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Simmering

In this iconic Sichuanese dish, drying-brasing the fish with dou ban jiang and pork creates a rich and flavorful sauce that drapes the fish.

Fish and shelfish

Sichuan dry-braised fish with ground pork and dou ban jiang (四川干烧鱼)

When you simmer lotus roots and pork bones together, you get a tasty and nourishing soup where the subtle flavor of lotus roots shines through.

Meat• Soups and stews• [Simmering]

Lotus root and pork bone soup, Hubei style (湖北莲藕猪骨汤)

This tofu stew, with tender bok choy and fragrant shiitake mushroom, is one of the best feel-good dishes.

Soups and stews• Soybeans and tofu• [Simmering]

Tofu with bok choy and shiitake mushrooms

In this signature dish from Yang Shuo, the braising liquid, a mixture of beer, dou ban jiang, and fermented tofu, imparts a rich and complex flavor to the fish.

Fish and shelfish• [Simmering]

Beer-braised fish, Yang Shuo style (阳朔啤酒鱼)

Grated tomatoes create a simple, tasty sauce to flavor the yardlong beans

Vegetables• [Simmering]

Yardlong beans simmered in tomato sauce

This congee (rice porridge) with shrimp, fish, and peas is quick to make and tastes wonderful.

Fish and shelfish• Rice, noodles, and grains• [Simmering]

Congee with seafood and peas

The rich flavors of the beef, the irresistible aromas of the five-spice powder, and the subtle earthiness of the arrowhead meld beautifully after braising together.

Meat• Vegetables• [Simmering]

Braised beef and arrowhead with five-spice powder

The jade-green flesh of green radish is sweet and juicy, with a distinct aroma. This soup of green radishes, pork ribs, and goji berries is aromatic, tasty, and nurishing.

Meat• Soups and stews• Vegetables• [Simmering]

Green radish and pork rib soup