A quick and soothing soup with egg whites and ground meat, flavored with cliantro and soy. A Chinese classic.
Thick and comforting Chinese rice porridge made with a mix of whole grains and pulses.
Roast turkey seasoned with five spice, vinegar, and soy sauce, stuffed into steamed buns, Peking duck-style.
A quick stir-fry of pork belly seasoned with chili bean paste and scallions.
Steamed pork-stuffed tofu skin rolls.
Tofu skin cut into noodle-like strips and stir-fried with soy sauce and oyster sauce.
Broiled beancurd sticks with a savory-sweet glaze.
Beancurd sticks stir-fried with garlicky Chinese chives. No need for extra garlic here.
Beancurd sticks simmered in chili bean paste, soy sauce, and rice wine. A play on the Sichuanese red-braise.
Pork and chives dumpling filling, a tinge sweet and gingery.
Rice cakes stir-fried with bok choy and Chinese sausage in a spicy fermented black bean sauce.
A Cantonese classic: chicken simmered in black bean sauce, with fermented black beans with loads of minced garlic. The beans and the garlic are a snappy pairing, and there is enough sauce in the pot to spoon on top of rice or noodles for a one-dish meal.
Chinese-style dressing with vinegar, sesame oil, and chili oil makes for a great crunchy slaw.
If eating the fermented tofu straight-up isn't for you, try stir-frying vegetables with it. One or two cubes flavors a whole stir-fry dish, imparting a salty-sweet depth that's a nice change from soy sauce or oyster sauce. Cauliflower take well to its strong flavor.
Fried rice with zucchini, eggs, and a savory XO sauce. XO sauce is a goldmine of ingredients boiled way, way down: dried scallops, dried scallops, dried fish, dried cured ham, chili peppers, onions, and garlic, among other things.
Silken tofu drizzled with good quality soy sauce, chili oil, and sesame oil. To garnish, minced pickles, scallions and cilantro.
A common Chinese cold dish. The idea is to scoop out the flesh after steaming and toss it in oil, vinegar, and whatever other seasonings you have on hand.
But if I'm in the mood to really luxuriate in the texture and flavor of the noodle, then I eat them in dry form, swimming in a sauce of chili oil, black rice vinegar, soy sauce, and sometimes tahini.
Stir-frying dried rice noodles is much the same as stir-frying rice, in terms of the amount of oil, the seasonings, and the ingredients you want to add. Eggs, vegetables, ground meat - anything which can be parsed into little bits, works well for stir-frying with the noodles.
The filling for these spring rolls is tender and full of flavorful cabbage-y liquid, thickened with cornstarch for that signature "velvety" sheen. In addition to cabbage, you'll find little slivers of stir-fried pork, mushroom, and bean sprouts.