This Sichuanese classic is hearty, umami, and fiery as hell—and cooking it takes less time than ordering Chinese takeout.
Chunks of apple dipped in batter, deep-fried, and tossed in hot caramel. Oh, and then plunged into an ice bath. The result? A molten apple interior, an icy candy exterior, and a brand new way to fall in love with Chinese cuisine.
I joined the author of 'All Under Heaven', a massive new cookbook on Chinese cuisine, on a culinary walking tour of Queens.