Newsletter

Close

Andrew Zimmern’s Favorite Chinese Restaurant in Minneapolis

Shuang Cheng Everyone knows a Chinese restaurant like this one, armed with an enormous 400-item menu that mostly caters to a Westerner’s palate. And while Shuang Cheng offers a dizzying variety of dishes, it defies the stereotype that quantity does not equal quality.  I usually skip straight to the seafood page of the menu. If […]

Chicken Recipes from Around the World

11 Delicious Ways to Cook Chicken If you’re stuck in a rut with flavorless, boneless chicken breast as the mainstay of your weeknight dinners, I encourage you to get out of your comfort zone and try one of these recipes. Whether it’s grilled, fried, steamed, braised, roasted or tossed in a hot wok, there are hundreds of ways […]

Andrew Zimmern’s Weekly Chinese Food Fix

Szechuan Spice Of all the great regional Chinese cuisines, Sichuan food holds a special place in my heart. While we don’t have as many great Chinese restaurants as I would like in Minnesota, we do have a few that absolutely blow me away and Szechuan Spice in Uptown is one of them. It’s best to […]

Andrew Zimmern’s 10 Best Recipes for Clams

10 Quick Ways to Cook Clams at Home I’ve always loved clams. During my childhood summers, my dad and I would spend the day clamming in the bay of Long Island’s South Fork. I can eat the briny, succulent shellfish by the dozens. Whether you poach them in wine, stuff them with bacon and breadcrumbs or add […]

Chinese Recipes Made Easy for the Home Cook

Celebrate Chinese New Year With These Recipes Chinese cooking has complex, technique-driven elements, which makes it a bit daunting for the average home cook. But, practice makes perfect. Get a great cookbook, and cook a new dish twice a week. Next, make sure you have the right equipment (a good wok, a bamboo steamer) and the […]

The Perfect Pork Egg Rolls

The Chinese Take-Out Classic Gets an Upgrade By Andrew Zimmern Studded with tons of flavorful vegetables, herbs and aromatics, I guarantee these are the best egg rolls you’ve ever eaten. Plan ahead, as you want the filling mixture to sit in the refrigerator for a few hours to allow the flavors to develop. Trust me, […]

Fish in Chili Sauce

Fish in Chili Sauce By Kei Lum and Diora Fong Chan Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan. Instructions REGION: SICHUAN PREP TIME: 15 MINUTES, PLUS 20 MINUTES SOAKING TIME COOKING TIME: 25 MINUTES SERVINGS: 4 Put the mushrooms and black fungus in 2 separate bowl and soak in cold water for at least 20 minutes, or […]

Mapo Tofu

Mapo Tofu By Kei Lum and Diora Fong Chan Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan. Instructions REGION: SICHUAN PREP TIME: 20 MINUTES, PLUS 5 MINUTES SOAKING TIME COOK TIME: 5 MINUTES SERVINGS: 4 Soak the tofu in a bowl of hot water, add 1/2 teaspoon salt, and set aside for 5 minutes. Drain. Heat […]

Chinese Hot and Sour Soup

Hot and Sour Soup By Kei Lum and Diora Fong Chan Instructions SERVINGS: 6 PREP TIME: 20 MINUTES, PLUS 20 MINUTES SOAKING TIME COOKING TIME: 15 MINUTES REGION: SICHUAN Put the mushrooms and black fungus into two separate bowls, cover with cold water, and soak for at least 20 minutes, or until softened. Drain both. […]

Go Eat Kyrgyz Dumplings at Jibek Jolu

Central Asian Comfort Food in Chicago You’ve probably heard me say that you can understand the history of a country and its people by looking at its food. No where is this more true than the countries of Central Asia, where the Silk Road impacted all parts of culture. Dive into the meat-centric culinary traditions of […]

One of the Single Best Plates of Food in Minnesota

The Best Thing I Ate Last Week (And the Week Before That) By Andrew Zimmern Of all the great regional Chinese cuisines, Sichuan food has a special place in my heart. While we don’t have as many great Chinese restaurants as I would like in Minnesota, we do have a few that absolutely blow me […]

Life Changing Dumplings from Bizarre Foods: Shanghai

Shengjian Bao with a Cult Following Eating your way through the world’s most populous city is one of life’s greatest pleasures. As Shanghai’s landscape becomes more international, many traditional places have disappeared, but thankfully Da Hu Chun has stood the test of time. Open along the river since the 1930s, this restaurant is known for shengjian […]

Pork & Shrimp Siu Mai Dumplings

‘Cook & Sell’ Siu Mai Dumplings By Andrew Zimmern These siu mai dumplings are the southern Chinese version of potstickers, with an Empire waist and a carrot crown. Instructions SERVINGS: MAKES 48 DUMPLINGS Make the Dipping Sauce In a mixing bowl, whisk together all of the ingredients until the sugar is dissolved. Reserve while you prepare […]

Chengdu-Style Chicken with Peanuts, Chiles & Black Beans

Spicy Chengdu-Style Chicken with Peanuts By Andrew Zimmern This chile-spiked Chengdu-style chicken is a mainstay at my house. Soaking the chicken overnight in rice wine and cornstarch makes the meat soft and tender. It also helps tighten the sauce and gives the chicken a twice-cooked slippery quality that’s a sign of good Chinese wok cookery. Make sure you […]

Wok-Tossed Clams in Black Bean Sauce

Black Bean Clams with Green Onions By Andrew Zimmern As with most wok dishes, mise en place is everything. Once you prep all of your ingredients for this recipe, it comes together very quickly. The black bean sauce here is one of my favorites, it works well with most vegetables and proteins. You can find the […]