TLDR: Sweet and sour pork is a centuries-old Cantonese dish with a murky, contested history, most likely evolved from pork ribs braised in sugar and vinegar. This version takes it further by plating the hot, freshly glazed pork directly onto ice, which causes a sudden temperature shock that hardens the sugar into a thin, crisp, candy-like shell. Served with berries, it's a striking, temperature-contrasting spin on a beloved classic, crispy and warm on the inside, cold and ref

TLDR: If you've never eaten celtuce before, you're in for a treat. This humble, jade-green stem vegetable is crunchy and refreshing. Paired with the deep and savory preserved vegetable, Sautéed Celtuce with Preserved Vegetable is proof that a few simple ingredients can add up to something seriously craveable. Sautéed Celtuce with Preserved Vegetable What Is Celtuce? Celtuce (pronounced SEL-tuss) is a variety of lettuce. It's grown not for its leaves but for its thick, elongat

Braised or Stir-Fried: two ways to serve shark's fin TLDR: Most Chinese restaurants serve shark's fin in a thick, glossy, savory brown broth in a hot stone bowl. We offer that option, as well as a different preparation - stir-fried with crabmeat in superior stock, served alongside in a teapot. Braised Shark's Fin, Teochew style, in Stone Bowl The familiar way: braised You've probably eaten braised shark's fin in thickened broth, served with vinegar. That is one of the most co