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2–3
as a main course .Easy
Published 1982
I discovered this jewel in a tiny, unpretentious restaurant on one of my interminable food treasure hunts through San Francisco’s Chinatown. It is a playful variation on a classic Szechwanese cold dish, a lovely example of the art of yin and yang. Striking and light enough for a nouvelle cuisine dinner, it also makes a satisfying lunch.