An omelette prepared with brine shrimp, chicken eggs, rice flour, onion, pepper, sea salt and seasoning.

Artemia omelette

Pidan has been an alkaline-fermented ethnic food for many generations in China.

Thousand-year-old eggs (Pidan)

Tofu is inexpensive, nutritious and versatile and can be served fresh or cooked with vegetables and/or meat.

Tofu

Beggar's chicken, which is cooked in leaves and clay, is a famous baked dish, specific to the southern Chinese provinces.

Beggar's chicken

The fish ball, a surimi-type of fishery product, is an important animal protein source in the Chinese daily diet for many people.

Fish balls

Salted jellyfish have been eaten in China for more than a thousand years.

Salted jellyfish

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If using frozen or refrigerated cooked Artemia (brine shrimp), thaw and pat dry with paper towel. If using freshly cooked Artemia, drain thoroughly and let cool slightly. Measure 100 g and set aside.

Prepare Artemia

Finely chop the onion and dice the bell pepper. Chop the parsley or green onion. Keep ready in a small bowl.

Chop vegetables

Crack the eggs into a medium mixing bowl. Add rice flour, milk (or water), sea salt, ground black pepper, and the optional seasoning blend. Whisk vigorously until the rice flour is fully incorporated and the mixture is smooth and slightly frothy (about 20–30 seconds).

Heat a nonstick skillet over medium heat. Add 1 tablespoon oil and warm until shimmering. Add the chopped onion and sauté for 2–3 minutes until translucent and fragrant. Add the diced bell pepper and cook 1–2 more minutes until slightly softened.

Add the drained Artemia to the skillet and toss with the aromatics for 1–2 minutes to warm through and release flavor. Season lightly with a pinch of additional salt and pepper if desired. Remove the mixture from the pan to a bowl and wipe the skillet clean if there is excess moisture.

Return the skillet to medium-low heat and add the remaining 1 tablespoon oil and the butter. When the butter foams and subsides, swirl to coat the pan evenly.

Give the egg mixture a final quick whisk, then pour it into the hot skillet, tilting the pan to spread it evenly. Let the eggs set undisturbed for 20–30 seconds until the edges begin to firm.

Using a spatula, gently lift the edges and tilt the pan so uncooked egg flows underneath. When the top is still slightly runny but mostly set (about 1–1½ minutes), evenly distribute the warmed Artemia-onion-pepper mixture over one half of the omelette. Sprinkle the chopped parsley or green onion on top.

Fold the empty half of the omelette over the filling using a spatula, creating a half-moon. Cook another 30–60 seconds for a slightly moist center, or 1–2 minutes for a firmer center. Reduce heat if browning too quickly.

Slide the omelette onto a plate. Taste and adjust salt and pepper as needed. Serve immediately.

chicken eggs

cooked Artemia (brine shrimp), drained

rice flour

milk or water

sea salt

ground black pepper

small yellow onion, finely chopped

fresh green bell pepper or red pepper, finely diced

fresh parsley or green onion, chopped

seasoning blend (optional) — e.g., poultry or seafood seasoning

olive oil or vegetable oil

unsalted butter

Drain any excess water from the silken tofu. Gently transfer the block to a shallow serving dish. If the tofu is larger than desired, cut to fit the dish, keeping pieces whole so the tofu retains its silky structure.

Prepare tofu

Carefully peel each thousand-year-old egg. Rinse under cold water to remove residue from the outer layer if present. Quarter each egg lengthwise (into 4 wedges). Arrange the quarters evenly on top of and around the tofu so each serving can get both tofu and pidan.

Prepare pidan

In a small bowl, combine light soy sauce, dark soy sauce, sesame oil, black vinegar, optional broth (if you want a looser sauce), sugar, and freshly ground white pepper. Stir until sugar dissolves and taste; adjust saltiness with more soy if needed. The sauce should be savory with a hint of sweetness and acidity to balance the pidan's strong flavor.

Make sauce

Add the minced garlic and minced ginger to the sauce and stir to combine. Let the sauce sit 2–3 minutes so aromatics mellow and infuse the liquid.

