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Vegetables

Peeled loofah is cut into rounds, top with diced shrimp, steamed for a few minutes, and then drizzled with garlic oil on top—a simple yet elegant dish perfect for any occasion.

Fish and shelfish• Vegetables• [Steaming]

Steamed loofah with shrimp

The thinner variety of Chinese yam is called iron stick yam (tiegun shanyao 铁棍山药), so named because the marks on its skin resemble rust. Here, it's steamed, sliced, and then steeped in osmanthus syrup.

Cold dishes and salads• Vegetables• [Steaming]

Steamed iron stick yam with osmanthus syrup (桂花山药)

Shuidong mustard, a variety of Chinese mustard gree, is beloved for its stalks that have an incredibly crisp, tender texture and mildly mustardy, sweet taste. A quick stir-fry is the best way to enjoy this vegetable.

Vegetables• [Stir-frying]

Stir-fried Shuidong mustard with bacon and garlic

When simmered in stock until broken down, taro releases its starch to make the soup rich and creamy—very much like thick potato soups most people in the West are familiar with, but without the use of heavy cream, sour cream, milk, or cheese. The addition of bok choy and ham turns the soup into a one-dish meal.

Soups and stews• Vegetables• [Simmering]

Thick taro soup with bok choy and ham (青菜火腿芋艿羹)

Stir-fried sweet corn, peas, pressed tofu, and pine nuts, wrapped in crisp lettuce leaves.

Vegetables• [Stir-frying]

Vegetarian lettuce wraps (素式生菜包)

These cherry tomatoes, peeled and steeped in prune dressing, are delicious treats in the summer.

Cold dishes and salads• Vegetables• [Pickling/Raw]

Cherry tomatoes with prune dressing

Fioretto cauliflower, also known by other interesting names such as flowering cauliflower and sprouting cauliflower, pairs nicely with Chinese sausages.

Vegetables• [Stir-frying]

Dry-fried fioretto cauliflower with Chinese sausage

Braising vegetables with soy sauce, sugar, and Shaoxing wine is frequently used in the cooking of Ningbo (宁波). Cooking radishes this way tames their peppery taste and turns their texture from crunchy into tender and juicy.

Vegetables• [Simmering]

Soy-braised radishes, Ningbo style