Recipes

A pan-fried leavened flatbread rolled with a spiced oil paste, coiled and flattened, then griddled until puffed and golden for flaky, tender layers.

Ribbon fish sections are marinated in wine and aromatics, then steeped in a five-spice soy liquor, keeping the silvery scales prized for their nutrition.

Quail eggs are boiled, peeled and steeped in savory brine, then smoked over tea leaves and sugar until a golden, lightly charred fragrance settles in.