Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 14

This Uyghur-style rice with chicken and carrots, called polo, polov, or pulao, is very similar to rice dishes from other Central Asian countries that are variations of pilaf originated in Persia.

Poultry and eggs• [Simmering]

Uyghur-style rice with chicken and carrots

Green soybeans and tofu are great together, and the quick-pickled radishes add layers of texture to this refreshing salad.

Cold dishes and salads• Soybeans and tofu• Vegetables• [Boiling/Poaching]

Green soybean salad with tofu and quick-pickled radishes

The dry-frying method creates crisp-tender texture in the okra. The addition of ground pork and ya cai (芽菜), a unique preserved vegetable from Sichuan, makes the dish intriguing with layers of flavors.

Meat• Vegetables• [Stir-frying]

Dry-fried okra with ground pork and ya cai

Clams and noodles make a good match in cooking. Here, the delicate medley of clams, tomatoes, and cellophane noodles creates a dish that's light and tasty.

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

Clams with cellophane noodles and cherry tomatoes

Steaming gives the eggplant a delicate and silky texture, and creates a light and easy dish that’s suitable for many occasions. Toasted almonds add a wonderful textural contrast to the eggplant.

Cold dishes and salads• Vegetables• [Steaming]

Steamed Chinese eggplant with almonds

One of my favorite ways of cooking winter melon is to make a braise with ham. In this dish, I use a melon baller to create winter melon balls instead of cutting the melon into slices as traditionally done.

Vegetables• [Simmering]

Braised winter melon with ham

In this beloved Sichuan dish, enriched soy sauce, called fu zhi jiang you (复制酱油), brings an irresistible aroma and balanced savory, salty, and sweet flavors to the sliced pork.

Cold dishes and salads• Meat• [Boiling/Poaching]

Sichuan white-cut pork with garlic sauce (四川蒜泥白肉)

One of the dishes many Beijing locals swear by is “Zha Jiang Noodles (炸酱面)”. What sets it apart from other noodle dishes is the sauce, zha jiang, meaning “fried sauce”.

Rice, noodles, and grains• [Simmering]

Zha jiang noodles, old Beijing style (老北京炸酱面)