Shao Z
Serious Eats
Philadelphia, PA, United States
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Past articles by Shao:
Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger Recipe
Smooth and a little sweet with a mild soybean flavor, fresh bean curd skin is a delicacy. At dim sum houses, it's often stuffed with a mixture of ground pork with mushrooms and ginger, then bathed in a mild yet rich chicken-stock-based sauce. While it's typically a breakfast item, these rolls also make a good dinner dish when served with rice alongside. → Read More
Japanese Potato Salad With Cucumbers, Carrots, and Red Onion Recipe
Potato salad, as reinterpreted by Japanese food culture, derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard. → Read More
Spicy Cumin Lamb Skewers (Yang Rou Chuan) Recipe
On the streets of Beijing, you'll find spicy lamb skewers coated in cumin and chile flakes. But there's no need to go to China to have them—you can make them on the grill. → Read More
Ground Pork and Corn Congee (Chinese Rice Porridge) Recipe
A staple for breakfast and lunch in many Asian countries, congee is rice and water (or broth) cooked down into a thick porridge. Everyone does it slightly different. It can be cooked using different grains of rice, different kinds and amounts of liquid, and different cooking times. Every choice can affect the final flavor and consistency. After much trial and error, I've arrived at the ideal… → Read More
Curried Singapore Noodles: Probably Not From Singapore, Still Delicious
It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner. → Read More
How to Velvet Chicken, Pork, and Fish for Stir Fries: An Introduction to Water-Velveting
Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. → Read More
A Guide to Celebrating the Chinese Lunar New Year at Home
Think of the Chinese Lunar New Year like a second go-round of Thanksgiving: It's all about families and friends coming together to feast and celebrate. Here's what you need to know to throw your own Chinese New Year celebration, from hair-washing tips to recipes. → Read More
Grilled Mixed Mushrooms With Sesame Dressing Recipe
Mushrooms are a great choice for grilling, but that doesn't mean there's no wrong way to grill them. The secret to flavorful, succulent grilled mushrooms? Moderate heat and multiple rounds of seasoning. → Read More
Take a Cue From Beijing Street Food and Make Spicy Lamb Skewers at Home
Travel around the world and you'll find a different kind of skewered, fire-roasted meat wherever you go. On the streets of Beijing, you'll spot these spicy lamb skewers coated in cumin and chili flakes. But there's no need to go to China just to have them—you can make them right in your own yard on the grill. Here's how. → Read More
Cuisines Collide in This Grilled Tofu With Chipotle-Miso Sauce
Chipotle and miso come from two different cooking traditions, but they make great bedfellows as both a marinade and a sauce for grilled tofu in this recipe. Combine them with our techniques for turning out perfectly grilled tofu, and you won't even miss the meat. → Read More
Dim Sum Classics: How to Make The Silkiest, Most Comforting Congee With Ground Pork and Corn
A staple for breakfast and lunch in many Asian countries, and a mainstay at the dim sum hall, congee is rice and water (or broth) cooked down into a thick porridge. After much trial and error, I've arrived at the ideal recipe for a congee that's silky and comforting while not being sludgy or overly heavy. → Read More
Dim Sum Classics: How to Make Crystal Skin Shrimp Dumplings (Har Gow)
With bright pink chunks of plump shrimp veiled in thin, stretchy, translucent dough, har gow—crystal-skinned shrimp dumplings—may well be the most popular dim sum classic of all. You may think there's a lot of difficult technique involved in getting those shrimp so plump and the skins so delicate, but it's really much easier than it seems. → Read More
Dim Sum Classics: How to Make Pork-Stuffed Bean Curd Rolls
Smooth and a little sweet with a mild soybean flavor, fresh bean curd skin is a delicacy. At dim sum houses, it's often stuffed with a mixture of ground pork with mushrooms and ginger, then bathed in a mild yet rich chicken stock-based sauce. While it's typically a breakfast item, these rolls also make a good dinner dish when served with rice alongside. → Read More
How to Make a Meatier, Juicier, Tastier Grilled Mushroom
Mushrooms are a great choice for grilling, but that doesn't mean there's no wrong way to grill them. The secret to flavorful, succulent grilled mushrooms? Moderate heat and multiple rounds of seasoning. → Read More
Cuisines Collide in This Grilled Tofu With Chipotle-Miso Sauce
Chipotle and miso come from two different cooking traditions, but they make great bedfellows as both a marinade and a sauce for grilled tofu in this recipe. Combine them with our techniques for turning out perfectly grilled tofu, and you won't even miss the meat. → Read More
How to Make Shanghai Lion's Head Meatballs
Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi. → Read More
How to Make Pork and Shrimp Siu Mai, a Classic Chinese Dim Sum Dumpling
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home. → Read More
Coconut Milk and Curry Make for Juicy, Flavor-Packed Chicken Kebabs
If kebabs were the cast of a high school coming-of-age movie, chicken would be the showboat. The one that looks great to begin with, but doesn't offer much beyond the facade. But since this is a coming-of-age movie, even the showboat gets a chance at redemption—all it takes is a quick injection of flavor and a little bit of good technique. → Read More
How to Make a Meatier, Juicier, Tastier Grilled Mushroom
Mushrooms are a great choice for grilling, but that doesn't mean there's no wrong way to grill them. The secret to flavorful, succulent grilled mushrooms? Moderate heat and multiple rounds of seasoning. → Read More
Dim Sum Classics: How to Make Pork-Stuffed Bean Curd Rolls
Smooth and a little sweet with a mild soybean flavor, fresh bean curd skin is a delicacy. At dim sum houses, it's often stuffed with a mixture of ground pork with mushrooms and ginger, then bathed in a mild yet rich chicken stock-based sauce. While it's typically a breakfast item, these rolls also make a good dinner dish when served with rice alongside. → Read More