Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 11

Spinach, peas, pressed tofu, and mushroom make an exciting and satisfying vegetarian fried rice. The spinach leaves give the rice an intriguing green hue, hence the name “Emerald fried rice.”

Rice, noodles, and grains• Vegetables• [Stir-frying]

Emerald fried rice (翡翠炒饭)

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)

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

In this signature dish from Yang Shuo, the braising liquid, a mixture of beer, dou ban jiang, and fermented tofu, imparts a rich and complex flavor to the fish.

Fish and shelfish• [Simmering]

Beer-braised fish, Yang Shuo style (阳朔啤酒鱼)

In this dim sum house favorite, the fermented black beans give the pork ribs a rich aroma and umami taste. The addition of the pumpkin brings a nice sweetness to the dish.

Meat• [Steaming]

Steamed pork ribs with fermented black beans and butternut squash

In this classic dish from Beijing, the tender chicken and crunchy walnuts create a nice textural contrast, and the sweetness from tian mian jiang counterbalances the mild bitterness of the walnuts.

Poultry and eggs• [Stir-frying]

Stir-fried chicken and walnuts with tian mian jiang (酱爆核桃鸡丁)

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

Vegetables• [Simmering]

Yardlong beans simmered in tomato sauce