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How to pick it
- Dry, odorless, and firm.
Similar in this aisleCured duck gizzard100
Open the list. Same kind, scored for this pot.
The stills
Each card is one ingredient.
Local kitchen — drop a card you don’t need, or add one you have. The steps follow.
01
In the bowl
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How to pick it
- Dark, snappy stems, no yellow leaves. Wash like it hid sand — because it did.
Similar in this aisleWatercress100Open the list. Same kind, scored for this pot.
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How to pick it
- Amber, not black and burnt-looking.
Similar in this aisleHoney dates100Open the list. Same kind, scored for this pot.
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How to pick it
- A small piece. Blanch 3 minutes.
Similar in this aisleLean pork100Open the list. Same kind, scored for this pot.
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How to pick it
- Mix of sweet south and a little north apricot.
Similar in this aisleApricot kernels100Open the list. Same kind, scored for this pot.
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How to pick it
- Knobby, tight skin. Slice into coins.
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How to pick it
- Pale pink, spongy, no heavy smell. H Mart meat counter. Blanch well.
Similar in this aislePig lung100Open the list. Same kind, scored for this pot.
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How to pick it
- Ivory shells, green kernel. Crack, peel, pull the germ.
Similar in this aisleGinkgo nuts100Open the list. Same kind, scored for this pot.
Add from the aisle
Local kitchen — drop a card you don’t need, or add one you have. The steps follow.
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Easy steps
Watch the soup come together.
Cantonese soup is not a weeknight stir-fry. Do the board work, walk away, come back. Check off as you go.
About 110 min · serves 6 · most of it is waiting
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Cooling greens. Not a winter red-meat tonic. Cured duck gizzard is a flavour — skip if you cannot find it.