Din Tai Fung in Sydney do a great dish of Silken Tofu with Pork Floss and Century Egg. This is my variation on that with prawn floss and herbal soy eggs replacing the former duo,  the tofu itself was poached in the oolong broth for just under an hour. The flavours were amazing. Szechuan salt always reminds me of crispy skin chicken which I devoured a rittle kid. It works equally as nice with pork, and in this case the belly. The japanese eggplants were intially stir fried with black bean paste and red chillis, then braised in a chicken stock seasoned with soy……god damn it was good. The chicken wings were deboned, brined for 2 hours,  dipped in salted egg yolks then fried.

Silken Tofu, Prawn Floss, Herbal Soy Eggs and Oolong Broth

Roast Pork Belly w Szechuan Salt

Braised Black Bean Japanese EggpantSalted Egg Yolk Chicken Wings