Black rice vinegar (Chinkiang)

Korean cold soup with radish and noodles is a refreshing dish perfect for hot summer days. Its roots lie in the traditions of Korean cuisine, where cold soups are valued for their lightness and rich flavor. The base of the soup is thin, elastic noodles cooled in ice water, giving the dish a special freshness. Tomatoes, garlic, black vinegar, and soy sauce create a rich sweet-sour broth with a hint of spiciness. Sparkling water adds a playful texture while herbs and radish provide a fresh, crunchy accent. This soup not only quenches thirst but also awakens appetite with its layered taste.

Recipe from the book by Thibault Villanova "Cooking like in anime. Recipes for real otaku!".

Recipe from Dmitry Smirnov, chef of Asian restaurants Redbox.

Recipe from Dmitry Smirnov, brand chef of Redbox restaurants.

Prawns in a sweet and spicy Chinese sauce are one of the hits of "Chinese Literacy" performed by the restaurant's chef Zhang Xianchen. The preparation does not require any superpowers, except perhaps the ability to work with a wok - you need to shake the hot pan from time to time and make sure that the shrimp do not become rubbery. But the whole secret here is in the glaze, for which you will have to collect an extensive set of typical Chinese sauces (however, one raid on a specialized store of Asian spices will provide you with everything you need). Thickened with starch, the glaze turns out transparent and very thick. As a result, the shrimp literally burst in the mouth, giving off the most tender flesh, enclosed in a caramel crust.

A quick pickling lesson from the Chinese - bruised cucumbers. A very popular snack not only in China, but can be found all over Asia. It is believed that bruised cucumbers absorb the flavors of the marinade better than simply sliced ones.

Chicken hearts need sweetness, then their tart gut taste loses its excess and gains lightness. Nectarines are used as sweetness here.

In China, it is customary to eat a pig whole, down to the tips of the ears, which, by the way, make an excellent salad. Pig ears themselves do not have a distinct taste - they are cartilage, after all, so they are boiled in a spicy broth, covered with a dressing of soy sauce and vinegar, and then generously sprinkled with herbs. The result is a spicy and elastic snack. Do not forget to singe the ears to remove all the hairs.

Pomelo salad with cashew nuts and shrimp is a vibrant dish of Vietnamese cuisine that combines the freshness of citrus fruits, the crunch of nuts, and the tenderness of shrimp. Its origins are rooted in the traditions of southern Vietnam, where light and refreshing appetizers are valued for their balance of flavors. Pomelo adds a sweet-sour note to the salad, while red and onion add spiciness; roasted cashews provide textural variety. The heat of chili pepper and aromatic sauces make the taste rich and multifaceted. This dish is perfect as an appetizer or light dinner, awakening the appetite and providing gastronomic pleasure. Garnished with coconut flesh and a sprig of cilantro, it not only delights the palate but also looks exquisite on the table.

This salad of thin tofu with cucumber, cilantro, and spicy sauce embodies Japanese cuisine, combining lightness, freshness, and harmony of flavors. Thinly sliced vegetables, tender tofu, and zesty sauce create an amazing combination of textures – crunchy, soft, and aromatic. The spiciness of the sauce enhances the flavor of the ingredients while sesame adds a light nutty note. This salad is perfect as a light dish or as an accompaniment to main Japanese dishes. With its fresh and healthy ingredients, it not only delights the palate but also provides a sense of lightness and balance.

Kung Pao Chicken, a classic Sichuan dish.

Hot and sour chicken soup is a classic dish of Chinese cuisine that embodies a balance of flavors. Its history traces back to traditional provinces of China, where the hot and sour notes are valued for their ability to stimulate appetite and provide warmth. Tender chicken fillet infused with the aromas of wood mushrooms and shiitake combines with soft tofu to create an exquisite texture. Soy sauce, rice vinegar, and chili oil give the dish its characteristic spiciness, while cilantro adds fresh herbal notes to the composition. This soup is perfect as a warming lunch or light dinner, harmonizing beautifully with rice or noodles. Its hot and sour taste invigorates and provides gastronomic pleasure, making it a favorite dish in cold weather.

Duck salad with a crispy texture is an elegant blend of Chinese culinary traditions and modern gastronomic trends. The crispy duck, fried to a golden crust, becomes the main highlight of the dish, while a light mix of salad leaves adds freshness and balance to the flavor. The dressing made from black bean sauce, chili, and black rice vinegar gives the dish a deep umami note that harmoniously complements sesame oil and sesame seeds. Green onions and currants add a subtle spiciness and a light fruity note. This salad is perfect as an exquisite appetizer or a light main course that highlights the richness of Eastern cuisine.

Pig Ears Appetizer is a traditional Chinese addition to main dishes, which is present on every festive table of the inhabitants of the Celestial Empire. There are different cooking options depending on the region, mainly this concerns the stage of boiling the ears. The only thing that must be observed in any of the variations is to slowly boil the ears whole and make sure that they are not in hot water longer than usual, otherwise the cartilage will begin to curl and the skin will peel off. In fact , despite its ambiguity, this appetizer turns out very tasty and original.

Fried eggplants in a wok are a true gem of Chinese cuisine, combining rich aromas and tender texture. Deep-fried eggplants become silky, and their surface caramelizes slightly, adding a hint of sweetness to the dish. Shallots, garlic, and ginger fill the flavor with spicy depth, while black bean paste and soy sauce add umami notes. This recipe originated in Sichuan province, known for bold combinations and spicy accents. It is served with rice that gently balances the richness of flavor. The dish is perfect as a side or light main course, and its harmony of flavors makes it a favorite among Chinese gastronomy enthusiasts.