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Soy, Rice, Fire

Inspiration from classic Chinese recipes and techniques

The juicy, tender stem of celtuce has a beautiful jade-green color, mild and nutty flavor with a hint of lettuce, and crisp texture. This celtuce salad with rice vinegar and sesame oil is light and refreshing.

COLD DISHES AND SALADS

These Shanghai-style wontons, using larger wrappers and stuffed with a mixture of vegetables and meat, are perfect for one-dish meal.

DUMPLINGS, DIM SUM, AND SNACKS

FISH AND SHELFISH

Braising tofu sticks with pork belly is a signature dish from Jiangxi Province of China, where the first tofu sticks were made over 1,000 years ago.

MEAT

In this beloved Sichuan dish, the simple mixture of salt and ground Sichuan pepper lends complex and rich flavors to the fried duck.

POULTRY AND EGGS

One of the dishes many Beijing locals swear by is “Zha Jiang Noodles (炸酱面)”. What sets it apart from other noodle dishes is the sauce, zha jiang, meaning “fried sauce”.

RICE, NOODLES, AND GRAINS

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

SOUPS AND STEWS

Green soybeans and tofu are great together, and the quick-pickled radishes add layers of texture to this refreshing salad.

SOYBEANS AND TOFU

Among the many varieties of amaranth, my favorite is the multicolor variety. Here, the multicolor amaranth leaves turn the cooking liquid into a beautiful red-purple broth while retaining their vibrant green and red colors when cooked.

VEGETABLES

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  • Cold dishes and salads
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  • Fish and shelfish
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  • Rice, noodles, and grains
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