Articles tagged Yuen Ren Chao
1 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.

We would like to collect information during your visit to help us better understand site use. This data is anonymized, and will not be used for marketing purposes. Read More on our Privacy Policy page. You can withdraw permission at any time or update your privacy settings here. Please choose below to continue.

Show Buttons
Hide Buttons