Part 3/6:
After the vegetables are prepped, the next step involves working with tofu. The chefs expertly cut the tofu into cubes and load them into metal trays that are then wheeled into a large steamer. While the tofu is steaming, the culinary team begins cooking the other primary ingredients in a massive cast-iron wok.
The wok comes alive with red-pepper oil, green onions, and 10 kilograms of pork, which is sautéed until fully cooked. As the team adds the white onions and carrots, the aromatic scents of the kitchen intensify. Doubanjiang—a rich Chinese bean paste made from fermented broad beans, chili peppers, and soybean—is added, seasoning the mixture perfectly. The chefs carefully adjust the consistency of the dish by incorporating starch water, creating a cohesive and tantalizing meal.