Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 3

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)

When you cook chicken and potatoes in a curry sauce, you create a fragrant and tasty dish that’s incredibly comforting and satisfying.

Poultry and eggs• [Simmering]• [Stir-frying]

Chicken and potato curry

Pan-fried beltfish—golden and crispy on the outside and buttery on the inside—is always a crowd pleaser at dinner tables.

Fish and shelfish• [Pan-frying]

Pan-fried beltfish (干煎带鱼)

This intriguing stir-fry features two extraordinary ingredients: romanesco and king oyster mushrooms.

Vegetables• [Boiling/Poaching]• [Pan-frying]• [Stir-frying]

Stir-fried romanesco with king oyster mushrooms

Rice with white radish (萝卜饭) is a specialty from the city of Quanzhou (泉州) in southern Fujian Province.

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

Rice with white radish (萝卜饭)