Seafood Shui Jiao by Brandon Jew
Florence Lin showed me the depth of Chinese cuisine beginning with starches.
Excerpted with permission from: Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food by Brandon Jew and Tienlon Ho
Florence Lin showed me the depth of Chinese cuisine beginning with starches. In her Complete Book of Chinese Noodles, Dumplings and Breads, she explains the importance of water temperat…
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