onion, sliced • tomato, sliced • firm tofu, diced • thinly sliced beef (for hot pot) • dried golden noodles • shimeji mushrooms • small cucumber, sliced • Water, • eggs, beaten • chicken bouillon cube (such as Knorr) • Black pepper, to taste • Rose salt, to taste

frozen shrimp (white shrimp or tiger shrimp work well) • rice wine (100 ml) • ready-made Chinese herbal soup mix (for chicken and rice wine soup) • goji berries (20 grams) • water (500 ml)

Taro, 1 1/3 lbs (600 grams) • Rice flour, 1 1/4 cups (150 grams) • Dried shrimp, 2 1/2 oz (70 grams) • Dried scallops, 2 3/4 oz (80 grams, about 6 large pieces) • Shallots, • Water, 3 1/3 cups (800 ml) • Salt and ground pepper, to taste • Five-spice powder, • Chicken bouillon cube,

large shrimp • salted duck eggs • broccoli (optional) • garlic

green onion • small piece carrot • fresh shiitake mushrooms • –6 leaves napa cabbage • fried tofu (aburaage) • shio koji • water (about 1000 milliliters) • kombu (about 4 inches/10 cm long each) • ground chicken (about 250 grams) • small section white part of green onion • sake (rice wine) • soy sauce •

small hot red chili peppers • large red chili peppers • Sichuan peppercorns • oil (150 ml) • garlic • sliced ginger • spicy bean paste • chili powder • soy sauce (100 ml) • chicken or vegetable broth (2500 ml) • stevia or 2 teaspoons sugar (10 grams) • scallions •

pork leg meat (about 250 g) • shrimp, peeled and deveined (about 200 g) • pork fat or pork belly (about 50 g) • dried shiitake mushrooms • yellow shumai wrappers • carrot • Salt, 1% of total filling weight • Cornstarch, twice the weight of the salt • Sugar, twice the weight of the salt • Sesame oil, • White pepper, • Chicken bouillon powder,

Taro, 1 lb (450g) • Rice flour, 2 cups (250g) • Water, 1 cup plus 1 tablespoon (260g) • Fried shallots in duck fat, a little • Dried shrimp, a little • White pepper, a little • Salt,

[Dumpling Wrappers] • all-purpose flour (300 grams) • plus 1 tablespoon hot water, about 160°F (125 grams) • cold water (40 grams) • [Filling] • ground pork shoulder (300 grams) • salt (3 grams) • chicken bouillon powder (2 grams) • soy sauce (20 grams) • ground white pepper (2 grams) • sesame oil (25 grams) • finely chopped green cabbage (400 grams) •

Winter melon, • rehydrated small shiitake mushrooms • tofu • rehydrated dried scallops, shredded • green onions • egg • chicken broth (about 250 ml) • Water,

dry thin Sichuan noodles (100 grams) • ground pork (100 grams) • dried shrimp or dried tiny shrimp • pickled mustard greens, diced • chopped green onions • small amount of roasted peanuts, roughly chopped • Seasonings • sesame paste • spicy bean paste (doubanjiang) • soy sauce concentrate (or dark soy sauce) • lychee vinegar (or rice vinegar) • sugar •

taro (about 600 grams) • dried shiitake mushrooms • dried shrimp • salt • fried shallot sauce • chicken bouillon powder • rice flour (about 300 grams)

noodles (about 7 oz / 200g) • ground pork (about 150g) (vegetarians can use half a pack of plant-based ground pork) • garlic, minced • ginger, minced • shallots, minced • Chopped green onions (for garnish) • soy sauce • sugar • cornstarch • water (add in two parts) • little sesame oil and ground pepper • doubanjiang (spicy fermented bean paste) •

▛Ingredients▟ • ➥Sliced pork belly or pork shoulder (for 2 servings) • ➥Onion – 1/2 medium • ➥Green onion – • ➥Garlic – • ➥Dried flatfish – small • ➥Dried anchovies – small • ➥Dried shrimp – small • ➥Vegetables of your choice • ➥Canned chicken or pork broth – 1 can (about 1 2/3 cups, 400 ml) • ➥Shacha sauce – about • ➥Shacha powder – about 1 teaspoon (or use more shacha sauce) •

soft tofu, 1/2 block duck blood (or substitute with 1/2 cup firm tofu), 4 oz (120g) pork strips, 1/2 carrot, 1 small handful enoki mushrooms, 2 pieces wood ear mushrooms, 1 egg, a little chopped cilantro, a little chopped green onion, 1/2 cup (100 ml) broth • Seasonings: salt to taste, 2 tablespoons soy sauce, 1/3 cup (80 ml) white vinegar, white pepper to taste • For thickening: 6 tablespoons cornstarch, 6 tablespoons water

all-purpose flour (300 grams) • hot water (125 grams) • cold water (40 grams) • pork shoulder (300 grams) • loofah (300 grams) • Shredded carrot, • Chopped green onions, • Salt, to taste • Chicken bouillon powder, to taste • Ground black pepper, to taste • Soy sauce, to taste • Rice wine, to taste •

