Savory
Monkfish Liver in Yuzu Kosho Ponzu
Silkie Chicken Soup
Tinned Squid with Parsley Vinaigrette
Mushroom “Rice” with Yacai Stir-Fry 菌米芽菜
How to Season A Wok (+ Tips to Maintain)
Chengdu-Style Spring Rolls & Homemade Spring Roll Wrappers
Miso Garlic Clams
Sichuan Paocai (Infinite Pickle Jar)
Salt Fried Pork 盐煎肉
Tofu Skin, Celtuce, and Wood Ear Mushroom Salad
