Eight minutes, soy sauce, ginger, and hot oil. The simplest things done perfectly.

八分钟、酱油、姜丝、滚油。最简单的事情做到极致。

Lamb, carrot, onion and rice cooked together in one pot. Central Asian comfort food.

羊肉、胡萝卜、洋葱与米饭同锅焖制。中亚的抚慰之食。

Air-dried overnight, honey-glazed, oven-roasted. Crispy skin is the whole point.

隔夜风干、蜂蜜上色、烤箱烘制。脆皮是一切的意义所在。

Cumin, chili flakes, salt. Nothing more is needed.

孜然、辣椒碎、盐。不需要更多了。

Boiled whole, pulled by hand, dipped in garlic and vinegar. Nomadic and primal.

整块水煮，徒手撕扯，蘸蒜醋而食。游牧本味。

Poached chicken, Sichuan chili oil, numbing peppercorns, sesame paste. Cold and alive.

白斩鸡、四川辣椒油、花椒、芝麻酱。凉而鲜活。

Cast iron, high heat, butter basting. Medium-rare or nothing.

铸铁锅、大火、黄油淋制。五分熟，别无他选。

Doubanjiang, dried chilies, and dark soy. Spicier and more aggressive than Shanghainese.

豆瓣酱、干辣椒、老抽。比上海红烧肉更辣、更烈。

Su Dongpo's recipe, unchanged for a thousand years. Three hours, Shaoxing wine, patience.

苏东坡的方子，千年未变。三小时、绍兴酒、耐心。

Daikon, beef brisket, spiced broth. Hong Kong winter in a clay pot.

萝卜、牛腩、香料高汤。砂锅里的香港冬天。