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[Boiling/Poaching]

Aged Shaoxing wine makes the chicken wings instensly aromtic and irresistible.

Cold dishes and salads• Poultry and eggs• [Boiling/Poaching]

Shaoxing drunken chicken wings

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.

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

Sichuan omasum beef tripe in chili oil (四川红油百叶)

These cold wontons, with a vegetarian filling of tofu, bok choy, and dried shiitake mushrooms and draped in a sesame sauce, are great in warm weather.

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

Vegetarian cold wontons

Without using any milk or cream, the milky look and creamy taste of this fish soup is the result of the emulsion of gelatin and fat through boiling.

Fish and shelfish• Soups and stews• [Boiling/Poaching]

Chinese-style milky fish soup

Green soybeans and tofu are great together, and the quick-pickled radishes add layers of texture to this refreshing salad.

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

Green soybean salad with tofu and quick-pickled radishes

In this beloved Sichuan dish, enriched soy sauce, called fu zhi jiang you (复制酱油), brings an irresistible aroma and balanced savory, salty, and sweet flavors to the sliced pork.

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

Sichuan white-cut pork with garlic sauce (四川蒜泥白肉)

Hand-made dumpling wrappers are far superior than store-bought ones, and the juicy filling of pork and garlic chives makes these parcels irresistable.

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

Boiled dumplings with pork and garlic chives (韭菜猪肉水饺)

These Shanghai-style cold noodles, with an assortment of toppings and a fragrant sesame and peanut sauce, are refreshing in hot weather.

Cold dishes and salads• Rice, noodles, and grains• [Boiling/Poaching]

Cold noodles with sesame and peanut sauce