Articles tagged Chinese food
2 Results

Red-Cooked Meat and Table Manners: Decoding How to Cook and Eat in Chinese

By Phyllis Fong | November 7, 2012 | Asian American Writers' Workshop

Buwei Yang Chao’s famed 1945 cookbook helped coined the phrase “stir-fry.” “Wrapling” and “rambling,” her words for the simple and ruffle-edged dumplings, were less successful.

Sea Salty: The Man and the Crab

By Harley Spiller | July 13, 2012 | Asian American Writers' Workshop

Former Marine mess cook John Gun Pin knew how to handle a cleaver. Harley Spiller (a.k.a. Inspector Collector) remembers his old friend, and the last dish he prepared: cured crab, or ha cha.

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