the last chinese chef

I was told they served many types of of dumplings before liberation, but when I was there they made only their original steamed stuffed bun, filled with either meat or cabbage. That was all right. A great dish can be made with a cabbage. The best food can rest on the simplest ingredients.

“The Last Chinese Chef” on Goodreads

The Last Chinese Chef, Nicole Mones, 2007

Braised dumpling filled with pork and Savoy cabbage on red onion and soy reduction

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