Eileen Yin-Fei Lo

In 2018, Food & Wine named this recipe one of our 40 best: Chef and author Eileen Yin-Fei Lo's Vegetable Hot-and-Sour Soup offers extraordinary depth of flavor from ginger, soy sauce, and sesame oil, and layers of texture from lily buds, mushrooms, and bamboo shoots—you won't miss the meat. Dried lily buds, also called tiger lily buds or golden needles, are nutritious and slightly sweet. In Chinese dishes, they are often used with the dried fungi known as tree ear, or wood ear, mushrooms. Although both add layers of chewy texture to this dish, they can be omitted.
Advertisement
Veal with Green Tea Leaves
Rating: Unrated
New!
Cooking with tea leaves is common in China, particularly in tea-growing regions such as Hangzhou, where fresh leaves are readily available. The tea contributes a subtle yet aromatic flavor to the dish. More Veal Recipes
Wrapping foods in lettuce leaves is popular throughout China. The most commonly used lettuce has fragile leaves that snap easily and have a texture quite similar to that of iceberg.Plus: More Seafood Recipes and Tips
Hot and Tart Turkey
Rating: Unrated
New!
This recipe is Sichuan in concept, but without the excessive oiliness that often characterizes the food of China's western provinces. More Holiday Turkeys