'cantonese' on Serious Eats

The Food Lab Turbo: Cantonese-Style Lobster with Ginger and Scallions

I have fond memories of visiting Chinese seafood restaurants in Boston as a kid. We'd pick out a lobster from the live tank, then the crustacean would get scuttled off into the kitchen to meet its maker. When the lobster finally re-emerged, it would come out chopped into large chunks, their surfaces crisp, lacy, and coated in a thin veneer of sauce. Tossed with slivers of ginger and sliced scallions, their primary aroma was sweet and spicy, the briny flavor of the lobsters coming through only once you started eating them. Here's how to make it at home. More

The Nasty Bits: No Mean Feet

I'm fond of all poultry feet. Goose and duck feet have ample amounts of webbing; when stewed, they are delicate and tender with a hint of chewiness that resembles the texture of simmered sheets of bean curd. While goose and duck feet are more prized in Chinese cuisine, I prefer the meatiness of a chicken's foot. More

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