Chao Qincai (Stir-Fried Chicken with Celery)
Marinating meat before cooking is an essential step in most stir-fries. In this dish, a mix of egg white and … Continued
Nine essential tools, from woks to cleavers.
Stir-Fry Sauces and Cooking Liquids
Five indispensable flavorings, from soy sauce to red wine.