Doupi (Wuhan sticky rice crêpe)

Step 1: Drain 10 ½ oz glutinous rice and steam on a cloth-lined steamer over a high heat for 30 minutes, until translucent and tender. Season with half the ¼ tsp salt.

Step 2: Meanwhile fry 7 oz pork belly in a dry wok over a medium heat for 6–8 minutes, until the fat runs and the dice are golden and cooked through, with no pink.

Step 3: Add 3 ½ oz fresh shiitake mushrooms, 2 ⅞ oz bamboo shoots and 2 ⅞ oz pressed tofu (dougan) and fry for 3 minutes, then add 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, ¼ tsp ground white pepper and 4 tbsp water and cook until the liquid is almost gone.

Step 4: Whisk 2 ⅛ oz mung bean flour, 1 ⅜ oz rice flour, 1 cup water and the rest of ¼ tsp salt into a thin, smooth batter like single cream.

Step 5: Heat 1 tbsp 1 tbsp neutral oil in a large 28–30 cm non-stick pan over a medium heat. Pour in the batter, swirl to a thin, even skin and cook until set, 2 minutes. Pour 2 eggs over and spread them across the skin.

Step 6: When the egg is just set, flip the whole skin, egg-side down, and add another tbsp 1 tbsp neutral oil around the edge.

Step 7: Spread the sticky rice over the skin, press it flat and firm, then spread the filling evenly on top and press again.

Step 8: Slide onto a plate, put the pan over it and flip so the rice side is down. Add the last of 1 tbsp neutral oil and fry for 5 minutes, until the rice base is crisp and golden.

Step 9: Flip once more so the egg skin is on top, scatter with 2 spring onions and cut into squares in the pan. Serve hot.