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[Boiling/Poaching]

This clam and spinach soup, quite different from your familiar clam chowder, is equally amazing.

Soups and stews• [Boiling/Poaching]

Clam and spinach soup

In this dish, aromatic Shaoxing wine gives the clams a boozy kick while letting their natural flavors shine.

Cold dishes and salads• Fish and shelfish• [Boiling/Poaching]

Drunken clams

Here, boiled wontons are served youpo (油泼) style. My recipe is inspired by youpo mian (油泼面) or “oil-splashed noodles,” which is an iconic dish from Shaanxi (陕西), a northwestern province in China with a long and rich history and fascinating culinary traditions.

Dumplings, dim sum, and snacks• [Boiling/Poaching]

Youpo wontons (油泼馄饨)

What makes shacha noodles so intriguing is the rich broth made with shacha sauce (沙茶酱, also spelled sa cha sauce), an umami-rich and intensely fragrant condiment.

Rice, noodles, and grains• [Boiling/Poaching]

Shacha noodles (沙茶面)

Blanched squid and raw celery create a light and refreshing salad.

Cold dishes and salads• Fish and shelfish• [Boiling/Poaching]

Squid and celery salad

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

Daylilies have been used in Chinese cooking for centuries. In the refreshing salad, the subtle flavor of daylilites works harmoniously with the cucumber and carrots.

Cold dishes and salads• Vegetables• [Boiling/Poaching]

Daylily salad with cucumber and carrot

In this dish, freshly ground Sichuan pepper creates a flavored oil that is tossed with poached and cooled shrimp. The oil accentuates the alluring characters of this unique spice, giving vigor and excitement to the shrimp.

Cold dishes and salads• Fish and shelfish• [Boiling/Poaching]

Sichuan pepper shrimp