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It lists roasted meats (porterhouse steak, filet mignon, lamb loin, pork loin, chicken), grilled meats (including grass-fed rib-eye and grilled Kobe steaks of several varieties), braised meats, roasted fish, braised fish.
WHAT WE LIKE Cucumber in scallion sauce, pan-fried dumplings, braised fish with tofu and pickled chili sauce, sautéed mutton, beer duck, Mao-style braised pork, home-style tofu, braised eggplant, sautéed greens.
Chao Chen, the chef at Wu Liang Ye in Midtown, prepared something similar: a dish called braised fish and Napa cabbage with roasted chilies.
Braised fish with bean curd and ginger in casserole was totally delightful; bits of ginger surprised and refreshed the palate between bites of sweet, firm, boneless grouper and squares of soft bean curd.
The recipe selection is representative of basic Vietnamese cooking, and little has been left out: there are a couple of rice porridges, three classic phos, braised fish in caramel sauce and a classic duck recipe called laque.
RECOMMENDED DISHES Shrimp wonton in red sesame oil; Sichuan cold noodle; sliced beef with cilantro; bean curd with chopped green onion; Chengdu fish with pickled vegetable; braised fish with napa cabbage and roasted chile; Chengdu braised duck; hot and spicy crispy prawns; dry spicy tasty diced chicken; bacon with green leeks; chicken with Chinese broccoli.
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The minestrone is great for braising fish.
Mr. Colicchio also enlightened me on how to braise fish.
WHAT WE LIKE Vegetarian duck, smoked-fish soup, sautéed eggplant, dry-sautéed string beans, bok choy; braised duck, braised yellow fish, Shanghai braised eel.
For less than a dollar, you can have a plate of rice and a serving of, say, pork belly braised in fish sauce and sugar, water spinach (rau muong) stir-fried with garlic, or a soup of bitter melon stuffed with pork and mushrooms.
Some dishes don't work, like braised diced fish with fresh garlic ($12.95), which had the consistency and flavor of baby food, and spicy squid with green tea ($10.50), which features a clear globe of green tea in the middle of the platter.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com