Recipes

Sweet rice balls served in fermented rice wine with snow fungus, pumpkin, red dates, and brown sugar, a warming winter dessert that chases away the cold.

Plump abalone are briefly poached with ginger and wine, then plunged into aromatic fermented rice wine brine, chilling into a luxurious, gently boozy delicacy.

Wheat gluten is soaked, blanched, and steeped overnight in fragrant zao lu brine with Sichuan peppercorns, a classic Ningbo chilled side.

Homemade sweet fermented rice made from glutinous rice dyed inky black by wu fan ye leaf juice, steamed, cooled, and cultured into a mildly boozy, honeyed dessert base.

Pork skin is scrubbed, rendered and simmered twice with a spice bundle until its natural gelatin sets into a clear, springy chilled jelly.

A simple plain zongzi of soaked glutinous rice wrapped in boiled reed leaves, slowly simmered then rested, giving a soft, sticky and subtly grassy flavor.

Soft steamed buns leavened with homemade fermented rice wine, giving a tender crumb and a faintly sweet, fragrant aroma from natural wild yeasts.

A comforting sweet soup of glutinous rice balls and a silky poached egg simmered in fragrant fermented rice wine, gently cooked over low heat and finished with sugar for a warming, mellow sweetness.

Water bamboo and tofu knots are blanched, chilled, and left to steep in aromatic rice-wine lees liquor. Boozy, mellow, and refreshingly cool after a few hours.