"After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven."
Encasing a whole chicken in salt before cooking insulates the bird, allowing for gentle, even cooking and resulting in extra moist meat. In Hainan, the bird is typically prepared in a wok set over low heat, but it can also be baked in the oven, as we do here. You can reuse the salt up to three times for other salt-baked birds; otherwise discard it.
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl. This recipe first appeared in our April 2013 issue, along with Mei Chin's article Orient Express.
The now-shuttered Crystal Palace of Montreal used to serve these beef dumplings as an homage to the Quebecois favorite, peanut butter dumplings.
Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe for a simple scallion pancake—served with soy milk or rice porridge for breakfast—is just a guide. Some like it firmer, some fluffier. I add chile flakes for color, crunch, and a kick. What's a classic, after all? The pancake is a canvas; add anything you like. —Martin Yan, executive chef-owner of San Francisco's M.Y. China restaurant
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles. See Matt Gross's article Flavors of Sichuan for information on hard-to-find ingredients.
These potstickers, adapted from Chinese cookbook author Fuchsia Dunlop, are simple enough to make during any night of the week. Freeze them to have a snack at a moment's notice.
A simple stir fry of fat, juicy shrimp and meaty long beans loaded with smoky, meaty, and funky flavor thanks to a bacon XO sauce. Use shell- and head-on shrimp for the most flavorful stir-fry.
To best replicate the taste of a Hainan-raised chicken, which is fed on a special tropical diet and kept small in size, use an organic, free-range bird, preferably no larger than three pounds. In this preparation, which most closely resembles stateside Hainan chicken rice, the bird is poached gently in a ginger-infused broth and served with rice dressed in the chicken's rendered fat and a bright dipping sauce made with calamansi, a native citrus hybrid.