Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 5

When simmered in stock until broken down, taro releases its starch to make the soup rich and creamy—very much like thick potato soups most people in the West are familiar with, but without the use of heavy cream, sour cream, milk, or cheese. The addition of bok choy and ham turns the soup into a one-dish meal.

Soups and stews• Vegetables• [Simmering]

Thick taro soup with bok choy and ham (青菜火腿芋艿羹)

In this stunning dish from Sichuan, the chilies and peppercorns lend their wonderful aromas to the fried chicken pieces while giving them a gentle heat and a subtle tingling effect.

Poultry and eggs• [Deep-frying/Shallow-frying]• [Stir-frying]

Sichuan chicken with chilies (laziji 辣子鸡)

These steamed meat-filled rolls, called lazy dragon, are a favorite street food in Beijing. Creating these fluffy, juicy lazy dragon rolls at home is quite easy, even if you've never made Chinese buns or dumplings before.

Dumplings, dim sum, and snacks• [Steaming]

Steamed lazy dragon rolls, old Beijing style (老北京懒龙)

Stir-fried sweet corn, peas, pressed tofu, and pine nuts, wrapped in crisp lettuce leaves.

Vegetables• [Stir-frying]

Vegetarian lettuce wraps (素式生菜包)

Blanched squid and raw celery create a light and refreshing salad.

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

Squid and celery salad

This smooth egg custard, with spinach and shrimp, makes a perfect one-dish meal.

Fish and shelfish• Poultry and eggs• [Steaming]

Steamed egg custard with spinach and shrimp

Crispy tofu with balanced sweet, sour, and salty tastes—a result of blending Zhenjiang vinegar, sugar, soy sauce, and Shaoxing wine.

Soybeans and tofu• [Pan-frying]• [Stir-frying]

Sweet and sour crispy tofu

These elegant, tasty spring rolls with scallops and cilantro are guaranteed clowd-pleasers at a dinner party.

Dumplings, dim sum, and snacks• Fish and shelfish• [Deep-frying/Shallow-frying]

Spring rolls with scallops and cilantro