Pound

Clams 3/4 pound (about 340 grams) • Winter melon 1 slice (about 7 ounces/200 grams) • Young ginger, julienned, • Rice wine 1 tablespoon (15 ml) • Salt, to taste

(about 1 1/3 lbs or 600g) sour cabbage (Chinese-style pickled cabbage) • (about 1.2 kg) ground pork (40% fat, 60% lean) • green onions • About 5 slices fresh ginger • About 5 cloves garlic • dumpling wrappers • rice wine (30 ml) • About 5 tablespoons soy sauce (75 ml) • white pepper • sugar • About 5 drops sesame oil

All-purpose flour 2 cups (about 300 grams) • salt • hot water (about 125 ml, 160°F/70°C) • cold water (about 40 ml) • ~ Filling ~ • Ground pork 1 package (about 1 pound/450 grams) • egg • As desired, store-bought dried chives or chopped green onions • Soy sauce, to taste • salt • sugar • white pepper •

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: •

sesame oil (45 ml) • rice wine (45 ml) • soy sauce (45 ml) • rock sugar or granulated sugar (12 grams) • black vinegar (15 ml) • tomato ketchup (30 ml) • white pepper • boneless chicken thighs (about 1 pound / 450 grams) • slices fresh ginger • garlic • red chili pepper • green onion •

–3.75 lbs taro (about 1.1–1.7 kg) • rice flour • cornstarch (about 60 grams) • Chinese sausages (lap cheong) • Chinese liver sausages (yun cheong) • dried shrimp (about 70 grams) • small dried scallops (about 70 grams) • minced garlic • –2 packets five-spice powder • –2 teaspoons chicken bouillon powder • ground white pepper • water (about 1.2 liters) •

chicken (about 1 1/2 lbs or 700 grams), cut into pieces • sliced ginger • garlic • red chili pepper (optional) • fresh Thai basil leaves • sesame oil (about 60 ml) • soy sauce (about 30 ml) • soy sauce paste (about 30 ml) • rice wine (about 60 ml)

pork belly (from supermarket, about 1 pound/450 grams) • quail eggs • Ginger slices, • Yakult (about 2.7 fl oz/80 ml each) • soy sauce (use empty Yakult bottle to measure, about 1.4 fl oz/40 ml) • Water,

Cauliflower rice: 1 lb (500 grams) • Onion: 1/2 medium • Garlic cloves: • Red chili pepper: • Green onion: • Shelled edamame: 3 tablespoons (about 45 ml) • Vegetable oil: 3 tablespoons (about 45 ml) • Umami stir-fry seasoning: 1 teaspoon + 1 1/2 teaspoons (about 5 ml + 7.5 ml)

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

sliced chicken (about 1 pound / 450 grams) • king oyster mushrooms • garlic • red chili peppers • slices of ginger • Fresh Thai basil • Sesame oil • soy sauce

Pasta, • Garlic, • fresh ginger • Sesame oil, • boneless chicken thighs (about 1 lb/450 grams) • Shiitake mushrooms, • onion • Rock sugar, • Toasted sesame oil, • Soy sauce, • Rice wine, • small chili pepper •

Shrimp 0.5 lb (about 225 grams)

Pork belly (about 2 lbs/900g) • Spice mix: • fresh ginger • licorice root • star anise • nutmeg • Stew base: • water (150ml) • Chinese cooking wine (75ml) • soy sauce (75ml) • rock sugar • Broth from previous stew (same amount as stew base) •

Taro, 1 1/3 lbs (600 grams) • Rice flour, 1 1/4 cups (150 grams) • Dried shrimp, 2 1/2 oz (70 grams) • Dried scallops, 2 3/4 oz (80 grams, about 6 large pieces) • Shallots, • Water, 3 1/3 cups (800 ml) • Salt and ground pepper, to taste • Five-spice powder, • Chicken bouillon cube,

Beef shank or beef short ribs, 1.3 lbs (600g) • carrot • daikon radish • rice wine (about 120 ml) • onion • ginger • water (2500 ml) • Salt, to taste

