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

These tasty rice wraps with meat or chicken, cucumber, and cilantry are quick to make and perfect for a satisfying and healthy one-dish meal.

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

Rice wraps, Dongbei style (东北饭包)

These cherry tomatoes, peeled and steeped in prune dressing, are delicious treats in the summer.

Cold dishes and salads• Vegetables• [Pickling/Raw]

Cherry tomatoes with prune dressing

A nourishing and healing soup in hot weather, thanks to the cooling properties of Job's tears and winter melon.

Soups and stews• [Simmering]

Job’s tears and winter melon soup with pork ribs (薏米冬瓜排骨汤)

A signature tofu dish from the city of Tianjin, China. Shrimp, mushrooms, green peas, snow peas, and peacuts add layers of flavors and textures to the tofu.

Soybeans and tofu• [Stir-frying]

Eight-treasure tofu, Tianjin style (天津八珍豆腐)

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