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Peeled loofah is cut into rounds, top with diced shrimp, steamed for a few minutes, and then drizzled with garlic oil on top—a simple yet elegant dish perfect for any occasion.

Fish and shelfish• Vegetables• [Steaming]

Steamed loofah with shrimp

Originated in Shandong province, one of the top culinary centers in China, moo shu pork is called muxi rou (木樨肉) in Mandarin, so named because the scrambled eggs in the dish resemble muxi (木樨)—osmanthus flowers.

Meat• [Stir-frying]

Moo shu pork (木樨肉)

What makes shacha noodles so intriguing is the rich broth made with shacha sauce (沙茶酱, also spelled sa cha sauce), an umami-rich and intensely fragrant condiment.

Rice, noodles, and grains• [Boiling/Poaching]

Shacha noodles (沙茶面)

The thinner variety of Chinese yam is called iron stick yam (tiegun shanyao 铁棍山药), so named because the marks on its skin resemble rust. Here, it's steamed, sliced, and then steeped in osmanthus syrup.

Cold dishes and salads• Vegetables• [Steaming]

Steamed iron stick yam with osmanthus syrup (桂花山药)

In this Chinese-style pepper steak, the beef is cut into cubes for stir-frying, and the garlic adds a new dimension to the magic pairing of beef and black pepper.

Meat• [Stir-frying]

Stir-fried beef with black pepper (黑椒牛肉粒)

Shuidong mustard, a variety of Chinese mustard gree, is beloved for its stalks that have an incredibly crisp, tender texture and mildly mustardy, sweet taste. A quick stir-fry is the best way to enjoy this vegetable.

Vegetables• [Stir-frying]

Stir-fried Shuidong mustard with bacon and garlic

Steaming whole fish with fermented black beans (douchi 豆豉), an iconic Chinese ingredient with a distinctive aroma and rich umami taste, give the dish a complex flavor—and a attractive look too.

Fish and shelfish• [Steaming]

Steamed fish with fermented black beans

When simmered in stock until broken down, taro releases its starch to make the soup rich and creamy—very much like thick potato soups most people in the West are familiar with, but without the use of heavy cream, sour cream, milk, or cheese. The addition of bok choy and ham turns the soup into a one-dish meal.

Soups and stews• Vegetables• [Simmering]

Thick taro soup with bok choy and ham (青菜火腿芋艿羹)