In the 1940s and 50s, many Chinese restaurants in America served a dish known as Lobster Cantonese. Composed of a deep-fried lobster drowning in goopy sauce, it was hardly authentic. In the 1980s, Michel Tong reintroduced Lobster Cantonese at his...
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I got the fresh noodles and Chinese sesame paste for this recipe at Hong Kong Supermarket in New York City, which you can read about on Serious Eats: New York. You should be able to find them at any...
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