“In the U.S., what we understand to be Chinese food is actually quite singular,” says Lucas Sin, the 25-year-old chef of NYC’s Junzi Kitchen. Here, he shares his take on the tomato and egg noodle dish that “every Chinese family knows how to make.”
Reported, Shot, and Produced by: Leon Wu
Edited by: Leon Wu and Joel Roche
Written by: Venus Wu
Story Editor: Dolly Li
Mastered by: Victor Peña