This is where I list English and Chinese-language recipes that use the different preserved, cured, fermented ingredients discussed on this blog. Although, I have not tried many of these recipes, I have consulted many of them for inspiration and hope they can inspire you to experiment with these ingredients as well.
Because foodways defy the borders of nation states and cooking is inevitably a local act, many of these recipes are of not necessarily “Chinese” per se. I include these recipes primarily because the ingredients are similar. If you see these similar ingredients used in new contexts, they might serve as inspiration for your own cooking.
But that’s not the only reason. I also include these recipes to hint at the fascinating undercurents of a transregional, transnational, and transethnic history of food.
Chinese posts are translated to English. English posts are linked to as titled by their author.
Sour Fermented Bamboo Shoots
蕈菇肉片酸筍湯 (Sour Bamboo Shoot Soup with Mixed Mushrooms and Pork) (Chinese with photo illustrations) by mami 幸福傻女人
Chicken Soup with Sour Bamboo Shoots by KathyNomNom
绝对挑逗味觉的【酸笋田螺煲】（River Snail Clay Pot with Fermented Bamboo) by QQ北鼻
Sour Fermented Mustard Greens
aka: pickled greens, preserved greens, suancai 酸菜, sour mustard greens, etc.)
Noodle Soup with Pork and Pickled Greens by Sarah at Woks of Life
Fuchsia Dunlop. “Stir-Fried Green Peppers with Ground Pork and Preserved Greens 青椒酸菜肉泥.” Revolutionary Chinese Cookbook: Recipes from Hunan Province. New York: Norton, 2007. Page 200.
吃的就是一个”鲜”[春笋酸菜炒五花肉] (Stir-Fried Pork Belly with Spring Bamboo Shoots and Sour Mustard Greens) by QQ北鼻
Note: This recipe is excellent for those of you who have access to fresh bamboo shoots in springtime.
深受追捧的增肉大菜【酸菜炖排骨】（Stewed Pork Ribs with Sour Mustard Greens) by QQ北鼻
Salted Egg Yolks
Fuchsia Dunlop. “Soup of Salted Duck Eggs, Sliced Pork and Mustard Greens.” Every Grain of Rice. Page 238.