Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 13

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

Steaming butterflied shrimp with minced garlic is a simple and brilliant way to create juicy shrimp and an irresistible aroma.

Fish and shelfish• [Steaming]

Steamed butterflied shrimp with minced garlic (蒜蓉开背虾)

The rich flavors of the beef, the irresistible aromas of the five-spice powder, and the subtle earthiness of the arrowhead meld beautifully after braising together.

Meat• Vegetables• [Simmering]

Braised beef and arrowhead with five-spice powder

Stir-fry aromatic yellow chives with pressed tofu and mung bean sprouts creates a very satisfying vegetarian dish with layers of texture.

Soybeans and tofu• Vegetables• [Stir-frying]

Stir-fried yellow chives with pressed tofu and mung bean sprouts

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

Loaded with intense flavors and rich umami taste, the fantastic XO sauce elevates the stir-fried cauliflower to a new level.

Vegetables• [Stir-frying]

Stir-fried cauliflower with XO sauce

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

The crisp and sweet lily bulbs make a refreshing stir-fry with celery and mushrooms.

Vegetables• [Stir-frying]

Stir-fried fresh lily bulb with celery and mushrooms