The Washington Post

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)

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?

Becky Krystal covers food for the Going Out Guide and Weekend and Food sections. In her spare time she loves to, of course, eat and cook.


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