Add aromatics to sauce

Taste the sauce once more and adjust seasoning. Spoon the sauce evenly over the tofu and pidan, allowing it to pool gently around the tofu without submerging the pidan wedges.

Finish and pour

Scatter thinly sliced scallions and chopped cilantro over the tofu and pidan. Sprinkle toasted sesame seeds on top. If desired, add a few extra drops of sesame oil or a pinch more white pepper. Serve immediately as a chilled appetizer or room-temperature side dish.

Garnish and serve

soft-silken or silken tofu (block)

thousand-year-old eggs (pidan), peeled and quartered

light soy sauce

dark soy sauce

sesame oil

Chinese black vinegar or Chinkiang vinegar

chicken or vegetable broth (optional, to thin sauce)

sugar

freshly ground white pepper

garlic, very finely minced

ginger, very finely julienned or minced

scallions (green parts), thinly sliced

cilantro leaves, roughly chopped (optional)

toasted sesame seeds (optional)

Remove the 14 oz block of extra-firm tofu from its packaging and drain excess liquid. Wrap the tofu block in a clean kitchen towel or several paper towels. Place the wrapped tofu on a cutting board and set a flat, heavy object (a cast-iron skillet or a few canned goods) on top. Press for 15–30 minutes to remove excess moisture. If short on time, press 10 minutes and then pat very dry with more towels.

Press and prepare tofu

Unwrap the pressed tofu and cut into 3/4–1 inch cubes or slices, as desired. Place the pieces in a bowl, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper, then gently toss to distribute seasoning.

Cut and season

Add 2 tbs cornstarch to the seasoned tofu and toss gently until pieces are evenly and lightly coated. The cornstarch helps create a crisp exterior when cooked.

Coat with cornstarch

In a small bowl combine 1 tbs low-sodium soy sauce, 1 tsp sesame oil, 1 tsp grated fresh ginger, and 1 minced garlic clove. If using, add 1/2 tsp rice vinegar and 1/2 tsp chili flakes or a small squirt of Sriracha. Stir to combine. This will be used to finish the tofu—reserve for step 7.

Make quick sauce

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Once shimmering (but not smoking), arrange the tofu pieces in a single layer with space between them. Cook undisturbed for 3–4 minutes until the bottoms are golden brown and crisp. Flip the pieces and cook an additional 3–4 minutes to crisp the other side. Work in batches if necessary to avoid crowding.

Pan-fry tofu

Reduce heat to medium. Pour the prepared soy-sesame-ginger-garlic sauce over the tofu in the pan and gently toss or stir for 1–2 minutes so the sauce warms and lightly glazes the tofu. Add the thinly sliced green onions and toss for 30 seconds. Taste and adjust: add a pinch more salt or a splash more soy sauce if needed.

Finish with sauce and aromatics

Transfer tofu to a serving plate, sprinkle with 1 tsp toasted sesame seeds and additional green onion if desired. Serve hot with steamed rice, stir-fried vegetables, or a green salad. Leftover tofu keeps refrigerated in an airtight container for up to 3 days.

Serve

extra-firm tofu

kosher salt

black pepper

cornstarch

neutral oil (canola, vegetable, or peanut)

low-sodium soy sauce

fresh ginger, grated

garlic, minced

green onions, thinly sliced

toasted sesame seeds

optional: rice vinegar

optional: chili flakes or Sriracha

Clean the whole chicken: remove giblets, pat dry inside and out. Make several small slashes in the thick parts (thighs and breasts) so the marinade penetrates.

Prepare and marinate chicken

In a bowl combine light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, ground white pepper and salt. Stir until sugar dissolves.

Rub half of the marinade inside the cavity and all over the exterior of the chicken. Place sliced ginger, smashed garlic and scallions inside the cavity and under the skin where possible.

Reserve the remaining marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate.

If using stuffing, mix warmed glutinous rice, sliced Chinese sausage, chopped marinated shiitake mushrooms and chestnuts in a bowl. Add 1 tsp sesame oil and 1 tsp light soy sauce; toss to combine.

Stuff about half of the mixture into the chicken cavity before sealing; reserve the rest to serve alongside or to place under the bird when wrapping.

