CH.227.0001
Dongpo Rou (东坡肉) — The Three-Hour Pork Belly Braise
Dongpo rou (东坡肉) is named for the Song Dynasty poet-official Su Dongpo (Su Shi), who is credited wit…
CH.227.0002
Hung Shao (红烧) — Red Braising: The Architecture of the Master Braise
Hong shao (红烧, literally red braising) is the foundational braising technique of Chinese cooking — p…
CH.227.0003
Lion's Head Meatball (狮子头 Shi Zi Tou) — Jiangnan Giant Meatball
Shi zi tou (狮子头, lion's head) is a Jiangnan preparation of very large pork meatballs — typically 8-1…