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Blanching

One of my favorite Chinese greens, choy sum has thinner stems, darker leaves, and sometimes yellow flowering shoots.

Vegetables• [Boiling/Poaching]

Cantonese-style blanched choy sum (白灼菜心)

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

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

Squid and celery salad

In this famous Sichuan dish, the assertive flavors of the chili oil, garlic, and cilantro contrast nicely with the mild taste of the tripe, and the crushed nuts further accentuate the omasum’s crunchiness.

Cold dishes and salads• Meat• [Boiling/Poaching]

Sichuan omasum beef tripe in chili oil (四川红油百叶)

Loaded with intense flavors and rich umami taste, the fantastic XO sauce elevates the stir-fried cauliflower to a new level.

Vegetables• [Stir-frying]

Stir-fried cauliflower with XO sauce