Chinese

Tofu, egg and bok choy soup

Lightly fried cubes of tofu, omelette torn into chunky pieces, bok choy and goji berries (wolfberries) are simmered in chicken bone broth seasoned with soy sauce and fish sauce.

Cook time: 20

Servings: 4 people

Chinese hamburger (rou jia mo)

Lightly crisp buns are split and stuffed with chopped pork belly that had been braised to perfect tenderness. Adding cilantro to the pork filling gives the snack a richer flavor and aroma.

Cook time: 1 30

Servings: 10 sandwiches

Salt and pepper pork chops (Cantonese-style)

Velveting the pork makes the meat moist and tender. Frying twice, first over medium heat and a second time over high heat, gives the pork the crispiest crust.

Cook time: 15

Servings: 4 people

Cantonese-style pork BBQ (char siu)

Pork shoulder (called butt in some regions) cut into the shape of a log is marinated in five-spice powder, Shao Xing rice wine, sugar, soy sauce, sesame seed oil and hoisin sauce, and roasted over high heat.

Cook time: 50

Servings: 4 people

Chinese steamed pork buns (baozi)

If you feel that the steamed pork buns from the neighborhood Chinese place could be better, that the bread is not fluffy enough and there isn’t sufficient meat filling, perhaps it’s time that you try making this dim sum favorite at home.

Cook time: 20

Servings: 16 pork buns