Paste

For the starter: • bread flour (75g) • water (75g) • yeast (0.7g) • For the main dough: • bread flour (175g) • milk powder (10g) • sugar (25g) • beaten egg (30g) • milk (65g) • salt (3g) • instant yeast (2g) •

White fish fillet, cut into pieces – 3.5 oz (100g) • Potato starch – 1/3 cup (40g) • Salt – • Lean beef, cut into pieces – 7 oz (200g) • Mirin – 2 teaspoons (10ml) • Soy sauce – 1 tablespoon (15ml) • Water – 1 tablespoon (15ml) • Baking soda – • Sweet potato starch – 1 tablespoon (12g) • Ground black pepper – • Chopped cilantro – • Chopped green onion – •

pork tenderloin • pure fish paste • purple onion (about 1/4 large onion) • semi-circular tofu skin (yuba) • soy sauce • rice wine • five-spice powder • white pepper powder

large eggs • shrimp paste (about 3.5 oz / 100 grams) • medium tomato • garlic • Some chopped green onions • Tomato ketchup, • Soy sauce (thick or regular), • salt (about 15 grams) • Water, • servings noodles

beef shanks • fresh ginger • garlic • spice sachet for braising (available at Asian markets) • aged fermented bean paste • spicy bean paste • rice wine (300 ml) • daikon radish • carrots • baby bok choy

cuttlefish and shrimp paste • carrot • wood ear mushrooms • fresh shiitake mushrooms • cooked bamboo shoots or pickled bamboo shoots • egg • cilantro • bonito flakes • water • soy sauce • sesame oil • sugar •

large bowls cooked white rice (about 4 cups/600 grams) • onion • garlic • carrot • green onions • eggs • shiitake mushrooms • corn • asparagus (100 grams) • spinach (90 grams) • peeled shrimp (160 grams) • salt •

Udon noodles (for hot pot) • Shredded carrot • Shredded cucumber • Wakame seaweed • Egg roll • Sesame seeds, • sesame paste (80 g) • honey • water • eggs • Salt, • Soy sauce, •

thin noodles • ground pork or beef (50g) • soy sauce (7.5 ml) • soy paste (7.5 ml) • rice wine (15 ml) • sugar (12.5 g) • green onion • Pickled mustard greens, to taste • unsweetened peanut powder (8 g) • sesame paste (15 g) • vegetable oil (15 ml) • garlic •

all-purpose flour (150 grams) • warm water (80 grams) • salt (1 gram) • pork loin (120 grams) • egg • soy sauce (15 grams) • soy paste (4 grams) • oyster sauce (3 grams) • cornstarch (5 grams) • ground black pepper (1 gram) • Napa cabbage • salt for dehydrating (3 grams) •

Ingredients • Pork strips – about 9 oz (250 grams) • Pork blood – about 1 bowl (duck blood is also good) • Tofu – • Carrot – about 1/2 cup (about 60 grams) • Wood ear mushrooms – about 1/2 cup (about 20 grams) • Bamboo shoots (shredded) – about 1/2 cup (about 60 grams) • Enoki mushrooms – 1/2 package (about 50 grams) • Eggs – • Cilantro – as desired • Soy sauce – about 1 tablespoon (15 ml) • White pepper – to taste •

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 •

dried tofu • wood ear mushrooms • $15-20 pork shoulder (about 7-9 oz or 200-250 grams) • pork blood curd • egg • chicken broth (500 ml) • water (650 ml) • little chopped green onion • little sesame oil • ground white pepper • white vinegar • Zhenjiang vinegar (or Chinese black vinegar) •

For the wrappers: • all-purpose flour (about 300 grams) • hot water (about 125 grams, 160°F/70°C) • cold water (about 40 grams) • For the filling: • finely chopped green cabbage (about 700 grams) • king oyster mushrooms, finely chopped (about 170 grams) • carrot, finely shredded (about 50 grams) • celery, finely chopped (about 20 grams) • grated ginger (about 10 grams) • For seasoning: • salt (about 5 grams) •

carrot (julienned) • wood ear mushrooms (julienned) • egg tofu (julienned) • bamboo shoot (julienned) • eggs • Cilantro, to taste • chili pepper • Japanese soy sauce (30 ml) • spicy bean paste • ground black pepper • Black vinegar, to taste • bonito powder •

