Amelie Kang is co-founder of MáLà Project, a Sichuan-style restaurant in New York that’s introducing dry hot pot to the United States. Here, she introduces us to one of her favorite dishes from her childhood: zhajiang noodles (炸酱面).
The dish is a northern Chinese classic that Kang’s grandmother used to make at home. It’s known for its rich minced pork and fermented soybean paste flavors.
