食譜

A banquet classic — silky steamed fish finished with a dramatic pour of smoking oil over ginger and scallion.

No hoisin, no nam yue — pork shoulder marinated with extra garlic and five-spice, finished under a dark honey glaze in the air fryer.

Eggs whisked with dashi and steamed gently into a custard so smooth it wobbles. Finish Japanese with mitsuba and yuzu, or Korean with sesame oil and gochugaru.

Jasmine rice cooked under a fan of lap cheong until the bottom forms a deep, golden crust. Sweet soy poured over at the table.

Pork bones cured overnight in coarse salt and Shaoxing, then simmered with rice until the grains collapse into silk.

Rice noodles tossed in a sesame-chili sauce with velveted chicken and blanched bok choy. The sauce is everything.

A juicy herbed chicken breast on buttery toasted sourdough, with crisp lettuce, tomato, and a swipe of garlicky lemon mayo.

A clean, light pasta — shrimp seared in olive oil bloomed with sliced garlic and chili, tossed with spaghetti, lemon, and parsley. No cream, just pasta water.

Clams steamed open in white wine and garlic, then tossed with linguine until the briny liquor and pasta water emulsify into a sauce that tastes purely of the sea. No cream, no cheese.

The real Bologna version — meat-forward, not tomato-forward. One cut of beef chuck browned hard and braised low and slow with white wine, then tossed with tagliatelle, butter, and Parmigiano. No milk, no spaghetti.

A riff on Shanghai 菜飯 — guanciale standing in for cured pork, day-old jasmine rice fried glossy in its fat, bok choy stems and leaves added in stages.

Firm tofu pan-fried golden, then simmered with garlic, ginger, and shiitake in a glossy soy-Shaoxing braise. Spoon over hot rice.

Giant fatty-pork meatballs seared for a craggy "mane," then red-braised in Shaoxing, soy, and sugar until spoon-tender over a bed of silky napa.