Chinese Soul Food | Recipes
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Recipes

This dish is a popular one in Chinese restaurants. It's often deep fried and drenched in a goopy sauce. It doesn't have to be. I use fresh orange peel instead, which results in a brighter flavor. Traditionally, the dish is made with dried...

When I go to a Chinese restaurant, especially one that specializes in Sichuanese dishes, I always order ma po tofu and hope that the chef doesn't stray off the path by adding peas and carrots, for example, or adding so much soy sauce that the...