Soften lotus or banana leaves by briefly steaming or passing quickly over a flame, then wipe dry. Lightly oil the leaves so they won’t stick to the chicken.

Lay two leaves overlapping on a work surface. Place the marinated and stuffed chicken in the center, breast side down. Fold the leaves snugly over the chicken, tucking edges to fully enclose it.

Wrap the leaf-covered chicken tightly in aluminum foil to hold the shape and provide a moisture barrier.

If using food-grade clay: knead the clay with water until pliable and roll into a sheet large enough to encase the foil-wrapped chicken. If using flour-salt dough: mix 300 g flour with 200 g salt and enough water to form a firm dough, knead until smooth and roll out.

Completely encase the foil-wrapped chicken in the clay or dough, sealing seams so steam cannot escape. Smooth the surface. Let rest 10 minutes to set slightly.

Preheat oven to 180°C (350°F). Place the clay/dough-encased chicken on a baking sheet or shallow pan to catch any accidental leaks.

Bake for 2 to 2 1/2 hours. For a 1.2–1.6 kg chicken, plan about 2 hours; larger birds may need up to 2 1/2 hours. The internal temperature (after cracking the shell) should reach 75°C (165°F) in the thickest part of the thigh.

Optional: for a slightly crisper skin on the wrapped bird, during the last 15 minutes carefully crack or remove a small patch of the clay/dough and leave the foil and leaves in place so heat reaches the skin — proceed cautiously to keep moisture.

Remove the baking sheet from oven and let rest 10–15 minutes. Crack and break away the clay or dough shell using a small hammer or the back of a spoon. Peel away foil and leaves.

Transfer the chicken to a cutting board. Reserve the aromatic juices collected in the foil; you can strain and serve them as a light sauce.

Carve the chicken into portions. Serve with the reserved stuffing and garnish with cilantro. Provide a little extra soy sauce if desired.

whole chicken (about 1.2–1.6 kg)

Shaoxing rice wine (or dry sherry)

oyster sauce

granulated sugar

ground white pepper

salt

ginger (fresh), sliced

garlic cloves, smashed

scallions (green onions), cut into 5 cm pieces

chestnuts, peeled and halved (or shiitake mushrooms rehydrated and chopped)

cooked glutinous rice (warmed)

Chinese sausage (lap cheong), thinly sliced

soy-marinated shiitake mushrooms, chopped

sesame oil (for stuffing)

light soy sauce (for stuffing)

large lotus leaves (or banana leaves), softened

aluminum foil

pottery clay or food-grade clay (if available) OR flour-salt dough

water (for dough or softening leaves)

vegetable oil (to lightly oil leaves)

fresh cilantro leaves

light soy sauce (to serve)

Pat fish fillets dry with paper towel. Remove any remaining bones and silver skin. Cut fish into 1-inch cubes to make processing easier.

Trim and chop

Place fish cubes in a food processor in two or three batches to avoid overheating. Pulse until a coarse paste forms, scraping down sides as needed. Do not over-run until warm.

Pulse to a paste

With the processor running on low, add egg white, ice water (add tablespoons one at a time), cornstarch, salt, sugar, white pepper, and vegetable oil. If using, add fish sauce/light soy, minced ginger and chopped green onion. Process until the mixture becomes a smooth, slightly sticky paste with a glossy appearance (about 30–60 seconds). The paste should be cohesive and elastic when you pull some between fingers.

Add binders and seasonings

Transfer paste to a bowl and chill in the refrigerator for 10–15 minutes if it warmed during processing; this firms texture and makes shaping easier.

Chill paste (optional)

Prepare a bowl of cold water (for wetting your hands) and a tray lined with parchment or lightly oiled. Wet one hand and scoop about 1 tablespoon of paste with the other hand, or use two spoons. Use the wet hand to roll the paste into a smooth ball between palm and fingers. Alternate scooping and rolling to make 24–30 bite-sized fish balls (about 1 inch each). Keep formed balls chilled on the tray while you finish shaping.

In a large pot, combine 6 cups water or stock with sliced ginger, smashed green onion stalk, and 1 tsp salt. Bring to a gentle simmer — do not boil vigorously, as that can make the balls fall apart.

