For the Chinese ... any bones you find. Very finely chop the lotus root. Mince the ginger and spring onions. Thoroughly combine the pork with the soy sauce, rice wine, sesame oil, salt and ...

Pot-au-feu with salt-cured pork ... Chinese scallion (“rakkyo”) or pickles of various vegetables colored by red shiso leaves (“shibazuke”) will turn the dish into a Japanese-style soup ...