Soy Rice Fire, inspirations from classic Chinese recipes and techniques - Part 8

Fioretto cauliflower, also known by other interesting names such as flowering cauliflower and sprouting cauliflower, pairs nicely with Chinese sausages.

Vegetables• [Stir-frying]

Dry-fried fioretto cauliflower with Chinese sausage

A delightful Cantonese dish in which the celery, white Asian radish, and tomatoes add aluring aromas to the fish.

Fish and shelfish• [Pan-frying]• [Simmering]

Fish with aromatic vegetables

In this iconic Hakka dish, mui choy (梅菜), a type of preserved mustards, infuses the pork with rich aroma and salty, sweet, and umami tastes.

Meat• [Steaming]

Hakka steamed pork with mui choy (客家梅菜蒸肉)

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)