Sugar paste

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 •

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 •

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 •

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: •

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 •

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 •

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)

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 •

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) •

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

a chicken, cut into pieces • sliced ginger • garlic • Fresh Thai basil (as needed) • toasted sesame oil • ● Seasonings • soy sauce paste • soy sauce • rice wine • sugar

oysters • oyster omelette flour (about 50 grams) • large egg • Some baby bok choy or similar leafy greens • water (about 300 grams) • ketchup • soy sauce paste • miso • Sugar, to taste • Potato starch slurry,

fish paste (300 grams) • pork shoulder strips (200 grams) • sliced onion (100 grams) • water chestnuts, crushed (100 grams) • sweet potato starch (15 grams) • wet tofu skin (yuba) • Chili sauce, to taste • Seasonings: • rice wine (15 grams) • five-spice powder (1 gram) • white pepper (1 gram) • light brown sugar (5 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) •

beef shanks • onion • carrot • apple • spicy doubanjiang (fermented bean paste) • ketchup • (about 14 oz/400 g) canned tomatoes • soy sauce • sugar • spice bag (for braising) • (about 1/2 cup/120 ml) rice wine • Noodles,

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

noodles • onion • ground pork (about 250 grams) • century eggs • Chopped green onions, to taste • soy sauce (30 ml) • soy paste (30 ml) • rice wine (45 ml) • sugar (12 grams) • white pepper (6 grams)

tomatoes • onion • garlic • tomato paste (adjust to taste) • salt • Sugar, to taste (adjust as needed) • water (about 10-12 cups or 2.4-2.8 liters)

sweet potato starch (110 g) • potato starch (100 g) • cornstarch (10 g) • water (600 g) • ground pork (500 g) • chicken bouillon powder • granulated sugar • white pepper • five-spice powder • soy sauce (45 g) • potato starch (10 g) • Diced bamboo shoots, as needed (optional) •

pork belly (about 600g) • firm tofu (dougan) • eggs • oil (15ml) • garlic (about 20g) • star anise, halved • scallions • piece ginger (about 10g) • water (240ml) • white pepper • soy sauce (90ml) • soy sauce paste (60ml) •

Tangzhong: • bread flour (22g) • water (110g) • Main Dough: • bread flour (528g) • sugar (40g) • plus 2 tablespoons milk (260g) • large egg (about 1.75 oz/50g) • instant yeast (6g) • salt (6g) • unsalted butter (50g) • Filling: •

sago (about 300 grams) • sweet potato starch (about 20-30 grams) • ground pork (about 300 grams) • Bamboo shoots, diced, • shiitake mushrooms • garlic • fried shallot sauce • soy sauce • rice wine • large egg • cornstarch • sugar •

ground pork (about 120g) • sliced pork (about 300g) • silken tofu • Kimchi, • onion • green cabbage • green onions, chopped • eggs • Enoki mushrooms and tofu skin, as desired • little white sesame seeds • coarse Korean chili powder • soy sauce •

For the Dough: • warm water (about 88 grams, 100°F/38°C) • yeast (about 5 grams) • sugar (about 5 grams) • salt (about 2 grams) • oil (about 6 grams) • rice wine (about 12 grams) • water (about 12 grams) • salt (about 2 grams) • sugar (about 6 grams) • sesame oil (about 6 grams) • chopped green onions (about 50 grams) •

ground pork (300 g) • cuttlefish paste (150 g) • green onions (100 g) • frozen puff pastry, thawed • black sesame seeds • white sesame seeds • large egg • salt • sugar • five-spice powder • ground black pepper • soy sauce •