Jiangbao tofu, with rice and blanched Napa

Cut one block of soft tofu into one inch pieces, toss in a teaspoon of salt and about two cups of hot boiled water and let it soak about fifteen minutes to pre-cook it and draw out the grassy taste.

Mix Tianmian Jiang, soy sauce, liaojiu, salt, sugar, MSG, white pepper powder and water; set the sauce aside.

Mince two cloves of garlic and cut a small mild chili into one centimetre sections.

Long yao: get the wok piping hot, shut off the heat, add about three tablespoons of oil and swirl for a non-stick surface.

Flame on medium, heat the oil until it bubbles around a pair of chopsticks, slide the drained tofu in in an even layer and do not touch it.

Fry on one side for three to four minutes until the oil becomes obviously clear again.

Scooch the tofu to the side and optionally add a quarter teaspoon of Pixian Doubanjiang; once the oil is stained red, about a minute, add the minced garlic and fry about 30 seconds until fragrant.

Flame to high, add the prepared sauce and fry about fifteen seconds, then add the chilies.

Over a low flame, thicken with a slurry of half a teaspoon of cornstarch and about a tablespoon of water; final mix and out.

Cook rice as you always would, then scoop it into a small bowl, press it against the edges, flip it onto the plate and knock it out into a mound.

Toss a teaspoon each of salt and oil into bubbling water, add the Napa torn into two to three inch pieces and cook about two minutes.

Transfer the Napa to a bowl, drain out the water, toss with a quarter teaspoon of soy sauce and mix.