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Entries tagged with 'cantonese'

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

The Food Lab J. Kenji López-Alt 6 comments

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

Cantonese-Style Lobster with Ginger and Scallions

Serious Eats J. Kenji López-Alt 2 comments

Large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, and yellow chives in a lightly seasoned sauce. It's a mess to eat, but a delicious one. More

The Nasty Bits: Frankenstein's Frog, Stir-Fried

Serious Eats Chichi Wang 60 comments

[Photographs: Chichi Wang, unless otherwise noted] I couldn't decide whether to dispense with the frogs at the store or take them home alive. It's not often that I'm presented with the opportunity to slaughter my own dinner. The thought of... More

Dim Sum at Ocean Jewel in Flushing, Queens

New York Chichi Wang 12 comments

[Photos: Robyn Lee] Chinese malls teeming with eateries and snack shops, Chinese grocery stores within blocks of Korean markets—Flushing, Queens is a go-to area for Asian food. A trip to Flushing wouldn't be complete without eating dim sum at... More

The Nasty Bits: No Mean Feet

Serious Eats Chichi Wang 27 comments

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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