Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 4

Gong Bao Shrimp is an offshoot of Gong Bao chicken (also called Kung Pao chicken), one of the most iconic Sichuanese dishes.

Fish and shelfish• [Stir-frying]

Gong Bao shrimp (宫保虾仁)

This cucumber ribbon salad is a simple, beautiful way to transform the humble cucumber into an elegant dish that’s suitable for any occasion.

Cold dishes and salads• [Pickling/Raw]

Cucumber ribbon salad

In this dish, aromatic Shaoxing wine gives the clams a boozy kick while letting their natural flavors shine.

Cold dishes and salads• Fish and shelfish• [Boiling/Poaching]

Drunken clams

Here, boiled wontons are served youpo (油泼) style. My recipe is inspired by youpo mian (油泼面) or “oil-splashed noodles,” which is an iconic dish from Shaanxi (陕西), a northwestern province in China with a long and rich history and fascinating culinary traditions.

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

Youpo wontons (油泼馄饨)

Peeled loofah is cut into rounds, top with diced shrimp, steamed for a few minutes, and then drizzled with garlic oil on top—a simple yet elegant dish perfect for any occasion.

Fish and shelfish• Vegetables• [Steaming]

Steamed loofah with shrimp

Originated in Shandong province, one of the top culinary centers in China, moo shu pork is called muxi rou (木樨肉) in Mandarin, so named because the scrambled eggs in the dish resemble muxi (木樨)—osmanthus flowers.

Meat• [Stir-frying]

Moo shu pork (木樨肉)

What makes shacha noodles so intriguing is the rich broth made with shacha sauce (沙茶酱, also spelled sa cha sauce), an umami-rich and intensely fragrant condiment.

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

Shacha noodles (沙茶面)

The thinner variety of Chinese yam is called iron stick yam (tiegun shanyao 铁棍山药), so named because the marks on its skin resemble rust. Here, it's steamed, sliced, and then steeped in osmanthus syrup.

Cold dishes and salads• Vegetables• [Steaming]

Steamed iron stick yam with osmanthus syrup (桂花山药)