Editorial Reviews
Tea-smoked duck balances crispy skin and succulent flesh with a smokiness that underlines rather than overwhelms. Fish fillets are dipped in light nori-flecked batter and deep-fried to a golden crispness; served with a traditional Chinese dark vinegar, it's a fusion take on the English fish fry. A generous dish of preserved vegetables braised with dried bean curd and edamame demonstrates the...
by vanmag
on April 18, 2013 from vanmag