Kunming City, Yunnan City
Steamed chicken soup
is made in these black claypots stacked on top of each other.
The best claypots are made in Jianshui County, hence the dish is also known as Jianshui claypot chicken.
Jun’an County, Guangdong Province
A village banquet is held on the Double Ninth Festival to honour the elderly.
Dozens of steamers are needed to prepare a feast for a thousand people.
Steamed pork with edible kudzu roots
Jun’an steamed pig is made from a 50-kg pig, and takes 6 hours to prepare.
The dish is literally the whole pig.
It requires a specially made steamer.
Yangzhou City, Zhejiang Province
Yangzhou is home to one of the four major Chinese regional cuisines. There’s even a museum dedicated to Zhejiang cuisine.
Bamboo steamers are ubiquitous in any place that sells baozi (steamed buns).
Tofu slices in chicken stock has a simple recipe, but it’s hard to prepare.
Under the knife of an experienced chef, a small block of tofu like this
Can be cut into thousands of pieces, each one thinner than a matchstick.
This dish is called Lion’s Head–meatballs stewed with vegetables
Boneless pork belly meat is cut into thin slices,
And then into granules the size of pomegranate seeds,
And finally made into meatballs, which are stewed in chicken stock for 2 hours,
Before being transferred to a fresh chicken stock, completing the dish.
The preparation of Wensi tofu also requires expert-level knife skills, to cut a block of tofu into hair-thin strands.
Learning knife skills takes time, and a good mentor.
Braised sea cucumber is a classic dish from Shandong cuisine.
West Lake fish in vinegar sauce.
Its preparation requires the chef to be able to handle different types of flames. Half of the fish is boiled in water while the other half is deep-fried in oil.
When to use fire for simmering—a small fire with bluish flames.
When to use fire for frying—big fire with orange and red flames