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Soy, Rice, Fire

Inspiration from classic Chinese recipes and techniques

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Tonic soups

Steaming the quail and Chinese yam with chicken stock in a tureen, a technique known as 隔水炖 in Chinese cooking, creates a clear, delicate soup.

Poultry and eggs• Soups and stews• [Steaming]

Steamed quail and Chinese yam soup, Hui style

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