Dining

Chinese home cooking comes to Redondo

By Richard Foss

Over the course of culinary history, there are ideas that are recreated again and again. Every culture has some version of meat roasted over a fire, whether they call it barbecue, kebab, shashlik, yakitori, or something else. Similarly, once people come up with the idea of dough, it’s a natural thing to wrap it around meat or vegetables. Bake it and you have turnovers, steam it for tamales, fry it for samosas or empanadas, boil it and call it a…