Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 2

Snow vegetable and green soybeans add layers of flavor and texture, making this steamed fish dish at once familiar and exciting.

Fish and shelfish• [Steaming]

Steamed fish with snow vegetable and green soybeans

Braising or simmering kabocha in a flavorful cooking liquid is a great way to bring out its delightful taste and texture.

Uncategorized• Vegetables• [Simmering]

Braised kabocha with garlic cloves and pork belly

Fragrant scallion oil elevates this simple dish to something special.

Meat• [Steaming]

Steamed pork ribs with scallion oil

This tasty salad wrapped in lettuce leaves is something I enjoy making all year round, especially in the summer.

Cold dishes and salads• [Boiling/Poaching]

Avocado, tomato, and green soybean salad in lettuce leaves

Cold noodles with shredded chicken (鸡丝凉面) are a favorite in many Chinese households.

Rice, noodles, and grains• [Boiling/Poaching]

Cold noodles with shredded chicken (鸡丝凉面)

One of my favorite Chinese greens, choy sum has thinner stems, darker leaves, and sometimes yellow flowering shoots.

Vegetables• [Boiling/Poaching]

Cantonese-style blanched choy sum (白灼菜心)

This dish is so named because the fluffy egg whites resemble the white flowers of furong

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

Furong shrimp (芙蓉虾仁)

In Chinese cuisine, these vegetable-in-rich-broth dishes, labeled shangtang (上汤), are popular both at home and in restaurants.

Vegetables• [Simmering]

Broccoli in rich broth (上汤西兰花)