2 medium carrots, peeled and cut into long, thin shreds
handful micro garlic chives
4 mini cucumbers (or 225g/8oz cucumber), cut into 15mm/β in chunks (see tip)
handful fresh coriander, leaves roughly chopped
1 tbsp neutral oil (such as groundnut)
2 spring onions
2 watermelon radishes, cut into long, thin shreds, or 100g/3Β½oz small radishes, thinly sliced
1 tbsp dried chilli flakes
50²΅/1ΒΎ΄Η³ϊ plain flour, plus extra for kneading and rolling
1 tsp baking powder
1 black cardamom pod
black sesame seeds, to finish
100g/3Β½oz soft light brown sugar
1 tbsp cardamom pods
2 tsp caster sugar
1 tbsp caster sugar
1 tsp caster sugar
1 tbsp chilli oil
3 cloves
50²΅/1ΒΎ΄Η³ϊ honey
1 tbsp neutral oil (such as groundnut), for frying
4 tbsp peanuts, crushed in a pestle and mortar or food processor
Β½ tsp crushed pink peppercorns
1 tbsp Chinkiang black rice vinegar or rice vinegar
100ml/3Β½fl oz Shoaxing rice wine
1 tbsp flaked sea salt
2 tbsp sesame oil
1 tsp sesame oil
1 tsp sesame seeds
250ml/9fl oz light soy sauce
1 tbsp light soy sauce
6 star anise
125ml/4fl oz distilled white vinegar or white wine vinegar
1 tsp fast action dried yeast
125g/4Β½oz strong white bread flour, pasta flour or Chinese high gluten flour
500g/1lb 2oz beef short ribs (bone in)