在纽约小店品尝最简单的台湾家常菜

choi

Ligaya Mishan, 在纽约小店品尝最简单的台湾家常菜. 纽约时报中文网, Apr 7, 2017
http://cn.nytstyle.com/style/201 ... wanese-food-queens/

, which is translated from

Ligaya Mishan, Simple Taiwanese Food from a Doting Mama; Mei Lee makes magic with a turnip and lifts homey dishes. New York Times, Apr 12, 2017.

My comment:
(a) I read NYT every day, so when the Chinese translation appeared on Apr 7, I could not recall where it came from, because I had not read anything like it. Now I know.  
(b) Mama Lee  一品香
(c) "lion's heads * * * They are seared briefly, then braised 红烧 for two hours until they emerge as soft as physically possible without falling apart. At the touch of chopsticks, they calve like glaciers."

calve (vi): "of an ice mass : to separate or break so that a part becomes detached"
https://www.merriam-webster.com/dictionary/calve
(d) "lu rou fan: ground pork, tofu and a hard-boiled egg inky from a long braise in soy and Shaoxing wine."

But it is not "ground pork," but pieces of pork (about 3 x 1 X 1 cm apiece). The again I was born and raised in Kaohsiung, in the south of Taiwan.

卤肉饭
https://zh.wikipedia.org/zh-cn/滷肉飯
(section 1 种类)
(e) "Ms Lee, whose family has roots in northern China, grew up in South Korea; her husband is a native of Taiwan, where she went to college."