(about 900 grams) ground pork belly • (about 1.1 kg) dumpling wrappers • green cabbage • green onion • small amount of ginger • soy sauce • soy paste (or thick soy sauce) • Sesame oil, to taste • White pepper, to taste

Wonton wrappers, 1 pound (about 450 grams) • Filling: • Cabbage, 2.2 pounds (1 kilogram) • Ground pork (70% lean, 30% fat), 2.2 pounds (1 kilogram) • ginger paste (about 10 grams) • Filling seasoning: • scallions • ground black pepper • salt • mushroom seasoning or chicken bouillon powder • sesame oil • Garlic dipping sauce: •

green cabbage • carrot • jicama • onion • About 1/2 lb (225 grams) ground pork • fish paste • scallions • celery • pork caul fat (or tofu skin as substitute) • ground black pepper • Salt, to taste • sesame oil •

fish paste • ground pork (50 g) • napa cabbage • minced onion • minced ginger • minced carrot • unsalted seaweed sheets, • sesame oil • salt • sugar • white pepper • five-spice powder •

(about 1/2 cup) store-bought shrimp and squid paste • wonton wrappers • each salt, white pepper, black pepper, and garlic powder • small dried shrimp for garnish (optional)

Dough: • bread flour (150 grams) • cold water (80 grams) • active dry yeast • sugar (5 grams) • oil (5 grams) • ground pork (200 grams) • scallions, chopped • red fermented rice paste (hong zao) • soy sauce • sesame oil • five-spice powder •

sweet potato starch (about 80 grams) • potato starch (about 40 grams) • Chopped green onions, to taste • sesame oil • salt • water (about 300 ml) • Miso paste, to taste • Ketchup, to taste • Sugar, to taste • water (about 50 ml) • Potato starch slurry, • Fresh oysters, to taste •

all-purpose flour (about 180 grams) • sugar (about 20 grams) • instant dry yeast (about 5 grams) • plus 1 tablespoon milk (about 100 ml) • sweet red bean paste (about 250 grams)

Boneless, skinless chicken thighs, cut into pieces, 14 oz (400g) • Fresh ginger, 0.7 oz (20g) • Garlic cloves, 0.7 oz (20g) • red chili pepper • Fresh Thai basil leaves, • Seasonings: • Soy sauce paste, 3 tablespoons (about 45ml) • Rice wine, 1/4 cup (60ml) • Rock sugar, 1 tablespoon (about 12g) • Toasted sesame oil, 2 tablespoons (about 30ml)

bone-in chicken thigh pieces • ginger • scallion • garlic • vegetable oil • fresh basil (Thai basil preferred) • king oyster mushroom • shimeji mushrooms • Sweet bell pepper, • cold-pressed black sesame oil (from Taiwan small farms, or substitute with black sesame oil) • soy sauce • soy sauce paste (or thick soy sauce) •

straw mushrooms • large sheets nori (seaweed) • eggs • (about 3.5 oz/100g) Shanghai bok choy (or baby bok choy) • bean sprouts • sliced green onions (or garlic chives) • sweet potato starch (about 60g) • water (about 240ml) • Salt, to taste • White pepper, to taste • minced garlic (about 10g) • ketchup (about 30g) •

Ibonoito somen noodles 3.5 oz (100 grams, about 2 bundles) • small cucumber • egg • Korean gochujang (red chili paste) • chili powder • fish sauce • white vinegar • toasted sesame oil • minced garlic • white sesame seeds • Sprite

Chinese wheat noodles (about 250 grams) • ground pork (about 150 grams) • grated ginger • minced garlic • minced shallots • Chopped peanuts, to taste • chicken broth (about 500 ml) • Chopped green onions, to taste • Pickled mustard greens (optional), to taste • Seasonings • water • toasted sesame oil •

peanut oil (30 grams) • Sichuan peppercorns (0.5 grams) • garlic, finely chopped • red chili peppers, thinly sliced • chopped scallions (20 grams) • sugar (2 grams, optional) • sesame paste (30 grams) • noodle cooking water (60-90 grams) • light soy sauce (25 grams) • black glutinous rice vinegar (8 grams) • dried noodles (180 grams)

boneless chicken thighs • Garlic • Ginger • Chili pepper • Fresh basil (Thai basil preferred) • Soy sauce, rice wine • Soy sauce paste • Soy sauce • Sugar • Rice wine