Root vegetable

shrimp, peeled and deveined • wild rice • brown rice blend • white rice • celery root • celery stalks • carrot • white onion • green onion • Salt, 1/8 + 1/4 teaspoon (adjust to taste) • White pepper, 1/8 + 1/4 teaspoon • rice wine •

pork soup dumplings (frozen or fresh) • loofah (about 100 grams) • shredded ginger (about 30 grams)

Taro, 10.5 oz (300 grams) • Rice flour, 2 1/2 cups (300 grams) • Cornstarch, 1/4 cup (30 grams)

taro (about 600 grams) • dried shiitake mushrooms • ham (about 50 grams) • ground pork (about 50 grams) • sakura shrimp (about 10 grams) • rice flour (about 800 grams) • Salt, to taste • fried shallots (about 15 grams) • White pepper, to taste

ground pork (100 g) • shredded taro (100 g) • edamame • tofu skin • salt • five-spice powder

diced taro (A) • diced taro (B) • rice flour (about 450g) • sweet rice flour (about 150g) • water (about 1500ml) • small shallots • dried shrimp, soaked until soft • dried shiitake mushrooms, soaked and sliced • Olive oil, • salt • sugar • soy sauce •

all-purpose flour (150 grams) • warm water (80 ml) • active dry yeast • sugar (20 grams) • little oil • mashed sweet potato (100 grams)

(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

–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) •

thin wheat noodles (about 80 grams) • toasted sesame oil • soy sauce • grated ginger • reserved noodle cooking water • Chopped green onions, to taste

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,

rice flour (about 280 grams) • cornstarch (about 20 grams) • water (about 700 ml) • toasted sesame oil • Ground white pepper • taro (about 600 grams) • Dried shrimp • Shallots

taro (about 1200 grams) • rice flour (about 450 grams) • ground pork (about 150 grams) • water (about 1600 ml) • dried shiitake mushrooms (about 20 grams) • dried shrimp (about 20 grams) • fried shallots • Salt, to taste • White pepper, to taste

Taro • Sweet potato starch • Water • Sugar (optional)

taro (about 400 grams) • sago pearls (about 150 grams) • water (about 1300 grams) • coconut milk • sugar (about 200 grams) • water (about 800 grams) • ice water (about 1500 grams)

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) •

red beans (about 400 grams) • pot water • taro balls or sweet rice balls

rice cup (about 3/4 cup or 150 grams) red beans • rice cups (about 3 3/4 cups or 900 ml) water • Sugar, to taste • (about 1 2/3 cups) taro • (about 1 1/2 tablespoons) sugar

black glutinous rice (about 200 grams) • white rice (about 400 grams) • Goji berries, as needed; brown sugar, • rice wine

taro cake • Scallop sauce, • Green garlic (scallion greens), • Soy sauce paste, • Sesame oil,

pasture-raised duck • ginger • dried bean curd sheets • onion • carrot • corn • ginger duck soup spice packet (Muji or similar) • Sichuan peppercorns • star anise • white cardamom pod • small piece dried tangerine peel • fermented tofu •

red beans (about 2 1/3 cups) • sweet potatoes (about 2 1/2 cups, diced) • red dates • ginger (about 3/4 ounce) • brown sugar (about 200 grams) • granulated sugar (about 200 grams) • brown sugar (about 200 grams) • granulated sugar (about 100 grams) • water (about 4 1/4 cups)

red beans (about 150 grams) • purple rice (about 50 grams) • rock sugar (about 50 grams) • water (about 1200 grams) • For the tapioca cubes: • sweet potato starch (about 120 grams) • Honey, to taste • Tapioca slurry: • sweet potato starch • water (about 100 grams)

peeled taro (380 grams) • rice flour (100 grams) • wheat starch (10 grams) • Chinese sausage (lap cheong) • dried shiitake mushrooms • dried scallops • dried shrimp (15 grams) • water (600 grams) • salt • soy sauce • granulated sugar • ground white pepper •

taro (200 grams) • shrimp (15 grams) • white pepper • sugar (15 grams) • salt (8 grams) • MSG • Some dried shiitake mushrooms • rice flour (110 grams) • water (350 grams)

carrot • eggs • Salt, to taste

taro, shredded • sweet potato starch (about 150 grams) (you can also use cornstarch; the texture will be different) • water (about 300 grams) • sugar (about 20 grams)

taro (about 600 grams) • rice flour (about 300 grams) • cornstarch (about 4 tablespoons or 32 grams) • water (about 1.4 liters) • cooking oil • salt • sugar • white pepper

rice cooker cup red beans (about 3/4 cup or 150 grams) • sweet potato (about 10.5 oz or 300 grams) • –8 tablespoons sugar (about 90–100 grams) • salt • –8 rice cooker cups water (about 5 1/4–6 cups or 1.25–1.5 liters)

potatoes, peeled (about 350 grams) • squid and shrimp paste (about 300 grams) • cornstarch • Oil,