Hand-Torn Eggplant Salad

 This is a very popular, refreshing Sichuan-style cold dish, especially in summer. 

The eggplant is steamed until soft, then hand-torn into irregular strips (this creates a better texture and more surface area to absorb the garlicky, tangy, spicy dressing).

 The result is silky-tender eggplant with a bright, savory-sour-spicy-sesame flavor — crunchy from cucumber (optional), aromatic from garlic and chili oil, and extremely addictive with rice or as an appetizer.

Ingredients (serves 3–4 as a side/appetizer)Main ingredient

• Chinese eggplant (long purple variety preferred) — 3–4 medium (about 600–800 g total)

Dressing

• Garlic — 4–6 cloves, minced or finely grated (more garlic = more authentic Sichuan taste)
• Fresh red chili or green chili — 1–2 (deseeded and finely chopped; adjust for heat)
• Light soy sauce — 2–3 tbsp
• Chinese black vinegar ( Zhenjiang vinegar preferred) — 2–3 tbsp
• Sugar — 1–2 tsp (or more to taste)
• Sesame oil — 1–2 tbsp
• Chili oil (with sediment) — 1–2 tbsp (or homemade Sichuan chili oil)
• Salt — ½ tsp (or to taste)
• Optional for extra Sichuan flavor:
  • Ground Sichuan peppercorn powder (— ½–1 tsp (numbing heat)
  • A pinch of MSG or chicken powder (for umami)

Optional add-ins for texture & color

• Cucumber — ½ medium, julienned or cut into thin strips
• Cilantro — small handful, roughly chopped
• Green onion — 1 stalk, thinly sliced
• Toasted sesame seeds — 1 tsp (for garnish)

Step-by-Step Instructions

1. Steam the eggplant
   • Wash eggplants and remove the stem ends.
   • Cut each eggplant in half lengthwise (or into 3–4 long sections if very thick).
   • Place in a steamer basket (or on a heatproof plate in a wok with steaming rack).
   • Steam over high heat for 12–18 minutes until completely soft (a chopstick should pierce through easily with no resistance).
   • Remove and let cool slightly until safe to handle (about 5–10 minutes).
2. Hand-tear the eggplant
   • While still warm (but not burning hot), tear each piece lengthwise into irregular strips by hand (this is the key step — tearing creates rough, absorbent edges that soak up dressing better than knife-cut pieces).
   • Place torn eggplant strips in a large mixing bowl.
   • If using cucumber: lightly salt the julienned cucumber for 5–10 minutes, squeeze out excess water, and add to the bowl.
3. Make the dressing
   • In a small bowl, combine minced garlic, chopped chili, light soy sauce, black vinegar, sugar, sesame oil, chili oil, salt, and optional Sichuan pepper powder/MSG.
   • Stir well until sugar dissolves completely.
   • Taste and adjust: it should be tangy, garlicky, slightly sweet, spicy, and aromatic. The garlic should be very prominent.
4. Toss the salad
   • Pour the dressing over the torn eggplant (and cucumber if using).
   • Toss gently but thoroughly with chopsticks or clean hands (wear gloves if sensitive to chili oil) until every piece is evenly coated.
   • Let marinate in the refrigerator for 15–30 minutes (flavors deepen and eggplant softens slightly but stays silky).
5. Finish & serve
   • Give one final toss.
   • Transfer to a serving plate or bowl.
   • Garnish with chopped cilantro, sliced green onion, and toasted sesame seeds.
   • Serve chilled or at cool room temperature as a refreshing side dish.

Quick Tips for Best Result

• Hand-tearing is essential → Knife-cut eggplant is smoother but absorbs less dressing and has less interesting texture. Tearing while warm makes it much easier.
• Steam doneness → Over-steaming makes eggplant mushy; under-steaming leaves it fibrous — test with chopstick.
• Chili oil quality → Homemade Sichuan chili oil (with sediment) gives the best flavor and color. Store-bought works too.
• Make ahead → Can be prepared 2–3 hours in advance (flavors improve), but don’t keep longer than 1 day — eggplant releases water and softens.
• Variations →
  • Add blanched wood ear fungus or kelp strips for extra chew.
  • For richer version: mix in a little sesame paste thinned with water.
  • For milder taste: reduce garlic/chili oil.
• Storage → Best eaten the same day. Refrigerate leftovers up to 24 hours (will soften but still tasty).

This dish is bright, tangy, garlicky, and full of refreshing crunch — a perfect summer side or palate cleanser in Chinese meals.

Mussel Seafood Rice

This is a flavorful, aromatic one-pot rice dish inspired by coastal Chinese home cooking (particularly from Fujian, Guangdong, and Zhejiang regions), where fresh mussels are the star. 

The mussels release their sweet, briny juices into the rice as it cooks, infusing every grain with deep seafood umami.

 Combined with ginger, garlic, scallions, and a touch of soy and Shaoxing wine, the result is a comforting, restaurant-quality seafood rice with tender mussels, plump grains, and a glossy finish.

