What would Anthony Zhao serve at his ultimate dinner party?

I would definitely serve hong shao rou (red braised pork) — this is my absolute favorite — and hairy crab, which is in season in the fall. I’d also serve smoked carp, steamed fish — a really delicious river fish — scallion chicken, which is a classic, and, of course, pidan doufu (preserved egg with chilled tofu).

If I were serving Western food, it would be oysters with something simple, like garden greens with beets. I really like beets. The greens can be dressed with very light beet juice, balsamic [vinegar], olive oil and some herbs. I would probably mix in a little jam or marmalade — you always need a little bit of something sweet to make the dressing smoother and less tart.

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