Broth, 7 quarts (about 7 liters) • Mixed shredded vegetables (bamboo shoots, wood ear mushrooms, carrots), 1 1/3 pounds (about 600 grams) • Duck blood, • Firm tofu, • Pork strips, 7 ounces (200 grams) • Eggs, • Chopped green onions (add when serving), • Salt, 1 tablespoon (15 ml) • Soy sauce, 1 tablespoon (15 ml) • Soy paste, 2 tablespoons (30 ml) • White pepper, 1 tablespoon (15 ml) • Black vinegar, 2 tablespoons (30 ml) •

all-purpose flour (about 400g) • water (about 210g) • finely chopped green cabbage (about 200g) • ground pork (about 200g) • cellophane noodles (mung bean vermicelli) • minced ginger • chopped green onions (about 60g) • Salt, to taste • Soy sauce, to taste • sugar • chicken bouillon powder • Ground black pepper, to taste •

[Potsticker Wrappers] • all-purpose flour (300 grams) • hot water, about 160°F (125 grams) • cold water (40 grams) • [Filling] • pork shoulder (600 grams) • salt (4 grams) • chicken bouillon powder (4 grams) • soy sauce (30 grams) • ground pepper (2 grams) • sesame oil (25 grams) • finely chopped green cabbage (300 grams) •

[Potsticker Wrappers] • all-purpose flour (300 grams) • plus 1 tablespoon hot water, about 160°F (125 grams, 70°C) • cold water (40 grams) • [Filling] • pork shoulder (600 grams) • salt (4 grams) • chicken bouillon powder (4 grams) • soy sauce (30 grams) • ground black pepper (2 grams) • toasted sesame oil (25 grams) • finely chopped green cabbage (300 grams) •

[Potsticker Wrappers] • all-purpose flour (300 grams) • hot water, about 160°F (125 grams) • cold water (40 grams) • [Filling] • pork shoulder (300 grams) • chopped green cabbage (150 grams) • shiitake mushrooms • salt (2 grams) • chicken bouillon powder (1 gram) • pepper • soy sauce (12 grams) •

green cabbage • ground pork (about 1.2 kg) • green onions (about 300 g) • small onion, minced • To taste, minced ginger • To taste, fresh shrimp, peeled • dumpling wrappers (about 1.5 kg, large size) • little all-purpose flour • To taste, chicken bouillon powder • To taste, sesame oil • To taste, vegetarian oyster sauce

Dumpling wrappers • all-purpose flour (about 600 grams) • salt (about 6 grams) • plus 1 tablespoon cold water (about 250 grams) • [Filling] • ground pork shoulder (about 600 grams) • salt (about 4 grams) • chicken bouillon powder (about 4 grams) • soy sauce (about 30 grams) • ground pepper (about 2 grams) • toasted sesame oil (about 25 grams) • finely chopped green cabbage (about 300 grams) •

bread flour (50 g) • cake flour (50 g) • salt • sesame oil • hot water (50 ml) • water • powdered gelatin • chicken bouillon powder • water (60 ml) • pork belly slices (150 g) • Shaoxing wine • soy sauce •

minced garlic • shredded pork • shredded bamboo shoots • pork blood or duck blood (optional) • firm tofu • eggs • chopped green onions (optional) • sesame oil • soy sauce • black vinegar • ground black pepper • cornstarch •

all-purpose flour (about 70 grams) • water (about 20 ml) • lemon juice (about 5 ml) • ground chicken • shredded green cabbage • garlic • chili pepper

all-purpose flour (about 300 grams) 1/2 cup hot water (about 125 grams, at 158°F/70°C) 2 3/4 tablespoons cold water (about 40 grams) [Filling] 1 1/3 pounds pork shoulder (about 600 grams) 3/4 teaspoon salt (about 4 grams) 3/4 teaspoon chicken bouillon powder (about 4 grams) 2 tablespoons soy sauce (about 30 grams) 1/2 teaspoon ground black pepper (about 2 grams) 2 tablespoons toasted sesame oil (about 25 grams) 2 cups finely chopped green cabbage (about 300 grams) 2 teaspoons grated ginger (about 10 grams) 1 1/2 tablespoons chopped green onions (about 20 grams) [For draining cabbage] 1 teaspoon salt

small package dried wood ear mushrooms • carrot • pork, cut into thin strips • small packages pork blood (optional, or substitute with firm tofu if unavailable) • silken tofu • enoki mushrooms • green onions • white vinegar (120 ml) • black vinegar (480 ml) • bird’s eye chili pepper • Black pepper, to taste • Salt, to taste

[Basic Pork Filling] • ground pork (300 grams) • [Basic Pork Filling Seasonings] • soy sauce • sesame oil • white pepper • salt • granulated sugar • chicken bouillon powder • cooking wine • water (10 ml) • [Cabbage Filling] •

Dough • all-purpose flour (about 150 grams) • warm water (about 80 ml, 120°F/50°C) • Pork Filling • finely ground pork (about 300 grams) • green onions, finely chopped • soy sauce (or chicken-flavored soy sauce) • sugar • white pepper • Salt, to taste