Posts By

Simon Fan

A nourishing and healing soup in hot weather, thanks to the cooling properties of Job's tears and winter melon.

Soups and stews• [Simmering]

Job’s tears and winter melon soup with pork ribs (薏米冬瓜排骨汤)

A signature tofu dish from the city of Tianjin, China. Shrimp, mushrooms, green peas, snow peas, and peacuts add layers of flavors and textures to the tofu.

Soybeans and tofu• [Stir-frying]

Eight-treasure tofu, Tianjin style (天津八珍豆腐)

Fioretto cauliflower, also known by other interesting names such as flowering cauliflower and sprouting cauliflower, pairs nicely with Chinese sausages.

Vegetables• [Stir-frying]

Dry-fried fioretto cauliflower with Chinese sausage

A delightful Cantonese dish in which the celery, white Asian radish, and tomatoes add aluring aromas to the fish.

Fish and shelfish• [Pan-frying]• [Simmering]

Fish with aromatic vegetables

In this iconic Hakka dish, mui choy (梅菜), a type of preserved mustards, infuses the pork with rich aroma and salty, sweet, and umami tastes.

Meat• [Steaming]

Hakka steamed pork with mui choy (客家梅菜蒸肉)

A unique and refreshing salad of black and white wood ear mushrooms tossed with cucumber and scallion-oil.

Cold dishes and salads• [Boiling/Poaching]

Salad of black and white wood ear mushrooms with cucumber

A beloved Yunnan rice dish with potatoes and ham.

Rice, noodles, and grains• [Simmering]

Yunnan rice with potatoes (云南洋芋焖饭)

Chilies and Sichuan peppercorns bring excitement to the fried smelt—inspired by the famous Sichuanese dish "Chicken with Chilies" or La Zi Ji (辣子鸡) in Mandarin.

Fish and shelfish• [Deep-frying/Shallow-frying]

Fried smelt with chilies