Taro (peeled) 2 lbs 2 oz (970 grams) • Chinese sausages (lap cheong) • dried shrimp (20 grams) • rice flour (60 grams) • tapioca starch (30 grams) • Seasonings: • sugar • salt • five-spice powder • water • oyster sauce • white pepper •

beef short ribs (about 1.5 pounds / 680 grams) • carrot • daikon radish • onion • baby bok choy • beefsteak tomato • Water, • small bunch scallions, cut into 2-inch pieces • garlic, minced • small piece fresh ginger, sliced • spice sachet (for braising, about 0.5 ounce / 15 grams) • doubanjiang (fermented chili bean paste) •

Taro, 1 lb (450g) • Rice flour, 2 cups (250g) • Water, 1 cup plus 1 tablespoon (260g) • Fried shallots in duck fat, a little • Dried shrimp, a little • White pepper, a little • Salt,

Red beans 1 lb (500 grams) • Water 8 1/2 cups (2000 ml) • Salt, a pinch (don’t use too much) • Sugar

all-purpose flour (about 375 grams) • eggs • Traditional Xinjiang style uses chopped lamb, but I use 1.1 lbs ground pork (500 grams) • onion, diced • small bunch of scallions, diced • cumin powder • soy sauce • salt • ground black pepper • garlic powder • soy sauce

Large white shrimp: 1 1/3 pounds (about 600 grams) • Shaoxing wine: 1 1/4 cups (300 ml) • Filtered water: 3 1/3 cups (800 ml) • Ginseng root: 2 pieces (optional) • Angelica root (Dang Gui): • Red dates: • Goji berries: 1 tablespoon (about 10 grams) • Astragalus root: • Ginger slices: • Iodized salt: 1 tablespoon (about 15 grams) • Mirin: 1 tablespoon (15 ml) • Filtered water: 3 1/3 cups (800 ml) •

About 3/4 pound (340 grams) green cabbage • ground pork • green onion • minced ginger • small egg • little carrot, finely chopped • little sesame oil • soy sauce paste (or thick soy sauce)

$20 worth of ground pork (about 1/2 pound or 225 grams, half lean, half fatty) • Napa cabbage (about 225 grams) • wood ear mushrooms (about 1 cup, 50 grams) • egg white • dumpling wrappers (about 225 grams) • soy sauce • sugar • cornstarch • oil • egg yolk • ground black pepper • sesame oil

all-purpose flour (about 300 grams) 1/2 cup hot water (about 125 grams, at 158°F/70°C) 2 3/4 tablespoons cold water (about 40 grams) [Filling] 1 1/3 pounds pork shoulder (about 600 grams) 3/4 teaspoon salt (about 4 grams) 3/4 teaspoon chicken bouillon powder (about 4 grams) 2 tablespoons soy sauce (about 30 grams) 1/2 teaspoon ground black pepper (about 2 grams) 2 tablespoons toasted sesame oil (about 25 grams) 2 cups finely chopped green cabbage (about 300 grams) 2 teaspoons grated ginger (about 10 grams) 1 1/2 tablespoons chopped green onions (about 20 grams) [For draining cabbage] 1 teaspoon salt

Winter melon, 4.8 lbs (about 2200 grams) • Pearl barley, 2/3 cup (about 150 grams) • Water, 34 cups (about 8000 grams) • Dried honey dates, • Rock sugar, 2/3 cup (about 120 grams)

(about 1 pound) soybean sprouts • salt • avocado oil • Korean chili powder • soy sauce • sesame oil • White sesame seeds, to taste

winter melon (about 1 1/2 lbs after peeling and removing seeds; about 700 grams) • light brown sugar (about 21 oz or 600 grams) • dark brown sugar (about 3 1/2 oz or 100 grams)

dumpling wrappers • –2 pounds (680–900 grams) ground pork, with a mix of lean and fat • green cabbage • Ginger, to taste • Garlic, to taste • Soy sauce, to taste • White pepper, to taste • Sesame oil, to taste • Salt, to taste

Winter melon, about 1 1/3 lbs (600 grams) • light brown sugar (200 grams) • black sugar (100 grams)