Sichuan cuisine tends to use quick – frying, quick stir – frying, dry – braising, and dry – stewing. In quick – frying and quick stir – frying, the food is fried over a hot fire and ...

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...