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Table Talk: The Many Ways to Use Five-Spice Powder (with the team behind General Tso’Boy in Austin, Texas)

The Chowhound Team | May 30, 201701:19 PM

Jessica Lin and Gary Wu, the husband & wife team behind General Tso’Boy in Austin, Texas are joining us to discuss creative ideas to use Five-Spice Powder in the kitchen and how to make your own at home. They’ll also love to hear how do you use it and what’s your favorite dish to cook with it.

Texan Jessica and New Yorker Gary met and married in New York City. Their respective experiences in hospitality -- Jessica through her career and Gary through his family’s business -- paved the way for the current realization of their dream to own and operate a restaurant with a different approach. As first generation Chinese Americans, they shared a passion for the traditions of American Chinese dishes and decided to combine these favorites with fresh Po Boy bread. The result is General Tso’Boy, a marriage of savory, spicy and sweet flavors sandwiched in between the soft crunch of French bread. General Tso’Boy started as a flea market pop up in Long Island City and its popularity gave rise to Jessica and Gary’s fast casual restaurant concept where fresh ingredients, traditional flavors and unexpected combinations are the hallmark of their menu and their guest experience.

Send us your question and share the dishes you have made with Five-Spice Powder by June 12th. The most voted question and dish will receive each a copy of The Spice and Herb Bible book

More about Jessica Lin and Gary Wu here:

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