This dish is similar to fried pickled Chinese cabbage with shredded pork. The menus of the Tang and Song Dynasties included stir – frying, but they often called the method “stewing.” ...

chefs start the dish with char siu (Chinese barbecued pork) or siu yuk (Chinese crisp-skinned roasted pork). I prefer the restaurant version, especially with siu yuk (char siu is too sweet).

The skin should taste rich but not overly greasy. This recipe for Chinese pork trotters in vinegar is: Nourishing: it's a ...

Ingredient availability and catering to American tastes meant traditional Chinese dishes became meatier, sweeter, and heavier ...