Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 7

A unique and refreshing salad of black and white wood ear mushrooms tossed with cucumber and scallion-oil.

Cold dishes and salads• [Boiling/Poaching]

Salad of black and white wood ear mushrooms with cucumber

A beloved Yunnan rice dish with potatoes and ham.

Rice, noodles, and grains• [Simmering]

Yunnan rice with potatoes (云南洋芋焖饭)

Chilies and Sichuan peppercorns bring excitement to the fried smelt—inspired by the famous Sichuanese dish "Chicken with Chilies" or La Zi Ji (辣子鸡) in Mandarin.

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

Fried smelt with chilies

This Dongbei-style stew, with silky cabbage and chewy potato noodles, is warming and comforting—great for cold weather.

Meat• Rice, noodles, and grains• Soups and stews• [Simmering]

Napa cabbage and pork stew with potato noodles, Dongbei style (东北白菜猪肉炖粉条)

The city of Qingdao, also spelled as Tsingtao, is known for its namesake beer, as well as this chicken and claim dish cooked with local beer, which adds complex aroma and taste from malt and hops.

Fish and shelfish• Poultry and eggs• [Simmering]

Beer-braised chicken with clams, Qingdao style (青岛啤酒蛤蜊鸡)

These quail egg stuffed mushrooms, topped with douch, garlic, and scallions, are guaranteed crowd-pleasers.

Poultry and eggs• [Roasting]

Quail egg stuffed mushrooms with douchi and garlic

Braising vegetables with soy sauce, sugar, and Shaoxing wine is frequently used in the cooking of Ningbo (宁波). Cooking radishes this way tames their peppery taste and turns their texture from crunchy into tender and juicy.

Vegetables• [Simmering]

Soy-braised radishes, Ningbo style

The natural affinity among mung bean, rice, and chicken, steamed together and imbued with the scent of lotus leaf, creates a dish so harmonious and comforting.

Poultry and eggs• Rice, noodles, and grains• [Steaming]

Steamed mung beans with rice and chicken in lotus leaf