Ma, Oh Ma
Aug 31, 2021
3 minutes
BY DAVE LOWRY
tables. On one side, a group gathered around plated mounds of caramel-hued fried rice, fat egg rolls, and cashew chicken. The other table was laden with dishes such as candied soft-shell crab with eggplant, pork with fried tofu, and hot braised pig trotters with taro. Few chefs have managed to combine familiar Chinese American fare with authentic Chinese cuisine as skillfully as the estimable Ying Jing Ma, and now his
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