About Eileen Yin-Fei Lo

Eileen Yin-Fei Lo

Eileen Lo is a chef and author of 11 cookbooks on Chinese cuisine. Lo was raised in Canton, China, and learned how to cook at a young age.  In 1959, Lo moved to the United States and began teaching Chinese cooking classes out of her home. She has taught cooking classes at the China Institute and the New School in New York City. Lo is the recipient of a Julia Child award, an IACP award, and a James Beard Award.

A white bowl piled with spicy shrimp and a red bowl of white rice

Hunan Hot-and-Spicy Shrimp

Shrimp are tossed in a peppery mix then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.

  • 40 M
  • 1 H, 10 M
  • 5
Chinese Squash Pancakes

Chinese Squash Pancakes

We quite fancy these unexpected and exceptional little lovelies, which juxtapose sweet and salty, crisp and tender.

  • Quick Glance
  • 25 M
  • 25 M
  • 0
Slow-Cooked Pork Belly

Slow-Cooked Pork Belly

Two different cooking techniques—steaming and then braising—ensure that this Chinese-style pork belly (fresh bacon) is amazingly tender.

  • Quick Glance
  • 40 M
  • 5 H, 40 M
  • 0