sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. it s the best of both worlds. great sauces, great ingredients. there s hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a small fish poached first in rice wine, salted light soy, then fried in ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. xiang ya, duck that s been marinated, blanched, then reheated, smothered in a sauce made from the reduced drippings left in the wok with dark soy, salt, and sugar. and this to round things out
and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar, and from jiangsu province, known for its ingredients and intention of preserving the aliveness of its dishes. it s the best of both worlds, great sauces, great ingredients. there s hung shao ro, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar, and anise. hung shao cha yu, a small fish poached first in rice wine, salted in light soy, then fried and ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. jung ya, duck that s been marinated, blanched, then reheated, smothered in a sauce made from the reduced drippings left in the wok, with dark soy, salt, and sugar. and this to round things out.
sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for esh ingredients and attention to preserving the aliveness of its dishes. it s the best of both worlds. great sauces, great ingredients. there s hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a small fish poached first in rice wine, salted light soy, then fried in ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. xiang ya, duck that s been marinated, blanched, then reheated, smothered in a sauce made from the reduced drippings left in the wok with dark soy, salt, and sugar.
sick. fries done in cast iron pan on the stovetop. the famous shrimp. steaks on an old roll-out broiler, drippings all over the top. and you know, you re not going to get skinny or healthy eating the hot tamales, fried shrimp and steak at doe s. there s no question about it. oh, that s good. i m happy. it s the grease that makes it. uh huh. that s good. you re right about the shrimp. they are delicious. the shrimp? oh, yeah. is there a dessert i should be saving room for? are you kidding me? there is no dessert. it s pretty damn bare bones, my friend. if you ask for one, they will give you a lollipop.
the hot tamales, same as they ever was. julia reed: and doe s tamales are just incredible because they re made with the steak drippings and stuff that you re getting ready to see, so it anthony: oh yeah. oh really. julia reed: greatly enhances the flavor. oh my god. john currence: i could eat em till i was sick. anthony: fries done in cast-iron pan on the stovetop. the famous shrimp. steaks on an old rollout broiler. drippings all over the top. julia reed: and, you know, you re not gonna get skinny or healthy eating the hot tamales and fried shrimp and steak at doe s. there s no question about it. anthony: oh that s good. happy. it s the grease that makes it. uh-huh. man, that s good. and you re right about those shrimp, they are delicious. julia reed: the shrimp? anthony: yeah. julia reed: oh yeah. anthony: is there a dessert that i should be saving room for? julia reed: are you kiddin me? there is no dessert. it s pretty damn bare bones, my friend. if yo