Long

finely ground pork (30% fat, 70% lean) • pork skin jelly • scallion ginger water • soy sauce • salt • palm sugar or brown sugar • white pepper • Sesame oil, to taste • Cold Water Dough • all-purpose flour (about 250 grams) • cold water (100-105 grams) • egg whites (about 25 grams) •

ground pork • chicken broth • chicken wing • Dumpling wrappers, as desired • scallion and ginger water • sugar • sesame oil • ground pepper • salt

vegetable pancake mix (about 2/3 cup) • hot water (about 3 tablespoons) • bonito soup stock powder • hot water (about 2/3 cup) • gelatin • meat filling for dumplings (about 7 ounces) • broth gelatin (about 2/3 cup)

Make the Juicy Gelatin • broth (200g) • gelatin powder (8g) • granulated sugar (2g) • Make the Filling • ground pork (300g) • little minced ginger • little salt and pepper • little sesame oil • Appropriate amount of gelatin • Make the Dough • all-purpose flour (150g) •

Filling Ingredients: • pork belly (500 g) • ginger (about 0.5 oz / 15 g) • pork aspic (about 8.8 oz / 250 g) • Filling Seasoning A: • salt (about 0.18 oz / 5 g) • white pepper • Filling Seasoning B: • chicken bouillon powder (about 0.18 oz / 5 g) • oyster sauce (about 0.18 oz / 5 g) • water (about 1 fl oz / 30 ml) • rice wine •

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 •

Seasonings: 1/4 teaspoon mushroom powder, 1/4 teaspoon oyster sauce, 1/4 teaspoon ground pepper • Ingredients: 1 cup cold water dough (about 150 grams), 1 1/3 cups aspic (about 200 grams), 2 cups ground pork filling (about 300 grams)

salt • granulated sugar • soy sauce • ginger juice • rice wine • white pepper or five-spice powder • sesame oil • all-purpose flour (300 grams) • granulated sugar (30 grams) • active dry yeast (5 grams) • water (140 grams) • vegetable oil •

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

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

All-purpose flour....2/3 cup (about 70 grams) • Boiling water....3 1/2 tablespoons (about 50 ml) • Extra flour for dusting....as needed • Button mushrooms....4 • Chopped green garlic....1/2 tablespoon (about 7 grams) • Cooking wine....1 teaspoon (about 5 ml) • Salt....1/3 • Ground black pepper....a • Halibut skin and chicken bone broth jelly....5

For the gelatin: • pork skin • chicken bones • chicken feet • green onion sections • water (1000 cc) • rice wine

all-purpose flour • warm water (300 ml) • salt • ground pork (300 grams) • water (20 ml) • salt • soy sauce • sesame oil • ground pepper • Ginger and scallions (optional) • pork skin (300 grams) • ginger •

Sun Egg Pancake Mix • organic all-purpose flour • pumpkin juice • filtered water (adjust as needed) • baby corn • asparagus • wood ear mushrooms • tofu skin • carrot • cabbage • bamboo salt • naturally brewed soy sauce

plain flour • boiling water • water • salt • green onion, chopped • ground pork • water • ginger, grated or minced • salt • onion, minced • soy sauce • pepper •

(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

long-grain rice • water (1300 grams) • taro (about 300 grams), shredded • Salt, to taste • dried shiitake mushrooms • green onions • Salt, to taste • Black pepper, to taste • Oil,

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 •

hot and sour soup mix (such as Knorr) • corn • xiao long tang bao (soup dumplings) • eggs • Water,

chicken breast • Biryani spice mix • long-grain rice (day-old) • turmeric powder • chili powder • hot sauce • black tomato (sliced) • mint leaves (chopped) • cilantro • little oil • salt to taste • star anise •

long section of lotus root (about 9 oz) • pork tail (about 14 oz) • pork cartilage • black-eyed peas • pearl barley • ginger

(about 200 grams) bell peppers, sliced into strips • (about 200 grams) green beans, cut into long strips • (about 50 grams) carrots, shredded • (about 250 grams) pre-seasoned chicken breast • Brown rice oil,

long-grain glutinous rice (about 200 grams) • strawberries • granulated sugar (about 50 grams) • strawberry condensed milk • coconut milk (about 120 ml) • granulated sugar

mango (about 2 large mangoes) • long-grain glutinous rice (about 600 grams) • water (250 ml) • S&B sesame salt, to taste (or substitute with a mix of toasted sesame seeds and a pinch of salt) • coconut milk (about 3/4 cup) • granulated sugar (about 75 grams) • coconut milk (about 1 cup) • superfine sugar (about 20 grams) • salt • cornstarch

large handful purple long beans • ground chicken (500 grams) • large head garlic • [Seasonings] • soy sauce (30 ml) • mirin (5 ml) • rice wine (5 ml)

white long beans (yardlong beans) • firm tofu • garlic • [Seasoning] • soy sauce

whole frozen chicken (about 2 lbs/900 grams) • ginseng chicken soup ingredient kit • rice cup (about 3/4 cup or 150 grams) long-grain glutinous rice • Chinese yam (ba shen) • dried red dates (jujubes) • cooked, shelled chestnuts • garlic • onion • green onion • chicken broth • Water, • Salt, to taste •