Glass noodle

glass noodles (soaked) • baby bok choy (cut into 2 pieces) • shimeji mushrooms • chicken bouillon cube

glass noodles (contains 3 rolls) • spicy meat sauce • green onions

large eggs • glass noodles (about 2.5 ounces or 70 grams) • green onions • cornstarch • soy sauce • salt • white pepper

ground pork (200 grams) • carrot (50 grams) • wood ear mushroom • green onions • glass noodles (mung bean vermicelli) • minced ginger • minced garlic • soy sauce • mirin • five-spice powder • white pepper • soy sauce •

Muscovy duck (meat is more tender) • carrot • green cabbage • corn • king oyster mushrooms • wide glass noodles • ginger • garlic • scallions • beer, 2 1/2 cups (600 ml) • herbal soup mix • Sichuan peppercorns, to taste •

all-purpose flour (about 470 grams) • whole wheat flour (about 30 grams) • water (about 250 ml) • active dry yeast (about 5 grams) • baking powder (about 5 grams) • sugar (about 30 grams) • green cabbage • carrot • small shallots • tofu skin (yuba) • dried shiitake mushrooms • cellophane noodles (mung bean vermicelli)

all-purpose flour (about 375 grams) • cold water (about 300 ml) • granulated sugar • instant yeast • baking powder • vegetable oil • dried pickled mustard greens (xue cai) (250 grams) • dried shiitake mushrooms • medium carrots • dried wood ear mushrooms • glass noodles (mung bean vermicelli) • soy sauce •

Nanyang Bak Kut Teh Pork Shank Soup Base • wide glass noodles • napa cabbage (about 120 grams) • dried tofu skin • squid and fish paste • corn on the cob • florets broccoli • fresh shiitake mushrooms • carrot slices (about 30 grams) • assorted hot pot ingredients • little chopped green onion • little minced garlic •

opo squash • carrot • small bundles cellophane noodles (mung bean vermicelli) • eggs • shiitake mushrooms • vegetarian protein (such as vegetarian cutlet or tofu steak) • corn kernels • store-bought dumpling wrappers • salt (about 30-45 grams) • ground black pepper (about 8 grams) • sesame oil (about 15 ml) • soy sauce (about 15-30 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 •

(dough) all-purpose flour • (dough) salt • (dough) sugar • (dough) oil • (dough) yeast • (dough) water • (filling) cabbage • (filling) shiitake mushrooms • (filling) ham • (filling) char siu • (filling) tofu skin • (filling) carrot •

pork and mushroom sauce • glass noodles (mung bean vermicelli) • Cilantro, to taste • water (120 ml) • ground pork (200 grams) • shiitake mushrooms • garlic • green onions • low-sodium soy sauce (120 ml) • mushroom soaking water (120 ml) • rice wine • mirin •

wide glass noodles (about 227 grams) • carrots, shredded (about 200 grams) • zucchini, shredded (about 200 grams) • yellow squash, shredded (about 200 grams) • cucumber, shredded (about 200 grams) • bean sprouts (about 100 grams) • salt • [For the sauce] • soy sauce • toasted sesame oil • To taste, toasted sesame seeds

beech mushrooms (150 grams) • white shimeji mushrooms (150 grams) • zucchini • celery • carrot • green onions • wood ear mushrooms • firm tofu • Some julienned ginger • glass noodles • [Egg Crepe] • eggs •