Dry Sauted Bean Curd with Celery, Black Mushrooms, and Dried Scallops

Seasoned with ground Sichuan peppercorns, white pepper, sea salt, smashed & peeled ginger slices, the soaking liquid for the dry scallops and black mushrooms, soy sauce, Chinese black vinegar, Chinese bbq sauce, sesame oil, red chili oil, 1 crumbled dried red chili.

Eat on top of white rice.

Lox Benedict

(pictures were not taken by me)

Poached eggs, avocado, lox, toasted multi grain bread, parsley, thyme, & creme fraiche

Eggs poached using the saran wrap technique instead of the traditional vinegar and simmering water technique.