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Soy, Rice, Fire

Inspiration from classic Chinese recipes and techniques

The authentic version of this Sichuanese dish uses only chicken and peanuts as the main ingredients. The optimal ratio of sugar, Zhenjiang vinegar, dark soy sauce, and light soy sauce creates balanced and layered flavors.

STIR-FRYING

PAN-FRYING

These elegant, tasty spring rolls with scallops and cilantro are guaranteed clowd-pleasers at a dinner party.

DEEP-FRYING or SHALLOW-FRYING

ROASTING

These quail egg stuffed mushrooms, topped with douch, garlic, and scallions, are guaranteed crowd-pleasers.

Chinese olive vegetable, or gan lan cai (橄榄菜) in Mandarin, imparts rich flavors to the steamed fish.

STEAMING

SIMMERING

This is one of my all-time favorite lamb stews. White Asian radish, jujubes, and tangerine peel impart their unique aromas to the stew, and work brilliantly to tame the gaminess of the lamb.

In this famous Sichuan dish, the assertive flavors of the chili oil, garlic, and cilantro contrast nicely with the mild taste of the tripe, and the crushed nuts further accentuate the omasum’s crunchiness.

BOILING or POACHING

PICKLING or RAW

The lotus roots are pickled with white rice vinegar and sugar. Ginkgo nuts and wood ear mushrooms add colors and textures. This cooling, feel-good dish is perfect for the summer.

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  • Cold dishes and salads
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  • [Boiling/Poaching]
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  • [Pickling/Raw]
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  • [Simmering]
  • [Steaming]
  • [Stir-frying]

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