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Simmering

In this easy recipe, Chinese cabbage is paired with another versatile ingredient—meatballs.

Meat• Vegetables• [Simmering]

Chinese cabbage with meatballs

This tasty soup with white Asian radish and pork ribs is easy to make and utterly warming and satisfying when it’s cold outside.

Meat• Soups and stews• Vegetables• [Simmering]

White Asian radish and pork rib soup

When simmered in stock until broken down, taro releases its starch to make the soup rich and creamy—very much like thick potato soups most people in the West are familiar with, but without the use of heavy cream, sour cream, milk, or cheese. The addition of bok choy and ham turns the soup into a one-dish meal.

Soups and stews• Vegetables• [Simmering]

Thick taro soup with bok choy and ham (青菜火腿芋艿羹)

This Dongbei-style stew, with silky cabbage and chewy potato noodles, is warming and comforting—great for cold weather.

Meat• Rice, noodles, and grains• Soups and stews• [Simmering]

Napa cabbage and pork stew with potato noodles, Dongbei style (东北白菜猪肉炖粉条)

Braising vegetables with soy sauce, sugar, and Shaoxing wine is frequently used in the cooking of Ningbo (宁波). Cooking radishes this way tames their peppery taste and turns their texture from crunchy into tender and juicy.

Vegetables• [Simmering]

Soy-braised radishes, Ningbo style

In China, medicinal and culinary usages of mugwort, called Ai Cao (艾草) in Mandarin, date back for thousands of years. Its floral aroma, reminiscent of chrysanthemums, makes this soup unique and refreshing.

Soups and stews• Vegetables• [Simmering]

Mugwort soup with fingerling potatoes and beech mushrooms

Braising tofu sticks with pork belly is a signature dish from Jiangxi Province of China, where the first tofu sticks were made over 1,000 years ago.

Meat• Soybeans and tofu• [Simmering]

Braised pork belly with tofu sticks

This Fujianese chicken dish with shacha sauce (沙茶酱), also known as sacha sauce, is umami-rich and intensely aromatic.

Poultry and eggs• [Simmering]

Braised chicken in shacha sauce (沙茶鸡), Fujian style