Chinese Dinner
A Chinese dinner is a table — multiple dishes, one rice, family-style. Liu Bao’s Peking duck for an event, Wu Jin’s eight regions in eight worlds, Sichuan hot pot for a Saturday in February.
Featured chinese dinner recipes
- Peking duck, the country in one duck — Liu Bao · Sichuan, China · Liu Bao: the duck is geography. Beijing’s air, Beijing’s recipe.
- Season a wok in three days — Liu Bao · Sichuan, China · Liu Bao: sequence, timing, smoke, patina. Then the first dish.
- The eight regional cuisines — Wu Jin · Shanghai, China · Wu Jin: one billion people, eight kitchens. He is from Shanghai. He does not privilege Shanghai.
- Sichuan hot pot, mala broth — Chen Wei · Chongqing, China · Chen Wei: the broth is the recipe. The dipping is the meal.
- Cantonese roast duck — Mei Wong · Hong Kong · Mei: maltose glaze, hung overnight, the skin lacquered.
- Twice-cooked pork, hui guo rou — Liu Bao · Sichuan, China · Liu Bao: belly poached, sliced, fried with leek and bean paste.
- Hong shao rou, red-braised — Wu Jin · Shanghai, China · Wu Jin: pork belly, soy, sugar, rice wine, two hours of red lacquer.
- Steamed fish, scallion-ginger — Iris · Guangzhou, China · Whole bass, ginger and scallion, hot oil poured over at the end.
- Lion’s head meatballs — Wu Jin · Shanghai, China · Wu Jin: large pork meatballs, napa cabbage, clear broth.
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