Heat broth

Working in batches if necessary, gently slide fish balls into the simmering broth. Stir gently once to keep them from sticking to the bottom. When balls float to the surface (6–8 minutes), reduce heat to low and simmer for an additional 2 minutes to ensure cooked through. Total cook time ~8–10 minutes per batch. Remove with a slotted spoon to a bowl or directly to serving soup.

Cook fish balls

Taste broth and adjust seasoning with a little salt or soy sauce if needed. Serve fish balls hot in the poaching broth as a simple soup, or cool and refrigerate for use in hot pot, stir-fries, or noodle soups. Garnish with sliced green onions and a drizzle of sesame oil or chili oil to taste.

White fish fillets (e.g., cod, pollock, haddock), skinned and boned

Ice water

Egg white

Cornstarch

Salt

Sugar

White pepper

Vegetable oil (neutral)

Finely chopped green onion

Minced fresh ginger

Fish sauce or light soy sauce

Water or light fish/chicken stock

Sliced ginger

Green onion (white part, smashed)

Place the prepared salted jellyfish in a large bowl. Rinse under cold running water, swishing gently to remove surface salt. Drain and refill the bowl with cold water. Repeat rinsing 2–3 times until the water is noticeably less salty and clearer (taste a small piece—aim for mild salinity).

Rinse and desalinate

After rinsing, cover the jellyfish with fresh cold water and add the ice cubes. Let it soak for 15–20 minutes to firm the texture and further reduce saltiness. Drain thoroughly in a colander and pat dry with paper towels. If the jellyfish comes in large pieces, slice or julienne it into 3–5 mm strips.

Soak and cool

In a small bowl, whisk together light soy sauce, black or rice vinegar, sesame oil, warmed peanut or neutral oil (if using), sugar, salt, and white pepper until sugar dissolves. Taste and adjust balance so the dressing is tangy-salty with a hint of sweetness. If you want heat, add chili oil or a little sliced fresh red chili now.

Combine dressing ingredients

Finely mince the garlic, thinly slice the scallion greens on a bias, chop cilantro if using, and julienne and lightly salt the cucumber then squeeze out excess moisture. Toast sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant, then cool.

Prepare aromatics and vegetables

Place the drained, julienned jellyfish in a large mixing bowl. Add the minced garlic, sliced scallions (reserve a few for garnish), cucumber, and cilantro. Pour the dressing over the jellyfish and toss gently but thoroughly with tongs or chopsticks so everything is evenly coated. Let the mixture sit 5–10 minutes at room temperature to allow flavors to marry.

Toss jellyfish with dressing

Give the salad one final toss, transfer to a serving plate, sprinkle toasted sesame seeds and the reserved scallion slices on top. Serve chilled or at cool room temperature as a starter or as part of a seafood cold plate.

Finish and serve

prepared salted jellyfish (rinsed and julienned)

cold water (for rinsing)

ice cubes

Chinese black vinegar (or rice vinegar)

peanut oil or neutral oil (optional warmed)

white pepper

garlic (finely minced)

scallions (green parts only, thinly sliced on bias)

fresh cilantro (optional, chopped)

julienned cucumber (seeded)

chili oil or sliced fresh red chili (optional)

Pat the catfish fillets dry with paper towels. Place fillets in a shallow dish or zip-top bag. Whisk buttermilk with hot sauce (if using), salt, and black pepper, then pour over the fillets making sure they are submerged. Cover and refrigerate for 30 minutes to 2 hours (30–60 minutes is enough for mild flavor; up to 2 hours for more tenderizing).

Pat and Marinate

While the fish marinates, combine the yellow cornmeal, all-purpose flour, fine corn flour (or extra cornmeal) in a large shallow bowl or rimmed baking sheet. Add paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, white pepper, celery salt, and granulated sugar. Whisk thoroughly to make an even, well-spiced dredge.

Set a cooling rack over a tray to rest dredged fillets before frying (helps excess coating fall off and ensures even fry). Prepare a second shallow dish for any leftover buttermilk if you want to double-dip for a thicker crust.

Artemia Omelette

Thousand-year-old Eggs (pidan)

Tofu

Beggar's Chicken

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