'The Shun Lee Cookbook' on Serious Eats

Cook the Book: Lobster Cantonese

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... More

Sichuan Eggplant

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.... More

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