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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The Chinese technique known as "red cooking" involves braising meat in a mixture of soy sauce, sherry, sugar, and spices until it is incredibly tender. Inspired by Daniel Boulud's famed short ribs braised in red wine, Shun Lee chef Michael...
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In this recipe for soft-shelled crabs with ginger and scallions, excerpted from The Shun Lee Cookbook, the crabs are fried for three short intervals instead of one long one. While that may seem like a lot of unnecessary work, the...
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The following recipe is from the August 13th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! This week's recipe, excerpted from The Shun Lee Cookbook by Michael Tong, is for Sichuan eggplant....
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Later in the week we'll be excerpting some complex, innovative Chinese recipes for more accomplished home cooks. But for today, here is a light, simple version of sausage, shrimp, and chicken fried rice, excerpted from this week's Cook the Book...
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Lamb might not be the first meat that comes to mind when considering Chinese food, but this red-cooked Beijing Lamb Stew, excerpted from The Shun Lee Cookbook, is wholly authentic. Lamb breast yields the best results, but it can be...
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