Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 17

The way of preparing a bowl of crossing-the-bridge noodles is unique and fun, and the resultant dish is incredibly tasty and satisfying.

Rice, noodles, and grains• [Simmering]

Yunnan crossing-the-bridge noodles (云南过桥米线)

This delicate, elegant dish hails from Jiangsu Province, which has one of the most refined and sophisticated regional cuisines in China.

Fish and shelfish• [Steaming]

Steamed fish rolls with bamboo shoots, ham, and shiitake mushrooms (三丝鱼卷)

In this Sichuan dish, the dry-frying method creates a slightly chewy and crisp texture in the beef, which works nicely with crisp Chinese celery and carrots.

Meat• [Stir-frying]

Sichuan dry-fried beef with Chinese celery and carrots (四川干煸牛肉丝)

Steaming the quail and Chinese yam with chicken stock in a tureen, a technique known as 隔水炖 in Chinese cooking, creates a clear, delicate soup.

Poultry and eggs• Soups and stews• [Steaming]

Steamed quail and Chinese yam soup, Hui style

Hand-made dumpling wrappers are far superior than store-bought ones, and the juicy filling of pork and garlic chives makes these parcels irresistable.

Dumplings, dim sum, and snacks• [Boiling/Poaching]

Boiled dumplings with pork and garlic chives (韭菜猪肉水饺)

Congee, or rice porridge, is the ultimate comfort food for many Chinese people and Chinese food aficionados. This congee with both fresh and dried scallops is creamy, tasty, and soothing.

Fish and shelfish• Rice, noodles, and grains• [Simmering]

Congee with fresh and dried scallops

The stir-fried rice cake dish is quite popular in Shanghai and the neighboring region. It calls for shepherd’s purse, known as ji cai (荠菜) in Mandarin, which has a unique aroma that’s earthy and refreshing.

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

Shanghai-style stir-fried rice cakes with pork and shepherd’s purse

The whole fish is fried until golden and crispy on the outside but still juicy and tender inside. The sauce, made with tomato paste, sugar, white rice vinegar, has a pleasant balance between sweet and sour, and pairs well with the fish.

Fish and shelfish• [Deep-frying/Shallow-frying]

Sweet and sour fish