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[Simmering]

Grated tomatoes create a simple, tasty sauce to flavor the yardlong beans

Vegetables• [Simmering]

Yardlong beans simmered in tomato sauce

This congee (rice porridge) with shrimp, fish, and peas is quick to make and tastes wonderful.

Fish and shelfish• Rice, noodles, and grains• [Simmering]

Congee with seafood and peas

This rich and delicious winter soup with pig’s trotters and dried soybeans is consumed by millions of Chinese families to stay warm and nourished.

Meat• Soups and stews• Soybeans and tofu• [Simmering]

Pig’s trotter and soybean soup

The rich flavors of the beef, the irresistible aromas of the five-spice powder, and the subtle earthiness of the arrowhead meld beautifully after braising together.

Meat• Vegetables• [Simmering]

Braised beef and arrowhead with five-spice powder

The jade-green flesh of green radish is sweet and juicy, with a distinct aroma. This soup of green radishes, pork ribs, and goji berries is aromatic, tasty, and nurishing.

Meat• Soups and stews• Vegetables• [Simmering]

Green radish and pork rib soup

This Uyghur-style rice with chicken and carrots, called polo, polov, or pulao, is very similar to rice dishes from other Central Asian countries that are variations of pilaf originated in Persia.

Poultry and eggs• [Simmering]

Uyghur-style rice with chicken and carrots

One of my favorite ways of cooking winter melon is to make a braise with ham. In this dish, I use a melon baller to create winter melon balls instead of cutting the melon into slices as traditionally done.

Vegetables• [Simmering]

Braised winter melon with ham

One of the dishes many Beijing locals swear by is “Zha Jiang Noodles (炸酱面)”. What sets it apart from other noodle dishes is the sauce, zha jiang, meaning “fried sauce”.

Rice, noodles, and grains• [Simmering]

Zha jiang noodles, old Beijing style (老北京炸酱面)