Drunken edamame, shrimp and tofu in zaolu

Pour the bottled zaolu into a box; optionally top with a touch of Shaoxing wine.

Rinse the edamame thoroughly and snip both sides of each pod with scissors so the brine can infuse into the bean.

Optionally add a few star anise to the boiling water, then add the edamame. Cover, lower to medium high so the beans do not jostle and pop, and boil nine minutes.

Strain the beans and, once roughly room temperature, put them into the zaolu.

Drop the shrimp into boiling water, cover and wait about 30 seconds, then check: they are done when ever so slightly buoyant, or when the smallest shrimp start floating, or after about 90 seconds.

Strain and shock under cool running water to stop the cooking. Keep the shells on but remove the heads and legs, either by pinching behind the head and pulling, or by cutting the head off at 45 degrees with scissors. Dry them off.

Cut the dougan into about one inch by two inch rectangles and boil about a minute, then take out and let dry.

Add all the blanched ingredients to the zaolu, cover and refrigerate at least four hours or up to twenty-four.

Plate and drizzle some of the brine over everything.