Lard

Penghu handmade mian xian noodles (longevity noodles) • pot filtered cold water • fried shallot pork lard • minced garlic • chopped green onion • meat sauce • little scallion oil

all-purpose flour (about 200 g) • cake flour (about 50 g) • yeast (about 3 g) • baking powder (about 1.5 g) • salt (about 3 g) • sugar (about 15 g) • whole milk (about 180 g) • little lard

(about 4 1/2 cups) long-grain rice flour • large taro root • (about 1 lb) ground pork • lard or vegetable shortening • dried shiitake mushrooms • dried shrimp • (about 4 3/4 cups) water • lard or vegetable shortening • soy sauce

all-purpose flour (300 grams) • pumpkin puree (190 grams) • active dry yeast (3 grams) • sugar • butter (or lard) • ground pork (180 grams) • chopped scallions (120 grams) • finely minced or grated ginger (15 grams) • water (75-90 ml) • soy sauce (8 grams) • sugar (3-4 grams) • sesame oil (3-4 grams) •

pork loin slices (cut into strips about 1/2 inch thick, or a total of 18 meat strips; buy slices about 1/8–3/16 inch thick) • vegetarian oyster sauce (shiitake mushroom-based) • chili powder • sweet fermented tofu brine, plus some soybeans from the brine • five-spice powder • chicken bouillon powder (1 gram) • scallion oil or lard (use a 1:1 ratio of lard to oil) • [Filling]: • large onions (thinly sliced) • minced celery (about 0.6 oz or 16 grams; adjust to taste) • minced cilantro (about 0.8 oz or 22 grams; adjust to taste) • fish paste (about 21–23 oz or 600–650 grams) plus 1 teaspoon cooking wine (Note: For special seasoning, use a 1:2 ratio of pepper salt to chili powder)

all-purpose flour (about 500 grams) • sugar • salt • active dry yeast (about 5 grams) • water (about 260 grams) • lard (about 50 grams) • cake flour (about 200 grams) • lard (about 110 grams) • ground pork • green onions, chopped (about 600 grams) • rice wine, • soy sauce, to taste •

Fresh oysters 1.1 lbs (500 grams) • Pork lard 3 1/2 tablespoons (50 grams) • Eggs • Sword shrimp (peeled) a small amount • Water 1/2 cup (100 ml) • Sweet potato starch 4 tablespoons (about 40 grams) • Salt

For the dough: • all-purpose flour (300 grams) • granulated sugar (21 grams) • instant yeast (4 grams) • water (165 grams) • lard (15 grams) • For the pastry oil dough: • cake flour (100 grams) • lard (50 grams) • For the filling: • pork leg meat, diced (300 grams) • pork fat, diced (130 grams) •

all-purpose flour (200g) • water (80g) • lard (70g) • sugar (20g) • salt • cake flour (150g) • lard (75g) • ground pork (200g) • chopped green onions (100g) • soy sauce • rice wine • sugar •

ground pork (about 1.2 kg) • large ladle rice wine (about 3 tablespoons or 45 ml) • green onions (about 600 grams) • Salt, to taste • granulated sugar (about 25 grams) • soy sauce (about 45 ml) • five-spice powder • White pepper, to taste • Coarse ground black pepper, to taste • Sesame oil, to taste • White sesame seeds, • Black sesame seeds, •

Ingredients (Makes 8) • Dough • all-purpose flour (320 g) • instant yeast (5 g) • plus 1 tablespoon water (200 g) • sugar (20 g) • salt • lard (20 g) • freshly ground black pepper • freshly ground white pepper • Oil Paste • plus 1 tablespoon all-purpose flour (110 g) •

[Meat Sauce] • ground pork (150 g) • preserved mustard greens or Chinese radish (substitute if needed) • wood ear mushroom • sugar • cooking wine • soy sauce • Sichuan peppercorns • star anise • fennel seeds • dried chili pepper or 1 teaspoon chili powder • noodles •

all-purpose flour (600 grams) • granulated sugar (42 grams) • fresh yeast (24 grams) • water (330 ml) • lard (30 grams) • cake flour (220 grams) • lard (110 grams) • ground pork (600 grams) • salt (6 grams) • rice wine (10 ml) • soy sauce (78 ml) • sugar (12 grams) •

Pork lard, • Dried shrimp, • dried shiitake mushrooms • carrot • white rice • fresh mushrooms • boneless sugarcane chicken breast or thigh • Salt, • White pepper, • Soy sauce,

serving of noodles • Water, • lard • Salt, to taste • Broth powder, to taste • eggs • Green onions, to taste

ground meat • cabbage • soy sauce • vegetarian oyster sauce • umami seasoning