Only fresh ingredients
Most cuisines have some version of a “holy trinity,” a combination of recurring base ingredients that form the foundation for many dishes. In Chinese cuisine, these ingredients include fresh ginger, fresh garlic, and spring onions (scallions), with the occasional addition of chiles. Dried aromatics like shiitake mushrooms and various forms of seafood, like scallops, are also a valuable source of flavor when added to soups, stews, and braises. The concentrated flavor of dried aromatics has an immediate impact on any dish—or, rehydrate shiitakes with a braise and serve them a dish with unmatched umami.