Sichuan Kung Pao Chicken with Peanuts
As our readers know, we at New York Food Journal are especially fond of Sichuan cuisine, with its big flavors and fiery heat delivered…
sichuan
Sliced Fish with Spicy Sauce Soup at Old Sichuan
“Sliced Fish with Spicy Sauce Soup” at Old Sichuan on Bayard Street is one of the most intimidating dishes I’ve ever had placed in…
Southern Chinese Sour & Hot Soup
For a New York home cook, it’s a crime not to make Chinese food, what with all of the Asian ingredients readily available in…
Elmhurst & Jackson Heights Food Tour: Noodles, Dumplings & Chingers
The mile-long stretch from Elmhurst to Jackson Heights is among the most exciting culinary destinations in New York. As everyone who lives there knows,…
Homemade Dumplings with Egg and Asparagus or Mushrooms and Tofu
Dumplings are among my favorite foods, with their pillowy texture, juicy fillings, and abundance of dipping sauces. I like them dragged through bright red…
Han Dynasty – A Response to Pete Wells
Ma Po Tofu at Han Dynasty, with chilies, thick-cut scallions, fermented black beans, and Sichuan pepper Han Dynasty, the popular Philadelphia-based Sichuan restaurant, has…
Thanksgiving Leftovers: Kung Pao Turkey
Thanksgiving is almost as much about the leftovers as it is about the main event. Turkey and stuffing go on sandwiches, cranberry sauce becomes…
Sweet Crispy Duck at Peking Duck House
Roast duck at Peking Duck House is rolled up with scallions and hoisin sauce. As the name suggests, the folks at Peking Duck House…
A Taste of Hong Kong at A-Wah
The special bo zai fan with Chinese sausage, minced pork, and bacon When visiting Manhattan’s sprawling Chinatown, we try to encourage our readers to branch…
The Best Dishes of 2012 – Part II
Here is the second part of my list of the best dishes I had in 2012. Part I can be found here. 5. “Spicy…
