Gua Bao

Place the beef brisket in a heavy pot and add the soy sauce, rice wine, brown sugar, five-spice powder, ginger slices, and enough water to cover the meat by two centimetres. Bring to a boil over high heat, skimming any foam that rises.

Reduce the heat to very low, cover tightly, and braise the beef for two to two and a half hours, turning it once halfway through. The meat is done when it can be easily shredded with two forks but still holds together when sliced.

Remove the beef from the braising liquid and let it rest for ten minutes. Strain the liquid and simmer it over medium heat for ten minutes to reduce it to a concentrated, glossy sauce. Slice the beef across the grain into five-millimetre pieces.

Prepare the steamed buns by setting up a bamboo steamer over a pot of simmering water. Steam the bao buns for five to seven minutes until they are puffy, pillowy soft, and slightly glossy on the surface.

Prepare the garnishes by squeezing excess liquid from the pickled mustard greens and chopping them finely. Place the crushed peanuts in a small bowl and pick the cilantro sprigs, keeping the tender leaves and stems intact.

Open each steamed bun along its fold and place two to three slices of braised beef inside. Top with a spoonful of pickled mustard greens, a generous sprinkle of crushed peanuts, and a few cilantro sprigs.

Drizzle each assembled gua bao with a little of the reduced braising sauce and a drop of sesame oil. Serve immediately while the buns are still warm and the contrast between the soft bread, rich meat, and crunchy peanuts is at its best.