Firm

pork strips • firm tofu • carrot • enoki mushrooms • wood ear mushrooms • duck blood (optional, or substitute with firm tofu) • soy sauce • small bowl black vinegar • white pepper • white vinegar • rice wine • cornstarch •

pork, cut into thin strips • pork blood (or substitute with firm tofu if unavailable) • firm tofu • cooked bamboo shoots • wood ear mushrooms • shredded carrot • eggs • chili pepper • Green onions, • little beaten egg (for marinating pork) • rice wine (for marinating pork) • soy sauce (for marinating pork) •

water (1000 ml) • pork, cut into thin strips (300 g) • pork blood (or substitute with firm tofu if unavailable) • carrot • dried wood ear mushrooms • enoki mushrooms • firm tofu • eggs • garlic • chili peppers • Chopped green onions, • soy sauce •

pork strips • chili peppers, minced (add to taste) • large pieces organic wood ear mushrooms • carrot • firm tofu • bamboo shoots • king oyster mushrooms • green onions, chopped • egg • water or broth • soy sauce • white pepper •

carrot • wood ear mushrooms • firm tofu • pork • egg • white vinegar • bamboo shoots • soy sauce • potato starch slurry (about 150 ml) • white vinegar • sesame oil • white pepper •

carrot • shredded bamboo shoots • large wood ear mushrooms • enoki mushrooms (optional) • fresh shiitake mushrooms • pork, cut into thin strips • firm tofu (cut into thin strips) • eggs • Soy sauce, to taste • Salt, to taste • White vinegar, to taste • White pepper, to taste •

duck blood (can substitute with firm tofu if unavailable) • firm tofu • eggs • carrot • enoki mushrooms (can substitute with about 5 oz/150g bamboo shoots) • About 1/3 oz (10g) wood ear mushrooms (optional) • soy sauce (60 ml) • white vinegar (15 ml) • black vinegar (15 ml) • cornstarch • About 8 cups water (about half a pot, 2 liters) • salt (15 g)

pre-fried grouper (or other firm white fish) • green bell pepper • yellow bell pepper • red bell pepper • onion • homemade garlic oil • ketchup • Chinese plum sauce (or substitute with hoisin sauce) • sugar • soy sauce • water

small bunch Chinese chives (about 10.5 oz / 300 grams) • firm tofu (pressed tofu) • large eggs • wood ear mushrooms • carrot • dried shrimp • minced ginger • dumpling wrappers • salt • MSG or chicken bouillon powder • soy sauce • toasted sesame oil •

all-purpose flour (500 grams) • granulated sugar (35 grams) • instant dry yeast (4 grams) • aluminum-free baking powder • vegetable oil (10 grams) • plus 2–3 tablespoons cold water (about 250–270 grams) • firm tofu (350 grams) • ground meat (beef, pork, chicken breast, chicken tenders, or boneless chicken thigh; 80 grams) • chopped green onions (75 grams) • minced ginger • spicy hot pot sauce • granulated sugar •

pork belly (about 600g) • firm tofu (dougan) • eggs • oil (15ml) • garlic (about 20g) • star anise, halved • scallions • piece ginger (about 10g) • water (240ml) • white pepper • soy sauce (90ml) • soy sauce paste (60ml) •

baby bok choy • shimeji mushrooms • carrot • firm tofu sheets (vegetarian tofu) • vegetarian corn chowder soup mix • oil • Water, about 1/3 of a pot

fermented tofu • Water, • meat sauce • Soy sauce, to taste • firm tofu or dried tofu • small cucumbers • Carrot, • Frozen shelled edamame, • chili sauce • Sugar, to taste • servings white noodles

Potsticker Wrapper Ingredients-- • all-purpose flour (about 300 grams) • water (about 100 grams) • salt • beetroot powder • Filling Ingredients-- • carrot, diced • green onions, finely chopped (reserve 1 tablespoon for garnish) • zucchini, diced • cauliflower florets (stems not needed) • firm tofu, rinsed and mashed • Salt, to taste •

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

pork belly (about 660 grams) • firm tofu • green onions • ginger • garlic • soy sauce (60 ml) • oyster sauce (15 ml) • sugar or honey (15 ml) • spice packet for braising

Your choice of noodles, about 3.5–4.5 oz (100–125 grams) • firm tofu (150 grams) • unsweetened soy milk (200 grams) • peanuts • sesame seeds • Salt, to taste • Cucumber, to taste • Tomato, to taste • egg (optional)

king oyster mushrooms (about 5.3 oz / 150 grams) • firm tofu (about 10.5 oz / 300 grams) • konjac mini rolls • young ginger • Thai basil • fermented rice (or sweet rice wine) • organic soy sauce • toasted sesame oil • corn (about 10.5 oz / 300 grams) • carrot (about 7 oz / 200 grams) • daikon radish (about 14 oz / 400 grams) • water (about 1200 grams) •

tofu skin (yuba) • frozen firm tofu • king oyster mushrooms • garlic chives • Five-spice powder, to taste • Additive-free black bean soy sauce, to taste

firm tofu • shredded carrots (about 200 grams) • shredded bamboo shoots (about 200 grams) • shredded wood ear mushrooms (about 200 grams) • shredded napa cabbage (about 150 grams) • shredded pork loin (about 150 grams) • whole black peppercorns (about 50 grams) • sesame oil (about 30 ml) • soy sauce (about 70 ml) • oyster sauce (about 70 ml) • eggs • Chinese black vinegar (about 20 ml) •

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

medium potatoes • beefsteak tomato • onion • thinly sliced hot pot meat (such as beef or pork) • firm tofu • shimeji mushrooms • green onion • Korean kimchi • hot and sour soup mix

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) •

pork belly, cut into strips • carrot • shiitake mushrooms • firm tofu • eggs • soy sauce • Boiling water, • Cornstarch slurry, • apple cider vinegar • Ground black pepper, to taste • sesame oil • little cilantro

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 •

carrot • pork blood (optional, or substitute with firm tofu if unavailable) • firm tofu (for hot pot) • enoki mushrooms • wood ear mushrooms (about 150 grams) • pickled bamboo shoots, shredded (about 200 grams) • eggs • water (about 2000 ml) • soy sauce paste (about 50 grams) • black vinegar (about 100 ml) • white vinegar (about 2 tablespoons or 30 ml) • ground black pepper (about 5 grams) •

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

ground pork (400 grams) • scallions • garlic • firm tofu • daikon radish • oyster sauce (30 ml) • soy sauce (15 ml) • rice wine (30 ml) • ground black pepper (5 ml) • five-spice powder (2.5 ml) • oyster sauce (15 ml) • mirin (15 ml) •

shimeji mushrooms • firm tofu • minced garlic • scallions • white pepper • salt • soy sauce • black vinegar • granulated sugar • water (150 ml) • cornstarch

firm tofu • green bell pepper • pork strips • garlic • Chinese barbecue sauce • salt