Ingredients (serves 3–4)Main ingredients

• Fresh mussels ( — 800 g–1 kg (about 2–2.2 lbs; scrubbed and debearded)
• Long-grain rice (jasmine or Thai jasmine preferred) — 2 cups (about 400 g)
• Water or light seafood/chicken stock — 2½–2¾ cups (adjust slightly according to rice type)
• Cooking oil — 2–3 tbsp (neutral oil like vegetable or peanut)

Aromatics

• Ginger — 1 large piece (about 30 g), thinly sliced or julienned
• Garlic — 5–6 cloves, minced or sliced
• Green onion / scallion — 3 stalks (white parts sliced, green parts finely chopped for garnish)
• Optional: 1–2 fresh red chilies or dried red chilies, sliced (for mild heat)

Seasoning

• Shaoxing wine — 3 tbsp
• Light soy sauce ( — 2–3 tbsp
• Oyster sauce — 1–1½ tbsp (adds rich umami)
• Sugar — ½–1 tsp (balances saltiness)
• Salt — ½ tsp (to taste — mussels are naturally salty)
• Ground white pepper — ¼ tsp
• Sesame oil — 1 tsp (final drizzle)

Optional add-ins for extra luxury

• Dried shiitake mushrooms — 4–5 (soaked and sliced)
• Shrimp (peeled & deveined) — 100–150 g
• Squid rings or small clams — 100 g

Step-by-Step Instructions

1. Clean the mussels
   • Scrub mussels under cold running water with a stiff brush to remove barnacles and sand.
   • Pull off the beards (fibrous threads).
   • Discard any mussels that are open and do not close when tapped (dead).
   • Soak in cold water with 1 tbsp salt for 20–30 minutes (helps purge sand). Drain and rinse again.
2. Prepare the rice
   • Rinse rice 2–3 times until water runs mostly clear.
   • Drain well and set aside (do not soak — we want the rice to absorb mussel juices directly).
3. Cook the aromatics & mussels
   • Heat 2–3 tbsp oil in a wok, clay pot, or heavy-bottomed pot over medium heat.
   • Add ginger slices + garlic + white parts of green onion + dried chilies (if using).
   • Stir-fry 30–60 seconds until fragrant (do not burn garlic).
   • Add cleaned mussels. Increase heat to high.
   • Pour in Shaoxing wine — let it sizzle and cook 1 minute (helps remove fishy smell).
   • Cover pot for 2–4 minutes — mussels will open as they steam. Shake pot occasionally.
   • Once most mussels are open, remove from heat. Discard any that remain closed.
   • Transfer mussels to a bowl (reserve all juices). Remove half the mussels from shells for easier eating (optional); keep some in shell for presentation.
4. Cook the rice with mussel essence
   • In the same pot (with mussel juices and oil), add rinsed rice.
   • Stir-fry rice 1–2 minutes to coat grains with oil and juices (this enhances aroma).
   • Pour in light soy sauce, oyster sauce, sugar, white pepper, and reserved mussel cooking liquid.
   • Add water/stock until liquid is about 1–1.2 cm above rice level (adjust to your rice brand; seafood rice needs slightly less water than plain because mussels release liquid).
   • Bring to a boil over high heat, stirring once.
   • Reduce to lowest simmer. Arrange cooked mussels (shelled and in-shell) evenly on top of rice.
   • Cover tightly and cook 12–15 minutes (do not lift lid — steam is crucial).
   • Turn off heat. Let rest covered 10 minutes (residual heat finishes cooking and infuses flavor).
5. Finish
   • Open lid: rice should be fluffy, grains separate but moist, with glossy sheen from mussel juices.
   • Gently fluff/mix rice to distribute mussels and juices evenly.
   • Drizzle sesame oil over the top for aroma.
   • Garnish with chopped green onion tops.
6. Serve
   • Serve hot straight from the pot — the communal presentation is traditional.
   • Each person scoops rice with mussels included.
   • Pair with a simple stir-fried green vegetable or cucumber salad to balance richness.

Quick Tips for Best Result

• Mussel freshness → Buy live mussels (closed shells or close when tapped). Use same day.
• No overcooking → Mussels become rubbery if cooked too long — they only need initial steaming to open.
• Rice texture → Do not rinse rice after adding to pot — starch helps create glossy finish.
• Flavor balance → Mussels are salty — taste broth before adding extra salt. Oyster sauce + Shaoxing wine add depth without overpowering.
• Variations →
  • Add dried scallops ( or shrimp to rice for extra luxury.
  • For spicier version: add chili bean paste (doubanjiang) with aromatics.
  • Clay pot bonus: cook in real clay pot on low stove for enhanced aroma.
• Storage → Best eaten fresh. Leftovers reheat well in microwave with splash of water (mussels may toughen slightly).

This mussel seafood rice is fragrant, juicy, and full of ocean sweetness — a beautiful coastal Chinese comfort dish.