Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka
The sweet and salty flavor of the soy paste really shines here, so use the best-quality one you can find. We like Yu Ding Xing’s glutinous rice soy paste. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast. Find the rest of her menu here.