Han Dynasty – A Response to Pete Wells
byMa 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…
Chinese
Thanksgiving Leftovers: Kung Pao Turkey
byThanksgiving is almost as much about the leftovers as it is about the main event. Turkey and stuffing go on sandwiches, cranberry sauce becomes…
A Taste: Wontons with Spicy Sauce at Vanessa’s
byOur “A Taste” feature presents single noteworthy dishes from NYC’s food scene. Vanessa’s Dumpling House offers three locations where you can get their homemade…
Dim Sum at East Harbor Seafood Palace
by“This is not your first time,” said the older man sitting to my right. “You know what to order.” We were at East Harbor…
Sweet Crispy Duck at Peking Duck House
byRoast 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
byThe 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…
Sweet and Spicy Stir-Fried Noodles
byI don’t make many dishes that I would call “fusion,” but this is one of them: a noodle dish I came up with one…
Sliced Fish with Spicy Sauce Soup at Old Sichuan
by“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…
Ma Po Tofu
byAfter returning from my trip to Lao Sze Chuan in Chicago, I was determined to start cooking Szechuan food at home. Szechuan cuisine has big…
Pacificana
byAssorted Dim Sum at Pacificana in Sunset Park, Brooklyn I may have found my favorite dumpling. I was just settling in at Pacificana, a…