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

Making these impressive balls is straightforward: shape the meatballs, roll them in glutinous rice, and steam. Once cooked, the rice grains become almost translucent with a pearly sheen, encasing the luscious meatballs.

Meat• Rice, noodles, and grains• [Steaming]

Steamed pearl meatballs in glutinous rice (珍珠丸子)

This iconic Cantonese dish, with smooth eggs and tender, bouncy shrimp, is easy to make and always satisfying.

Fish and shelfish• Poultry and eggs• [Stir-frying]

Cantonese-style scrambled eggs with shrimp (滑蛋虾仁)

The hearty soup of black soybeans, pork ribs, ham, and gai lan (Chinese broccoli) is tasty and nurishing.

Meat• Soups and stews• [Simmering]

Black soybean soup with pork ribs, ham, and gai lan

In this iconic Sichuanese dish, drying-brasing the fish with dou ban jiang and pork creates a rich and flavorful sauce that drapes the fish.

Fish and shelfish

Sichuan dry-braised fish with ground pork and dou ban jiang (四川干烧鱼)

In this dish from Henan Province, the noodles are steamed twice to achieve great flavor and texture: the first time to cook partially and the second time to finish cooking with a saucy mixture of meat and vegetable sauce.

Rice, noodles, and grains• [Simmering]• [Steaming]

Henan twice-steamed noodles (河南蒸面)

Tofu skin, with a nutty flavor and slightly chewy texture, pairs wonderfully with the crunchy green soybeans (aka edamame) in this quick stir-fry.

Soybeans and tofu• [Stir-frying]

Stir-fried tofu skin with green soybeans

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