"Chinese food is harder to make than French or Japanese food, because it is not sauce based... Each time the chef makes a dish, the sauce is made from scratch in the wok." — Chinese Chef Ding Gen Wang of Legend Bar and Restaurant in New York City that specializes in Sichuan cuisine. [NYT]
Filed under:
On Chinese Food
The Latest
Filed under:
The Feasts We Remember
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
Your Neighborhood Restaurant Now Serves Caviar
Once a luxury reserved for posh dinners, fish roe has become the snack du jour at restaurants across the country — and it’s blurring the lines between casual and formal dining
Loading comments...