Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 12

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 quick stir-fry, the loofah is wonderfully soft and crisp, with rich umami flavor from the tiny dried shrimp.

Vegetables• [Stir-frying]

Stir-fried loofah with tiny dried shrimp

This is my favorite Chinese crawfish dish,. Mala means numbing and spicy. The “mala” effect is created by Sichuan peppercorns and dried chile peppers, and they sure will set both your tongue and appetite on fir

Fish and shelfish• [Stir-frying]

Mala crawfish (麻辣小龙虾)

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)