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Soups and stews

When you simmer lotus roots and pork bones together, you get a tasty and nourishing soup where the subtle flavor of lotus roots shines through.

Meat• Soups and stews• [Simmering]

Lotus root and pork bone soup, Hubei style (湖北莲藕猪骨汤)

This tofu stew, with tender bok choy and fragrant shiitake mushroom, is one of the best feel-good dishes.

Soups and stews• Soybeans and tofu• [Simmering]

Tofu with bok choy and shiitake mushrooms

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

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

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

Steaming the quail and Chinese yam with chicken stock in a tureen, a technique known as 隔水炖 in Chinese cooking, creates a clear, delicate soup.

Poultry and eggs• Soups and stews• [Steaming]

Steamed quail and Chinese yam soup, Hui style

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.

Meat• Soups and stews• [Simmering]

Lamb stew with white Asian radish, jujubes, and tangerine peel