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All We Can Eat
Posted at 11:30 AM ET, 09/28/2011

Key Ingredient: China

Scott Drewno, executive chef at the Source by Wolfgang Puck, recently went to China on a sort of working vacation, and this week he shared with us his experiences of eating in the country that inspires his menu.

Scott Drewno’s Chow Feung Noodles. (Katherine Frey/The Washington Post)
If you can’t make it to his restaurant, there’s no need to turn to those greasy takeout cartons. Here are a few suggestions for you to get a taste of China, from our Recipe Finder:

Chicken With Cashews, for a better, faster alternative to delivery Chinese.

Chinese Salt Shrimp, a recipe passed down from one mother to her son.

Dongbei Salad, a gluten-free dish based on the offerings at a dumpling house in Beijing.

Yunnan-Style Cold Rice Noodles, which comes together quickly with some advance prep.

What’s your favorite Chinese food?

By  |  11:30 AM ET, 09/28/2011

Categories:  Recipes | Tags:  Becky Krystal, Key Ingredient

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